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Chicken Pot Pie Soup Recipe

Chicken Pot Pie Soup Recipe
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★★★★★

5 from 8 reviews

Chicken Pot Pie Soup is a comforting and hearty soup inspired by the classic pot pie flavors. This creamy soup combines tender, browned chicken breasts with vegetables like carrots, celery, potatoes, corn, and peas in a thick, savory broth enriched with butter, milk, and cream. It’s an easy-to-make dish that captures the essence of chicken pot pie in a warm, cozy bowl perfect for chilly days.

Ingredients

Scale

Protein

  • 1½ pounds (about 2 medium) boneless skinless chicken breasts

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

  • ¼ cup dry white wine
  • 3 to 4 cups chicken broth (divided)
  • 1½ cups milk (any percentage)
  • ½ cup heavy cream

Fats & Thickeners

  • 2 tablespoons olive oil (divided)
  • 5 tablespoons (71g) butter (salted or unsalted)
  • ¼ cup and 1 tablespoon (44g) all-purpose flour

Seasonings

  • ¼ teaspoon black pepper
  • Salt (to taste)

Instructions

  1. Prepare the chicken: Pat chicken dry and generously salt and pepper both sides to season thoroughly.
  2. Brown the chicken: In a large pot, heat 1 tablespoon olive oil over medium-high heat. Cook the chicken for 3 to 4 minutes until well browned on one side, then flip and brown the other side. Transfer chicken to a plate and set aside.
  3. Sauté vegetables: Reduce heat to medium. Add the remaining tablespoon of olive oil to the same pot. Add garlic, onion, celery, and carrots. Cook, stirring occasionally, until vegetables begin to soften, approximately 5 to 8 minutes.
  4. Deglaze with wine: Stir in the white wine, scraping the bottom of the pot with a wooden spoon to loosen any browned bits for extra flavor.
  5. Simmer potatoes and chicken: Add diced potatoes and 3 cups chicken broth to the pot. Bring to a simmer. Cut the chicken breasts in half and return them to the pot. Simmer until chicken is cooked through and potatoes are fork tender, about 15 to 20 minutes. Remove pot from heat and transfer chicken to a plate to cool slightly.
  6. Make the roux: In a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until mixture turns lightly golden and forms a sticky paste, about 2 to 3 minutes.
  7. Add dairy to thicken: Slowly drizzle in milk followed by heavy cream while whisking continuously to prevent lumps. Cook, whisking constantly, until the mixture thickens to the consistency of thick gravy and starts bubbling around the edges, about 5 minutes.
  8. Combine milk mixture with soup: Stir the thickened milk mixture into the soup pot. Shred or chop the cooked chicken and add back into the soup.
  9. Add vegetables and heat through: Stir in corn and peas, if using, and heat over medium until vegetables are warmed, about 2 to 3 minutes.
  10. Adjust consistency: If the soup is too thick, stir in up to 1 cup more chicken broth until the desired consistency is achieved.
  11. Season and serve: Add black pepper and salt to taste. Serve the soup hot and enjoy the comforting flavors.

Notes

  • The white wine adds depth to the soup, but can be omitted or replaced with additional broth if desired.
  • Use either frozen or canned corn and peas; just be sure to thaw or drain before adding.
  • For a lighter option, use low-fat milk and reduce or omit heavy cream.
  • Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
  • To make this gluten-free, substitute regular flour with gluten-free all-purpose flour or cornstarch for thickening.

Nutrition

Keywords: Chicken Pot Pie Soup, Creamy Chicken Soup, Comfort Food Soup, Easy Chicken Soup, Hearty Soup Recipe

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