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Chicken Pot Pie Soup

A comforting, hearty soup that captures the classic flavors of chicken pot pie, perfect for chilly days and using leftover chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 6 Tbsp unsalted butter
  • 1 cup medium yellow onion, chopped
  • 2 medium carrots, thinly sliced into rings
  • 2 sticks celery, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
Seasoning and Additional Ingredients
  • 3-4 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley, finely chopped (plus more for garnish)

Method
 

Preparation
  1. Heat a Dutch oven or soup pot over medium/high heat and melt the 6 tablespoons of butter.
  2. Add the chopped onion, chopped celery, and sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until softened and lightly golden.
  3. Add the sliced mushrooms and garlic, then sauté for an additional 5 minutes, stirring occasionally until softened.
  4. Stir in the 1/3 cup of flour and cook while stirring constantly for 1 minute until golden.
Cooking
  1. Pour in the 6 cups of chicken stock, add the sliced potatoes, 3 1/2 teaspoons of salt (or to taste), and 1/2 teaspoon of black pepper. Bring the mixture to a boil, then reduce the heat to a simmer. Partially cover and cook for 12-15 minutes or until the potatoes are tender.
  2. Stir in the shredded chicken, frozen peas, frozen corn, 1/2 cup of heavy whipping cream, and 1/4 cup of parsley. Bring back to a simmer and continue to cook for another 5 minutes, until the peas and corn are tender.
  3. Season to taste with salt and pepper, then remove from heat.

Notes

Serve hot in a bowl, garnished with extra parsley. Pairs well with crusty bread or buttery biscuits. For storage, cool completely and transfer to an airtight container; keeps in the refrigerator for up to 3-4 days or freeze for up to 3 months.