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4.9 from 213 votes

Chicken Pot Pie Soup

Everyone's favorite pot pie in soup form! Simple to make and so so cozy and comforting! Serve with warm biscuits for a complete meal!

Prep Time
20 mins
Cook Time
20 mins
Total Time
45 mins
Servings: 4 servings
Course: Main Course , Soup

Ingredients

  • 5 tablespoons unsalted butter divided
  • 1 ¼ pounds boneless skinless chicken breasts cut into 1-inch chunks
  • Kosher salt and freshly ground black pepper to taste
  • 1 onion diced
  • 3 carrots peeled and diced
  • 3 ribs celery diced
  • 3 cloves garlic minced
  • 1 teaspoon poultry seasoning
  • 5 tablespoons all-purpose flour
  • ⅓ cup dry white wine
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 cup fresh cut green beans
  • ½ cup heavy cream
  • ¼ cup chopped fresh parsley leaves
  • 1 ½ teaspoons white wine vinegar

Instructions

    Cup of Yum
  1. Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
  2. Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
  3. Whisk in flour until lightly browned, about 1 minute.
  4. Stir in wine, scraping any browned bits from the bottom of the stockpot.
  5. Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
  6. Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
  7. Stir in parsley and vinegar; season with salt and pepper, to taste.
  8. Serve with Flaky Mile High Biscuits, if desired.