Description
Chicken Pot Pie Soup is the ultimate comfort food, combining all the hearty flavors of a traditional pot pie without the hassle of a crust. This creamy and satisfying soup is perfect for family dinners or cozy nights in, ensuring warmth and satisfaction in every bowl. It’s easy to make in just 45 minutes and can be paired with freshly baked biscuits or crusty bread for an extra touch of comfort. Customizable with your favorite vegetables, this Chicken Pot Pie Soup Recipe is sure to become a family favorite.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 celery sticks (chopped)
- 8 oz mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 lb Yukon gold potatoes (sliced)
- 5 cups cooked chicken (shredded)
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup whipping cream
- Salt and pepper to taste
Instructions
- In a Dutch oven, melt butter over medium-high heat. Add onion, carrots, and celery; sauté for 5 minutes until softened.
- Stir in mushrooms and garlic; cook for another 5 minutes.
- Add flour and stir for about a minute until golden.
- Pour in chicken stock, add potatoes, salt, and pepper; bring to a boil then simmer for 12-15 minutes until potatoes are tender.
- Mix in shredded chicken, peas, corn, cream, and parsley; simmer for an additional 5 minutes.
- Adjust seasoning if needed before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 340
- Sugar: 4g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 85mg