Description
This comforting Chicken Pot Pie Soup combines the classic flavors of a traditional pot pie in a creamy, hearty soup form. Made with tender chicken, tender potatoes, mixed vegetables, and a rich, creamy broth, it’s perfect for a cozy meal any day of the week.
Ingredients
Scale
Soup Base
- 6 tablespoons salted butter
- 1 yellow onion, diced
- 3 garlic cloves, minced
- â…“ cup all-purpose flour
- 1 teaspoon Italian seasoning
- 1 teaspoon salt
- ½ teaspoon freshly cracked black pepper
- 5 cups chicken broth
- ½ cup heavy cream
Main Ingredients
- 1 pound Yukon gold potatoes, peeled and chopped into 1-inch chunks
- 2 cooked chicken breasts, shredded or diced
- 12 ounces bag frozen mixed vegetables
Garnish
- Fresh parsley for garnish (optional)
Instructions
- Prepare Ingredients: Dice the onion, peel and chop the potatoes into 1-inch chunks, and mince the garlic cloves. Place the potatoes into a bowl of cool water to prevent browning.
- Sauté Aromatics: In a Dutch oven or large pot, melt butter over medium heat. Add the diced onion and cook until translucent, about 4 minutes. Add minced garlic and cook for an additional 30 seconds.
- Add Flour and Seasoning: Sprinkle the flour over the onions and garlic. Stir to combine and cook the flour for 1-2 minutes to eliminate raw taste. Then add Italian seasoning, salt, and freshly cracked black pepper.
- Add Potatoes and Broth: Add chopped potatoes and pour in the chicken broth. Stir well to dissolve the flour and incorporate any browned bits from the bottom of the pot.
- Cook Potatoes: Cover with a lid and bring to a boil. Once boiling, reduce heat to medium and simmer, stirring occasionally, for 10-12 minutes until potatoes are fork tender.
- Add Chicken and Vegetables: Remove lid and stir in the cooked chicken, frozen mixed vegetables, and heavy cream. Cover again and simmer for an additional 5 minutes to heat through and blend flavors.
- Final Seasoning and Serve: Taste and adjust seasoning if needed. Garnish with fresh parsley if desired, then serve hot.
Notes
- You can substitute frozen mixed vegetables with fresh vegetables such as peas, carrots, and corn for a fresher taste.
- For a thicker soup, mash a few potato chunks against the side of the pot before adding the chicken and vegetables.
- Use rotisserie chicken or leftover cooked chicken breasts to save time.
- Heavy cream can be substituted with half-and-half or milk for a lighter version, though the soup will be less rich.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
