Chicken and Mushroom Pot Pie soup

Buying mushrooms and chicken in bulk helps the cost of weekly meals while still giving you endless meal options.            



  • 1 pound of chicken breast cut into bite-size pieces
  • 1 tablespoon neutral oil
  • 1 pound of oyster mushrooms pulled apart in small bunches
  • 4 tablespoons of butter, plus 1 tablespoon for brushing;
  • 3 carrots - chopped
  • 4 ribs of celery - chopped
  • 1 large yellow onion - chopped
  • 4 cloves of garlic - sliced
  • 1 teaspoon of fresh thyme - chopped
  • 1/3 cup All-Purpose flour
  • 6 cups of chicken stock at room temperature
  • 1/2 lb gold Peewee potatoes;
  • 1/2 cup frozen peas
  • 1/2 cup heavy cream
  • 1 small punch of parsley chopped (roughly 1/4 to 1/2 cup)
  • 1 puff pastry sheet
  • Flaky sea salt
  • Salt and pepper to taste


  1. Preheat the oven to 450 degrees F.
  2. Season the chicken with salt and pepper. In your All-Clad D3 Weeknight Pan, heat 1 tablespoon of neutral oil over medium heat. When the oil is hot, add the chicken and sear the pieces for 3 to 4 minutes per side. Remove and reserve. Add the oyster mushrooms and repeat this process. After the mushrooms are golden, season with salt and pepper and put to the side.
  3. Lower the heat of the pan to medium-low. Add the butter and melt. Add the carrots, celery, and onion. Saute for 5 minutes until softened and onions are translucent. Add the garlic and thyme and continue to cook for an additional minute or until very fragrant.
  4. Add the mushrooms back to the pan, add the flour, and mix to combine with all the ingredients in the pan. Pour in the room temperature stock, stirring as you pour. Season with salt and pepper. Add the potatoes and chicken back to the pan. Bring to a boil then reduce to a simmer. Cover and cook for 15 minutes or until the potatoes are tender.
  5. Remove lid and taste, adjusting the salt and pepper if needed. Add the frozen peas, heavy cream, and 1/4 cup of parsley. Let simmer for an additional 5 minutes.
  6. Roll the puff pastry over the pan. Using a fork, poke holes into the pastry. Brush the pastry with the melted butter and bake for 5 to 10 minutes or until the pastry is cooked and golden brown. Remove from the oven. Garnish with flaky sea salt and serve.

Pro Tip

You can skip the pastry part if desired. The soup will be thick and creamy, just like the inside of a chicken pot pie.


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