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Chicken Pot Pie Soup

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 450
A comforting and hearty soup that combines all the flavors of chicken pot pie in a warm, creamy broth.

Ingredients

Base Ingredients

  • 6 tbsp unsalted butter
  • 1 medium yellow onion (chopped) ((1 cup))
  • 2 medium carrots (sliced)
  • 2 sticks celery (finely chopped)
  • 8 oz white or brown mushrooms (sliced)
  • 3 cloves garlic (minced)
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3-4 tsp salt ((to taste))
  • 1/2 tsp black pepper
  • 1 lb yukon gold potatoes (sliced) ((peeled, 1/4” thick))
  • 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 

  • Heat a dutch oven over medium/high heat and melt butter.
  • Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
  • Add mushrooms and garlic; sauté for another 5 minutes.
  • Add flour and stir for 1 minute until golden.
  • Add stock, potatoes, salt, and pepper; bring to a boil, then simmer for 12-15 minutes.
  • Add chicken, peas, corn, cream, and parsley; simmer for another 5 minutes.

Notes

For extra flavor, use homemade chicken stock.
Calories: 450kcal
Cost: $15.00
Course: Soup
Cuisine: American
Keyword: chicken