Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Soup Recipe. This creamy and hearty soup captures all the beloved flavors of traditional chicken pot pie while eliminating the need for crust. Perfect for cozy family dinners, gatherings with friends, or quick weeknight meals, this dish is both satisfying and easy to prepare. Bursting with vibrant vegetables, tender chicken, and a rich broth, each spoonful is sure to warm your heart and fill your belly. Plus, it’s freezer-friendly, making it an excellent option for meal prep!
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 celery sticks (chopped)
- 8 oz mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 lb Yukon gold potatoes (sliced)
- 5 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup whipping cream
- Fresh parsley for garnish
Instructions
- In a large Dutch oven or pot, melt butter over medium-high heat. Add onions, carrots, and celery; sauté until softened.
- Stir in mushrooms and garlic; cook until tender.
- Sprinkle flour over the vegetable mixture and stir for about a minute.
- Gradually add chicken stock, potatoes, salt, and pepper; bring to a boil. Reduce heat to simmer for about 12–15 minutes until potatoes are tender.
- Mix in shredded chicken, peas, corn, cream, and parsley; simmer for an additional 5 minutes.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Simmering
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 70mg