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Bowl of cozy chicken pot pie soup with vegetables and crackers on the side.

Chicken Pot Pie Soup

A warm and creamy chicken pot pie soup that combines hearty ingredients into a soul-satisfying bowl, perfect for chilly nights.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 8 servings
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, chopped
  • 2 medium carrots, thinly sliced
  • 2 sticks celery, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 6 cups chicken stock
  • 3-4 tsp salt (or to taste)
  • 1/2 tsp black pepper
  • 1 lb Yukon gold potatoes, peeled and sliced
  • 5 cups cooked chicken, shredded
  • 1 cup frozen peas
  • 1 cup corn (frozen or canned)
  • 1/2 cup whipping cream
  • 1/4 cup parsley, finely chopped

Method
 

Preparation
  1. In a large Dutch oven or soup pot, melt the butter over medium-high heat.
  2. Add the onion, carrots, and celery, then sauté for about 5 to 7 minutes until the vegetables soften and the onion becomes translucent.
  3. Stir in the sliced mushrooms and minced garlic, cooking for an additional 5 minutes until the mushrooms release their juices and become tender.
  4. Sprinkle in the flour, stirring continuously for about one minute until lightly golden.
  5. Slowly pour in the chicken stock while stirring to combine. Add the sliced potatoes, salt, and black pepper, bringing the mixture to a gentle boil.
  6. Reduce the heat to a simmer, partially covering the pot. Let it cook for about 12 to 15 minutes or until the potatoes are fork-tender.
  7. Mix in the shredded chicken, frozen peas, corn, whipping cream, and parsley, allowing it to simmer for another 5 minutes. Taste and adjust the seasoning before serving hot.

Notes

This soup is perfect for meal prep and can be stored in the fridge for up to 4 days. To freeze, let the soup cool completely, then transfer it to airtight containers. It can last in the freezer for up to 3 months.