Description
Chicken Pot Pie Soup is the ultimate cozy comfort food, perfect for chilly days when you’re craving something warm and hearty. It takes all the best parts of traditional chicken pot pie—tender chicken, creamy broth, and a mix of veggies—but skips the crust for a quicker, one-pot meal.
Ingredients
- Unsalted Butter – For a rich base flavor.
- Aromatics – Onion, celery, carrots, and garlic create a fragrant soup base.
- Mushrooms – Adds a depth of earthy flavor when sautéed until golden.
- Flour – Thickens the soup for that creamy texture.
- Chicken Stock – Homemade or store-bought; the backbone of the soup’s flavor.
- Yukon Gold Potatoes – Creamy, hearty potatoes that hold up well.
- Shredded Chicken – Leftover rotisserie chicken or cooked breast works perfectly.
- Frozen Peas & Corn – Adds sweetness and color.
- Whipping Cream – For a rich, creamy finish.
- Parsley – Fresh and vibrant, perfect for garnish and flavor.
Instructions
- Sauté Aromatics: Melt butter in a large pot and sauté the onions, celery, and carrots until soft.
- Add Mushrooms & Garlic: Continue to sauté until the mushrooms are golden.
- Thicken the Soup: Stir in flour and cook until lightly golden.
- Simmer the Broth & Potatoes: Pour in the chicken stock, add potatoes, and season. Let simmer until the potatoes are tender.
- Add Chicken & Veggies: Stir in the shredded chicken, peas, corn, and cream, then simmer for a few more minutes.
- Garnish & Serve: Taste and adjust seasoning. Serve hot with fresh parsley.
Notes
- Use leftover turkey for a post-Thanksgiving twist.
- If you prefer a lighter soup, substitute half-and-half for heavy cream.