Description

This Chicken Pot Pie Soup is a creamy, comforting, and hearty soup that captures all the flavors of traditional chicken pot pie without the crust. Made with tender shredded chicken, potatoes, vegetables, and a rich creamy broth, it’s perfect for warming up on chilly days and pairs wonderfully with freshly baked biscuits.

Ingredients

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Vegetables and Aromatics

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 lb Yukon gold potatoes (peeled and sliced into 1/4” thick pieces)
1 cup frozen peas
1 cup corn (frozen or canned)
1/4 cup parsley (finely chopped, plus more for garnish)

Dairy and Fats

6 Tbsp unsalted butter
1/2 cup whipping cream

Proteins

5 cups cooked chicken (shredded)

Dry Ingredients

1/3 cup all-purpose flour
3-4 tsp salt (or to taste)
1/2 tsp black pepper

Liquids

6 cups chicken stock

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Instructions

Sauté Vegetables: Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp unsalted butter. Add chopped onion, celery, and sliced carrots, then sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
Add Mushrooms and Garlic: Stir in the sliced mushrooms and minced garlic, cooking for another 5 minutes while stirring occasionally, until mushrooms are softened.
Incorporate Flour: Sprinkle in 1/3 cup all-purpose flour and stir constantly for 1 minute, allowing it to cook and turn golden, which helps thicken the soup.
Add Stock and Potatoes: Gradually add 6 cups of chicken stock, then add the sliced Yukon gold potatoes. Season with 3 1/2 teaspoons salt and 1/2 teaspoon black pepper. Bring the mixture to a boil.
Simmer Potatoes: Reduce the heat to low, partially cover the pot, and simmer for 12-15 minutes or until the potatoes are tender.
Add Remaining Ingredients: Stir in shredded cooked chicken, frozen peas, frozen or canned corn, 1/2 cup whipping cream, and 1/4 cup finely chopped parsley. Bring the soup back to a gentle simmer.
Final Cook and Seasoning: Cook for an additional 5 minutes or until peas and corn are tender. Taste and adjust seasoning with additional salt and pepper as needed.
Serve: Remove from heat, garnish with extra parsley if desired, and serve hot with freshly baked biscuits or your choice of bread.

Notes

This soup replicates the classic flavors of chicken pot pie without the effort of making pastry crust.
Use freshly baked biscuits or crusty bread to complement the creamy soup.
For a thicker soup, reduce the chicken stock slightly or add a bit more flour during cooking.
Feel free to use leftover rotisserie chicken to save time.
Adjust salt according to your taste and the saltiness of the chicken stock used.

Nutrition

Serving Size: 1 serving
Calories: 363 kcal
Sugar: 6 g
Sodium: 977 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0 g
Carbohydrates: 25 g
Fiber: 3 g
Protein: 25 g
Cholesterol: 91 mg