Cozy Chicken Pot Pie Soup
Chicken Pot Pie Soup is a creamy, hearty main course filled with shredded chicken, tender vegetables, and potatoes in a savory broth. It’s the ultimate comfort dish without the fuss of a crust.
Calories:
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion
- 2 medium carrots
- 2 celery sticks
- 8 ounces white or brown mushrooms
- 3 garlic cloves
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- 3½ –4 teaspoons salt
- ½ teaspoon black pepper
- 1 pound Yukon gold potatoes
- 5 cups cooked chicken
- 1 cup frozen peas
- 1 cup corn
- ½ cup whipping cream
- ¼ cup parsley
Instructions
- Sauté butter with onion, carrots, and celery over medium-high heat for 5–7 minutes until softened and lightly golden.
- Add mushrooms and garlic, cook for another 5 minutes until mushrooms release their moisture.
- Sprinkle in the flour, stirring constantly for 1 minute until lightly golden and paste-like.
- Pour in chicken stock, add potatoes, salt, and pepper. Stir gently, bring to a boil, then reduce to a simmer. Partially cover and cook for 12–15 minutes until potatoes are tender.
- Add shredded chicken, peas, corn, cream, and parsley. Simmer for 5 more minutes until vegetables are soft. Taste, adjust seasoning, and serve hot.