Description
Indulge in the cozy comfort of Chicken Pot Pie Soup, a creamy and hearty dish that captures all the delightful flavors of a traditional chicken pot pie without the hassle of making a crust. Perfect for family dinners or a relaxing night in, this soup is a warm hug in a bowl. It combines tender chicken, buttery vegetables, and a rich, creamy broth that will leave you craving more. Serve it with freshly baked biscuits for an unforgettable meal that everyone will adore.
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 chicken (shredded)
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup whipping cream
- Salt and pepper to taste
Instructions
- In a Dutch oven or soup pot, melt butter over medium-high heat. Add chopped onion, carrots, and celery; sauté for 5–7 minutes until softened.
- Add mushrooms and garlic; sauté for an additional 5 minutes.
- Stir in flour and cook for about 1 minute until golden.
- Gradually pour in chicken stock, add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer for about 12–15 minutes until potatoes are tender.
- Mix in shredded chicken, peas, corn, cream, and parsley; cook for another 5 minutes until heated through.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Cooking
- Cuisine: American
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 3g
- Sodium: 850mg
- Fat: 19g
- Saturated Fat: 10g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 70mg