Description

Creamy Chicken Pot Pie Soup is a comforting and hearty dish that captures all the delicious flavors of a classic chicken pot pie in a warm, creamy soup form. Tender browned chicken, aromatic vegetables, and a rich creamy broth combine to create a satisfying meal perfect for cozy nights.

Ingredients

Scale

Chicken and Vegetables

1½ pounds (about 2 medium) boneless skinless chicken breasts
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 and Fats

2 tablespoons olive oil (divided)
¼ cup dry white wine
3 to 4 cups chicken broth (divided)
5 tablespoons (71g) butter (salted or unsalted)
1½ cups milk (any percentage)
½ cup heavy cream

Thickening Agents & Spices

¼ cup and 1 tablespoon (44g) all-purpose flour
¼ teaspoon black pepper
Salt, to taste

Instructions

Prepare Chicken: Pat the chicken breasts dry and generously season both sides with salt and pepper to enhance flavor.
Brown Chicken: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add chicken and cook until well browned on one side, about 3 to 4 minutes, then flip and brown the other side. Remove chicken and set aside.
Sauté Vegetables: Lower heat to medium and add remaining 1 tablespoon olive oil to the same pot. Add garlic, onion, celery, and carrots. Cook, stirring occasionally, until vegetables are softening, about 5 to 8 minutes.
Deglaze Pot: Pour in dry white wine and use a wooden spoon to scrape up any browned bits stuck to the bottom of the pot for flavor.
Add Potatoes and Broth: Add the diced potatoes and 3 cups of chicken broth to the pot. Bring to a simmer.
Simmer Chicken and Potatoes: Cut the chicken breasts in half, return them to the pot, and simmer until the chicken is cooked through and potatoes are tender, about 15 to 20 minutes. Remove chicken pieces with tongs and let cool slightly.
Make Roux Base: In a separate medium pot, melt butter over medium heat. Whisk in flour continuously until the mixture becomes lightly golden and forms a sticky paste, about 2 to 3 minutes.
Add Milk and Cream: Slowly drizzle in milk followed by heavy cream while whisking to avoid lumps. Cook and whisk continuously until thick and bubbly around the edges, about 5 minutes.
Combine Soup and Cream Sauce: Stir the creamy milk mixture back into the main soup pot. Shred or chop the cooked chicken and add it into the soup.
Add Vegetables and Heat Through: Stir in corn and peas, if using, and heat on medium until vegetables are warmed through, 2 to 3 minutes.
Adjust Consistency and Season: If the soup is too thick, add up to 1 cup more chicken broth to reach desired consistency. Season with salt and black pepper to taste.
Serve: Ladle soup into bowls and enjoy this warm, creamy chicken pot pie soup.

Notes

White wine adds depth but can be omitted or replaced with additional broth for a non-alcoholic version.
Use milk fat percentage based on preference; whole milk yields a richer soup, but lower fat milk works too.
Optional corn and peas add nice texture and sweetness but can be left out or substituted with other veggies.
For a thicker stew-like consistency, reduce broth slightly or use less broth when adjusting at the end.
Leftovers store well in the refrigerator for 3-4 days and reheat gently on stovetop or microwave.

Prep Time: 15 minutes
Cook Time: 40 minutes
Category: Soup
Method: Stovetop
Cuisine: American

Keywords: Chicken pot pie soup, creamy chicken soup, comfort soup, easy chicken recipes, creamy soup