Print

Creamy Chicken Pot Pie Soup Recipe

Print Recipe

★★★★★

4.5 from 79 reviews

This Creamy Chicken Pot Pie Soup combines all the comforting flavors of a classic chicken pot pie into a hearty, creamy soup. Packed with tender chicken, vegetables, and a rich, velvety broth, this recipe is perfect for a cozy meal that satisfies cravings without the fuss of making a full pie. The soup features a delicious roux-based creaminess and optional corn and peas for added texture and sweetness.

Ingredients

Scale

Chicken and Broth

  • 1½ pounds (about 2 medium) boneless skinless chicken breasts
  • 3 to 4 cups chicken broth (divided)

Vegetables and Aromatics

  • 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
  • 5 tablespoons (71g) butter (salted or unsalted)
  • 1½ cups milk (any percentage)
  • ½ cup heavy cream

Thickening and Seasoning

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

Instructions

  1. Prepare Chicken: Pat the chicken breasts dry with paper towels and generously season both sides with salt and pepper to enhance flavor and help create a nice sear.
  2. Brown Chicken: In a large pot, heat 1 tablespoon of olive oil over medium-high heat. Add the chicken breasts and cook for 3 to 4 minutes per side until well browned to lock in juices and build flavor. Remove the chicken and set aside on a plate.
  3. Sauté Vegetables: Reduce the heat to medium, add the remaining 1 tablespoon of olive oil to the same pot. Add garlic, diced onion, celery, and carrots. Cook, stirring occasionally, until the vegetables soften, about 5 to 8 minutes, developing a fragrant base for the soup.
  4. Deglaze with Wine: Pour in the dry white wine and use a wooden spoon to scrape up any browned bits stuck to the pot, incorporating those flavors back into the soup.
  5. Simmer Potatoes and Chicken: Add the diced potatoes and 3 cups of the chicken broth. Bring to a simmer. Slice the browned chicken breasts in half and return them to the pot. Continue simmering until the chicken is cooked through and potatoes are tender, about 15 to 20 minutes. Remove the chicken pieces with tongs and set aside to cool.
  6. Make Roux: In a separate medium pot, melt the butter over medium heat. Stir in the flour and whisk continuously until the mixture turns lightly golden and forms a sticky paste, about 1 to 2 minutes, which will thicken the soup.
  7. Add Milk and Cream: Gradually whisk in the milk and then the heavy cream to the roux, stirring constantly to eliminate lumps. Cook this mixture, whisking continuously, until it thickens to a consistency similar to thick gravy and bubbles around the edges, roughly 5 minutes.
  8. Combine and Shred Chicken: Stir the thickened milk mixture into the pot with the soup. Shred or chop the cooled chicken breasts into bite-sized pieces and add them to the soup for protein.
  9. Add Vegetables and Heat Through: Stir in the corn and peas if using, and warm the soup over medium heat for another 2 to 3 minutes until the vegetables are heated through.
  10. Adjust Consistency: If the soup is too thick, add up to 1 additional cup of chicken broth, stirring until the desired consistency is reached.
  11. Season and Serve: Taste the soup and season with additional salt and black pepper as needed. Serve hot and enjoy the creamy comforting flavors.

Notes

  • You can substitute heavy cream with half-and-half for a lighter version, but the soup may be less rich.
  • Using fresh vegetables is preferred, but frozen peas and corn work well and add convenience.
  • White wine can be omitted or substituted with extra chicken broth for a non-alcoholic version.
  • Leftover soup freezes well; store in airtight containers for up to 3 months.
  • Adjust thickness by varying the amount of broth added before serving.

Keywords: chicken pot pie soup, creamy chicken soup, comfort food, easy chicken soup, one pot soup

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