Comforting, warm, and delicious, this Chicken Pot Pie Soup is all of our favorite things in one dish. We've turned chicken pot pie, a classic Southern dish, into an easy-to-achieve soup form that will warm up any cold winter night.
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🗝️ Recipe's key points
- Chicken Pot Pie Soup is the ultimate comfort food. The warm, creamy broth combines with the tender chicken and hearty vegetables to provide a soothing and satisfying experience during soup season.
- This hearty soup combines all your favorite elements of a classic chicken pot pie recipe —chicken, vegetables, creamy filling—into a convenient and delicious soup format.
- The recipe offers a gluten-free alternative by suggesting the use of a cornstarch slurry to thicken this great soup, catering to individuals with dietary restrictions.
We love this Chicken Pot Pie Soup recipe for its comforting blend of rich flavors, ease of preparation, and versatile options, bringing together all the beloved elements of a traditional chicken pot pie in a warm and satisfying bowl.
🛒 Ingredients
This is an overview of the ingredients. You'll find the full measurements and instructions in the recipe card (printable) at the bottom of the page.
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- Bone-in, skin-on chicken breasts: You can substitute with the whole breast from a rotisserie chicken, shredded, then added at the end of cooking. This is the method we used for convenience. We especially like using Costco rotisserie chickens because the meat is well-seasoned.
- Black pepper -- For flavor and seasoning.
- Kosher salt -- For flavor and seasoning.
- Unsalted butter-- Use for sautéing the vegetables and adding buttering richness.
- Yellow onion, fresh carrots, and celery -- Make the classic mirepoix that enhances the soup's flavor.
- Garlic -- Adds depth of flavor.
- Fresh thyme, sage, and rosemary -- Herbs that season the soup.
- All-purpose flour -- Used to thicken. the soup
- White wine -- Adds acidity and flavor that balances the broth.
- Chicken broth -- The base of the soup.
- Frozen green peas -- Add a burst of color and sweetness
- Heavy whipping cream: Can be substituted with half-and-half if needed.
- Fresh flat-leaf parsley -- Added at the end for flavor and garnish.
- Fresh lemon juice -- Adds a touch of brightness.
🗒 Instructions
This is an overview of the instructions. Full instructions are in the recipe card at the bottom of the page.
To cook using fresh chicken breasts
- Heat oil or butter in a Dutch oven over medium heat.
- Place the chicken, skin-side down, in the Dutch oven and cook until the outside skin is golden brown (about 10 minutes).
- Transfer chicken to a plate, and keep drippings in the Dutch oven.
- Remove and discard chicken skin; sprinkle breasts with pepper and one teaspoon salt.
To cook using a rotisserie chicken
Remove the entire chicken breast with bone from the cooked chicken. Remove the meat from the bone, but save the bone for the soup. You will need 4 cups of shredded meat. Set the meat aside.
- In a large dutch oven (the one you used to cook the chicken if you did that step first), melt butter over medium heat.
- Add onions to the dutch oven.
- Add carrots and celery and cook, stirring occasionally, until softened, 4 to 5 minutes.
- Add garlic, thyme, rosemary, and sage.
- Cook, stirring occasionally, until fragrant, about 1 minute.
- Sprinkle with flour. Cook, stirring constantly, until absorbed, about 1 minute.
- Add wine, and cook, stirring constantly, until mixture is fully thickened, about 30 seconds.
- Stir in broth. Bring to a boil over high. Return the bones from the rotisserie chicken, if using, or add the partially cooked chicken breasts.
- Reduce heat to medium, and bring to a simmer.
- Simmer, partially covered, stirring occasionally, until the chicken breasts (if using) are fully cooked, about 30 minutes.
- Transfer chicken to a plate, and let cool slightly, about 10 minutes. Shred chicken meat; discard bones. If using rotisserie chicken, simply remove and discard the bones.
- Add shredded chicken to Dutch oven over medium-low. Stir in peas.
- Add whipping cream and cook, stirring occasionally, until mixture is warmed through, about 2 minutes.
- Stir in parsley and lemon juice.
- Serve with biscuits.
🥫 Storage
Refrigerate leftover soup in an airtight container for up to three days. Reheat on the stovetop or in the microwave until hot throughout before serving.
📚 Variations
Chicken Pot Pie Soup is a one-pot meal that has it all: protein, veggies, and biscuits for serving. If you'd like to put your own twist on the dish, here are some ideas:
- If you'd rather skip the biscuits, serve with crusty bread or dinner rolls for dipping.
- Add diced russet potatoes or Yukon gold potatoes before simmering for even more heartiness.
- Mix up the herbs, using what's fresh from the garden.
- Serve with Cheddar and chive biscuits for even more flavor.
- Add spices to suit your tastes: a hint of nutmeg, mustard powder, or a little cayenne for heat can be nice additions.
- Stir in or top with crisped bacon for a satisfying addition.
👩🏻🍳 Tips
- Keep the drippings in the Dutch oven. This is important because the drippings contribute to the overall richness of the soup.
- When adding wine, use a wooden spoon to scrape any flavorful bits from the bottom of the Dutch oven. This process is known as deglazing and enhances the flavor of the broth.
- To avoid burns, let the hot chicken cool slightly before shredding. Use two forks or your hands, removing bones and cartilage for a clean result.
🤔 FAQs
Can I swap the chicken in pot pie with other proteins?
Pot pie is the perfect vehicle to use up leftover meats. Substitute shredded
turkey, diced ham, or a shredded rotisserie chicken in the place of the bone-in chicken breasts.
To make this soup gluten-free, substitute the flour with a cornstarch slurry to thicken.
Yes. We suggest making a mirepoix with carrots, celery, and onion for a rich soup base. But if you're short on time, you can sauté the onion first. Then, just add a frozen vegetable mix and the chicken to the soup. It's a quick and easy way to get great flavor!
To make a vegetarian version of this pot pie, leave out the chicken and substitute the chicken broth for vegetable broth. Add additional vegetables and potatoes for a filling result.
In this dish, we just used simple salt and pepper for the chicken so the other ingredients in the soup could shine!
📗 Related Recipes
For more comfort food recipes, you'll want to try our Rustic Italian Vegetable Beef Stew, Homemade Chicken and Dumplings, and Chicken Fried Steak With Milk Gravy.
Is your family craving a delicious meal that mixes the rich tradition of deep-dish pizza with the cozy feel of a pot pie? You have to try our Pizza Pot Pie recipe. It's the perfect solution for your dinner dilemma.
For more delicious, creamy soup recipes, check out our Cheddar Potato Broccoli Soup, Creamy White Lasagna Soup, and Chicken Lentil Soup. If you'd like an easy soup that's perfect for holidays, try our creamy Chicken Wild Rice Soup recipe. You're family and friends will applaud your excellent choice.
🍽 What to serve with Chicken Pot Pie Soup
Pie crust crackers, homemade biscuits, dinner rolls, or garlic bread perfectly complement this chicken pot pie soup dinner.
🔪 All Our Way recommends the following
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You’ll need the following items to make this recipe...
📞 Chiacchierata (chat)
This Chicken Pot Pie Soup is a quick and tasty dish. It mixes golden-brown seared chicken, hearty vegetables, and a creamy broth. This soup promises a warm and satisfying bowl. It captures all the flavors of classic pot pie with very little effort. You'll love its simplicity, versatility, and the cozy feeling it brings to any mealtime.
Tutti a tavolo, è pronto!
If you love this recipe please give it 5 stars ⭐️⭐️⭐️⭐️⭐️.
What's new? Check out my All Our Way Store on Amazon. We'll be adding more items we love and use or wish we had to make cooking fun and easy.
📖 Recipe
Easy Creamy Chicken Pot Pie Soup
Ingredients
- 2 bone-in chicken breasts (about 2 lbs.) or an entire breast with bone from a rotisserie or roast chicken. You'll need about 4 cups of cooked and shredded chicken.
- ½ tsp. black pepper
- 1 ¼ tsp. kosher salt divided
- ¼ cup unsalted butter
- 1 ½ cups chopped yellow onion about 1 medium onion
- 1 cup chopped carrot about 2 medium carrots
- ¾ cup chopped celery about 2 stalks
- 1 Tbsp. minced garlic about 3 garlic cloves
- 1 tsp. chopped fresh thyme
- 1 tsp. chopped fresh rosemary
- 1 tsp. chopped fresh sage
- ¼ cup all-purpose flour
- ½ cup dry white wine
- 4 cups chicken broth
- 1 cup frozen green peas thawed
- ½ cup heavy whipping cream
- ¼ cup chopped fresh flat-leaf parsley
- 1 Tbsp. fresh lemon juice from 1 lemon
- 1 12-oz. can refrigerated biscuits, prepared according to pkg. directions, for serving
Instructions
- To cook chicken: Heat a Dutch oven over medium. Place chicken, skin-side down, in a Dutch oven, and cook until golden brown, most of the fat has rendered out, and the skin is crispy about 10 minutes. Transfer chicken to a plate, reserving drippings in the Dutch oven. Remove and discard skin from chicken; sprinkle breasts with pepper and 1 teaspoon of salt.For rotisserie chicken: Remove the entire chicken breast with bone from the cooked chicken. You may remove the meat from the bone, but save the bone for the soup. You will need 4 cups of shredded meat. Set the meat aside. Go directly to step #2.
- Cook vegetables: Melt butter in hot drippings over medium; add onion, carrots, and celery, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic, thyme, rosemary, and sage; cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle with flour, and cook, stirring constantly, until absorbed, about 1 minute. Add wine, and cook, stirring constantly, until mixture is fully thickened, about 30 seconds. Stir in broth. Bring to a boil over high. Return chicken breasts to broth mixture, reduce heat to medium, and bring to a simmer.Add the saved bones from the rotisserie chicken to the broth if using a roasted chicken.
- Simmer, partially covered, stirring occasionally, until a thermometer inserted into the thickest part of the partially cooked chicken breasts registers 165°F, about 30 minutes. Transfer chicken to a plate, and let cool slightly, about 10 minutes. Shred chicken meat; discard bones.For the rotisserie chicken breasts simply remove and discard the bones.
- Finish soup: Add shredded chicken to Dutch oven over medium-low.Stir in peas and whipping cream. Cook, stirring occasionally, until mixture is warmed through, about 2 minutes. Stir in parsley and lemon juice. Serve with biscuits.
Nutrition
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