Description
Chicken Pot Pie Soup is a creamy, comforting, and hearty soup that captures all the flavors of a classic chicken pot pie without the fuss of making a crust. Loaded with vegetables, tender shredded chicken, and finished with a touch of cream and fresh parsley, it’s perfect for a cozy meal served alongside freshly baked biscuits.
Ingredients
Soup Base
- 6 Tbsp unsalted butter
- 1 medium yellow onion, 1 cup chopped
- 2 medium carrots, thinly sliced into rings
- 2 celery sticks, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 garlic cloves, minced
Thickener
- 1/3 cup all-purpose flour
Liquid and Seasoning
- 6 cups chicken stock
- 3-4 tsp salt (or to taste)
- 1/2 tsp black pepper
Main Ingredients
- 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)
Finishing
- 1/2 cup whipping cream
- 1/4 cup parsley, finely chopped, plus more for garnish
Instructions
- Sauté Vegetables: Heat a dutch oven or soup pot over medium-high heat and melt 6 tablespoons of butter. Add the chopped onion, celery, and sliced carrots. Sauté for 5 to 7 minutes, stirring occasionally until the vegetables are softened and lightly golden.
- Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic. Continue sautéing for another 5 minutes until they are softened and fragrant, stirring occasionally.
- Create the Roux: Sprinkle 1/3 cup of all-purpose flour over the vegetables and stir constantly for 1 minute, allowing the flour to cook and turn golden. This will help thicken the soup.
- Add Stock and Potatoes: Pour in 6 cups of chicken stock, add the sliced Yukon gold potatoes, 3 1/2 teaspoons of salt (adjust to taste), and 1/2 teaspoon of black pepper. Bring the soup to a boil, then reduce heat to a simmer. Partially cover and cook for 12 to 15 minutes or until the potatoes are tender.
- Add Chicken and Veggies: Stir in the shredded cooked chicken, frozen peas, and corn. Also add 1/2 cup of heavy whipping cream and 1/4 cup of finely chopped parsley. Bring the soup back to a simmer and cook for another 5 minutes, or until the peas and corn are tender.
- Season and Serve: Taste the soup and adjust seasoning with salt and pepper as needed. Remove from heat, garnish with additional parsley if desired, and serve warm alongside freshly baked biscuits for a complete comforting meal.
Notes
- You can use leftover roast chicken or rotisserie chicken for convenience.
- For a thicker soup, add a bit more flour or reduce the amount of stock slightly.
- Frozen vegetables can be substituted with fresh when available for better flavor and texture.
- Leftovers keep well in the refrigerator for up to 3 days and reheat nicely on the stovetop.
- For dairy-free variation, substitute butter and whipping cream with plant-based alternatives.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
