Chicken Pot Pie Soup Recipe
There’s nothing quite like holding a warm bowl of chicken pot pie soup on a chilly evening. It’s creamy, cozy, and filled with tender chicken, buttery potatoes, sweet carrots, and peas. Think of it as chicken pot pie without the crust still bringing all that comforting flavor you crave.
Ingredients
- 2 cups shredded chicken breasts, thighs, or rotisserie
- 1 onion chopped
- 2 carrots chopped
- 2 celery stalks chopped
- 1 cup mushrooms sliced
- 2 potatoes sliced
- 1/2 cup peas
- 1/2 cup corn
- 4 cups chicken stock
- 3 tablespoons flour
- 1 cup heavy cream
- 3 tablespoons butter
- 3 cloves garlic minced
- 1 teaspoon thyme
- 2 tablespoons parsley
- Salt and black pepper to taste
Instructions
- Melt butter in a soup pot over medium heat. Add onion, celery, and carrots. Cook until softened and lightly golden, about 5 minutes.
- Add mushrooms and garlic, cooking for another 5 minutes.
- Sprinkle in flour, stirring constantly until golden. Slowly pour in chicken stock and add sliced potatoes. Season with salt and pepper. Bring to a boil, then reduce to a gentle simmer until potatoes are tender, about 15 minutes.
- Stir in shredded chicken, peas, corn, heavy cream, and parsley. Simmer 5 minutes more until creamy and heated through.
- Taste and adjust seasoning. Serve hot, garnished with fresh parsley.
Notes
Cut vegetables evenly so they cook consistently. Add peas at the end for best color. Thicken with cornstarch slurry or extra flour if desired. Store in fridge up to 3 days or freeze up to 3 months. Reheat gently with a splash of stock if thickened.