Chicken Pot Pie Soup
ID: 1966c36a...
This rich, creamy, and comforting chicken pot pie soup delivers all the cozy flavors of a traditional pot pie but without the effort of making a pie crust. Packed with tender shredded chicken, colorful vegetables, and soft potatoes, it is a perfect one-pot meal that pairs wonderfully with warm, flaky biscuits.
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🍳 Cooking Flow
Prep all vegetables, potatoes, mushrooms, and shred the cooked chicken. → Melt butter in a Dutch oven and sauté the onions, celery, carrots, mushrooms, and garlic until soft. → Stir in the flour to cook for 1 minute, then add the chicken stock, potatoes, salt, and pepper, and simmer until potatoes are tender. → Stir in the shredded chicken, peas, corn, whipping cream, and fresh parsley, then simmer for 5 minutes. → Adjust seasoning to taste, garnish with extra parsley, and serve hot with fresh biscuits.
Cooking Steps
Brief Cooking Order
Prep all vegetables, potatoes, mushrooms, and shred the cooked chicken. → Melt butter in a Dutch oven and sauté the onions, celery, carrots, mushrooms, and garlic until soft. → Stir in the flour to cook for 1 minute, then add the chicken stock, potatoes, salt, and pepper, and simmer until potatoes are tender. → Stir in the shredded chicken, peas, corn, whipping cream, and fresh parsley, then simmer for 5 minutes. → Adjust seasoning to taste, garnish with extra parsley, and serve hot with fresh biscuits.
Introduction
This rich, creamy, and comforting chicken pot pie soup delivers all the cozy flavors of a traditional pot pie but without the effort of making a pie crust. Packed with tender shredded chicken, colorful vegetables, and soft potatoes, it is a perfect one-pot meal that pairs wonderfully with warm, flaky biscuits.
Step 1
Shred 5 cups of cooked chicken (such as rotisserie or homemade roasted chicken) into bite-sized pieces and set aside.
Step 2
Rinse, dry, and slice 8 oz of white or brown mushrooms.
Step 3
Chop 1 medium yellow onion, mince 3 garlic cloves, finely chop 2 celery sticks, and slice 2 peeled carrots into thin rings.
Step 4
Peel and quarter 1 lb of Yukon gold potatoes, then slice them into 1/4-inch thick bite-sized pieces.
Step 5
Melt 6 tbsp of unsalted butter in a 5.5-quart Dutch oven or large soup pot over medium-high heat.
Ingredients List
Important Notes
Using homemade chicken stock or bone broth will yield the best flavor, though high-quality store-bought stock is a convenient alternative.
Shredded store-bought rotisserie chicken is an excellent time-saver for this recipe.
This soup reheats incredibly well, making it a perfect option for meal prep.
Serve this soup alongside warm, flaky homemade biscuits to get the true experience of a classic chicken pot pie.
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