Name: Chicken Pot Pie Soup – The Ultimate Comfort Food for Busy Nights
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Cuisine: American
Ingredients: 6 Tbsp unsalted butter (85 g); 1 medium yellow onion, chopped (150 g); 2 medium carrots, thinly sliced (120 g); 2 celery sticks, finely chopped (100 g); 8 oz white or brown mushrooms, sliced (225 g); 3 garlic cloves, minced (9 g); 1/3 cup all-purpose flour (43 g); 6 cups chicken stock (1.4 L); 3–4 tsp salt, or to taste (18–20 g); 1/2 tsp black pepper (2.5 g); 1 lb Yukon gold potatoes, peeled and sliced (450 g); 5 cups cooked shredded chicken (700 g); 1 cup frozen peas (150 g); 1 cup corn, frozen or canned (165 g); 1/2 cup whipping cream (120 ml); 1/4 cup chopped parsley (15 g), plus extra for garnish

Chicken Pot Pie Soup – The Ultimate Comfort Food for Busy Nights

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Chicken Pot Pie Soup delivers all the cozy, creamy comfort of a classic chicken pot pie—without the crust. Loaded with tender chicken, vegetables, and a rich broth, it’s perfect for both weeknight dinners and Sunday meals.

Author: CHEF RAMSAY
Prep Time: 15 minutes
Cook Time: 35 minutes
Total Time: 50 minutes
Yield: 6 servings
Category: Plats
Method: Stovetop
Cuisine: American

Ingredients

Scale

6 Tbsp unsalted butter (85 g)
1 medium yellow onion, chopped (150 g)
2 medium carrots, thinly sliced (120 g)
2 celery sticks, finely chopped (100 g)
8 oz white or brown mushrooms, sliced (225 g)
3 garlic cloves, minced (9 g)
1/3 cup all-purpose flour (43 g)
6 cups chicken stock (1.4 L)
3–4 tsp salt, or to taste (18–20 g)
1/2 tsp black pepper (2.5 g)
1 lb Yukon gold potatoes, peeled and sliced (450 g)
5 cups cooked shredded chicken (700 g)
1 cup frozen peas (150 g)
1 cup corn, frozen or canned (165 g)
1/2 cup whipping cream (120 ml)
1/4 cup chopped parsley (15 g), plus extra for garnish

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Instructions

1. In a large pot or Dutch oven, melt butter over medium-high heat.

2. Add onion, celery, and carrots. Sauté 5–7 minutes until softened and golden.

3. Stir in mushrooms and garlic; cook 5 more minutes.

4. Sprinkle flour over vegetables and stir for 1 minute to create a roux.

5. Gradually whisk in chicken stock. Add potatoes, salt, and pepper. Bring to a boil, then reduce heat and simmer 12–15 minutes until potatoes are fork-tender.

6. Stir in chicken, peas, corn, cream, and parsley. Simmer 5 more minutes.

7. Taste and adjust seasoning. Garnish with fresh parsley and serve warm.

Notes

Don’t skip browning the flour—it builds deep flavor.

Yukon gold potatoes hold their shape best, but russets also work.

Add more stock if the soup is too thick; simmer longer if it’s too thin.

Lighten it up with half-and-half or whole milk instead of cream.

Perfect with biscuits, garlic bread, or salad on the side.

Find it online: https://cookingwithramsay.com/chicken-pot-pie-soup/