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Chicken Pot Pie Soup

A comforting dish that blends the classic flavors of chicken pot pie into a creamy, hearty soup, perfect for chilly days and utilizing leftover chicken.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 450
Ingredients Method Notes

Ingredients
  

Vegetables
  • 1 medium yellow onion, chopped
  • 2 stalks celery, finely chopped
  • 2 pieces carrots, sliced
  • 8 ounces mushrooms, sliced
  • 3 cloves garlic, minced
  • 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
Broth and Cream
  • 6 cups chicken stock Homemade stock is preferred for extra flavor.
  • 1 cup heavy whipping cream Can substitute with low-fat milk for a lighter version.
Proteins
  • 5 cups cooked chicken, shredded Rotisserie chicken works well.
Frozen Ingredients
  • 1 cup frozen peas
  • 1 cup frozen corn
Seasonings
  • 6 tablespoons unsalted butter
  • 3 1/2 teaspoons salt Adjust according to taste.
  • 1/2 teaspoon black pepper Adjust according to taste.
  • 1/4 cup parsley, chopped
Thickening Agent
  • 1/3 cup all-purpose flour Add more for a thicker soup.

Method
 

Preparation
  1. Melt the butter in a large pot over medium heat.
  2. Add the chopped onion, celery, and carrots. Sauté for 5-7 minutes until they are softened.
  3. Add the sliced mushrooms and minced garlic. Cook for another 5 minutes until the mushrooms soften.
  4. Stir in the flour and cook for 1 minute to form a light roux.
Cooking
  1. Slowly whisk in the chicken stock and add the potatoes, salt, and pepper.
  2. Bring the mixture to a boil, then reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
  3. Stir in the shredded chicken, peas, and corn. Simmer for an additional 5 minutes until everything is heated through.
  4. Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning to taste and let it simmer for another 1-2 minutes before serving.

Notes

Serve hot in bowls with a sprinkle of extra parsley or alongside warm crusty bread or biscuits. Store leftovers in an airtight container in the refrigerator for up to 3 days or freeze for 2-3 months. Thaw overnight in the refrigerator before reheating.