Chicken Pot Pie Soup
A creamy, comforting soup that blends the flavors of chicken pot pie into a vibrant dish perfect for chilly nights.
Ingredients
Base ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 stalks celery, finely chopped
- 2 medium carrots, sliced
- 8 ounces mushrooms, sliced
- 3 cloves garlic, minced
- 1/3 cup all-purpose flour Can substitute with gluten-free blend or cornstarch
- 6 cups chicken stock Ensure it is allergy-free if needed
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick Can swap for sweet potatoes
- 5 cups cooked chicken, shredded Rotisserie chicken can be used
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream Can substitute with coconut milk for dairy-free
- 1/4 cup parsley, chopped For garnish
- 3 1/2 teaspoons salt To taste
- 1/2 teaspoon black pepper
Instructions
Cooking Steps
- Begin by melting the butter in a large pot over medium heat.
- Add in the chopped onion, celery, and carrots, sautéing for 5-7 minutes until they soften.
- Toss in the sliced mushrooms and minced garlic, cooking for another 5 minutes until all the veggies are tender.
- Sprinkle the flour over the mixture and stir for one minute, allowing a light roux to form.
- Gradually whisk in the chicken stock, followed by the sliced Yukon Gold potatoes, salt, and pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Add the shredded chicken, frozen peas, and corn, simmering for an additional 5 minutes until everything is heated through.
- Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning to your taste and let it simmer for another 1-2 minutes before serving.
Notes
Leftover chicken pot pie soup can be stored in an airtight container in the refrigerator for up to three days. For longer storage, consider freezing portions for up to three months. When reheating, gently warm it on the stove over low heat, adding a splash of chicken stock to restore its creamy texture. Serve with crusty bread or biscuits for a complete meal.