The aroma of simmering vegetables and savory chicken fills the kitchen, instantly taking me back to chilly evenings spent gathering around the dinner table. This Creamy Chicken Pot Pie Soup is my go-to recipe when I crave the heartwarming flavors of traditional pot pie but want something simpler to whip up. In under an hour, this cozy comfort food comes together, featuring a velvety texture that’s rich and creamy, along with vibrant, hearty vegetables. It’s not just a quick meal; it’s a delightful option for busy weeknights that the whole family will love. Plus, with a handy slow cooker variation, you can set it and forget it until dinner time. Ready to enjoy a bowl of nostalgia? Let’s dive into this delightful recipe! Why Choose This Chicken Pot Pie Soup? Creamy, Comforting Goodness: This Chicken Pot Pie Soup perfectly captures the nostalgic flavors of classic pot pie in a comforting soup format. Quick and Convenient: With a cooking time of under an hour, it’s ideal for busy weeknights. Versatile Ingredients: Feel free to customize with whatever veggies you have on hand, or use leftover rotisserie chicken for ultimate ease. Slow Cooker Option: Unwind knowing dinner is simmering away, stress-free in your slow cooker. It’s perfect for those who love set-it-and-forget-it meals. Crowd-Pleasing Flavor: Everyone will revel in the rich, velvety texture and warm flavors, making it a hit at any family gathering or weeknight dinner. Pair it with some Cream Biscuits or a simple veggie side and you’ve got a complete meal that warms the soul. Chicken Pot Pie Soup Ingredients Unlock the cozy flavors of this creamy chicken pot pie soup with our easy ingredient list! For the Soup Boneless Skinless Chicken Breasts – Main protein; Use precooked chicken for quicker prep. Olive Oil – For cooking chicken and vegetables; Can replace with butter if desired. Garlic – Adds aromatic flavor; Fresh is preferable, but powdered can be used in a pinch. Onion – Provides a savory base; Shallots can be substituted for a milder taste. Celery – Contributes crunch and flavor; Carrots can be used if celery is unavailable. Carrots – Adds sweetness and color; Use parsnips for a different flavor profile. Dry White Wine – Enhances depth of flavor; Replace with chicken broth if avoiding alcohol. Russet Potato – For heartiness and texture; Sub with sweet potatoes if desired. Chicken Broth – Base of the soup; Vegetable broth can be used for a lighter version. For the Roux Butter – Used for making roux; Can substitute with olive oil for a lighter option. All-Purpose Flour – Thickens the soup; Gluten-free flour can be used as a substitute. Milk – Adds creaminess; Any percentage is fine; half-and-half can replace for richness. Heavy Cream – Enhances richness; Replace with additional milk for a lighter version. For Sweetness and Color Frozen or Canned Corn – Optional; Leave out for a lower-carb option. Frozen or Canned Peas – Optional; Can use fresh peas if in season. For Seasoning Black Pepper and Salt – Essential seasoning; Adjust to taste. Grab these ingredients and get ready to create a Chicken Pot Pie Soup that warms both hearts and bellies! Step‑by‑Step Instructions for Chicken Pot Pie Soup Step 1: Sear Chicken Begin by patting the boneless skinless chicken breasts dry and seasoning both sides generously with salt and black pepper. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken breasts and cook for 3-4 minutes per side, or until they are golden brown. Once browned, remove the chicken from the pot and set aside. Step 2: Cook Vegetables In the same pot, lower the heat to medium and add a splash more olive oil if necessary. Sauté 3 minced garlic cloves, 1 chopped onion, 2 diced celery stalks, and 2 cups of sliced carrots. Stir frequently for about 5-8 minutes, until the vegetables are softened and fragrant, absorbing all those delicious chicken drippings. Step 3: Simmer Pour in ½ cup of dry white wine, scraping the bottom of the pot to release any flavorful bits. Once the wine has evaporated (about 1-2 minutes), add 1 cubed russet potato and 3 cups of chicken broth to the pot. Return the seared chicken to the mixture, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender. Step 4: Make Roux In a separate saucepan, melt 4 tablespoons of butter over medium heat. Gradually whisk in ¼ cup of all-purpose flour, stirring constantly for about 2-3 minutes until the mixture becomes golden and bubbly. Slowly incorporate 1 cup of milk and ½ cup of heavy cream, continuing to whisk until thickened, which should take around 5 minutes. Step 5: Combine Carefully add the roux to the chicken pot pie soup base, stirring thoroughly to combine and ensure that it thickens the soup nicely. Shred the cooked chicken into bite-sized pieces and return it to the pot along with 1 cup of frozen corn and 1 cup of frozen peas. Stir well and heat the soup for an additional 2-3 minutes until everything is warmed through. Step 6: Serve Before serving your Chicken Pot Pie Soup, taste and adjust the seasoning with more salt and black pepper as needed. Ladle the thick, creamy soup into bowls and enjoy the heartwarming flavors that are sure to remind you of cozy family dinners. Expert Tips for Chicken Pot Pie Soup Faster Cooking: Cut the chicken breasts in half for quicker cooking, ensuring they brown well. This helps to save time without sacrificing flavor. Whisk Away Lumps: Use a whisk when making the roux to eliminate any lumps. A smooth roux leads to a creamy Chicken Pot Pie Soup that’s irresistible! Perfect Simmer: If using a slow cooker, combine all ingredients except the roux components. Cook until tender, then whisk together the roux separately before adding it to the soup for the perfect texture. Flavor Boost: Don’t skip the dry white wine; it significantly enhances flavor. If you need a substitute, use extra chicken broth, but try to include the wine when possible. Thicker Soup: For an extra thick soup consistency, let it simmer a little longer after adding the roux, allowing the flavors to meld beautifully. Make Ahead Options These Creamy Chicken Pot Pie Soups are ideal for busy home cooks looking to save time during hectic weeknights! You can chop all the vegetables and season the chicken up to 24 hours in advance, storing them separately in the refrigerator to maintain freshness. Additionally, you can prepare the roux and refrigerate it for up to 3 days. When you’re ready to serve, simply sauté the vegetables, add the chicken and broth, then stir in the prepped roux to thicken the soup. This way, you’ll enjoy a comforting, homemade meal that’s just as delicious as if you made it from scratch, but with much less effort at dinner time. What to Serve with Creamy Chicken Pot Pie Soup Cozy up your dinner table with delightful pairings that elevate your bowl of creamy comfort! Creamy Mashed Potatoes: These buttery mashed potatoes offer a rich and velvety addition, perfect for scooping up the hearty soup. Cheese Scones: Flaky and cheesy scones bring a satisfying crunch, making them the ideal companions to dip into the creamy goodness. Roasted Broccoli: This green veggie adds a pop of color and provides a slightly crispy texture that beautifully contrasts the soup’s creaminess. Garlic Bread: Crunchy and toasted garlic bread not only tastes divine slathered with butter but also soaks up extra soup, adding an irresistible touch. Simple Green Salad: A fresh salad with a light vinaigrette balances the richness of the soup, offering crispness and brightness to your meal. Herbed Rice: Fluffy rice infused with herbs adds a unique flavor profile, making it a comforting side that pairs well with the creamy soup. Pineapple Upside-Down Cake: Finish on a sweet note with this classic dessert, whose caramelized fruit and cake will delight your palate after the savory soup. These delightful combinations invite you to create a full meal around your unforgettable Chicken Pot Pie Soup. Chicken Pot Pie Soup Variations Feel free to play with flavors and ingredients to create your perfect bowl of comfort! Rotisserie Chicken: Use shredded rotisserie chicken for a quicker prep time, making this dish a true lifesaver on busy nights. Milk Swap: Replace heavy cream with half-and-half or additional milk for a lighter, yet still creamy, soup. The texture remains delightful without sacrificing flavor! Spicy Kick: Add a dash of cayenne pepper or a sprinkle of red pepper flakes for those who love a bit of heat. It’s an easy way to make the soup dance on your palate! Vegetarian Twist: Swap the chicken for plant-based protein or chickpeas, and use vegetable broth for a hearty vegetarian option. You won’t miss the chicken with all those hearty veggies! Herbs & Aromatics: Incorporate fresh thyme, rosemary, or parsley for an aromatic touch. Add them during the simmering stage to infuse the flavors beautifully. Creamy Dream: For an ultra-rich version, stir in a dollop of cream cheese after adding the roux. It adds a dreamy creaminess that will have everyone asking for seconds. Different Veggies: Mix and match your vegetable selection! Try using sweet potatoes, butternut squash, or even green beans for new textures and flavors in your soup. Slow Cooker Delight: For a fuss-free approach, follow the slow cooker method mentioned earlier and let the flavors meld all day long. It’s the perfect weekend dinner solution! With these variations, you can transform the classic Chicken Pot Pie Soup into something uniquely yours. For even more delicious ideas, check out my Cream Biscuits that pair perfectly with this cozy dish! How to Store and Freeze Chicken Pot Pie Soup Fridge: Store the Chicken Pot Pie Soup in an airtight container for up to 3 days. Allow it to cool before refrigerating to maintain the best quality. Freezer: If you’d like to keep it longer, freeze the soup in a freezer-safe container for up to 3 months. Leave some space at the top for expansion as it freezes. Reheating: To reheat, thaw completely in the fridge overnight, then warm on the stove over low heat, adding a splash of broth or milk if it thickens too much. Make-Ahead: This soup can be made up to 48 hours in advance and stored in the fridge. Simply reheat gently before serving to enjoy its full flavor. Chicken Pot Pie Soup Recipe FAQs How do I select the best chicken breasts for this recipe? Absolutely! When choosing chicken breasts, look for those that are skinless, boneless, and fresh. The meat should appear pink and firm, without any dark spots or an off smell. If you’re short on time, using pre-cooked or rotisserie chicken can save you quite a bit of prep time while still delivering delicious flavors. How should I store Chicken Pot Pie Soup? Very simple! Make sure to store your Chicken Pot Pie Soup in an airtight container. It can last in the fridge for up to 3 days. Allow the soup to cool completely before placing it in the fridge for the best results. When you’re ready to enjoy it, simply reheat over low heat on the stove, stirring occasionally, for a comforting dinner. Can I freeze Chicken Pot Pie Soup? Absolutely! For freezing, ladle the cooled soup into freezer-safe containers, making sure to leave some space at the top for expansion—this is super important! You can freeze the soup for up to 3 months. When you’re ready to eat, just thaw it in the fridge overnight, then warm it gently on the stove. If it thickens up too much, add a splash of chicken broth or milk. What if my soup is too thick after cooking? No worries; this happens to the best of us! If your Chicken Pot Pie Soup turns out thicker than you’d like, simply stir in a bit more chicken broth or milk until you reach the desired consistency. Start with a small amount and add gradually, mixing well, to avoid overly diluting the flavor. Can I make this soup gluten-free? Absolutely! Making this Chicken Pot Pie Soup gluten-free is easier than you think. You can swap the all-purpose flour with gluten-free flour blends or cornstarch. If using cornstarch, mix a tablespoon with cold water to create a slurry before adding it to the soup to ensure a smooth texture. Is this recipe safe for pets or those with allergies? Great question! This soup contains ingredients like onions, garlic, and certain seasonings that are not safe for pets to consume, so do keep that in mind. For allergens, ensure to check that your substitutes, such as gluten-free flour or dairy alternatives, are safe based on individual dietary needs. Creamy Chicken Pot Pie Soup You'll Crave Every Cold Night This Creamy Chicken Pot Pie Soup is a quick and warming dish that captures the heartwarming flavors of traditional pot pie, perfect for chilly evenings. Print Recipe Pin Recipe Prep Time 15 minutes minsCook Time 30 minutes minsTotal Time 45 minutes mins Servings: 6 bowlsCourse: SoupsCuisine: AmericanCalories: 380 Ingredients Equipment Method Nutrition Notes Ingredients 1x2x3x? For the Soup1 lb Boneless Skinless Chicken Breasts Use precooked chicken for quicker prep.2 tablespoons Olive Oil Can replace with butter if desired.3 cloves Garlic Fresh is preferable, but powdered can be used in a pinch.1 large Onion Shallots can be substituted for a milder taste.2 stalks Celery Carrots can be used if celery is unavailable.2 cups Carrots Use parsnips for a different flavor profile.0.5 cup Dry White Wine Replace with chicken broth if avoiding alcohol.1 large Russet Potato Sub with sweet potatoes if desired.3 cups Chicken Broth Vegetable broth can be used for a lighter version.For the Roux4 tablespoons Butter Can substitute with olive oil for a lighter option.0.25 cup All-Purpose Flour Gluten-free flour can be used as a substitute.1 cup Milk Any percentage is fine; half-and-half can replace for richness.0.5 cup Heavy Cream Replace with additional milk for a lighter version.For Sweetness and Color1 cup Frozen or Canned Corn Leave out for a lower-carb option.1 cup Frozen or Canned Peas Can use fresh peas if in season.For Seasoningto taste Black Pepper Essential seasoning.to taste Salt Essential seasoning. Equipment Large PotSaucepanWhisk Method Step-by-Step InstructionsBegin by patting the boneless skinless chicken breasts dry and seasoning both sides generously with salt and black pepper. In a large pot, heat 2 tablespoons of olive oil over medium-high heat until shimmering. Add the chicken breasts and cook for 3-4 minutes per side, or until they are golden brown. Once browned, remove the chicken from the pot and set aside.In the same pot, lower the heat to medium and add a splash more olive oil if necessary. Sauté 3 minced garlic cloves, 1 chopped onion, 2 diced celery stalks, and 2 cups of sliced carrots. Stir frequently for about 5-8 minutes, until the vegetables are softened and fragrant, absorbing all those delicious chicken drippings.Pour in ½ cup of dry white wine, scraping the bottom of the pot to release any flavorful bits. Once the wine has evaporated (about 1-2 minutes), add 1 cubed russet potato and 3 cups of chicken broth to the pot. Return the seared chicken to the mixture, cover, and let it simmer for 15-20 minutes, or until the chicken is cooked through and the potatoes are tender.In a separate saucepan, melt 4 tablespoons of butter over medium heat. Gradually whisk in ¼ cup of all-purpose flour, stirring constantly for about 2-3 minutes until the mixture becomes golden and bubbly. Slowly incorporate 1 cup of milk and ½ cup of heavy cream, continuing to whisk until thickened, which should take around 5 minutes.Carefully add the roux to the chicken pot pie soup base, stirring thoroughly to combine and ensure that it thickens the soup nicely. Shred the cooked chicken into bite-sized pieces and return it to the pot along with 1 cup of frozen corn and 1 cup of frozen peas. Stir well and heat the soup for an additional 2-3 minutes until everything is warmed through.Before serving your Chicken Pot Pie Soup, taste and adjust the seasoning with more salt and black pepper as needed. Ladle the thick, creamy soup into bowls and enjoy the heartwarming flavors that are sure to remind you of cozy family dinners. Nutrition Serving: 1bowlCalories: 380kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gCholesterol: 80mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 5gVitamin A: 500IUVitamin C: 20mgCalcium: 200mgIron: 2mg NotesThis soup can be made up to 48 hours in advance and stored in the fridge. Simply reheat gently before serving to enjoy its full flavor. Tried this recipe?Let us know how it was!
