Chicken Pot Pie Soup
Ingredients
- 5 Tablespoons butter
- 1 medium onion
diced
- 1 Tablespoon minced garlic
3-4 cloves
- 3 celery stalks
diced
- ⅓ cup all purpose flour
- 5 cups chicken broth
- ½ cup dry white wine
- 3 carrots
peeled and sliced
- 4 medium potatoes
cubed
- 2 cups cooked chicken
shredded
- 1 cup corn
fresh, frozen or canned
- 1 cup peas
fresh, frozen or canned
- 1 teaspoon salt
- 1 teaspoon pepper
- 2 bay leaves
- 2 Tablespoons parsley
dried or fresh minced
- 1 teaspoon poultry seasoning or bouillon
- 1 cup heavy cream
- Biscuit
homemade or canned for serving
Directions
- 1
In a large saute pan, melt the butter and cook the onions, garlic and celery until the onions are translucent.
- 2
Add the flour and stir until well combined.
- 3
Whisk in the broth and wine.
- 4
Add the carrots and potatoes and cook until the potatoes are fork tender.
- 5
Add the chicken, corn, peas, salt, pepper, bay leaves, parsley and poultry seasoning. Cook an additional 10 minutes.
- 6
Add the heavy cream and heat.
- 7
Remove the bay leaves before serving.
- 8
Serve each bowl of soup with a biscuit.
Chicken Pot Pie Soup
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Ratings & Reviews
Based on 7 ratings
Rating Breakdown
About this Recipe
Craving the comforting flavors of chicken pot pie without the fuss of making a crust? This hearty Chicken Pot Pie Soup delivers all the classic taste you love in a cozy, easy-to-make one-pot meal, perfect for a chilly evening.
This recipe shines because it transforms a beloved classic into an approachable weeknight dinner. By utilizing convenient ingredients like pre-cooked rotisserie chicken or leftover turkey, you shave off precious prep time, making a rich and satisfying soup that tastes like it simmered all day. It’s a wonderful way to enjoy a substantial, flavor-packed meal without feeling weighed down by pastry.
Prepare for a spoonful of pure comfort. You’ll find a creamy, savory broth brimming with tender chunks of chicken, soft potatoes, sweet carrots, crisp celery, and vibrant peas and corn. The subtle hint of white wine adds depth, while poultry seasoning and bay leaves build a robust, familiar flavor profile that truly evokes that homey pot pie experience. This isn't just a soup; it's a hug in a bowl, designed to be substantial and deeply satisfying.
Customization & Variations
One of the best things about this soup is how adaptable it is. Feel free to swap the shredded cooked chicken for an equal amount of leftover Thanksgiving turkey for a delicious post-holiday meal. If you don't have fresh parsley, dried parsley works beautifully. For the vegetables, whether you use fresh, frozen, or canned corn and peas, the results will be equally delicious. If you prefer, a splash of apple cider vinegar can substitute for the dry white wine for a similar tangy brightness.
Serve this rich, creamy soup hot alongside warm, flaky biscuits—homemade or canned—perfect for dunking and soaking up every last drop of the flavorful broth. It’s an ideal dish for a comforting fall dinner, making any meal feel special.