Chicken Pot Pie Soup
Ingredients
- 6 Tablespoons salted butter
- 1 medium yellow onion
chopped
- 3-4 medium carrots
sliced
- 2 celery ribs
finely chopped
- 3 cloves garlic
minced
- 8 ounces white or brown mushrooms
sliced
- ⅓ cup all-purpose flour
- 6 cups chicken broth
- or to taste2 teaspoons kosher salt
- 1 teaspoon Better than Bouillon roasted chicken bouillon
- 1 teaspoon dried thyme
- ½ teaspoon black pepper
- Pinch of oregano and/or cayenne pepper
optional
- 1 ½ lbs yukon gold potatoes)
diced large about 1/2" thick (about 4-5 medium potatoes
- 2 boneless
skinless chicken breasts or 5 cups cooked, shredded chicken), (about 1 pound
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream
- ¼ cup finely chopped fresh parsley
+ more for garnish
- warm buttermilk biscuits
Directions
- 1
In a large dutch oven or pot over medium-high heat, melt the butter. Add the chopped onion, carrots, and celery. Cook for 5 to 7 minutes, stirring occasionally, until softened slightly.
- 2
Add the garlic and mushrooms. Cook for another another 5 minutes, stirring occasionally.
- 3
Sprinkle the flour over the sauteed vegetables and stir. Cook for 1 minute while stirring.
- 4
Add the chicken broth, chicken, potatoes, salt, chicken bouillon, thyme, pepper, and pinch of oregano or cayenne pepper, if using. Bring to a boil, then reduce the heat to medium-low, partially cover, and simmer for 12 to 15 minutes until the potatoes are fork tender.
- 5
Add the frozen peas, corn, heavy cream, and parsley. Continue to simmer for about 5 minutes until the veggies and potatoes are tender and cooked through. Taste and adjust the seasoning as needed, then serve with warm buttermilk biscuits.
Chicken Pot Pie Soup
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About this Recipe
Craving the comforting flavors of classic chicken pot pie but short on time? This creamy Chicken Pot Pie Soup delivers all the warmth and deliciousness you love in a hearty bowl, perfect for cooler evenings and busy weeknights. It’s a comforting twist on a beloved classic, ready to soothe your soul.
Why This Soup Works
This recipe shines by capturing the essence of chicken pot pie in a luscious, creamy broth, eliminating the need for a crust while keeping all the beloved fillings. We build incredible depth of flavor by starting with aromatic vegetables and enrich the soup with hearty potatoes and tender chicken. The addition of Better than Bouillon and dried thyme ensures a deeply savory taste that truly evokes that homey pot pie experience.
Get ready for a rich, satisfying soup that’s incredibly flavorful and wonderfully creamy. You’ll find tender pieces of chicken alongside soft, diced Yukon Gold potatoes, complemented by sweet corn, peas, and a medley of sautéed carrots, celery, and mushrooms. The velvety broth, infused with herbs, wraps every spoonful in a comforting embrace. It’s an inviting dish that feels both wholesome and indulgent, promising a truly cozy experience with every bite.
Customization & Variations
Feel free to adapt this soup to your pantry. If you have leftover cooked chicken, you can easily use 5 cups of shredded chicken instead of cooking raw chicken breasts. Don't have Yukon Gold potatoes? Any waxy potato variety will work well. You can also play with the seasonings; a pinch of oregano or a dash of cayenne pepper can add another layer of flavor or a subtle kick, depending on your preference.
This soup is ideal for a comforting family dinner or a relaxed weekend meal. Serve it alongside warm buttermilk biscuits to complete the classic pot pie experience, perfect for dipping into the rich, creamy broth. Garnish with a little fresh parsley for a pop of color and extra freshness.