Chicken Pot Pie Soup
This hearty Chicken Pot Pie Soup combines the classic flavors of pot pie with the convenience of a warming soup, perfect for cozy nights or family gatherings.
Ingredients
For the Soup Base
- 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
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
Preparation
- Melt the unsalted butter in a large pot over medium heat.
- Sauté the chopped onion, celery, and sliced carrots for about 5-7 minutes until they soften.
- Add the sliced mushrooms and minced garlic, cooking for an additional five minutes.
- Sprinkle the all-purpose flour over the cooked vegetables, stirring briskly to form a roux.
- Gradually whisk in the chicken stock until smooth.
- Add the sliced Yukon Gold potatoes, along with salt and black pepper. Bring to a boil, then reduce to a simmer.
- Simmer for about 12 to 15 minutes or until the potatoes are tender.
Combining Ingredients
- Stir in the shredded chicken, frozen peas, and frozen corn. Continue simmering for another five minutes.
- Slowly mix in the heavy whipping cream and chopped parsley, adjusting seasoning as needed.
- Allow the soup to warm for another 1-2 minutes before serving.
Serving
- Ladle the soup into individual bowls, garnishing with freshly chopped parsley.
- Serve with crusty bread or warm biscuits for dipping.
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Notes
To store, allow the soup to cool completely before transferring to airtight containers. Refrigerate for up to 3-4 days or freeze for up to three months.