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Easy Creamy Chicken Pot Pie Soup

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A creamy, comforting, and hearty chicken pot pie soup with all the flavors of classic pot pie—without the crust. Perfectly paired with freshly baked biscuits.

Ingredients

Scale
  • 6 Tbsp unsalted butter
  • 1 medium yellow onion, chopped (1 cup)
  • 2 medium carrots, thinly sliced into rings
  • 2 celery sticks, finely chopped
  • 8 oz white or brown mushrooms, sliced
  • 3 garlic cloves, 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 into 1/4” thick pieces
  • 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, plus more for garnish

Instructions

  1. In a large pot, melt butter over medium heat.
  2. Add chopped onion, carrots, celery, and mushrooms; cook until vegetables are tender, about 5-7 minutes.
  3. Stir in minced garlic and cook for 1 minute until fragrant.
  4. Sprinkle flour over vegetables and stir to coat; cook for 2 minutes to remove raw flour taste.
  5. Gradually whisk in chicken stock, ensuring no lumps form.
  6. Add salt, pepper, and sliced potatoes; bring to a boil, then reduce heat and simmer until potatoes are tender, about 15 minutes.
  7. Stir in shredded chicken, frozen peas, and corn; cook until heated through, about 5 minutes.
  8. Remove from heat and stir in whipping cream and chopped parsley.
  9. Garnish with additional parsley before serving.

Notes

For a richer flavor, use homemade chicken stock. You can substitute heavy cream for whipping cream if desired. Serve with warm biscuits or crusty bread for a complete meal.

Nutrition

Find it online: https://www.receipster.com/easy-creamy-chicken-pot-pie-soup/

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