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Chicken Pot Pie Soup

A deliciously creamy soup that transforms the classic flavors of chicken pot pie into a comforting dish, packed with tender chicken, vibrant vegetables, and herbs.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American
Calories: 400
Ingredients Method Notes

Ingredients
  

For the soup base
  • 2 tablespoons extra-virgin olive oil A healthy fat that helps sauté the vegetables beautifully.
  • 2 tablespoons unsalted butter Adds richness and depth to the soup.
  • 8 ounces cremini mushrooms Provides an earthy flavor and meaty texture.
  • 2 stalks celery Adds a subtle crunch and freshness.
  • 1 teaspoon garlic powder Enhances the overall flavor profile.
  • 1 teaspoon kosher salt Essential for seasoning.
  • 1 teaspoon dried thyme Gives a warm, herbal note.
  • 1 teaspoon rubbed sage Adds a comforting flavor.
  • 1/2 teaspoon ground black pepper Offers a hint of spice.
  • 1/4 cup all-purpose flour Helps thicken the soup.
  • 2 cups milk Contributes to the creamy texture.
  • 4 cups reduced sodium chicken broth The flavorful soup base.
  • 2 cups Yukon gold potatoes Adds heartiness.
  • 2 cups frozen mixed vegetables Convenient and nutritious.
  • 2 cups cooked shredded chicken Provides protein.
  • 2 tablespoons fresh parsley For serving and garnish.

Method
 

Preparation
  1. Heat the olive oil and butter in a large pot over medium-high heat.
  2. Add mushrooms and cook for 8 minutes until browned.
  3. Add celery, garlic powder, salt, thyme, sage, and pepper; cook for 3 minutes until softened.
  4. Sprinkle flour over mixed ingredients; cook for 1 minute while stirring.
  5. Gradually add milk and chicken broth, stirring to prevent lumps.
  6. Add diced potatoes and bring to a low simmer for 10 minutes.
  7. Stir in frozen mixed vegetables and simmer until heated and potatoes are tender, about 10-15 minutes.
  8. Add shredded chicken, taste, and adjust seasoning. Serve hot with fresh parsley on top.

Notes

For added flavor, sauté onions with the mushrooms. Leftovers can be stored for up to 3 days in the refrigerator or frozen for up to three months. Reheat on the stovetop, adding broth if needed.