Description
A comforting Chicken Pot Pie Soup that combines hearty chicken and vegetables, perfect for chilly nights and family gatherings.
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- In a large pot, melt the unsalted butter over medium heat.
- Add the chopped onion, celery, and sliced carrots, sauté for 5 to 7 minutes until softened.
- Add the sliced mushrooms and minced garlic, cooking for another 5 minutes until softened.
- Stir in all-purpose flour and cook for about 1 minute to form a light roux.
- Slowly whisk in the chicken stock, then add the sliced Yukon Gold potatoes along with salt and pepper.
- Bring to a boil, reduce heat, and simmer for 12 to 15 minutes until the potatoes are tender.
- Add the cooked chicken, frozen peas, and corn, simmer for an additional 5 minutes.
- Stir in heavy whipping cream and fresh parsley, adjust seasoning, and simmer 1-2 more minutes.
Notes
Serve with crusty bread for an authentic pot pie experience. Refrigerate leftovers for 3-4 days or freeze for longer storage.
