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Bowl of Chicken Pot Pie Soup garnished with herbs and vegetables

Chicken Pot Pie Soup

A creamy and comforting chicken pot pie soup combining chicken, vegetables, and herbs for a flavorful, satisfying meal.
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Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course, Soup
Cuisine American
Servings 6 servings
Calories 350 kcal

Ingredients
  

Main Ingredients

  • 1.5 pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil
  • 3 cloves garlic, minced or pressed
  • 0.5 medium onion, diced
  • 2 ribs celery, diced
  • 2 medium carrots, peeled and diced
  • 0.25 cup dry white wine
  • 1 large russet potato, peeled and diced
  • 3-4 cups chicken broth Adjust based on desired soup consistency.
  • 5 tablespoons butter
  • 0.25 cup all-purpose flour Plus 1 tablespoon.
  • 1.5 cups milk
  • 0.5 cup heavy cream
  • 0.67 cup frozen or canned corn (optional)
  • 0.67 cup frozen or canned peas (optional)
  • 0.25 teaspoon black pepper
  • Salt To taste.

Instructions
 

Preparation

  • Heat the olive oil in a large pot over medium heat. Add the chicken breasts and sear them on both sides until golden brown and no longer pink in the center.
  • Remove the chicken from the pot and allow it to rest. In the same pot, add the minced garlic and diced onion. Sauté until fragrant and the onion is translucent.
  • Add the diced celery and carrots to the pot. Cook, stirring occasionally, until the vegetables soften slightly.
  • Pour in the dry white wine and deglaze the pot, scraping any brown bits from the bottom. Let the wine simmer briefly to evaporate the alcohol.
  • Chop the cooked chicken into bite-sized pieces. Add the diced potato and chicken back to the pot, then pour in the chicken broth.
  • Bring the mixture to a gentle boil, then lower the heat and let it simmer until the potatoes are tender.

Making the Roux

  • In a separate bowl, combine the butter and flour to make a roux. Cook over medium heat until smooth and bubbly.
  • Gradually whisk in the milk and heavy cream until fully incorporated, cooking until it reaches your desired thickness.

Finishing Up

  • Once the potatoes are tender, stir the roux mixture into the soup. Optionally, add corn and peas. Simmer for a few more minutes until heated through.
  • Season the soup with black pepper and salt to taste before serving.

Notes

Serve with warm crusty bread or in a bread bowl for a comforting meal. If you have leftovers, they make great lunches.
Keyword Chicken Pot Pie Soup, comfort food, Creamy Soup, easy dinner, Hearty Soup