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!
Featured Comment
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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Could this be made with half and half instead of heavy cream?
Heavy cream is best but yes, half and half can definitely be substituted. 🙂
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)
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.
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!
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!
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!
Amber, thank you so much for your feedback! That is such a great tip!
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!
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.
Thanks so much Jane!
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!
That’s great! Thanks for sharing.
I LOVE your nails!
Thank you! 🙂
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.
Awesome!
Can you post recipes with non dairy cream or coconut milk
Hi Laura! You can simply adjust the recipes by using non-dairy cream or coconut milk instead. Hope that helps!
Received this in my weekly newsletter and tried it. Absolutely delicious!
Great!
I used better than boulion instead of poultry seasoning
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
I find that way too salty. Is it just me?
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?
It sounds great, but is there any substitute when heavy cream is called for in many of your recipes?
You can use half and half or milk. I sometimes substitute canned coconut milk, but you have to like the flavor. But as always, please use your best judgement when making substitutions.
I always use fat free half and half, in all of my dishes, and I make a lot of Damn Delicious recipes! We can’t tell the difference.
I made this tonight and we skipped the dairy altogether, it came out great!
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?
Poultry seasoning is a combination of sage, thyme, marjoram, rosemary, nutmeg, and black pepper. There are many homemade recipes available online that can be used instead. 🙂
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!
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!