Super thick and creamy chicken pot pie soup has all the delicious flavor of chicken pot pie without the long cooking time.
Short on time tonight, but craving a warm and comforting slice of chicken pot pie? You should make pot pie soup instead!
What is Chicken Pot Pie Soup?
Pot pie soup is basically chicken pot pie filling with a little extra milk and broth that turns it into a super creamy and rich soup.
And where a whole pot pie is going to set you back a couple hours between making the dough, chilling it, and baking the pie, this soup can be on your table in less than half that time.
Things You Should Know About This Soup
- The chicken is seared in the hot pan and then cooked in the soup before being shredded or chopped, so no need to have pre-cooked chicken on hand.
- This is a real stick-to-your bones sort of soup packed with veggies, chicken, heavy cream and a splash of white wine, so it’s rich, creamy, and full of flavor.
- The vegetables are added in 3 stages so everything gets a chance to be cooked to the perfect level of doneness.
Ingredient Notes
- Boneless skinless chicken breasts: As mentioned above, the chicken in this recipe is cooked in the soup, but if you have a rotisserie chicken or cooked shredded chicken on hand, feel free to use 2 to 3 cups of cooked chicken instead. Simply stir it in at the end along with the corn and peas. You can also substitute cooked turkey for the chicken. This is a great soup to make with Thanksgiving leftovers!
- Dry white wine: Sauvignon Blanc and Pinot Grigio are both good options. I love the subtle boost in flavor the wine gives this dish, but you can omit it if needed. Simply use a splash of the chicken broth to deglaze the pot instead.
- Heavy cream: Heavy cream adds extra richness to the soup, but if you don’t have any, you can replace it with more milk. If you have leftover heavy cream, check out my post What to Do With Leftover Whipping Cream for storage tips and recipe ideas to use up the leftovers.
How to Make Chicken Pot Pie Soup
1. Sear chicken: Pat the chicken dry and generously salt and pepper both sides. Cook the chicken until well-browned, 3 to 4 minutes, flip and repeat. Transfer chicken to a plate and set aside.
2. Start your veggies: To the same pot, add garlic, onion, celery, and carrots, and cook, stirring occasionally, until the vegetables begin to soften. Stir in the white wine, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.
3. Simmer: Add potatoes and chicken broth and bring to a simmer. Cut chicken breasts in half (so they cook faster) and return the chicken pieces to the pot and simmer until the chicken is cooked through and potatoes are fork tender, 15 to 20 minutes. Remove the chicken from the pot and set on a clean plate or cutting board to cool slightly.
4. Make the roux: While your chicken cools, in a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until the flour is lightly golden and forms a sticky paste with the butter.
5. Add milk: Slowly drizzle in the milk followed by the cream, whisking out any lumps as they form. Cook, whisking continuously, until mixture is thickened (it should be the consistency of thick gravy) and bubbly around the edges, about 5 minutes.
6. Add to soup: Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it to the soup.
7. Add remaining ingredients: Stir in corn and peas and heat over medium heat until vegetables are heated through, 2 to 3 minutes. If soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.
8. Serve: Adjust salt to taste. Serve, and enjoy!
FAQ
Can I make this in advance?
Yes. You can make this soup up to 48 hours in advance. When you’re ready to eat it, reheat gently on the stove over medium heat, stirring occasionally, until heated through.
Can you make chicken pot pie soup in a crockpot?
Yes, but you’ll still have to make the roux on your stovetop. To your slow cooker, add all the ingredients except the butter, flour, milk, and cream. Cook on high for 3 to 4 hours, low for 6 to 7 hours, until chicken can be easily shredded and potatoes are tender.
Remove chicken, shred it, and return it to the pot. Follow the recipe instructions for making the roux and adding the milk and cream, and then stir the sauce into the soup. Add salt and pepper to taste.
What to serve with chicken pot pie soup?
I love to serve chicken pot pie with a side of cream biscuits or cheese scones and a simple veggie side like roasted broccoli or green beans.
More Easy Soup Recipes
Creamy Chicken Pot Pie Soup
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 is fine
- 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
- Pat chicken dry and generously salt and pepper both sides.
- In a large pot, heat 1 tablespoon of the oil over medium-high heat. Cook the chicken until well-browned, 3 to 4 minutes, flip and repeat. Transfer chicken to a plate and set aside.
- Turn heat down to medium and to the same pot, add remaining 1 tablespoon of the olive oil. Add garlic, onion, celery, and carrots, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 8 minutes.
- Stir in the white wine, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.
- Add potatoes and 3 cups of the chicken broth and bring to a simmer. Cut the chicken breasts in half*, return them to the pot and simmer until the chicken is cooked through and potatoes are fork tender, 15 to 20 minutes. Remove pot from heat and use tongs to transfer the chicken pieces from the liquid to a clean plate or cutting board to cool slightly.
- While your chicken cools, in a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until the flour is lightly golden and forms a sticky paste with the butter.
- Slowly drizzle in the milk followed by the cream, whisking out any lumps as they form. Cook, whisking continuously, until mixture is thickened (it should be the consistency of thick gravy) and bubbly around the edges, about 5 minutes.
- Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it to the soup.
- Stir in corn and peas and heat over medium heat until vegetables are heated through, 2 to 3 minutes.
- If soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.
- Add pepper and salt to taste. Serve, and enjoy!
Notes
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