Description
A comforting soup that encompasses all the flavors of a classic chicken pot pie without the fuss of making a crust.
Ingredients
- 1 medium yellow onion, chopped
- 2 celery ribs, diced
- 2 carrots, sliced
- 1 cup mushrooms, chopped (optional)
- 2 garlic cloves, minced
- 3 cups cooked chicken, shredded
- 2 cups Yukon gold potatoes, peeled and cubed
- 4 tablespoons unsalted butter
- 1/3 cup all-purpose flour
- 4 cups chicken broth (low sodium)
- 1 cup heavy cream
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 teaspoon salt (or to taste)
- 1/2 teaspoon black pepper
- 1/4 cup fresh parsley, chopped
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Instructions
- 1. Melt butter in a large Dutch oven over medium heat. Add the onion, celery, carrots, and mushrooms; sauté for about 7 minutes until soft and fragrant. Add garlic and cook for an additional minute.
- 2. Sprinkle flour over the vegetables and stir constantly for 2 to 3 minutes to cook off the raw taste.
- 3. Slowly pour in the chicken broth while stirring continuously. Add cubed potatoes and bring to a gentle simmer. Cook uncovered for about 12 minutes until the potatoes are fork-tender.
- 4. Stir in shredded chicken, frozen peas, frozen corn, and heavy cream. Simmer for another 5 minutes to meld flavors. Add chopped parsley, salt, and pepper. Adjust seasoning as needed.
- 5. Ladle the soup into bowls and enjoy, garnished with extra parsley or black pepper if desired.