Description
A warm and comforting soup that brings the flavors of a classic chicken pot pie in a creamy, hearty form.
Ingredients
- 6 tablespoons unsalted butter
- 1 medium yellow onion, chopped
- 2 celery stalks, finely chopped
- 2 carrots, sliced
- 8 ounces mushrooms, sliced
- 3 garlic cloves, minced
- 1/3 cup all-purpose flour
- 6 cups chicken stock
- 1 pound Yukon Gold potatoes, peeled and sliced 1/4 inch thick
- 5 cups cooked chicken, shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1/2 cup heavy whipping cream
- 1/4 cup parsley, chopped
- 3 1/2 teaspoons salt (to taste)
- 1/2 teaspoon black pepper
Instructions
- Melt butter in a large pot over medium heat.
- Add the chopped onion, celery, and sliced carrots; sauté for 5-7 minutes until the vegetables are softened.
- Mix in the sliced mushrooms and minced garlic; cook for another 5 minutes until everything is nicely softened.
- Stir in the flour and cook for 1 minute to create a light roux.
- Slowly whisk in the chicken stock, then add the sliced potatoes, salt, and black pepper.
- Bring the mixture to a boil, then reduce the heat and let it simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, frozen peas, and corn; let it simmer for 5 more minutes until everything is heated through.
- Finally, stir in the heavy cream and chopped parsley. Adjust the seasoning to taste and let it simmer for another 1-2 minutes before serving.
Notes
Serve hot with crusty bread or a salad. Store in an airtight container in the fridge for up to 3 days or freeze for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American