All the amazing savory flavors of a classic chicken pot pie, turned into a deliciously creamy, chowder-like soup! Chicken pot pie soup is a hearty dinner idea the whole family will love.
This is one of my Soup recipes I know youโll want to keep on hand!
I think it’s safe to say we’re officially in soup season! Not only are soups delicious, but they absolutely hit the spot on a cold evening.
Plus, soups are great to make ahead of time, or at least prep ahead, which is absolutely perfect for those weeknights where you need dinner on the table pretty quickly.
This recipe has all the flavors you’d expect from a great chicken pot pie, but in a less complicated way. There’s no pie crust to make/roll out, you don’t have to get the consistency just right, and there’s no issues with crusts getting soggy.
Creamy, savory, and downright soul-warming, this is the soup you need this Fall/Winter season!
How to make chicken pot pie soup?
This is just an overview; the full ingredients and directions are in the recipe card toward the bottom of this post.
- Cook chicken. Once browned and cooked through, remove to a plate.
- Cook veggies. Just a few minutes, until softened.
- Add flour. Stirring in the flour, creates a makeshift roux, which will thicken the soup later.
- Add wine. Scrape the bottom of the pot with a wooden spoon.
- Pour in broth. Add the broth, half and half, potatoes and seasonings.
- Simmer. Until potatoes are fork tender.
- Mash. Use a potato masher to mash about half the potatoes.
- Add chicken and cream. Also add the frozen veggies at this point.
- Cook a few minutes. Until all the ingredients are hot.
- Serve. Serve with a puff pastry square, biscuit, and sprinkled with some pepper.
Helpful Tip!
This recipe is written as a soup that cooks on the stovetop, but if youโd prefer to cook it in the slow cooker or Instant Pot, donโt worry. Iโve included those directions down in the โChef Tipsโ section right below the full written recipe.
Variations of this recipe
- Chicken – this soup works well with boneless skinless chicken thighs as well.
- Other protein – if you have some leftover turkey or ham, those are great substitutions for the chicken.
- Potatoes – we love the flavor and buttery texture of gold potatoes, but this soup will work well with russets or red potatoes as well. Just make sure you peel the russets, and either peel or wash the red potatoes very well.
- Alcohol-free – even though the vast majority of any alcohol is cooked off in this recipe, if you’d rather skip it all together, just omit the wine and replace it with an equal amount of more chicken broth.
- Dairy – this soup can be made with a variety of other dairy options, such as evaporated milk, whole milk, half and half, and heavy cream. Just make sure you have 1 1/2 total cups of dairy.
- Topping – I like using puff pastry or homemade biscuits, but you can top this soup however you’d like. Oyster crackers, croutons, pieces of flaky pie crust, etc.
- Other cooking methods – I’ve included directions for making this soup in a slow cooker and Instant Pot down in the “Chef Tips” section below the recipe card.
FAQ’s
I’ve not tested this specifically, but I think it could be used that way. Make the recipe as written, but with an extra step. Before adding the heavy cream, add 2-3 Tbsp of cornstarch to the cream and stir until smooth. Stir that mixture into the soup and it will thicken even more. Once it’s at a consistency you’d like for your pot pie, turn off the heat and turn it into a delicious pot pie.
Yes! I love keeping some shredded rotisserie chicken on hand for recipes like this one. Reduce the butter by half, and omit the chicken. Saute the veggies in the butter and oil, then proceed as written. Add the shredded chicken when you add the heavy cream.
Making chicken pot pie soup ahead of time
Not only can the whole soup be made ahead of time, you can also prep most of the ingredients, which means this meal will come together very quickly.
- Chicken – the chicken can be cut ahead of time and stored in the refrigerator until ready to cook.
- Onion and Celery – veggies can be diced, then stored in the refrigerator until ready to cook.
- Flour – the flour can be pre-measured and stored at room temperature until ready to cook.
- Seasoning – all the seasonings can be pre-measured and stored at room temperature until ready to cook.
Storage
Leftovers should be refrigerated in an airtight container and eaten within 3-4 days.
Freezing
Due to the dairy and potatoes, I don’t recommend freezing this soup. Dairy can separate during the freezing and thawing process, and the texture of potatoes after freezing and thawing isn’t all that pleasant.
However, this recipe is easily halved (just use half of all the ingredients), if you’d like a smaller batch.
What to Serve with Chicken Pot Pie Soup:
My Favorite Dutch Oven!
This is my secret weapon in the kitchen! I use mine for making bread, soups/chilis, frying and more. Since LeCreuset is expensive, this is a more economical option that’s still a great pot!
Did you make this? Be sure to leave a review below and tag me @the_chunky_chef on Facebook and Instagram!
Ingredients
- 1 Tbsp olive oil
- 3 Tbsp unsalted butter divided
- 1 lb boneless skinless chicken breasts cut into 1/2 inch pieces
- 1 tsp kosher salt divided
- 1/2 tsp black pepper divided
- 3/4 tsp poultry seasoning divided
- 1 medium yellow onion diced
- 2 stalks celery diced
- 3 cloves garlic minced
- 1/4 cup all purpose flour
- 1/3 cup dry white wine such as a chardonnay or pinot gris
- 3 cups reduced sodium chicken broth
- 1 cup half and half
- 1/2 cup heavy cream
- 1 lb. Yukon gold potatoes peeled and diced into 1/4 inch cubes
- 1/4 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1 1/2 cups frozen peas and carrots mix
- 1 cup corn frozen or canned
Topping
- frozen puff pastry sheet thawed
- biscuits store-bought or homemade
Instructions
- Add oil and 1 1/2 Tbsp of the butter to a dutch oven or large heavy bottomed pot.ย Heat over MED HIGH heat, and add chicken pieces.ย Season with 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/2 tsp poultry seasoning.
- Cook until golden brown and cooked through, about 5 minutes, stirring often.ย Remove to a plate.
- Add remaining 1 1/2 Tbsp butter to pot and decrease heat to MED.ย Add onions and celery and cook for 3-5 minutes, until softened.ย Stir in garlic and cook another minute.
- Add flour and stir to coat.ย Cook 1 minute to get the raw flour taste out, stirring often.
- Pour in wine and 1 cup of the chicken broth, using a wooden spoon to scrape any browned bits from the bottom of the pot. Simmer for a minute or so.
- Add remaining chicken broth, half and half, potatoes, thyme, rosemary, onion powder, garlic powder, remaining 1/2 tsp kosher salt, 1/4 tsp black pepper, and 1/4 tsp poultry seasoning.
- Increase heat and bring soup to a boil, then reduce heat to MED LOW and simmer for 12-15 minutes, until potatoes are tender.
- Use a potato masher to mash about half of the potatoes, so soup is thickened and ultra creamy.
- Return chicken to the pot, along with heavy cream, frozen peas and carrots, and corn.ย Stir well to combine and heat for a few minutes, until combined and heated through.
- If soup doesnโt thicken enough for your liking, in a small bowl, mix together 2 Tbsp of cornstarch and 3 Tbsp of water until smooth. Stir that into the soup and cook another few minutes, stirring often.
- Serve hot, with biscuits or baked puff pastry squares and sprinkled with a dash of black pepper.
Topping
- While soup is simmering, preheat oven to 425ยฐF. Cut puff pastry into squares and add to a parchment paper lined baking sheet.
- Bake for approximately 10 minutes, until puffed up and golden brown.
- Or bake biscuits according to package directions.
Want to save this recipe for later? Click the heart in the bottom right corner to save to your own recipe box!
Chef Tips
- 1 lb of chicken breasts is approximately 2 chicken breasts.
- Half and half is a common dairy product in the US https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959
Slow Cooker Directions
- Omit butter, oil, and flour from ingredients, and don’t cut chicken into pieces.ย Substitute half and half for a 12 oz can of evaporated milk.
- Omit cooking the chicken from the directions.
- Add chicken breasts to the slow cooker.ย Top with onion, celery, garlic, potatoes, and all the seasonings.
- Pour in wine, and chicken broth and evaporated milk.
- Stir gently to combine.
- Cover and cook on LOW for 6-8 hours, until chicken is cooked through.
- Remove chicken to a bowl and shred.
- Mash half of the potatoes with a potato masher, then return chicken to the slow cooker.
- If you’d like to thicken the soup more at this point, mix heavy cream with 2 Tbsp of cornstarch until smooth.ย Stir into the soup, and add the frozen peas and carrots and corn.
- Increase heat to HIGH and cook, uncovered, stirring occasionally, for 15-20 minutes, until soup has thickened to your liking.
- Top as desired and serve.
Instant Pot Directions
- Substitute half and half for a 12 oz can of evaporated milk.
- Instead of cooking chicken and veggies in a dutch oven, cook them on “saute” mode of the Instant Pot.
- Add flour, cook about 1 minute.
- Pour in wine and 1 cup of the chicken broth, using a wooden spoon to make sure there are no browned bits stuck to the bottom of the pot.
- Stir in remaining chicken broth, evaporated milk, potatoes and seasonings.
- Cancel “saute”, and select “pressure cook” or “manual” and press the +/- buttons to select 10 minutes.
- Once cooking time has elapsed, let the Instant Pot sit for 10 minutes, then release any remaining pressure.
- Shred chicken, then mash about half the potatoes with a potato masher.
- If you’d like to thicken the soup more at this point, mix heavy cream with 2 Tbsp of cornstarch until smooth.ย Stir into the soup, and add the frozen peas and carrots and corn.
- Select “saute” and cook for several minutes, until soup has thickened to your liking.
- Top as desired and serve.
Nutrition Disclaimer
The Chunky Chef is not a dietician or nutritionist, and any nutritional information shared is an estimate. If calorie count and other nutritional values are important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories can vary quite a bit depending on which brands were used.
L says
I tried the slow cooker method and the entire thing curdled. It was inedible.
The Chunky Chef says
Hmm that’s never happened to me before! Were you sure to replace the half and half with evaporated milk as indicated?
Karen Iturralde says
Hi. Can this recipe made with a dairy alternative?
The Chunky Chef says
I haven’t tested using dairy-free alternatives in this recipe, but if you do some experimenting, I’d love to know how it turns out ๐
Debra says
When do you add the heavy cream to the slow cooker?
The Chunky Chef says
When you return the shredded chicken to the slow cooker ๐
Michelle says
This soup was amazing! I’ve never had so many people ask me for a recipe. Love this site! ๐
Michelle says
I’m following the instructions for the slow cooker and it says to omit the half and half, and use evaporated milk instead. There is also heavy cream in the recipe. Am I omitting that as well? Also, I’m making this ahead for a potluck. Will the cream curdle if I make it ahead of time and re-heat it later? I was also thinking of not adding the cream, but adding an extra can of evaporated milk instead. Thanks!
The Chunky Chef says
The heavy cream is added to the slow cooker at the end of cooking, in step 9 of the slow cooker instructions ๐ Reheating shouldn’t cause an issue with curdling, so you should be okay in that regard.
Michelle says
Ah! That’s where the heavy cream comes in. Somehow page 3 of the recipe didn’t make it to my kitchen. ๐ Thanks so much for your quick reply! Love your site and your recipes.
Normajean Clapper says
I canโt wait to try the chicken pot pie soup
Melanie says
I love the Chunky Chef! This was delicious as was the Mac ‘n Cheese I made for Thanksgiving! I’ll be back for more recipes!
Becky B says
Very good, I was making a pot pie to drop off for a family and only had 1 crust, so my family got this. The only change is next time I would add the canned milk to the Instant Pot after cooking it. It got a little curded when I followed the instructions c tons as written.
Cindy says
Do I cut the puff pastry into the size I want before baking
The Chunky Chef says
Yes, as directed in step 1 of the topping instructions ๐
Cathy says
My family absolutely LOVED this soup!
Catalina says
This soup has all the ingredients that I like! My new favorite soup!
Sandra says
This is so perfect any night of the week! Seriously comforting!
Beti | easyweeknightrecipes says
This looks like the perfect soup for fall!! Its so warm, hearty and delicious!! I can’t wait to try it!
katerina @ diethood.com says
WOW! This soup is absolutely amazing! I would love a bowl of it right now!! YUM!
Beth says
That looks so good! I think serving it with hat pot pie biscuit is pure genius!