Chicken Pot Pie Soup
This delicious made from scratch creamy chicken pot pie soup is the ultimate comfort food that is so easy to make!
I found an easy recipe for chicken pot pie soup on Natasha’s Kitchen that looked irresistible! I adapted the recipe to exclude the mushrooms because I didn’t have any on hand and I didn’t feel like going to the store. The soup was so easy to throw together and I was happy to be able to use up some leftover roasted chicken that I had in the fridge. The whole family enjoyed this chicken pot pie soup and it paired nicely with homemade biscuits and a tasty salad.
How to Make Chicken Pot Pie Soup
Heat the butter in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 6-7 minutes, or until softened.
Add the garlic and flour and cook, stirring constantly, for 1 minute. Slowly whisk in the chicken broth then add the potatoes. Season with chicken bouillon powder, sea salt, and freshly cracked pepper, to taste. Partially cover and simmer for 15-20 minutes, or until the potatoes are tender.
Add the chicken, peas, corn, heavy cream, and parsley and bring back to a simmer and cook for an additional 5 minutes. Taste and re-season with bouillon, salt, or pepper, if needed. Ladle into bowls and serve. Enjoy.
Equipment
Ingredients
- 6 tbsp butter
- 1 small yellow onion, diced
- 3 carrots, sliced into rings
- 2 stalks of celery, sliced
- 3-4 cloves of garlic, minced
- ⅓ cup flour
- 6 cups chicken broth
- ½-1 tsp chicken bouillon powder, to taste
- Sea salt and freshly cracked pepper, to taste
- 1 lb Yukon gold potatoes, peeled & diced into ¼-inch pieces
- 2 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- ½ cup heavy cream
- 2 tbsp fresh parsley, chopped finely
Instructions
- Heat the butter in a large Dutch oven over medium-high heat. Add the onion, carrot, and celery and cook, stirring often, for 6-7 minutes, or until softened.
- Add the garlic and flour and cook, stirring constantly, for 1 minute.
- Slowly whisk in the chicken broth then add the potatoes. Season with chicken bouillon powder, sea salt, and freshly cracked pepper, to taste.
- Partially cover and simmer for 15-20 minutes, or until the potatoes are tender.
- Add the chicken, peas, corn, heavy cream, and parsley and bring back to a simmer and cook for an additional 5 minutes.
- Taste and re-season with bouillon, salt, or pepper, if needed. Ladle into bowls and serve. Enjoy.
That looks so comforting and yummy!
Get idea for a soup. Pretty healthy and can be made gluten free.
Very creative and the soup looks delicious.
Can you make this into a crockpot and how many hours
Holly
Holly,
It’s a quick soup so I’ve never tried making it in the crockpot. I just cook it on the stove and it’s done in 45 minutes.
-Pam