Chicken Pot Pie Soup Recipe
This creamy chicken pot pie soup is loaded with tender chicken, hearty vegetables, and rich broth. A cozy, comforting dinner that captures all the flavors of a classic pot pie—without the crust!
- Prep Time: 20 minutes
- Cook Time: 35 minutes
- Total Time: 55 minutes
- Yield: 6 servings
- Category: Soup, Dinner, Comfort Food
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
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)
1/3 cup all-purpose flour
6 cups chicken stock
1 lb Yukon gold potatoes (peeled, sliced into 1/4” thick pieces)
5 cups cooked chicken (shredded; rotisserie works well)
1 cup frozen peas
1 cup corn (frozen or canned)
1/2 cup heavy whipping cream
1/4 cup parsley (finely chopped, plus more for garnish)
3–4 tsp salt (to taste)
1/2 tsp black pepper
Instructions
In a large pot or Dutch oven, melt butter over medium-high heat.
Add onion, carrots, and celery. Sauté 5–7 minutes until softened and lightly golden.
Stir in mushrooms and garlic. Cook another 5 minutes, stirring occasionally.
Add flour and stir constantly for 1 minute until lightly golden.
Slowly whisk in chicken stock. Add potatoes, salt, and pepper. Bring to a boil, reduce heat, and simmer 12–15 minutes until potatoes are tender.
Stir in shredded chicken, peas, corn, cream, and parsley. Simmer 5 minutes until heated through.
Taste and adjust seasoning. Garnish with extra parsley and serve warm with bread or biscuits.
Notes
Use rotisserie chicken for a quick shortcut.
To thicken soup more, add extra flour or a cornstarch slurry.
For dairy-free, replace cream with coconut milk or almond milk.
Make it gluten-free by using cornstarch instead of flour.
Freezer-friendly: cool completely, freeze up to 3 months, and reheat gently.
Find it online: https://allrecipesmade.com/chicken-pot-pie-soup-recipe/
