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Chef Taha Ayad's Recipe Chicken Pot Pie Soup

Chicken Pot Pie Soup

This Chicken Pot Pie Soup combines tender shredded chicken, potatoes, mushrooms, and colorful vegetables in a creamy, savory broth. It delivers the comforting flavor of classic chicken pot pie in an easy one-pot soup.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 10 servings
Course: Soup
Cuisine: American
Calories: 363
Ingredients Equipment Method Notes

Ingredients
  

Chicken Pot Pie Soup
  • 6 tbsp unsalted butter
  • 1 medium yellow onion chopped
  • 2 medium carrots thinly sliced
  • 2 stalks celery finely chopped
  • 8 oz white or brown mushrooms sliced
  • 3 cloves garlic minced
  • ⅓ cup all-purpose flour
  • 6 cups chicken stock
  • 3 ½ tsp salt or to taste
  • ½ tsp black pepper
  • 1 lb Yukon Gold potatoes peeled and sliced into 1/4-inch pieces
  • 5 cups cooked chicken shredded
  • 1 cup frozen peas
  • 1 cup frozen corn
  • ½ cup heavy whipping cream
  • ¼ cup fresh parsley finely chopped, plus more for garnish

Equipment

  • Dutch Oven or Large Soup Pot
  • Chef’s Knife
  • Cutting Board
  • Wooden Spoon
  • Measuring Cups and Spoons
  • Ladle

Method
 

  1. Heat a Dutch oven or large soup pot over medium-high heat and melt the butter.
  2. Add the chopped onion, celery, and sliced carrots, then sauté for 5 to 7 minutes, stirring occasionally, until softened and lightly golden.
  3. Add the sliced mushrooms and minced garlic, then sauté for another 5 minutes, stirring occasionally, until softened.
  4. Sprinkle in the flour and stir constantly for 1 minute, until the flour turns lightly golden and coats the vegetables.
  5. Gradually pour in the chicken stock while stirring to help prevent lumps.
  6. Add the sliced potatoes, salt, and black pepper, then bring the soup to a boil.
  7. Reduce the heat to a simmer, partially cover the pot, and cook for 12 to 15 minutes, or until the potatoes are tender but still hold their shape.
  8. Stir in the shredded chicken, frozen peas, frozen corn, heavy whipping cream, and chopped parsley.
  9. Bring the soup back to a gentle simmer and cook for 5 minutes, or until the chicken is heated through and the peas and corn are tender.
  10. Taste and adjust the salt and black pepper as needed, then remove the pot from the heat and serve warm.

Notes

  1. Use cooked shredded chicken or leftover rotisserie chicken to save preparation time.
  2. Pour the chicken stock in gradually while stirring so the flour blends smoothly into the broth.
  3. Avoid overcooking the potatoes because they can break apart and make the soup thicker than intended.
  4. Refrigerate leftovers in an airtight container for 3 to 4 days.
  5. Reheat gently over low to medium heat and add a splash of chicken stock if the soup becomes too thick.
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