Creamy Chicken Pot Pie Soup for Cozy Nights In

This Chicken Pot Pie Soup captures the essence of traditional flavors in a creamy, comforting bowl for chilly evenings.

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Prep Time 15

Cook Time 30

Total Time 45

Servings: 6 servings

Course: Soups

Cuisine: American

Calories: 450

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Soup Base

1.5 pounds boneless skinless chicken breasts Substitute with 2–3 cups of precooked chicken if short on time.
2 tablespoons olive oil A high smoke-point oil ensures great flavor.
3 cloves garlic, minced or pressed Use 1 teaspoon of garlic powder if you're in a pinch.
0.5 medium onion, diced Shallots can be used for a milder taste.
2 ribs celery, diced ¼-inch Consider swapping with diced bell peppers.
2 medium carrots, peeled and diced ¼-inch Parsnips can be used as an alternative.
0.25 cup dry white wine Omit if non-alcoholic; replace with extra broth.
1 large russet potato, peeled and diced ½-inch Sweet potatoes can add sweetness.
3 to 4 cups chicken broth Vegetable broth can be used for a vegetarian option.

For the Creamy Mixture

5 tablespoons butter Margarine or olive oil can be used as a dairy-free substitute.
0.25 cup all-purpose flour Opt for gluten-free flour if needed.
1.5 cups milk Non-dairy milk works great as an alternative.
0.5 cup heavy cream More milk can be used for a lighter version.

For the Extras

0.67 cups frozen or canned corn (optional) Feel free to skip or swap with diced bell peppers.
0.67 cups frozen or canned peas (optional) Green beans can be substituted.
0.25 teaspoon black pepper Adjust to taste.
Salt Add to taste.

Equipment

large pot
Small Saucepan
Whisk

Method

Cooking Steps

Pat the chicken breasts dry, season with salt and pepper, then sear in oil for 3–4 minutes on each side until golden. Transfer to a plate to rest.
Sauté garlic, onion, celery, and carrots for 5–8 minutes until softened and onions are translucent.
Add potatoes, wine, and broth to the pot, bring to a simmer. Cut chicken and return to the pot, cooking for 15–20 minutes.
In a separate saucepan, melt butter, whisk in flour, then gradually add milk and cream until thickened.
Stir the roux into the soup, shred chicken, and mix well.
Add corn and peas, heat for 2–3 minutes, and adjust seasoning with salt and pepper.
Ladle into bowls, serve hot with cream biscuits or cheese scones.

Nutrition

Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 4gSugar: 4gVitamin A: 500IUVitamin C: 15mgCalcium: 200mgIron: 2mg

Notes

For quick cooking, cut chicken breast in half. Precooked chicken should be added towards the end. Roux should be made fresh before serving if freezing the soup.

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