Chicken Pot Pie Soup
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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
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
- 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.
- 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.
- Whisk in flour until lightly browned, about 1 minute.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
- Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
- Stir in parsley and vinegar; season with salt and pepper, to taste.
- Serve with Flaky Mile High Biscuits, if desired.
Did you make this recipe?
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Stunning soup !!!
Did it in my instapot.
will definitely make it again
It is so good!! Why don’t you have your own cooking show yet? I love your recipes!!!!
Can you use almond flour instead of white flour?
I have made this soup 3 times now, it is awesome. Everyone loves it. I used frozen carrots and green beans this time, saved lots of time chopping, and it turned out great. I also added a few tablespoons of chicken bullion instead of salt.
I served this soup to my family (I made it exactly as written). They LOVED it. My husband said it was the best soup he ever had!!!!
So good! I had almost all of the ingredients on hand or leftover from other recipes and I loved the ability to take these older ingredients and make something so delicious! I’ll definitely come back to this recipe in the future when I need a simple, comforting dish. Thanks!
Delicious! Made this the other night for the family and, as an amateur-ish cook the direction were concise, easy to follow, and simple! But most importantly, it was so flavorful and warm and comforting! Great recipe, over all! 🙂
I think next time I would add less Parsley, but thats to personal preference. I ended up adding some more milk in at the end to, like the recipe said I could, as I made it a little too thick- but overall it turned out great!
This is fantastic! My family always wants chicken pot pie and this is an easy way to get it to them. It’s even better in you make it ahead and serve it the next day.
I had several chicken breasts left from a curry chicken dish that went wrong(just too salty) and looked for a way to use the chicken. This turned out to be the perfect recipe. I left out the salt and used a reduced sodium chicken broth and it turned out delicious! The recipe was quick and easy. I definitely will be making this again!
This was my starter recipe.
My changes
I roasted my chicken breast with garlic seasoning and Skipped to step 2. I used 6 garlic cloves. I use Tones Chicken Base in place of chicken stock. I substitute it and beef base for all my soups that call for stock. I used frozen peas instead of green beans. And I used red wine vinegar instead of white.
This was a bowl of warm comfort on a windy, fall Chicago night. I added some potatoes and frozen green peas to beef up the vegetables b/c I didn’t know if I had enough celery & carrots on hand. For the chicken, I used the dark meat from a rotisserie chicken, which went in with the frozen veggies. Thank you for sharing.
This is now my go to on nights when it’s cold and nasty outside here in Green Bay. Warms your heart and belly and my family just wanted more! Amazing
Do you happen to know a good flour substitute for this recipe ?
Hey Jennifer, if you look up “flourless roux” you should be able to find something you already have in the house that would work as a substitute. I know cornstarch is a fair replacement, but arrowroot could also work in a pinch.
Add some corn starch instead of flour. I do this all the time. I would skip the flour step and add the cornstarch to the heavy cream, then pour in the whole mixture during step 6.
I made this today! It is absolutely delicious! I love the addition of the vinegar. I always add some vinegar when I serve my chicken pot pie. It intensifies the flavors. This is perfect and will be my new go to soup. KUDOS!
Oh my f***ing goodness. I never ever ever ever write reviews because nothing ever wows me. However, I am speechless. I am wowed. I am your forever fan. This is now my go to soup. I did everything per your instructions and it’s freakin’ A.M.A.Z.I.N.G! Everything I want and need to bring to my family and myself when we need a warm hug and some extra comfort during these trying times. Thank you from the bottom of my heart. It’s like my mom and grandma (may they rest in peace) got together and concocted something to make me feel better when I am sick. This soup is a cure for a hurting soul, a broken heart, and a weary, aching body. Just… Simply, thank you!
Sorry…. Forgot to hit the five stars. Doing that now.
Made this tonight and it was a big hit! Pretty much followed the recipe except I used soup starter (pre diced onions, celery & carrots) and used a small bag of frozen mixed veggies. Also added a bit of crushed red pepper flakes just because we like things a little on the spicy side.
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.
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!
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.
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!
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!)
Sorry, I didn’t notice the star rating before I submitted, but I give it 5 stars!!