Creamy Chicken Pot Pie Soup
Chicken pot pie soup is a creamy chicken-and-vegetable soup with the flavor of pot pie filling. Cook vegetables in butter, stir in flour and broth, simmer potatoes until tender, then add cooked chicken, peas, and cream. This version takes about 50 minutes; pastry is optional and served separately.
Equipment
- 6-quart soup pot, cutting board, stirring spoon
Ingredients
- 3 tablespoons unsalted butter
- 1 medium yellow onion, diced
- 2 medium carrots, cut into small half-moons
- 2 celery stalks, finely diced
- 8 ounces (227 g) cremini mushrooms, sliced
- 2 garlic cloves, minced
- ½ teaspoon dried thyme
- ¼ cup (30 g) all-purpose flour
- 5 cups low-sodium chicken broth
- 12 ounces (340 g) Yukon Gold potatoes, peeled and cut into ½-inch cubes
- 3 cups (about 420 g) cooked shredded chicken
- 1 cup frozen peas
- ½ cup (120 ml) heavy cream
- 2 tablespoons chopped parsley
- 1 teaspoon fresh lemon juice
- ½ teaspoon fine salt, or to taste
- ¼ teaspoon black pepper
- Optional: baked biscuits or puff pastry pieces, served separately
Instructions
- Melt the butter in a 6-quart pot over medium heat. Add the onion, carrots, and celery; cook for about 6 minutes, stirring, until the onion softens.
- Add the mushrooms and cook for 4 minutes, until they release some moisture and begin to soften. Stir in the garlic and thyme for 30 seconds, then add the flour and stir for 1 minute to coat the vegetables.
- Slowly pour in the broth while stirring to smooth out the flour. Add the potatoes. Bring to a gentle simmer and cook for 12–15 minutes, until a potato cube is easily pierced with a fork. Stir occasionally along the bottom.
- Stir in the cooked chicken and frozen peas. Simmer gently for 4–5 minutes until the peas are tender and the chicken is hot throughout, reaching 165°F.
- Reduce the heat to low and stir in the cream. Warm for about 1 minute without boiling hard. Remove from the heat, then add parsley, lemon juice, and pepper. Taste and add up to ½ teaspoon salt as needed.
- Ladle into 6 bowls. If you want a pastry element, serve baked biscuits or puff pastry on the side; bake these separately according to their recipe or package. They are optional and are not included in the soup timing.
Notes
Estimated nutrition: about 360 calories per serving (⅙ of the recipe), excluding optional toppings and sides. Brands and portions vary.
See the storage and reheating guidance in the article above.