Homemade Chicken Pot Pie Soup – Comfort in a Bowl
This Creamy Chicken Pot Pie Soup is cozy, hearty, and ready in just 45 minutes. Packed with tender chicken, potatoes, peas, and carrots in a rich, creamy broth—it’s pure comfort in a bowl!
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: 10 servings
- Category: Dinner, Soup
- Method: Stovetop
- Cuisine: American
Ingredients
- 6 Tbsp unsalted butter
- 1 medium yellow onion, chopped (1 cup)
- 2 medium carrots, thinly sliced
- 2 stalks celery, finely chopped
- 8 oz white or brown mushrooms, sliced
- 3 cloves garlic, minced
- ⅓ cup all-purpose flour
- 6 cups chicken stock
- 3–4 tsp salt, to taste
- ½ tsp black pepper
- 1 lb Yukon gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup frozen or canned corn
- ½ cup heavy whipping cream
- ¼ cup fresh parsley, finely chopped, plus more for garnish
Instructions
1. Melt butter in a large soup pot over medium-high heat. Add onion, carrots, and celery, and sauté for 5–7 minutes until soft and lightly golden.
2. Add mushrooms and garlic. Cook for another 5 minutes, stirring often. Sprinkle in flour and stir constantly for 1 minute to form a light roux.
3. Gradually pour in chicken stock while stirring. Add potatoes, salt, and pepper. Bring to a gentle simmer and cook partially covered for 12–15 minutes until potatoes are tender.
4. Stir in shredded chicken, peas, corn, cream, and parsley. Simmer for 5 more minutes until vegetables are tender and the soup thickens slightly.
5. Taste and adjust seasoning if needed. Serve hot, topped with extra parsley and a side of biscuits or crusty bread.
Notes
For a gluten-free version, replace flour with a cornstarch slurry. You can also swap heavy cream for half-and-half for a lighter option. Serve with puff pastry or biscuits for a classic pot pie vibe.
Find it online: https://cookingwithramsay.com/homemade-chicken-pot-pie-soup/