If you are craving the comforting flavors of a classic favorite with a fresh, cozy twist, then this Chicken Pot Pie Soup is exactly what you need. Picture all the creamy, savory goodness of a traditional chicken pot pie, but in a spoon-friendly, warm bowl of soup that’s perfect for any day you want to feel instantly nurtured. Rich chicken broth, tender chicken, soft veggies, and a silky creamy base come together in a harmony that hits all the right notes — and once you’ve tried this Chicken Pot Pie Soup, it’s going to become one of your go-to recipes for comfort food season!

Ingredients You’ll Need

Don’t let the ingredient list fool you — these simple, everyday pantry staples come together beautifully to create deep layers of flavor and irresistible texture in your Chicken Pot Pie Soup. Each component plays a vital role, from the tender chicken to the luscious broth, making the final dish truly unforgettable.

1½ pounds boneless skinless chicken breasts: The hearty protein star that’ll absorb all the cozy flavors.
2 tablespoons olive oil divided: Used for cooking the chicken and sautéing the veggies to bring out their best taste and texture.
3 garlic cloves minced or pressed: Adds aromatic depth and a subtle kick without overpowering.
½ medium onion diced: Brings a mild sweetness and savory base to the soup.
2 celery ribs diced ¼-inch: Adds a gentle crunch and fresh earthiness.
2 medium carrots peeled and diced ¼-inch: Sweetness and bright color that lift the bowl visually and flavor-wise.
¼ cup dry white wine: A splash of acidity that deglazes and deepens the flavor layers.
1 large russet potato peeled and diced ½-inch: Creates a wonderful creamy texture and heartiness.
3 to 4 cups chicken broth divided: The liquid gold that brings it all together with rich savory notes.
5 tablespoons butter: For that silky, indulgent mouthfeel that defines comfort food.
¼ cup and 1 tablespoon all-purpose flour: Acts as a thickening agent to create a luscious, gravy-like consistency.
1½ cups milk: Adds creaminess and balances the soup’s flavors beautifully.
½ cup heavy cream: For bonus richness and velvety smoothness.
⅔ cup frozen or canned corn (optional): Sweet pops of flavor that add texture and color.
⅔ cup frozen or canned peas (optional): Brings freshness and a lovely subtle sweetness.
¼ teaspoon black pepper: Lightly spices everything without stealing the show.
Salt: To taste, enhancing all those fantastic flavors.

How to Make Chicken Pot Pie Soup

Step 1: Brown Your Chicken

Pat your chicken dry and don’t be shy with salt and pepper — seasoning early ensures every bite is flavorful. Heat half your olive oil in a large pot over medium-high heat, then brown the chicken breasts for about 3 to 4 minutes per side until they develop a gorgeous golden crust. This step locks in moisture and builds the foundation of flavor you’ll notice in every spoonful. Once perfectly browned, set the chicken aside to rest.

Step 2: Sauté the Vegetables

Lower your heat to medium and add the remaining olive oil to the same pot, letting the garlic, onion, celery, and carrots soften gently. This aromatic vegetable base is where the sweet and savory notes start to marry, cooking for 5 to 8 minutes so the onions turn tender and translucent while the carrots and celery keep a slight bite that’s delightful later.

Step 3: Deglaze with White Wine

Pour in the white wine to lift up all those tasty brown bits stuck to the bottom of the pot — that’s pure flavor magic right there. Stir thoroughly and let the wine reduce slightly for about a minute to concentrate its brightness without overpowering the soup.

Step 4: Simmer Chicken and Potatoes

Add diced potatoes and three cups of chicken broth to the pot, then cut your chicken breasts in half and nestle them back in the pot. Let everything simmer gently for 15 to 20 minutes until the potatoes are tender and the chicken is cooked through—this slow simmer infuses the broth with layers of rich goodness while perfectly cooking the ingredients.

Step 5: Prepare the Creamy Roux Base

While the chicken cools slightly, melt butter in a medium pot and whisk in flour, cooking until the mixture forms a sticky, lightly golden paste. Gradually whisk in milk and cream, stirring continuously to avoid lumps, until thickened into a smooth, velvety sauce resembling rich gravy. This silky roux is the heart of your soup’s luscious mouthfeel.

Step 6: Combine and Finish

Stir the creamy milk mixture back into your soup pot. Shred or chop the cooled chicken and add it in along with the peas and corn for sweet, colorful bursts. Warm everything gently for a few minutes until heated through, then adjust consistency with a splash more broth if you prefer. Finish with salt and plenty of freshly ground black pepper for that final flavor boost.

How to Serve Chicken Pot Pie Soup

Garnishes

Adding just the right finishing touches makes your Chicken Pot Pie Soup look and taste even more inviting. Sprinkle chopped fresh parsley or thyme to brighten the bowl with green freshness. A light dusting of grated Parmesan cheese can add a subtle salty kick, or a rustic swirl of cream makes the presentation extra special and indulgent.

Side Dishes

This soup shines beautifully alongside crusty bread or flaky buttermilk biscuits, perfect for dipping and scooping every last bit of that delicious creamy broth. A crisp green salad with a tangy vinaigrette adds a refreshing contrast and rounds out a satisfying meal.

Creative Ways to Present

Serve your Chicken Pot Pie Soup in mini bread bowls or sturdy mugs for a cozy, rustic feel that’s perfect for gatherings or chilly evenings. For a fun spin, top with puff pastry squares baked separately and placed on the bowl rim just before serving, giving that iconic pot pie experience with every spoonful.

Make Ahead and Storage

Storing Leftovers

Allow your soup to cool completely before transferring to airtight containers. Stored in the refrigerator, Chicken Pot Pie Soup stays fresh for up to four days, making it an excellent candidate for easy weekday lunches or dinners. The flavors actually deepen and meld beautifully overnight.

Freezing

This soup freezes well — just leave out the cream when you freeze to prevent separation, then stir it in when reheating. Portion into freezer-safe containers or bags, and it will keep for up to three months. Be sure to label with the date so you can enjoy your comfort food whenever you fancy!

Reheating

To reheat, thaw overnight in the fridge if frozen, then gently warm over medium-low heat, stirring often to prevent scorching. If the soup thickens too much, add a splash of broth or milk to bring it back to creamy perfection. Stir in cream during reheating if you held it back before freezing.

FAQs

Can I use rotisserie chicken instead of cooking the chicken breasts?

Absolutely! Using rotisserie chicken is a fantastic time-saving shortcut that still delivers plenty of flavor and tenderness. Just add the shredded cooked chicken when you combine everything at the end.

Is it possible to make this soup dairy-free?

Yes! Substitute the butter with a dairy-free margarine or olive oil, use a plant-based milk like almond or oat milk, and swap the cream for coconut cream or another creamy dairy-free alternative. It still creates a rich and cozy soup.

Can I add other vegetables to the Chicken Pot Pie Soup?

Definitely! Feel free to toss in diced mushrooms, green beans, or even a handful of chopped spinach to customize the soup to your liking while keeping the classic flavor profile.

What thickness should the soup have?

The soup should be thick and creamy, similar to the consistency of gravy, but still ladle-able. If it feels too thick, simply add more broth to loosen it up until it’s perfect for your spoon.

Can this soup be made in a slow cooker?

You can use a slow cooker for this recipe by browning the chicken and sautéing vegetables beforehand as described, then combining all ingredients in the slow cooker and cooking on low for 4 to 6 hours. Add the cream and milk towards the end to maintain the creamy texture.

Final Thoughts

Chicken Pot Pie Soup has a special way of wrapping you in warmth and joy with every bite, making it a treasured comfort food that’s as satisfying as the original pie but easier to enjoy any day of the week. Once you make this recipe, I’m confident it’ll become a beloved staple in your kitchen too. Cozy up and dive into a bowl—you deserve it!

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Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

5.1 from 23 reviews

Chicken Pot Pie Soup is a comforting and hearty dish that combines the creamy, savory flavors of classic chicken pot pie in a warm, spoonable soup form. This recipe features tender chicken breasts simmered with fresh vegetables, potatoes, and a rich, velvety broth thickened with a buttery roux and finished with cream. Perfect for a cozy meal, it encapsulates the taste of homemade comfort food in a bowl.

Author: Clara
Prep Time: 15 minutes
Cook Time: 40 minutes
Total Time: 55 minutes
Yield: 6 servings 1x
Category: Soup
Method: Simmering and sautéing
Cuisine: American
Diet: Halal

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

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

Fats and Flour

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

Prepare the Chicken: Pat chicken dry and generously season both sides with salt and pepper. Heat 1 tablespoon olive oil in a large pot over medium-high heat. Brown the chicken breasts for 3 to 4 minutes on each side until well-browned. Transfer chicken to a plate and set aside.
Sauté Vegetables: Reduce heat to medium. Add remaining 1 tablespoon olive oil to the same pot. Add garlic, onion, celery, and carrots. Cook, stirring occasionally, until vegetables begin to soften, about 5 to 8 minutes.
Deglaze with Wine: Stir in the dry white wine, using a wooden spoon to scrape up any browned bits stuck to the bottom of the pot for extra flavor.
Add Potatoes and Broth: Add diced potatoes and 3 cups of chicken broth to the pot. Bring mixture 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 pieces to a plate or cutting board to cool slightly.
Make the Roux: While chicken cools, in a medium pot, melt butter over medium heat. Add the flour and cook, whisking continuously, until the mixture is lightly golden and forms a sticky paste, about 2 to 3 minutes.
Add Dairy to Roux: Slowly drizzle in the milk followed by the heavy cream, whisking continuously to prevent lumps. Cook the mixture until thickened and bubbly around the edges, approximately 5 minutes.
Combine Soup and Roux: Stir the thickened milk and cream mixture into the vegetable and broth pot. Shred or chop the cooked chicken and add it back to the soup.
Add Vegetables and Heat Through: Stir in corn and peas (if using), and heat over medium heat until the 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 until desired consistency is reached. Season with additional salt and pepper to taste.
Serve: Ladle soup into bowls and enjoy the creamy, comforting flavors of chicken pot pie in soup form.

Notes

Cutting chicken breasts in half before simmering helps them cook more evenly and quickly.
Use low-sodium chicken broth to better control the saltiness of the soup.
For a richer flavor, you can substitute half-and-half for the milk or use whole milk if preferred.
Frozen vegetables should be thawed and drained to avoid excess water diluting the soup.
To make this soup gluten-free, substitute all-purpose flour with a gluten-free flour blend and ensure broth is gluten-free as well.

Nutrition

Serving Size: 1 cup (about 250 ml)
Calories: 320 kcal
Sugar: 5 g
Sodium: 580 mg
Fat: 18 g
Saturated Fat: 9 g
Unsaturated Fat: 7 g
Trans Fat: 0.2 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: 23 g
Cholesterol: 85 mg

Keywords: chicken pot pie soup, creamy chicken soup, comfort food soup, chicken soup with vegetables, hearty chicken soup