Chicken Pot Pie Soup Recipe

Introduction

Chicken Pot Pie Soup is a comforting and hearty dish that captures all the flavors of a classic pot pie in a creamy, warming bowl. It’s perfect for chilly evenings when you crave something filling yet easy to prepare.

Ingredients

• 1½ pounds (about 2 medium) boneless skinless chicken breasts
• 2 tablespoons olive oil, divided
• 3 garlic cloves, minced or pressed
• ½ medium onion, diced
• 2 celery ribs, diced ¼-inch
• 2 medium carrots, peeled and diced ¼-inch
• ¼ cup dry white wine
• 1 large russet potato, peeled and diced ½-inch
• 3 to 4 cups chicken broth, divided
• 5 tablespoons (71g) butter, salted or unsalted
• ¼ cup and 1 tablespoon (44g) all-purpose flour
• 1½ cups milk, any percentage
• ½ cup heavy cream
• ⅔ cup frozen or canned corn (optional)
• ⅔ cup frozen or canned peas (optional)
• ¼ teaspoon black pepper
• Salt, to taste

Instructions

1. Step 1: Pat chicken dry and generously salt and pepper both sides.
2. Step 2: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Cook the chicken until well-browned, about 3 to 4 minutes per side. Transfer chicken to a plate and set aside.
3. Step 3: Lower heat to medium, add remaining 1 tablespoon olive oil to the same pot. Add garlic, onion, celery, and carrots. Cook, stirring occasionally, until vegetables soften, about 5 to 8 minutes.
4. Step 4: Stir in white wine, scraping any browned bits from the bottom of the pot with a wooden spoon.
5. Step 5: Add potatoes and 3 cups chicken broth, then bring to a simmer. Cut chicken breasts in half lengthwise and return to the pot. Simmer until chicken is cooked through and potatoes are tender, about 15 to 20 minutes.
6. Step 6: Remove the pot from heat and transfer chicken pieces to a plate or board to cool slightly.
7. Step 7: In a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until lightly golden and paste-like.
8. Step 8: Gradually whisk in milk and then cream, cooking until thickened to a gravy-like consistency and bubbly around edges, about 5 minutes.
9. Step 9: Stir the milk mixture into the soup. Shred or chop the cooled chicken and add it to the pot.
10. Step 10: Stir in corn and peas if using, and heat until warmed through, about 2 to 3 minutes.
11. Step 11: Adjust thickness with up to 1 cup more broth if needed. Season with salt and pepper to taste. Serve and enjoy!

Tips & Variations

• If using precooked chicken, add 2 to 3 cups shredded or cubed chicken at the end with the vegetables.
• Heavy cream can be replaced with the same amount of milk or half and half for a lighter soup.
• Cut chicken breasts in half lengthwise (not crosswise) to ensure faster, even cooking.
• For a slow cooker version, add all ingredients except butter, flour, milk, and cream. Cook on high for 3 to 4 hours or low for 6 to 7 hours. Then shred chicken and add the roux and dairy mixture as directed.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth or milk if the soup thickens too much when reheated.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use rotisserie chicken for this soup?

Yes, rotisserie or any cooked chicken works well. Simply add shredded chicken toward the end of cooking along with the vegetables and proceed as directed.

Is it okay to skip the wine?

Absolutely. If you prefer not to use wine, you can substitute additional chicken broth or water. The soup will still be flavorful and delicious.

Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.9 from 114 reviews

This Chicken Pot Pie Soup combines the hearty flavors of classic chicken pot pie in a comforting, creamy soup form. Featuring tender browned chicken, aromatic vegetables, potatoes, and a rich roux-thickened broth made with milk and cream, this recipe is a perfect meal for cozy days. Optional corn and peas add a pop of sweetness and color, and a splash of white wine deepens the flavor complexity.

• Author: Kai
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

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Chicken and Vegetables

• 1½ pounds (about 2 medium) boneless skinless chicken breasts
• 1 medium onion, diced
• 2 celery ribs, diced ¼-inch
• 2 medium carrots, peeled and diced ¼-inch
• 3 garlic cloves, minced or pressed
• 1 large russet potato, peeled and diced ½-inch
• ⅔ cup frozen or canned corn (optional)
• ⅔ cup frozen or canned peas (optional)

Liquids and Broth

• ¼ cup dry white wine
• 3 to 4 cups chicken broth, divided
• 1½ cups milk (any percentage)
• ½ cup heavy cream

Fats and Thickening Agents

• 2 tablespoons olive oil, divided
• 5 tablespoons (71g) butter (salted or unsalted)
• ¼ cup and 1 tablespoon (44g) all-purpose flour

Seasonings

• ¼ teaspoon black pepper
• Salt, to taste

Instructions

1. Prepare the Chicken: Pat chicken breasts dry and generously season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the chicken for 3 to 4 minutes on each side until well browned, then transfer to a plate and set aside.
2. Sauté Vegetables: Reduce heat to medium. In the same pot, add the remaining 1 tablespoon of olive oil. Add minced garlic, diced onion, celery, and carrots. Cook while stirring occasionally for 5 to 8 minutes until vegetables start to soften.
3. Deglaze with Wine: Pour in the dry white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot to enhance flavor.
4. Add Potatoes and Broth: Add diced potatoes and 3 cups of chicken broth to the pot. Bring the mixture to a simmer.
5. Cook Chicken and Potatoes: Cut the browned chicken breasts in half (to create chunky pieces), add them back to the pot, and simmer for 15 to 20 minutes until the chicken is cooked through and potatoes are fork-tender. Remove pot from heat. Use tongs to transfer chicken pieces to a plate or cutting board to cool slightly.
6. Make the Roux: In a medium pot, melt butter over medium heat. Add flour and cook while whisking continuously until the mixture turns lightly golden and forms a sticky paste, about 2 to 3 minutes.
7. Add Milk and Cream to Roux: Slowly drizzle in the milk followed by the heavy cream, whisking constantly to prevent lumps. Continue cooking and whisking for about 5 minutes until the mixture thickens to the consistency of thick gravy and bubbles around the edges.
8. Combine Roux and Soup: Stir the thickened milk mixture into the soup pot to create a creamy broth.
9. Shred Chicken and Add Vegetables: Shred or chop the cooked chicken and add it to the soup along with the corn and peas (if using). Heat over medium for 2 to 3 minutes until vegetables are warmed through.
10. Adjust Consistency and Season: If the soup is too thick, add up to 1 cup more chicken broth to reach your desired consistency. Season with additional salt and ¼ teaspoon black pepper to taste.
11. Serve: Ladle the hot soup into bowls and enjoy immediately.

Notes

• You can use precooked chicken (2 to 3 cups shredded or cubed) added at the end with corn and peas.
• Heavy cream can be substituted with the same amount of milk or half-and-half.
• Cut chicken breasts in half horizontally to have chunky left and right pieces that cook evenly and thoroughly.
• Slow cooker option: Combine all ingredients except butter, flour, milk, and cream in slow cooker. Cook on high for 3-4 hours or low for 6-7 hours until chicken shreds easily and potatoes are tender. Remove chicken, shred it, then make roux and milk/cream sauce as directed, stir into slow cooker, season to taste.

Keywords: Chicken pot pie soup, creamy chicken soup, comfort food soup, easy chicken soup, chicken and vegetable soup