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!
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.
Video
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