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Chicken Pot Pie Soup

A comforting dish that captures the warmth of traditional pot pie flavors in a lighter, soup form. Perfect for chilly nights, this hearty yet satisfying soup is easy to prepare and brings smiles around the table.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 320
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 2 tablespoons extra virgin olive oil
  • 2 tablespoons unsalted butter
  • 8 ounces cremini mushrooms, sliced
  • 1 cup celery, diced (about 3 medium stalks)
  • 2 teaspoons garlic powder
  • 1 teaspoon kosher salt
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon rubbed sage
  • 1/4 teaspoon ground black pepper
  • 1/4 cup all-purpose flour
  • 2 cups milk of choice (plus additional as needed)
  • 1 can (14.5 ounces) reduced sodium chicken broth
  • 2 medium Yukon gold potatoes, diced
  • 1 bag (12 ounces) frozen mixed vegetables (carrots, green beans, corn, peas)
  • 2 cups cooked shredded chicken
  • to taste Chopped fresh parsley for serving

Method
 

Cooking Steps
  1. Heat the extra virgin olive oil and butter in a large pot over medium-high heat. Once the butter is melted, add the sliced cremini mushrooms and cook for about eight minutes, stirring occasionally.
  2. Incorporate the diced celery, garlic powder, kosher salt, dried thyme, rubbed sage, and ground black pepper into the pot. Cook until the mushrooms are browned and the celery softens, around three minutes.
  3. Sprinkle the all-purpose flour over the mixture and cook for one minute while stirring to prevent lumps. Gradually stir in the milk and then the chicken broth to create a creamy base.
  4. Add the diced Yukon gold potatoes and let the mixture come to a low simmer. Partially cover the pot and simmer for about ten minutes until the potatoes soften.
  5. Stir in the frozen mixed vegetables and again partially cover the pot. Allow the soup to simmer until the mixed vegetables are tender, about ten to fifteen minutes.
  6. Add the cooked shredded chicken to the pot, mix well, and adjust seasoning as needed. Serve hot with freshly chopped parsley on top.

Notes

To enhance flavor, use homemade chicken broth if possible. Cut vegetables into even sizes for uniform cooking. For a creamier texture, consider using heavy cream instead of milk.