Introduction

This Creamy Chicken Pot Pie Soup combines all the comforting flavors of a classic pot pie in a warm, hearty soup. Packed with tender chicken, fresh vegetables, and a rich, creamy broth, it’s perfect for cozy weeknight dinners. Easy to prepare and deeply satisfying, this soup is sure to become a family favorite.

A white bowl filled with creamy chicken and vegetable stew, featuring visible chunks of shredded white chicken, orange carrot pieces, bright green peas, yellow corn, and white potato cubes in a thick light beige sauce sprinkled with black pepper; three golden brown biscuits with a slightly rough texture sit beside the bowl on a white marbled surface; part of an open biscuit with a slice of pale yellow butter is shown in the lower left corner and a gold spoon is seen on the right side near the bowl. 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, to taste

Instructions

Step 1: Pat chicken dry and generously salt and pepper both sides.
Step 2: In a large pot, heat 1 tablespoon of the olive oil over medium-high heat. Cook the chicken until well-browned, about 3 to 4 minutes per side. Transfer chicken to a plate and set aside.
Step 3: Reduce heat to medium. Add the remaining 1 tablespoon of 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.
Step 4: Stir in white wine, scraping any browned bits from the bottom of the pot with a wooden spoon.
Step 5: Add potatoes and 3 cups of chicken broth. Bring to a simmer. Cut chicken breasts in half and return them to the pot. Simmer until chicken is cooked through and potatoes are tender, about 15 to 20 minutes. Remove from heat and transfer chicken to a plate or cutting board to cool slightly.
Step 6: While chicken cools, melt butter in a medium pot over medium heat. Add flour and cook, whisking constantly, until flour is lightly golden and forms a sticky paste with butter.
Step 7: Slowly drizzle in milk, then the cream, whisking continuously to prevent lumps. Cook until thickened to the consistency of thick gravy and bubbly around edges, about 5 minutes.
Step 8: Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it back to the pot.
Step 9: Stir in corn and peas if using, and heat over medium until vegetables are warmed through, about 2 to 3 minutes.
Step 10: If the soup is too thick, add up to 1 cup more chicken broth to reach desired consistency.
Step 11: Season with black pepper and salt to taste. Serve hot and enjoy!

Tips & Variations

Substitute the white wine with additional chicken broth if you prefer a non-alcoholic version.
For more flavor, add fresh thyme or rosemary when cooking the vegetables.
Use leftover rotisserie chicken to save time—add it in step 8 without cooking the chicken separately.
For a thicker soup, reduce the amount of broth or add a bit more flour in the roux.
Swap heavy cream for half-and-half for a lighter version, though the soup will be less rich.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over medium-low heat, stirring occasionally. If the soup thickens too much during storage, add a splash of chicken broth or milk to loosen it before reheating.

How to Serve

A close-up of a creamy chicken pot pie filling inside a pale blue pot with a white inside, placed on a white marbled surface. The dish shows many creamy layers with a thick white sauce speckled with black pepper, mixed with green peas, orange carrot chunks, yellow corn, and diced potatoes. There are several flat, wavy-edged dough pieces scattered throughout the filling, giving it texture. A large shiny metal spoon lifts a scoop that shows the same colorful mixture clearly, highlighting the soft, glossy vegetables and tender chicken pieces. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze creamy chicken pot pie soup?

Yes, you can freeze the soup in a freezer-safe container for up to 2 months. Thaw overnight in the refrigerator and reheat gently on the stove, stirring to recombine the ingredients. The texture may change slightly due to the cream, so you might want to add a bit of broth when reheating.

Can I use different vegetables in this soup?

Absolutely! Feel free to add or substitute vegetables such as peas, green beans, or mushrooms according to your preference. Just adjust cooking times to ensure all vegetables are tender.