Description
Indulge in the comforting flavors of our Chicken Pot Pie Soup, a creamy and hearty dish that captures all the essence of traditional pot pie without the fuss of a crust.
Ingredients
Scale
- 6 Tbsp unsalted butter
- 1 medium yellow onion (chopped)
- 2 medium carrots (sliced)
- 2 celery sticks (chopped)
- 8 oz mushrooms (sliced)
- 3 garlic cloves (minced)
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 lb Yukon gold potatoes (sliced)
- 5 cups cooked shredded chicken
- 1 cup frozen peas
- 1 cup corn
- 1/2 cup heavy cream
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- In a Dutch oven over medium heat, melt butter. Sauté onions, carrots, and celery until softened (5–7 minutes).
- Add mushrooms and garlic; sauté for an additional 5 minutes.
- Stir in flour and cook for one minute until golden brown.
- Gradually add chicken stock, potatoes, salt, and pepper. Bring to a boil, reduce heat, and simmer uncovered for 12–15 minutes until potatoes are tender.
- Mix in shredded chicken, peas, corn, cream, and parsley. Simmer for another 5 minutes until heated through. Adjust seasoning as desired.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Main
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 bowl (360g)
- Calories: 420
- Sugar: 4g
- Sodium: 950mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 85mg