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!
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why i love chicken pot pie soup
- The ultimate cold weather, cozy comfort food
- Incorporates all the best elements of chicken pot pie
- So perfect topped off with flaky mile high biscuits
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.
tips and tricks for success
- Use shredded rotisserie chicken. To cut down on prep time even more, use shredded rotisserie chicken or leftover turkey from the holidays.
- Use good-quality stock. The better quality your stock, the better your soup. Many brands love to pack in the salt so always opt for unsalted or a lower-sodium variety. Homemade stock is even better.
- Choose a wine you will drink. A dry white wine (pinot grigio or sauvignon blanc) is great here – it does not have to be anything fancy or overpriced. Just something you don’t mind sipping on since you will have an open bottle.
Tools For This Recipe
Dutch oven
Chicken Pot Pie Soup: Frequently Asked Questions
Additional chicken stock can be used for white wine as a non-alcoholic substitute.
Heavy cream (or heavy whipping cream) has one of the highest fat contents with about 36-40% fat. Half and half or whole milk are suitable substitutes, but will yield a lighter result.
The white wine vinegar acts as a flavor enhancer – adding taste and acidity while brightening the other flavors of the soup.
Leftovers can be stored in an airtight container in the fridge for 2-3 days, storing the biscuits separately.
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
Equipment
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.
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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!!
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.
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!!
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.
Yummy, heart warming, & easy!
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.
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
Holy wow this soup was awesome! Absolutely perfect on a cold and snowy upstate ny night. The broth was so so good. My husband actually left all the other stuff in his bowl and drank it all first. This recipe is definitely a keeper and will become a staple. Thank you!
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
Sure looks delicious but I dont buy or use wine, what else could I use??
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!
I’m sure this will be amazing…but just wondering if anyone has doubled the recipe??
It smells so good. And it’s not even done yet.
It was truly damn delicious- just nuked frozen green beans and added them at the end.
Can this be made in a slow cooker?
What could you do if you didn’t have any wine? Want to make this but hate to run out for a bottle!!
yes, just use chicken stock or water in its place.
They sell white cooking wine near the vinegars in the supermarkets
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!
So yummy! Next time I make I will add some potatoes too. Thanks so much for this recipe. My family loved it.
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!
Thanks so much for your honest review, Stevie!
What about adding potatoes???? & what does the
Sure, Rosemarie, you can certainly add potatoes. 🙂
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!