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Chicken Pot Pie Soup

Chicken Pot Pie Soup is the ultimate comfort food and is so easy to make with simple ingredients, including homemade or canned cream of chicken soup, potatoes, chicken, and mixed vegetables.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 14 cups
Calories: 236 kcal
Course: Soup
Cuisine: American

Ingredients

  • 4 large russet potatoes equal to 2 lbs.
  • Salt/Pepper to taste
  • 4 tablespoons butter divided
  • 2 tablespoons olive oil
  • 1 lb. boneless/skinless chicken breasts
  • 1/2 cup dry white wine see notes
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • ¼ cup flour
  • 3 cups chicken broth
  • 2 cups half and half
  • 1 (10.5 oz.) can cream of chicken soup
  • 1/2 chicken bouillon cube
  • 1 teaspoon Worcestershire sauce 
  • ¾ teaspoon EACH: dried thyme, rosemary, parsley, onion powder
  • 2 cups frozen carrots/peas/corn

Instructions

    Cup of Yum
  1. Peel and rinse the potatoes. Cut them into 1-inch slices and transfer them to a large pot. Submerge them in 2 inches of water and gradually bring it to a gentle boil. Salt the water once a boil is reached (I add 3 tsp salt.) Cook until very fork tender, about 25 minutes. Drain, and mash with 2 tablespoons of butter. Set aside.
  2. Heat olive oil in a soup pot over medium-high heat. Cut the chicken into bite-sized pieces and season with salt/pepper. Add it to the soup pot and cook on all sides until a golden and cooked through, 5-7 minutes. Remove and set aside.
  3. Turn the heat off. Add the wine and set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the pot, this will add more flavor to the broth. Reduce by half, about 4 minutes.
  4. Add the onions, celery, and remaining 2 tablespoons of butter. Cook for 5 minutes. Add the garlic and cook for 1-2 more minutes. Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring continuously.
  5. Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
  6. Stir in the cream of chicken soup, 1/2 chicken bouillon cube, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
  7. Bring to a boil, then reduce to a simmer. Add the potatoes. Use an immersion blender to blend until smooth or transfer to a blender in batches.
  8. Add the cooked chicken along with any juices from the plate. Add the frozen vegetables and heat through for 10 minutes or until ready to serve. (let let the broth boil or the chicken will become tough). Serve with Buttermilk Biscuits!

Notes

  • Pro Tips
  • Nutritional information is an estimate and is per cup. This recipe makes approximately 14 cups.
  • Leftover or Rotisserie Chicken: 2 ½ cups of leftover chicken can also be used and can be added with the frozen vegetables at the end.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. Chicken broth can be used if you don't cook with wine.

Nutrition Information

Calories 236kcal (12%) Carbohydrates 21g (7%) Protein 11g (22%) Fat 12g (18%) Saturated Fat 5g (25%) Polyunsaturated Fat 1g Monounsaturated Fat 4g Trans Fat 0.1g Cholesterol 44mg (15%) Sodium 481mg (20%) Potassium 536mg (15%) Fiber 2g (8%) Sugar 3g (6%) Vitamin A 1619IU (32%) Vitamin C 8mg (9%) Calcium 66mg (7%) Iron 1mg (6%)

Nutrition Facts

Serving: 14cups

Amount Per Serving

Calories 236

% Daily Value*

Calories 236kcal 12%
Carbohydrates 21g 7%
Protein 11g 22%
Fat 12g 18%
Saturated Fat 5g 25%
Polyunsaturated Fat 1g 6%
Monounsaturated Fat 4g 20%
Trans Fat 0.1g 5%
Cholesterol 44mg 15%
Sodium 481mg 20%
Potassium 536mg 11%
Fiber 2g 8%
Sugar 3g 6%
Vitamin A 1619IU 32%
Vitamin C 8mg 9%
Calcium 66mg 7%
Iron 1mg 6%

* Percent Daily Values are based on a 2,000 calorie diet.