Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.
1lbYukon gold potatoes, peeled and sliced into 1/4” thick pieces.
5cupscooked chicken, (shredded)
1cupfrozen peas
1cupcorn, (frozen or canned)
1/2cupwhipping cream
1/4cupparsley, finely chopped, plus more for garnish
Instructions
Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
Add 1/3 cup flour and stir constantly for 1 minute until golden.
Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Nutrition Facts
Chicken Pot Pie Soup Recipe
Amount per Serving
Calories
363
% Daily Value*
Fat
18
g
28
%
Saturated Fat
9
g
56
%
Cholesterol
91
mg
30
%
Sodium
977
mg
42
%
Potassium
724
mg
21
%
Carbohydrates
25
g
8
%
Fiber
3
g
13
%
Sugar
6
g
7
%
Protein
25
g
50
%
Vitamin A
2729
IU
55
%
Vitamin C
20
mg
24
%
Calcium
42
mg
4
%
Iron
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.