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A rich, cozy, and filling one-pot creamy chicken pot pie soup that captures the classic pot pie flavor without the crust, made with tender chicken, potatoes, mushrooms, and fresh veggies.

Ingredients

Scale
  • 2 tablespoons butter
  • 1 cup onions, diced
  • 1 cup carrots, diced
  • 1 cup celery, diced
  • 3 cloves garlic, minced
  • 1 cup mushrooms, sliced
  • 1/3 cup all-purpose flour
  • 4 cups chicken stock or broth (homemade bone broth preferred)
  • 2 cups Yukon gold potatoes, diced
  • 2 cups cooked chicken, shredded or diced (light or dark meat)
  • 1/2 cup frozen peas
  • 1/2 cup frozen or canned corn
  • 1 cup heavy cream (or lighter cream, half-and-half, or whole milk)
  • 2 tablespoons fresh parsley, chopped
  • Salt, to taste
  • Black pepper, to taste

Instructions

  1. Chop and prep all ingredients; shred or dice cooked chicken and mince garlic.
  2. Melt butter in a large pot or Dutch oven over medium heat.
  3. Add onion, celery, and carrots and sauté for about 5 minutes until soft and fragrant.
  4. Add mushrooms and garlic; continue sautéing about 5 minutes until mushrooms are golden.
  5. Sprinkle in flour and cook for 1 minute to remove the raw flour taste.
  6. Pour in chicken broth and add diced potatoes; season with salt and pepper and bring to a simmer.
  7. Cook until potatoes are tender, about 15 minutes.
  8. Stir in shredded chicken, frozen peas, frozen corn, heavy cream (or chosen dairy), and chopped parsley.
  9. Simmer for 5 minutes to meld flavors.
  10. Taste and adjust salt and pepper as needed.
  11. Ladle soup into bowls and serve.

Notes

This recipe is adaptable: use leftover rotisserie chicken or cooked breasts/thighs, swap heavy cream for lighter dairy options for fewer calories., For gluten-free, substitute the flour with a cornstarch slurry made from 2 tablespoons cornstarch mixed with 1/2 cup cold water; stir it in with the cream at the end to thicken., Vegetarian variation: omit chicken, add more mushrooms, white beans or chickpeas, and use vegetable broth instead of chicken broth., You can add other veggies like green beans, leeks, or parsnips as desired., Serve with flaky biscuits or puff pastry pieces on top for a crust-like effect., Soup keeps in the fridge for 3-4 days; reheat gently on stovetop or microwave.

Nutrition

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