Chicken Pot Pie Soup Recipe

If you’re looking for a cozy, comforting dish that combines the rich flavors of a classic chicken pot pie with the ease and warmth of a soup, look no further than this Chicken Pot Pie Soup. It’s like your favorite childhood comfort food reinvented as a creamy, hearty bowl of pure deliciousness. Every spoonful delivers tender chunks of chicken, a medley of vibrant vegetables, and a luscious, velvety broth that will hug you from the inside out. Chicken Pot Pie Soup is perfect for chilly evenings or anytime you want to feel wrapped in a warm culinary hug.

Ingredients You’ll Need

Gathering simple, wholesome ingredients is key to nailing the perfect Chicken Pot Pie Soup. Each ingredient plays a crucial role in building layers of flavor, color, and texture that make this recipe so special and satisfying.

• 1½ pounds boneless skinless chicken breasts: Provides tender, juicy protein and the hearty foundation of the soup.
• 2 tablespoons olive oil (divided): Adds depth of flavor and helps beautifully brown the chicken and soften the veggies.
• 3 garlic cloves (minced or pressed): Gives an aromatic punch that wakes up the broth with each bite.
• ½ medium onion (diced): Brings natural sweetness that balances the richness of the soup.
• 2 celery ribs (diced ¼-inch): Offers a subtle earthy crunch and classic pot pie flavor.
• 2 medium carrots (peeled and diced ¼-inch): Adds vibrant color and natural sweetness to the mix.
• ¼ cup dry white wine: Elevates the taste with subtle acidity and complexity.
• 1 large russet potato (peeled and diced ½-inch): Thickens the broth and introduces a comforting, hearty texture.
• 3 to 4 cups chicken broth (divided): The liquid base that ties all flavors together smoothly.
• 5 tablespoons butter (salted or unsalted): Essential for creating a rich roux that thickens the soup.
• ¼ cup and 1 tablespoon all-purpose flour: Works with butter to form the perfect gravy-like base.
• 1½ cups milk (any percentage): Adds creaminess without overwhelming the other flavors.
• ½ cup heavy cream: Deepens the soup’s luxurious texture and mouthfeel.
• ⅔ cup frozen or canned corn (optional): Adds a pop of sweetness and bite of crunch.
• ⅔ cup frozen or canned peas (optional): Brings bright color and fresh, sweet notes.
• ¼ teaspoon black pepper: Enhances the overall seasoning beautifully.
• Salt: Necessary for balancing all the rich flavors and bringing them forward.

How to Make Chicken Pot Pie Soup

Step 1: Brown the Chicken

Start by patting your chicken breasts dry and seasoning them generously with salt and pepper. Heating a tablespoon of olive oil over medium-high heat in a large pot, brown the chicken until it develops a beautiful golden crust on both sides—about 3 to 4 minutes each. This step not only locks in juiciness but also adds a wonderful depth of flavor. Once browned, remove the chicken and set it aside for now.

Step 2: Sauté the Vegetables

Turn your heat down to medium and add the remaining olive oil to the pot. Toss in garlic, diced onion, celery, and carrots. Cooking these slowly, stirring occasionally, ensures they soften without losing their vibrant color or fresh flavors. This aromatic base is crucial as it forms the heart of your Chicken Pot Pie Soup.

Step 3: Deglaze with White Wine

Next, pour in the dry white wine, using a wooden spoon to scrape up any golden bits stuck to the bottom of the pot. Those bits are full of flavor and will enrich the broth, adding lovely complexity to your soup. Let the wine simmer until reduced slightly.

Step 4: Simmer Potatoes, Chicken, and Broth

Add diced potatoes and 3 cups of chicken broth to the pot. Cut the chicken breasts in half and gently nestle them back into the simmering liquid. Let everything cook together until the chicken is cooked through and the potatoes are tender—this usually takes 15 to 20 minutes. Afterward, remove the chicken to cool slightly before shredding.

Step 5: Make the Creamy Roux

While the chicken cools, melt butter in a medium pot over medium heat. Stir in your flour and keep whisking until the mixture turns a light golden color and thickens into a sticky paste. Gradually pour in milk and cream, whisking continuously to avoid lumps. The mixture should thicken to a rich, gravy-like consistency in about 5 minutes—this will be the creamy heart of your Chicken Pot Pie Soup.

Step 6: Combine and Finish

Pour the thickened milk mixture back into your soup pot, then shred or chop the cooled chicken and add it in. Stir in the optional corn and peas, warming everything together over medium heat until the veggies are heated through. If the soup feels too thick, simply add more broth until it reaches your desired consistency. Finish by seasoning with black pepper and salt to taste—now it’s ready to serve!

How to Serve Chicken Pot Pie Soup

Garnishes

A sprinkle of freshly chopped parsley or thyme adds a burst of color and fresh herbal aroma that complements the creamy base of the Chicken Pot Pie Soup beautifully. A dusting of freshly ground black pepper or even a handful of crispy fried onions can elevate the texture and taste even more, bringing some delightful contrast to each bite.

Side Dishes

This soup stands well on its own, but pairing it with a crisp green salad or some warm, crusty bread makes the meal even more memorable. A slice of garlic butter toast or a flaky biscuit echoes the flavors of a traditional pot pie and adds that extra comforting touch we all crave.

Creative Ways to Present

For a fun twist, serve your Chicken Pot Pie Soup inside hollowed-out mini pumpkins or bread bowls—this instantly turns the meal into a charming centerpiece perfect for cozy gatherings. Alternatively, topping the soup with puff pastry squares briefly baked until golden crunch offers an elegant nod to the classic pot pie crust.

Make Ahead and Storage

Storing Leftovers

Leftover Chicken Pot Pie Soup keeps wonderfully in an airtight container in the refrigerator for up to 3 days. The flavors actually deepen and become even more comforting when reheated, making it a perfect make-ahead comfort meal.

Freezing

You can freeze this soup for up to 2 months, just be sure to cool it completely first. Use a freezer-safe container, leaving some room at the top for expansion. Keep in mind that fresh peas or corn may change texture slightly after thawing, but the soup remains delicious and ready to warm up on a chilly day.

Reheating

Reheat your Chicken Pot Pie Soup gently on the stovetop over medium-low heat, stirring occasionally to prevent scorching. If the soup feels too thick after refrigeration or freezing, add a splash of broth or water to return it to that creamy consistency you love.

FAQs

Can I use leftover cooked chicken for this soup?

Absolutely! Leftover cooked chicken works perfectly and can save you some cooking time. Just add it in during the final steps to warm through without overcooking.

Is it possible to make Chicken Pot Pie Soup dairy-free?

Yes! Substitute the butter with olive oil or a dairy-free margarine, and use coconut milk or your favorite plant-based milk and cream alternatives to keep it creamy and delicious.

Can I add other vegetables to the soup?

Feel free to add vegetables like mushrooms, green beans, or zucchini for more color and texture. Just add them early enough to cook through with the potatoes and carrots.

What can I use instead of white wine?

If you prefer not to cook with wine, simply substitute an equal amount of extra chicken broth or a splash of apple cider vinegar for a bit of acidity.

How do I thicken the soup if it’s too thin?

If your soup is thinner than you’d like, you can mix a bit more flour with cold milk and whisk it into the soup, cooking until it thickens, or add a mashed potato to help thicken it naturally.

Final Thoughts

This Chicken Pot Pie Soup is hands down one of those recipes you’ll find yourself returning to time and time again when you want a meal that feels like a warm hug. It has that perfect balance of hearty, creamy, and fresh with every bite. Don’t hesitate to make a big pot because leftovers taste just as wonderful if not better. So go ahead, cozy up with a bowl, and let this delicious soup bring some sunshine to your chilly day.

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