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Chicken Pot Pie Soup

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!

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!

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!

Guys, it’s really happening.

We move to Chicago in just 3 days! I’ve packed 17 boxes dedicated just for kitchen needs, which means I should be ready to make these pot pie soups in no time.

I mean, what else will Butters and I be doing in 0 degree weather? You know Butters is just too dainty to be walking the streets laced with ice and snow.

So you can count on us being on the couch, wrapped in all the electric blankets we can find, inhaling these biscuits one by one as we sop up all the creamy goodness of this soup.

It has all the best flavors of a chicken pot pie but in soup form, which I personally think is even better than pie form. Plus, the flaky mile high biscuits are everything here.

Now I should mention that each soup should be served with 1 biscuit per serving, but I will totally turn a blind eye if you plan to have 3-4 biscuits with your soup…

Since that’s what I just did last night.

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!

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!

20 minutes25 minutes

Ingredients:

  • 5 tablespoons unsalted butter, divided
  • 1 1/4 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 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 5 tablespoons all-purpose flour
  • 1/3 cup dry white wine
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 cup fresh cut green beans
  • 1/2 cup heavy cream
  • 1/4 cup chopped fresh parsley leaves
  • 1 1/2 teaspoons white wine vinegar

Directions:

  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.

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66 comments

  1. Rated 3 out of 5

    I love the taste of wine in dishes which is the reason I chose this recipe when I wanted to try making chicken pot pie soup, but the poultry seasoning overpowered it and I couldn’t even taste the wine. If I was to make it again I don’t think I’d add any seasoning except salt and pepper and I’ add some potatoes. Also, even though I added the green beans with the chicken and broth before simmering it for twelve minutes, then they were cooked another four minutes or so after adding the chicken and cream, they still weren’t done enough. I think this would have been really good anyway if it hadn’t been for the poultry seasoning.

  2. Rated 5 out of 5

    This is almost identical to my recipe! I add chopped up potatoes and ranch dressing in powder form! My family loves it and most have the recipe as well! Your biscuits are beautiful as well!

  3. I made this yesterday using two rotisserie chickens I got from Wegmans. I took all the meat off, put the bones skins an onion, chili pepper, carrot, and a long boil (red wine vinegar as acid) made some bone broth. I then followed your recipe (just used peas instead) and the results were fantastic. Great recipe.

  4. Rated 5 out of 5

    If you want exceptional stock for this wonderful soup, here goes.  So many of the reviews mentioned using Costco rotisserie chickens for the meat.  Probably everyone already does this, but when I get a Costco rotisserie chicken (which is every time I go there!), I remove all the meat and freeze it for fajitas, enchiladas, stew, chili, soup, sandwiches, etc. The bones go into the toaster oven, on foil  uncovered, with a whole head of garlic, a quartered onion, celery and carrot with seasonings to roast for about 45 minutes at 350.  Then into a pot of water to simmer for a few hours.  Strain the broth into a big bowl and into the fridge overnight.  The grease will harden on the top to be pulled off  and saved for gravy makings.  The stock (usually a gel by the time it’s cooled) goes into quart size baggies, flattened, for the freezer.  It’s SO nice to have really wonderful healthy stock on hand all the time.  Try it, you’ll like it!

  5. I made this for my kids who were staying with us for a few days after some very stressful events, they all loved it! They all said that it was so so good and that it was such a comforting meal after such a hard day. Thank you for this recipe and helping me to ease some weary souls. (I always put sage in my pot pies so I also added a little to this as well, perfect!)

  6. I just subscribed to this website! This was freakin damn delicious. My family loved it. Didn’t have white wine or the vinegar, but used water and regular vinegar. Also used light cream. For those adding potatoes, I added them with the chicken. After finishing the recipe, I boiled it and immediately turned the burner to low. There will be a little bit of skin, but it won’t last after a hard stir. Do this a couple of times until potatoes are cooked and soft. 
    Thank you for this recipe. Amazing, simple, and easy to adapt. 

  7. Rated 5 out of 5

    This is DELISH! Though (and I hate it when people do this) I made it into a slow cooker recipe, taking directions from other slow cooker soups from this site. The broth, garlic, poultry seasoning, s&p, onion and bay leaf were all exact to the recipe. I added about 5 red potatoes diced up, and I used frozen, shredded rotisserie chicken from Costco (it comes in a large vacuum pack and I separate it into freezer bags) and threw the frozen cooked chicken right in there. I used frozen mixed veggies towards the end, along with some corn starch slurry, the white wine vinegar, and the heavy cream (which I just eye balled, it was probably more like 3/4 cup or more). It turned out SO good! Cooked on low for 6-7 hours. I made with the Mile High Biscuits and they were amazing. YUM!!

  8. Rated 5 out of 5

    This is delicious!  I had leftover chicken Marsala so I used that chicken & the mushrooms and I used peas instead of green beans because I didn’t have any.  The broth is so rich!!  I will definitely be making this again.

  9. Rated 5 out of 5

    Yummy, heart warming, & easy!

  10. Rated 5 out of 5

    This is so delicious! We cut down on the butter (2.5 tbsp) and omitted the heavy cream because we’re watching our cholesterol. It was equally yummy, just a little less rich. You can use frozen soup mix to save on time, too.

  11. Rated 5 out of 5

    We LOVED THIS!  only substitution was cream of mushroom soup instead of heavy cream as I didn’t have any and didn’t want to go to the store during corona for just that 

  12. Rated 5 out of 5

    OMG!!!! Next time I’m tripling the recipe! This soup was AMAZINGLY DAMN DELICIOUS!! I can’t wait to make it again. My entire family went crazy over it! Thank you so much for this fabulous recipe! xoxo

  13. Rated 5 out of 5

    Sure looks delicious but I dont buy or use wine, what else could I use??

  14. Rated 5 out of 5

    This came out absolutely amazing! Honestly, I love all of the recipes I have tried from your recipe box! Whenever I want to make something delicious, coming here is my go to. Firstly, we did not have chicken stock, bay leaf, parsley, poultry seasoning, white wine, or white wine vinegar so subbed chicken bullion, ground cumin, water, and a splash of apple cider vinegar for those items. Also added corn and potatoes as we were out of green beans. I was for sure worried it wouldn’t be as good because of this, but oh my goodness, it was still amazing! We had company over and he ate three bowls and said it was the best homemade soup he’d ever had! Also made the bread attached to this recipe and broke it up in my bowl – tasted just like a chicken pot pie. Thanks so much for sharing all of these awesome recipes with us!! Loved it, will definitely be making it again! 

  15. Rated 5 out of 5

    I’m sure this will be amazing…but just wondering if anyone has doubled the recipe??

  16. Rated 5 out of 5

    It smells so good. And it’s not even done yet.

  17. Rated 5 out of 5

    It was truly damn delicious- just nuked frozen green beans and added them at the end.

  18. Rated 5 out of 5

    Can this be made in a slow cooker?

  19. What could you do if you didn’t have any wine? Want to make this but hate to run out for a bottle!! 

  20. Rated 5 out of 5

    We’ve made this soup with the mile high biscuits several times now. It has become a family favorite. Sometimes, we substitute peas for the green beans. Either way, it is delicious. With winter well underway again, chicken soup definitely chases away the cold. Thanks for your recipes!

  21. So yummy! Next time I make I will add some potatoes too. Thanks so much for this recipe. My family loved it.

  22. Rated 5 out of 5

    Made this for dinner tonight- I followed the recipe as written except I subbed in half a shredded rotisserie chicken from Costco (it was a lazy Sunday!) and also added in peas and baby golden spuds (since I had them on hand). So, so good- the broth/stew flavor had this unbelievable dimension to it (versus just “chicken and salt”, like most pot pies)- it was just so savory and delicious. My husband must have said “this is so good” about 30 times in between bites. I didn’t make the biscuits to go with- instead I baked up a pie crust on a cookie sheet, brushed with butter and salt, and served it crumbled into the soup as “pot pie crust crackers”. Definitely would do that again, but I might give the biscuits a try for leftovers just to see which I like more!

  23. What about adding potatoes???? & what does the

  24. Rated 5 out of 5

    I made this and absolutely loved it. Everything was easy and perfect! I doubled the recipe yesterday and was not disappointed! I was unable to make the biscuits, but I bought KFC biscuits and it still tasted great! Huge fan and I loved making it for more people the other day!

  25. Could this be made with half and half instead of heavy cream? 

  26. Rated 5 out of 5

    This was pretty damn good. Lol. I wouldn’t have minded it a touch thicker but the favor was delicious.
    (I also double the recipe so that could have been the difference)

  27. Rated 5 out of 5

    Can’t wait to try this! How long do you think it can last in the fridge and can it be frozen?

    • Hi Rosalie! Great questions. Food storage and shelf life is something that should be based on good judgement and what you are personally comfortable with. I personally keep soups like these in the fridge for 3-5 days.

      As for freezing, unfortunately, soups that contain milk or cream, like chowders and bisques, do not hold up well in the freezer as they tend to take on a grainy texture and separate when defrosted and rewarmed. 🙁

      • I believe you could freeze this recipe by omitting the heavy cream during the initial cooking.  Then when defrosted & reheated, add the cream to finish off the recipe as written.  You may need to add additional stock in order to thin the soup to obtain the desired consistency.

  28. Rated 5 out of 5

    Delicious! I added corn and peas (used frozen veggies). My husband and kids loved it. I think deglazing with the wine added more dimension to the flavor overall. I’ll definitely make it again!

  29. Rated 5 out of 5

    This was really good!
    The beans at the end have to be boiled in the soup at least for 30min, though!
    I had to add extra stock because it was getting thick.
    I’d recommend boiling longer in the soup or precooking the beans. I also added some defrosted frozen peas (1/2 cup). Flavor was amazingly perfect! Wow!

  30. Rated 5 out of 5

    YOU GUYS! You absolutely knocked it out of the park with this one. I made it last evening on a cold, rainy Denver night and it did not disappoint. The flavors melded perfectly and it was so comforting and perfect.

    Tip to anyone who hasn’t made it yet – or to anyone who has made it and can’t stop thinking about it – use this (https://damndelicious.net/2018/11/27/lemon-chicken-and-rice-soup) / recipe to make your own broth and cook your chicken ahead of time. It will kick it up to the next level by 1000x!

  31. Rated 5 out of 5

    Made this tonight for friends and wow!  So delicious.  It was the perfect soup for a rainy night and paired perfectly with your Flaky Mile High Biscuits.  I don’t know if I’m truly a slow chopper or what, but prep time was over twice what your recipe stated … I did double the recipe so that definitely accounted for some of the delay.  I will cook the green beans a bit longer next time too, otherwise I won’t change a thing.  Amazing flavor.

    • That’s such a good idea to pair the biscuits with this dish! And don’t feel bad, Laura – I’m truly the slowest chopper in the world and I usually have to double or triple the prep time. But I personally find it fairly therapeutic. 🙂 Thanks for sharing with us!

  32. Rated 5 out of 5

    Made this tonight in Boston after a day of 60 mph winds and a temp hovering degrees… it was perfect. I didn’t have boneless chicken breast, so I used my instant pot to cook bone in breast while I prepped the biscuits and chopped veggies. Made the whole mirepoix mix and got the soup going then added the chicken. It tasted great even with hungry family members breathing down my neck and little time to simmer. But the BISCUITS. Holy wow. They stole the show. I sprinkled a pinch of flaky salt on top of each one before baking and then brushed them with honey as they came out of the oven. Wow. So good. 

  33. Rated 5 out of 5

    Excellent! I didn’t have any white wine vinegar but it was very tasty. Let the green beans cook a bit longer and added peas and a touch more poultry seasoning. Was fabulous!

  34. Rated 5 out of 5

    My husband, after I quickly made this simple, but lovely soup, said “That soup is DELICIOUS”. I have NEVER heard that from him before. This one is a keeper, and takes very little time.

  35. Rated 3 out of 5

    Can you post recipes with non dairy cream or coconut milk

  36. Rated 5 out of 5

    Received this in my weekly newsletter and tried it. Absolutely delicious!

  37. Rated 5 out of 5

    I used better than boulion instead of poultry seasoning 

  38. Rated 5 out of 5

    So easy to make and so wonderfully delicious as always, did add a little to “better than boulion”  just for a little more chicken flavor

  39. Rated 5 out of 5

    Delicious! I might add corn next time. Made my own chicken seasoning. Might cook carrots and celery a bit longer next time. I used leftover green beans from another dinner. The mile high biscuits were quite a treat. I ate 4 and my husband ate 3! Do you really have to move to Chicago?

  40. Rated 5 out of 5

    It sounds great, but is there any substitute when heavy cream is called for in many of your recipes?

  41. What is “poultry seasoning”? I don’t live in the U.S. and it is not available in my country. What can be substituted for it?   

  42. I will definitely be trying this! I love your recipes! I’ve noticed you haven’t been posting nutrition information lately for your recipes, just curious if there is a reason why? It’s one of the things I really liked about your recipe posts. 

    • Nutritional information is provided only for select and new recipes at this time. But if it is not available for a specific recipe, you can always use free online resources at your discretion (you can Google “nutritional calculator”). Hope that helps, Kim!

  43. Looks delicious. What is the carb count of this. I am a diabetic.

    • Hi Linda! Nutritional information is provided only for select recipes at this time. However, if it is not available for a specific recipe, we recommend using free online resources at your discretion (you can Google “nutritional calculator”) to obtain such information. Hope that helps!