Description

This Creamy Chicken Pot Pie Soup offers all the comforting flavors of a classic chicken pot pie but in a warm, hearty soup form. Tender chicken breasts simmered with fresh vegetables in a savory broth are enriched with a luscious, creamy base made from butter, flour, milk, and cream. Optional corn and peas add sweetness and color, creating an easy weeknight meal that’s both filling and delicious.

Ingredients

Scale

Chicken and Cooking Base

1½ 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)

Soup Thickener and Cream Base

5 tablespoons (71g) butter (salted or unsalted is fine)
¼ cup and 1 tablespoon (44g) all-purpose flour
1½ cups milk (any percentage)
½ cup heavy cream

Vegetables (Optional)

⅔ cup frozen or canned corn (optional)
⅔ cup frozen or canned peas (optional)

Seasoning

¼ teaspoon black pepper
Salt (to taste)

Instructions

Season the Chicken: Pat the chicken breasts dry and generously season both sides with salt and black pepper to enhance flavor throughout the cooking process.
Brown the Chicken: Heat 1 tablespoon olive oil in a large pot over medium-high heat. Add the chicken breasts and cook for 3 to 4 minutes per side until well-browned. Remove the chicken and set aside on a plate.
Sauté Vegetables: Reduce the heat to medium. In the same pot, add the remaining 1 tablespoon olive oil. Add garlic, diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables begin to soften, about 5 to 8 minutes.
Deglaze with Wine: Pour in the dry white wine and use a wooden spoon to scrape any browned bits from the bottom of the pot, incorporating their flavor into the dish.
Add Potatoes and Broth, Simmer: Stir in the diced potato and 3 cups of chicken broth. Cut the chicken breasts in half and return them to the pot. Bring to a simmer and cook until the chicken is cooked through and potatoes are fork-tender, about 15 to 20 minutes. Remove the pot from heat and transfer chicken pieces to a plate or cutting board to cool slightly.
Make the Roux: In a separate medium pot, melt the butter over medium heat. Add the flour and cook, whisking continuously, until the flour turns lightly golden and forms a sticky paste with the butter.
Add Milk and Cream: Slowly whisk in the milk followed by the heavy cream, stirring out any lumps. Continue cooking and whisking until the mixture thickens to a thick gravy consistency and bubbles around the edges, about 5 minutes.
Combine Soup Base and Chicken: Pour the thickened milk mixture into the vegetable and broth pot. Shred or chop the cooled chicken and add it back into the soup.
Add Vegetables and Heat Through: Stir in the optional corn and peas, and cook over medium heat until the vegetables are heated through, about 2 to 3 minutes.
Adjust Consistency: If the soup is too thick, gradually add up to 1 cup more chicken broth until the desired consistency is reached.
Season and Serve: Taste and add additional salt and pepper as needed. Serve hot and enjoy the comforting flavors of this creamy chicken pot pie soup.

Notes

Using dry white wine adds depth of flavor but can be omitted or replaced with additional broth if preferred.
Substitute milk with any percentage you prefer; whole milk or 2% will give a creamier texture.
The soup can be made ahead and reheated, thickening might occur—add broth when reheating to adjust consistency.
Frozen or canned corn and peas are optional but add sweetness and color.
Leftover cooked chicken can replace raw chicken to speed up cooking time.

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

Keywords: Chicken pot pie soup, creamy chicken soup, comfort food, easy chicken soup, homemade soup recipe