Description
A creamy and hearty soup that transforms the classic chicken pot pie into a comforting dish packed with fresh vegetables and tender chicken.
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 the butter in a large pot over medium heat.
- Add the chopped onion, celery, and sliced carrots; sauté for 5–7 minutes.
- Stir in the mushrooms and minced garlic; cook for an additional 5 minutes.
- Stir in the flour and cook for about 1 minute.
- Gradually whisk in the chicken stock until no lumps remain.
- Add the sliced Yukon Gold potatoes, salt, and pepper; bring to a boil.
- Reduce heat and let it simmer for 12–15 minutes until potatoes are tender.
- Stir in the shredded chicken, peas, and corn; let it simmer for another 5 minutes.
- Add the heavy cream and chopped parsley; adjust seasoning to taste and stir for another minute before serving.
Notes
Garnish with fresh parsley for presentation. Serve with warm bread or a side salad.
