Description
A warm, creamy soup that combines all the comforting flavors of a traditional pot pie, perfect for cooler days.
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 carrot. Sauté for 5-7 minutes until the vegetables are softened.
- Stir in the sliced mushrooms and minced garlic, cooking for another 5 minutes until they are softened.
- Add the flour and cook for 1 minute to make a light roux.
- Slowly whisk in the chicken stock, then add the sliced potatoes, salt, and black pepper.
- Bring the mixture to a boil. Once boiling, reduce the heat and simmer for 12-15 minutes until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn, and simmer for an additional 5 minutes until heated through.
- Finally, stir in the heavy cream and chopped parsley. Adjust seasoning to your taste and simmer for another 1-2 minutes before serving.
Notes
Serve hot in bowls, optionally with crusty bread or biscuits on the side. Store in an airtight container in the refrigerator for up to 3 days or freeze for 2-3 months.