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Close-up side view of a creamy Chicken Pot Pie Soup in a bowl, garnished with parsley.
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Chicken Pot Pie Soup Recipe

Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 6 servings
Calories 350
A comforting and hearty soup combining tender chicken, vegetables, and a creamy broth, perfect for cozy meals.

Ingredients

Butter

  • 6 Tbsp unsalted butter

Vegetables

  • 1 medium yellow onion (1 cup chopped)
  • 2 medium carrots (thinly sliced into rings)
  • 2 celery sticks celery (finely chopped)
  • 8 oz white or brown mushrooms (sliced)
  • 3 cloves garlic (minced)

Dry ingredients

  • 1/3 cup all-purpose flour

Liquids and proteins

  • 6 cups chicken stock
  • 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 

  • Melt butter in a pot, sauté onion, celery, and carrots until softened.
  • Add mushrooms and garlic, cook until softened.
  • Stir in flour, cook 1 minute, then add chicken stock, potatoes, salt, and pepper. Simmer until potatoes are tender.
  • Add chicken, peas, corn, cream, and parsley. Simmer 5 minutes, season to taste.

Notes

For a thicker soup, simmer longer to reduce.
Calories: 350kcal
Cost: $15
Course: Soup
Keyword: chicken, comfort food