Creamy Chicken Pot Pie Soup Recipe

Introduction

Creamy Chicken Pot Pie Soup offers all the comforting flavors of a classic pot pie in a warm, hearty soup. It’s perfect for cozy nights and easy to customize with your favorite veggies. This creamy, flavorful dish will quickly become a family favorite.

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

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 the 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: Reduce heat to medium. Add the remaining tablespoon of olive oil to the same pot. Add garlic, onion, celery, and carrots, cooking and stirring occasionally until the vegetables soften, about 5 to 8 minutes.
4. Step 4: Stir in the white wine, scraping up any browned bits from the bottom with a wooden spoon.
5. Step 5: Add the potatoes and 3 cups of chicken broth. Bring to a simmer. Cut chicken breasts in half and return them to the pot. Simmer until chicken is cooked through and potatoes are tender, about 15 to 20 minutes. Remove pot from heat and transfer chicken pieces to a plate to cool slightly.
6. Step 6: While the chicken cools, melt butter in a medium pot over medium heat. Add flour and cook, whisking continuously, until lightly golden and forming a paste with the butter.
7. Step 7: Slowly whisk in the milk, then the cream, whisking to avoid lumps. Cook until thickened to a gravy-like consistency and bubbling at the edges, about 5 minutes.
8. Step 8: Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it back into the pot.
9. Step 9: Stir in corn and peas, if using, and heat until warmed through, 2 to 3 minutes.
10. Step 10: If the soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.
11. Step 11: Season with additional salt and pepper to taste. Serve hot and enjoy!

Tips & Variations

• Use leftover cooked chicken to save time by adding it in step 8 without simmering again.
• Substitute white wine with chicken broth for a non-alcoholic version.
• For a richer soup, use half-and-half instead of milk or cream.
• Add fresh herbs like thyme or parsley for extra flavor.
• For a gluten-free option, use gluten-free flour or cornstarch as a thickener.

Storage

Store any 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. If soup thickens too much after refrigeration, stir in a little chicken broth or milk to loosen the consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup ahead of time?

Yes, this soup can be made a day in advance. Allow it to cool before refrigerating. Reheat on the stove and adjust thickness if needed before serving.

Can I freeze Creamy Chicken Pot Pie Soup?

You can freeze the soup, but the cream may separate slightly upon thawing. It’s best to freeze before adding the cream, then stir in fresh cream when reheating.

Creamy Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.6 from 179 reviews

This creamy chicken pot pie soup combines tender chicken breasts with fresh vegetables in a rich, velvety broth inspired by the classic pot pie filling. Bursting with flavor from garlic, onion, celery, carrots, and a hint of white wine, it’s thickened with a luscious butter-flour roux and enriched with milk and cream. Optional peas and corn add a touch of sweetness and color. This comforting soup is perfect for cozy dinners or meal prep, delivering all the heartiness of a pot pie in a warm bowl.

• Author: Marco
• Prep Time: 15 minutes
• Cook Time: 40 minutes
• Total Time: 55 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken

• 1½ pounds (about 2 medium) boneless skinless chicken breasts
• 2 tablespoons olive oil (divided)
• Salt
• Black pepper, ¼ teaspoon plus more to taste

Vegetables

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

Liquids & Dairy

• ¼ cup dry white wine
• 3 to 4 cups chicken broth (divided)
• 5 tablespoons (71g) butter (salted or unsalted)
• ¼ cup plus 1 tablespoon (44g) all-purpose flour
• 1½ cups milk (any percentage)
• ½ cup heavy cream

Instructions

1. Season and Brown the Chicken: Pat the chicken breasts dry with paper towels, then generously season both sides with salt and black pepper. Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Add the chicken and cook until well browned, about 3 to 4 minutes per side. Once browned, transfer chicken to a plate and set aside.
2. Sauté the Vegetables: Reduce the heat to medium. Add the remaining 1 tablespoon of olive oil to the same pot. Add minced garlic, diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften and release their aromas, about 5 to 8 minutes.
3. Deglaze with White Wine: Pour in the dry white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot. This adds depth of flavor to the soup base.
4. Add Potatoes and Broth; Simmer with Chicken: Add the peeled and diced russet potatoes along with 3 cups of chicken broth. Bring to a simmer. Cut the browned chicken breasts in half to ensure even cooking, then return them to the pot. Simmer until the chicken is cooked through and the potatoes are fork tender, approximately 15 to 20 minutes. Remove the pot from heat and carefully transfer chicken pieces to a plate or cutting board to cool slightly.
5. Prepare the Roux and Cream Sauce: In a separate medium pot, melt butter over medium heat. Add the flour and cook while whisking continuously until the mixture is lightly golden and forms a sticky paste, about 2 minutes. Slowly drizzle in the milk followed by the heavy cream, whisking constantly to prevent lumps. Continue whisking and cooking until the sauce thickens to the consistency of thick gravy and becomes bubbly around the edges, about 5 minutes.
6. Finish the Soup: Stir the thickened milk and cream mixture into the pot with the vegetables and broth. Shred or chop the cooled chicken into bite-sized pieces and add it to the soup. Stir in the frozen or canned corn and peas, if using, and heat over medium heat until the vegetables are warmed through, about 2 to 3 minutes.
7. Adjust Consistency and Season: If the soup is too thick, gradually add up to 1 cup more chicken broth until you reach your preferred consistency. Season to taste with salt and additional black pepper.
8. Serve: Ladle the creamy chicken pot pie soup into bowls and enjoy warm for a hearty, comforting meal.

Notes

• Using dry white wine adds a subtle depth and acidity; if preferred, you can substitute with additional chicken broth.
• For thicker soup, reduce the amount of chicken broth; for a thinner broth-style soup, add the full 4 cups or more as needed.
• Optional peas and corn add sweetness and texture but can be omitted or replaced with other vegetables like green beans or mushrooms.
• Leftovers keep well refrigerated for up to 3 days and also freeze nicely for up to 2 months.
• To make this recipe gluten-free, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry for thickening.

Keywords: chicken pot pie soup, creamy chicken soup, comfort food, hearty soup, easy dinner, fall soup, one pot meal