Description
This Chicken Pot Pie Soup takes all the beloved elements of the traditional dish tender chicken, hearty vegetables, and a rich, creamy sauce and transforms them into a soul-warming, one-pot soup. It’s thick, hearty, and incredibly flavorful, delivering a classic homemade taste with surprising ease. Topped with a flaky biscuit, it’s the ultimate comfort in a bowl.
Ingredients
6 Tbsp unsalted butter
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
1/3 cup all-purpose flour
6 cups chicken stock
3–4 tsp salt, (or to taste)
1/2 tsp black pepper
1 lb Yukon gold potatoes, peeled and sliced into 1/4” thick pieces
5 cups cooked chicken, (shredded)
1 cup frozen peas
1 cup corn, (frozen or canned)
1/2 cup whipping cream
1/4 cup parsley, finely chopped, plus more for garnish
Instructions
Sauté the Vegetables:
In a large Dutch oven, melt the butter over medium heat. Add the onion, carrots, and celery and sauté for 8-10 minutes until softened. Add the mushrooms and cook for another 5 minutes until browned. Stir in the garlic and cook for one more minute.
Thicken the Base:
Sprinkle the flour over the cooked vegetables and stir constantly for 1-2 minutes to create a roux.
Simmer the Soup:
Slowly whisk in the chicken stock until smooth. Add the sliced potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for 15-20 minutes, or until the potatoes are tender.
Add the Finishing Touches:
Stir in the shredded chicken, frozen peas, and corn, and simmer for another 5 minutes. Reduce heat to low and stir in the heavy whipping cream and parsley. Taste and adjust seasoning if needed. Serve hot.
Notes
Rotisserie Chicken Shortcut:
To make this recipe incredibly weeknight-friendly, use a store-bought rotisserie chicken. Simply shred the meat and it’s ready to be stirred into your soup at the end.
Serve with a “Crust”:
To get the full chicken pot pie experience, serve this soup with warm, flaky biscuits, puff pastry crackers, or a thick slice of crusty bread for dipping.
Make-Ahead Friendly:
This soup is great for making ahead, as the flavors will meld and improve overnight. Store it in an airtight container in the refrigerator for up to 3 days. Add a splash of chicken stock or cream when reheating to loosen the consistency.
- Prep Time: 15
- Cook Time: 40
- Category: Soup, Main Course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 429
- Sugar: 6g
- Sodium: 950mg
- Saturated Fat: 12g
- Unsaturated Fat: 11g
- Carbohydrates: 22g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 115mg
Keywords: chicken pot pie soup, comfort food, hearty soup, easy weeknight dinner, one-pot meal, rotisserie chicken recipe