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+ servings
Chicken pot pie soup in a white bowl.

Creamy Chicken Pot Pie Soup

Super thick and creamy chicken pot pie soup has all the delicious flavor of chicken pot pie without the long cooking time.
Course Dinner
Cuisine American
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Servings 5 to 6 servings
Calories 489kcal
Author Tracy


  • 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
  • cups milk any percentage
  • ½ cup heavy cream *
  • cup frozen or canned corn optional
  • cup frozen or canned peas optional
  • ¼ teaspoon black pepper
  • Salt


  • 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 the chicken from the pot and set it on 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!


*If you would like to use precooked chicken, use 2 to 3 cups of shredded or cubed chicken and add it to the soup at the end along with the corn and peas. 
*You can replace the heavy cream with the same amount of milk or half and half. 
*Cut the chicken in half so you have chunky left and right pieces, not thin top and bottom pieces. Cutting the chicken in half allows it to cook faster, ensuring that the chicken is cooked through by the time your soup is done. 
Slow cooker instructions: 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.


Calories: 489kcal