Introduction

This Creamy Chicken Pot Pie Soup combines all the cozy flavors of a classic pot pie into a comforting, creamy soup. It’s packed with tender chicken, vegetables, and a rich, velvety broth that’s perfect for chilly days.

A creamy stew is shown in a round light blue pot with two handles, filled with a thick pale yellow sauce mixed with pieces of chicken, orange carrot cubes, green peas, and yellow corn kernels evenly spread throughout. The stew's texture looks smooth and rich, with a few specks of black pepper sprinkled on top. The pot rests on a white marbled surface, set on a white cloth underneath, with a silver spoon and fork placed nearby. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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)
5 tablespoons (71g) butter (salted or unsalted)
¼ cup and 1 tablespoon (44g) all-purpose flour
1½ cups milk (any percentage)
½ cup heavy cream
⅔ cup frozen or canned corn (optional)
⅔ cup frozen or canned peas (optional)
¼ teaspoon black pepper
Salt

Instructions

Step 1: Pat the chicken breasts dry and generously season both sides with salt and pepper.
Step 2: Heat 1 tablespoon of olive oil in a large pot over medium-high heat. Cook the chicken until well browned, about 3 to 4 minutes per side. Remove chicken and set aside on a plate.
Step 3: Reduce heat to medium and add the remaining 1 tablespoon of olive oil to the same pot. Add garlic, onion, celery, and carrots. Cook, stirring occasionally, until vegetables start to soften, about 5 to 8 minutes.
Step 4: Pour in the white wine and use a wooden spoon to scrape up any browned bits from the bottom of the pot.
Step 5: Add diced potatoes and 3 cups of chicken broth. Bring to a simmer. Cut chicken breasts in half and return to the pot. Simmer until the chicken is cooked through and potatoes are tender, about 15 to 20 minutes. Remove from heat and transfer chicken to a plate to cool slightly.
Step 6: While the chicken cools, melt butter in a medium pot over medium heat. Whisk in flour and cook until lightly golden and forming a sticky paste, stirring continuously.
Step 7: Slowly whisk in the milk, then the cream, making sure to dissolve any lumps. Cook, whisking continuously, until thickened and bubbly around edges, about 5 minutes.
Step 8: Stir the milk mixture into the soup. Shred or chop the cooled chicken and add it back to the pot.
Step 9: Stir in corn and peas if using, and heat over medium until warmed through, 2 to 3 minutes.
Step 10: Adjust soup consistency with up to 1 additional cup of broth if needed.
Step 11: Season with salt and black pepper to taste. Serve hot and enjoy your creamy chicken pot pie soup.

Tips & Variations

For extra richness, use full-fat milk and heavy cream as suggested, or substitute cream with half-and-half for a lighter version.
You can swap out white wine for extra broth if you prefer to avoid alcohol.
Add fresh herbs like thyme or parsley for added flavor.
Use leftover cooked chicken instead of cooking raw chicken to save time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, adding extra broth or milk if the soup has thickened too much.

How to Serve

A close-up view of a creamy chicken and vegetable pot pie filling inside a large white pot with a teal handle, showing thick, light beige sauce with visible soft chunks of white chicken, small bright green peas, orange carrot cubes, yellow corn kernels, and small pieces of celery. The texture is smooth and creamy, with some black pepper sprinkled on top for a bit of contrast. A silver ladle scoops up the filling, showing the mix of vegetables and chicken clearly. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, you can freeze the soup for up to 2 months. Cool it completely before transferring to freezer-safe containers. Thaw overnight in the refrigerator before reheating.

What can I use instead of flour for thickening?

You can substitute the all-purpose flour with cornstarch or arrowroot powder. Use about half the amount and mix it with a little cold water before stirring into the butter, then cook until thickened.