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4.8 from 27 votes

Chicken Pot Pie Soup Recipe

All the amazing savory flavors of a classic chicken pot pie, turned into a deliciously creamy, chowder-like soup! Chicken pot pie soup is a hearty dinner idea the whole family will love.

Prep Time
15 mins
Cook Time
15 mins
Total Time
45 mins
Servings: 6 servings
Calories: 452 kcal
Course: Main Course , Soup
Cuisine: American

Ingredients

  • 1 Tbsp olive oil
  • 3 Tbsp unsalted butter divided
  • 1 lb boneless skinless chicken breasts cut into 1/2 inch pieces
  • 1 tsp kosher salt divided
  • 1/2 tsp black pepper divided
  • 3/4 tsp poultry seasoning divided
  • 1 medium yellow onion diced
  • 2 talks celery diced
  • 3 cloves garlic minced
  • 1/4 cup all purpose flour
  • 1/3 cup dry white wine such as a chardonnay or pinot gris
  • 3 cups reduced sodium chicken broth
  • 1 cup half and half
  • 1/2 cup heavy cream
  • 1 lb. Yukon gold potatoes peeled and diced into 1/4 inch cubes
  • 1/4 tsp dried thyme
  • 1/4 tsp dried rosemary
  • 1/4 tsp onion powder
  • 1/4 tsp garlic powder
  • 1 1/2 cups frozen peas and carrots mix
  • 1 cup corn frozen or canned
Topping
  • frozen puff pastry sheet thawed
  • Biscuits store-bought or homemade

Instructions

    Cup of Yum
  1. Add oil and 1 1/2 Tbsp of the butter to a dutch oven or large heavy bottomed pot.  Heat over MED HIGH heat, and add chicken pieces.  Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp poultry seasoning.
  2. Cook until golden brown and cooked through, about 5 minutes, stirring often.  Remove to a plate.
  3. Add remaining 1 1/2 Tbsp butter to pot and decrease heat to MED.  Add onions and celery and cook for 3-5 minutes, until softened.  Stir in garlic and cook another minute.
  4. Add flour and stir to coat.  Cook 1 minute to get the raw flour taste out, stirring often.
  5. Pour in wine and 1 cup of the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. Simmer for a minute or so.
  6. Add remaining chicken broth, half and half, potatoes, thyme, rosemary, onion powder, garlic powder, remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp poultry seasoning.
  7. Increase heat and bring soup to a boil, then reduce heat to MED LOW and simmer for 12-15 minutes, until potatoes are tender.
  8. Use a potato masher to mash about half of the potatoes, so soup is thickened and ultra creamy.
  9. Return chicken to the pot, along with heavy cream, frozen peas and carrots, and corn.  Stir well to combine and heat for a few minutes, until combined and heated through.
  10. If soup doesn’t thicken enough for your liking, in a small bowl, mix together 2 Tbsp of cornstarch and 3 Tbsp of water until smooth. Stir that into the soup and cook another few minutes, stirring often.
  11. Serve hot, with biscuits or baked puff pastry squares and sprinkled with a dash of black pepper.
Topping
  1. While soup is simmering, preheat oven to 425°F. Cut puff pastry into squares and add to a parchment paper lined baking sheet.
  2. Bake for approximately 10 minutes, until puffed up and golden brown.
  3. Or bake biscuits according to package directions.

Notes

  • https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
  • Slow Cooker Directions
  • Instant Pot Directions
  • 1 lb of chicken breasts is approximately 2 chicken breasts.
  • Half and half is a common dairy product in the US https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
  • Omit butter, oil, and flour from ingredients, and don't cut chicken into pieces.  Substitute half and half for a 12 oz can of evaporated milk.
  • Omit cooking the chicken from the directions.
  • Add chicken breasts to the slow cooker.  Top with onion, celery, garlic, potatoes, and all the seasonings.
  • Pour in wine, and chicken broth and evaporated milk.
  • Stir gently to combine.
  • Cover and cook on LOW for 6-8 hours, until chicken is cooked through.
  • Remove chicken to a bowl and shred.
  • Mash half of the potatoes with a potato masher, then return chicken to the slow cooker.
  • If you'd like to thicken the soup more at this point, mix heavy cream with 2 Tbsp of cornstarch until smooth.  Stir into the soup, and add the frozen peas and carrots and corn.
  • Increase heat to HIGH and cook, uncovered, stirring occasionally, for 15-20 minutes, until soup has thickened to your liking.
  • Top as desired and serve.
  • Substitute half and half for a 12 oz can of evaporated milk.
  • Instead of cooking chicken and veggies in a dutch oven, cook them on "saute" mode of the Instant Pot.
  • Add flour, cook about 1 minute.
  • Pour in wine and 1 cup of the chicken broth, using a wooden spoon to make sure there are no browned bits stuck to the bottom of the pot.
  • Stir in remaining chicken broth, evaporated milk, potatoes and seasonings.
  • Cancel "saute", and select "pressure cook" or "manual" and press the +/- buttons to select 10 minutes.
  • Once cooking time has elapsed, let the Instant Pot sit for 10 minutes, then release any remaining pressure.
  • Shred chicken, then mash about half the potatoes with a potato masher.
  • If you'd like to thicken the soup more at this point, mix heavy cream with 2 Tbsp of cornstarch until smooth.  Stir into the soup, and add the frozen peas and carrots and corn.
  • Select "saute" and cook for several minutes, until soup has thickened to your liking.
  • Top as desired and serve.

Nutrition Information

Calories 452kcal (23%) Carbohydrates 36g (12%) Protein 25g (50%) Fat 23g (35%) Saturated Fat 12g (60%) Polyunsaturated Fat 2g Monounsaturated Fat 8g Trans Fat 1g Cholesterol 106mg (35%) Sodium 574mg (24%) Potassium 1010mg (29%) Fiber 5g (20%) Sugar 3g (6%) Vitamin A 3081IU (62%) Vitamin C 25mg (28%) Calcium 106mg (11%) Iron 2mg (11%)

Nutrition Facts

Serving: 6servings

Amount Per Serving

Calories 452

% Daily Value*

Calories 452kcal 23%
Carbohydrates 36g 12%
Protein 25g 50%
Fat 23g 35%
Saturated Fat 12g 60%
Polyunsaturated Fat 2g 12%
Monounsaturated Fat 8g 40%
Trans Fat 1g 50%
Cholesterol 106mg 35%
Sodium 574mg 24%
Potassium 1010mg 21%
Fiber 5g 20%
Sugar 3g 6%
Vitamin A 3081IU 62%
Vitamin C 25mg 28%
Calcium 106mg 11%
Iron 2mg 11%

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