My from-scratch chicken pot pie soup is the belly-warming food I need as soon as it starts snowing. It’s my favorite way to use up leftover chicken in the winter. It tastes incredible and is so rich and creamy thanks to heavy cream. This recipe has quite the list of ingredients, but when I tell you it’s worth it, I mean it. The method is super simple and everything happens in one pot, so there’s very little cleanup required.
Chicken Pot Pie Soup Recipe
I love chicken pot pie, but turning it into soup has made my life so much easier. No more complicated crusts to deal with, and I get to fill my belly with a rich and warming soup! I love to serve mine with a fresh-baked biscuit so I don’t feel like I’m missing out on the crust. This soup is incredibly creamy and filled with tons of delicious veggies!
Note: This recipe is one of those few exceptions on our site that has more than 10 ingredients. We try to keep things VERY easy around here, and limiting ingredients and time spent is one of our favorite ways. That being said, this recipe is too delicious to leave out of our recipe box! It’s an exception that is so flavorful and worth the extra ingredients if you have the time and resources to make it.
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How to Store and Reheat
Store leftover chicken pot pie soup in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop when you want it. I don’t recommend freezing this soup because dairy products often “break” when frozen and thawed, resulting in grainy soup.
Notes and Tips
- You’re going to need cooked chicken for this recipe. You can shred it into pieces beforehand. It’s best to use boneless, skinless chicken breast or chicken thighs that you can boil or bake and then shred.
- If you don’t have white wine, don’t worry about it. You can use the chicken broth without it.
- When you want the soup to cook a bit faster, microwave cubed potatoes for 5 to 10 minutes before you add them to the soup.
Chicken Pot Pie Soup Recipe
My from-scratch chicken pot pie soup is the belly-warming food I need as soon as it starts snowing. It’s rich, creamy, and delicious!
Prep: 10 minutes
Cook: 30 minutes
Total Time
: 40 minutes
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Instructions
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In a large sauté pan, melt the butter and cook the onions, garlic, and celery, until the onions are translucent.
5 tablespoons unsalted butter, 1 medium onion, 3 cloves garlic, 3 ribs celery
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Add the flour and stir until well combined.
⅓ cup all-purpose flour
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Whisk in the broth and wine.
5 cups low-sodium chicken broth, ½ cup dry white wine
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Add the carrots and potatoes, and cook until the potatoes are fork-tender.
3 medium carrots, 4 medium potatoes
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Add the chicken, corn, peas, salt, pepper, bay leaves, parsley, and poultry seasoning. Cook an additional 10 minutes.
2 cups shredded cooked chicken, 1 cup corn, 1 cup peas, 1 teaspoon kosher salt, 1 teaspoon ground black pepper, 2 bay leaves, 2 tablespoons parsley, 1 teaspoon poultry seasoning
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Add the heavy cream and stir.
1 cup heavy cream
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Remove the bay leaves before serving.
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Serve each bowl of soup with a biscuit.
16.3 ounces refrigerated biscuit dough
Notes
Storage: Store chicken pot pie soup in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Chicken Pot Pie Soup Recipe
Amount Per Serving
Calories 527
Calories from Fat 252
% Daily Value*
Fat 28g43%
Saturated Fat 16g100%
Trans Fat 1g
Polyunsaturated Fat 2g
Monounsaturated Fat 8g
Cholesterol 114mg38%
Sodium 1273mg55%
Potassium 1177mg34%
Carbohydrates 47g16%
Fiber 7g29%
Sugar 6g7%
Protein 20g40%
Vitamin A 6374IU127%
Vitamin C 58mg70%
Calcium 94mg9%
Iron 3mg17%
* Percent Daily Values are based on a 2000 calorie diet.
How to Make Chicken Pot Pie Soup Step by Step
Sauté the Veggies: In a large sauté pan, melt 5 tablespoons of unsalted butter and cook 1 medium diced onion, 3 minced cloves of garlic, and 3 diced ribs of celery, until the onions are translucent. Add ⅓ cup of all-purpose flour and stir until well combined. Whisk in 5 cups of low-sodium chicken broth and ½ cup of dry white wine.
Simmer the Soup: Add 3 medium sliced carrots and 4 medium cubed potatoes, and cook until the potatoes are fork-tender. Add 2 cups of shredded cooked chicken, 1 cup of corn, 1 cup of peas, 1 teaspoon of kosher salt, 1 teaspoon of ground black pepper, 2 bay leaves, 2 tablespoons of parsley, and 1 teaspoon of poultry seasoning. Cook an additional 10 minutes. Add 1 cup of heavy cream and stir. Remove the bay leaves before serving each bowl of soup with a biscuit.
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