Description
Indulge in the ultimate comfort food with this Chicken Pot Pie Soup Recipe! This creamy, hearty dish captures all the flavors of traditional chicken pot pie without the fuss of making a crust. Perfect for chilly evenings, family gatherings, or special occasions, this soup combines tender chicken, sautéed vegetables, and a rich broth that will warm your soul. In just 45 minutes, you can have a delicious meal on the table that everyone will love. Pair it with freshly-baked biscuits or a side salad for a complete dining experience. Enjoy the cozy vibes and satisfy your cravings with this delightful dish!
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (thinly sliced)
- 2 celery sticks (finely 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 chicken (shredded)
- 1 cup frozen peas
- 1 cup corn (frozen or canned)
- 1/2 cup whipping cream
- Fresh parsley (for garnish)
Instructions
- In a Dutch oven, melt butter over medium-high heat. Add onion, celery, and carrots; sauté for 5-7 minutes until softened.
- Stir in mushrooms and garlic; cook for an additional 5 minutes until softened.
- Sprinkle flour over the mixture, stirring constantly for about 1 minute until golden.
- Gradually add chicken stock and potatoes; season with salt and pepper. Bring to a boil, then simmer partially covered for about 12-15 minutes until potatoes are tender.
- Stir in shredded chicken, peas, corn, whipping cream, and parsley; simmer for another 5 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 4g
- Sodium: 850mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 4g
- Protein: 18g
- Cholesterol: 55mg