Description

This Chicken Pot Pie Soup is a creamy, comforting, and hearty dish that captures all the classic flavors of traditional chicken pot pie without the hassle of making a crust. Loaded with tender shredded chicken, potatoes, carrots, celery, mushrooms, peas, and corn in a rich, buttery broth finished with a touch of cream and fresh parsley, it’s perfect for a cozy meal any time of year.

Ingredients

Scale

Vegetables & Herbs

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)
1/4 cup parsley (finely chopped, plus more for garnish)
1 cup frozen peas
1 cup corn (frozen or canned)

Dairy

6 Tbsp unsalted butter
1/2 cup whipping cream

Proteins

5 cups cooked chicken (shredded)

Pantry

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

Cook Mode Prevent your screen from going dark

Instructions

Sauté Vegetables: Heat a dutch oven or soup pot over medium/high heat and melt 6 tablespoons of unsalted butter. Add the chopped onion, finely chopped celery, and thinly sliced carrots. Sauté for 5-7 minutes, stirring occasionally, until the vegetables are softened and lightly golden.
Cook Mushrooms and Garlic: Add sliced mushrooms and minced garlic to the pot. Continue sautéing for about 5 minutes, stirring occasionally until the mushrooms are softened and fragrant.
Create Roux: Sprinkle in 1/3 cup all-purpose flour and stir constantly for 1 minute until the mixture turns golden, which will help thicken the soup.
Add Stock and Potatoes: Pour in 6 cups of chicken stock, then add the peeled and sliced Yukon gold potatoes. Season with 3 1/2 teaspoons salt (or to taste) and 1/2 teaspoon black pepper. Bring the mixture to a boil, then reduce heat to a simmer. Partially cover the pot and cook for 12-15 minutes, or until the potatoes are tender when pierced with a fork.
Add Chicken and Vegetables: Stir in the shredded cooked chicken, frozen peas, and corn. Then add 1/2 cup of heavy whipping cream and 1/4 cup finely chopped parsley.
Simmer and Finish: Bring the soup back to a gentle simmer and cook for another 5 minutes until the peas and corn are tender. Taste and adjust the seasoning with salt and pepper as needed. Remove from heat and garnish with additional parsley before serving.

Notes

This soup is a lighter, quicker alternative to traditional chicken pot pie, offering all the flavors without making a crust.
For added comfort, serve alongside freshly baked biscuits or crusty bread.
You can swap frozen vegetables for fresh if preferred, adjusting cooking times accordingly.
Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.

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