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–+ servings
Delicious Chicken Pot Pie Soup served in a bowl, garnished with parsley.

Chicken Pot Pie Soup

This Chicken Pot Pie Soup combines familiar flavors in a creamy broth, making it a soothing meal that everyone can enjoy.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 400 kcal

Ingredients
  

For the base

  • 6 Tbsp unsalted butter adds richness
  • 1 medium yellow onion, chopped (about 1 cup), provides flavor foundation
  • 2 medium carrots, thinly sliced adds sweetness and texture
  • 2 sticks celery, finely chopped adds crunch and flavor
  • 8 oz white or brown mushrooms, sliced adds earthiness
  • 3 cloves garlic, minced enhances overall flavor

For thickening and broth

  • 1/3 cup all-purpose flour thickens the soup
  • 6 cups chicken stock provides moisture and depth
  • 3-4 tsp salt or to taste, enhances flavors
  • 1/2 tsp black pepper adds warmth

For body and texture

  • 1 lb Yukon gold potatoes, peeled and sliced (1/4” thick), adds heartiness
  • 5 cups cooked chicken, shredded provides protein
  • 1 cup frozen peas adds sweetness and color
  • 1 cup corn (frozen or canned), adds sweetness and texture

For creaminess and garnish

  • 1/2 cup whipping cream adds creaminess
  • 1/4 cup parsley, finely chopped adds freshness; plus more for garnish

Instructions
 

Preparation

  • Start by melting the unsalted butter in a large pot or Dutch oven over medium heat until bubbly but not browned.
  • Add the chopped onion and cook until translucent, about 5 minutes.
  • Incorporate sliced carrots and chopped celery, and cook for another 5-7 minutes until softened.
  • Add sliced mushrooms and minced garlic, and cook for an additional 4-5 minutes, stirring frequently.
  • Sprinkle in the all-purpose flour and cook for about 2 minutes to remove the raw flour taste.
  • Gradually pour in the chicken stock while continuously stirring to avoid lumps.
  • Season with salt and black pepper, adjusting to taste, and bring to a gentle simmer for about 10 minutes.
  • Add sliced Yukon gold potatoes and stir well, cooking until they are tender during the simmering.

Final Steps

  • Once the potatoes have softened, stir in the shredded chicken, frozen peas, and corn.
  • Let it simmer for another 5-7 minutes until heated through.
  • Finally, pour in the whipping cream and stir to combine, heating until bubbly.

Notes

For extra flavor, consider adding herbs like thyme or Italian seasoning. This soup reheats well, improving in flavor after a day.

Nutrition

Serving: 1gCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gSodium: 800mgFiber: 5gSugar: 3g
Keyword Chicken Pot Pie Soup, comfort food, Creamy Soup, easy dinner, family meal
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