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Creamy Chicken Pot Pie Soup Recipe

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★★★★★

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.

Ingredients

Scale

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

Find it online: https://cookcrisis.com/creamy-chicken-pot-pie-soup-recipe/