Description
Chicken Pot Pie Soup is a comforting and creamy dish that captures all the beloved flavors of traditional chicken pot pie without the hassle of a crust. In just 45 minutes, you can whip up this hearty soup, perfect for cozy family dinners or chilly evenings. With tender chicken, fresh vegetables, and a rich broth, each spoonful is filled with warmth and satisfaction. This versatile recipe allows for customization based on your preferences, making it easy to incorporate leftover ingredients or your favorite veggies. Serve it alongside flaky biscuits or in a bread bowl for an extra delightful meal.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped
- 2 medium carrots, sliced
- 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, sliced
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- Fresh parsley for garnish
Instructions
- Heat butter in a large pot over medium-high heat. Sauté onion, celery, and carrots until softened (5-7 minutes).
- Add mushrooms and garlic; sauté for another 5 minutes.
- Stir in flour and cook for about 1 minute until golden.
- Pour in chicken stock and add sliced potatoes, salt, and pepper; bring to a boil.
- Reduce heat to simmer; partially cover and cook until potatoes are tender (12-15 minutes).
- Stir in shredded chicken, peas, corn, cream, and parsley; simmer for another 5 minutes.
- Adjust seasoning if necessary before serving.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 380
- Sugar: 4g
- Sodium: 800mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 85mg