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overhead view of a white bowl filled with chicken pot pie soup
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4.78 from 9 votes

Chicken Pot Pie Soup Recipe

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.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Main Course, Soup
Cuisine: American
Keyword: chicken soup recipe
Servings: 6 servings
Calories: 452kcal
Author: The Chunky Chef

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.  Heat over MED HIGH heat, and add chicken pieces.  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.  Remove to a plate.
  • Add remaining 1 1/2 Tbsp butter to pot and decrease heat to MED.  Add onions and celery and cook for 3-5 minutes, until softened.  Stir in garlic and cook another minute.
  • Add flour and stir to coat.  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.  Stir well to combine and heat for a few minutes, until combined and heated through.
  • If soup doesn’t 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 425°F. 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.

Notes

  1. 1 lb of chicken breasts is approximately 2 chicken breasts.
  2. Half and half is a common dairy product in the US https://www.thekitchn.com/what-is-halfandhalf-ingredient-intelligence-205959

Slow Cooker Directions

  1. Omit butter, oil, and flour from ingredients, and don't cut chicken into pieces.  Substitute half and half for a 12 oz can of evaporated milk.
  2. Omit cooking the chicken from the directions.
  3. Add chicken breasts to the slow cooker.  Top with onion, celery, garlic, potatoes, and all the seasonings.
  4. Pour in wine, and chicken broth and evaporated milk.
  5. Stir gently to combine.
  6. Cover and cook on LOW for 6-8 hours, until chicken is cooked through.
  7. Remove chicken to a bowl and shred.
  8. Mash half of the potatoes with a potato masher, then return chicken to the slow cooker.
  9. If you'd like to thicken the soup more at this point, mix heavy cream with 2 Tbsp of cornstarch until smooth.  Stir into the soup, and add the frozen peas and carrots and corn.
  10. Increase heat to HIGH and cook, uncovered, stirring occasionally, for 15-20 minutes, until soup has thickened to your liking.
  11. Top as desired and serve.

Instant Pot Directions

  1. Substitute half and half for a 12 oz can of evaporated milk.
  2. Instead of cooking chicken and veggies in a dutch oven, cook them on "saute" mode of the Instant Pot.
  3. Add flour, cook about 1 minute.
  4. 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.
  5. Stir in remaining chicken broth, evaporated milk, potatoes and seasonings.
  6. Cancel "saute", and select "pressure cook" or "manual" and press the +/- buttons to select 10 minutes.
  7. Once cooking time has elapsed, let the Instant Pot sit for 10 minutes, then release any remaining pressure.
  8. Shred chicken, then mash about half the potatoes with a potato masher.
  9. If you'd like to thicken the soup more at this point, mix heavy cream with 2 Tbsp of cornstarch until smooth.  Stir into the soup, and add the frozen peas and carrots and corn.
  10. Select "saute" and cook for several minutes, until soup has thickened to your liking.
  11. Top as desired and serve.

Nutrition

Calories: 452kcal | Carbohydrates: 36g | Protein: 25g | Fat: 23g | Saturated Fat: 12g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 106mg | Sodium: 574mg | Potassium: 1010mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3081IU | Vitamin C: 25mg | Calcium: 106mg | Iron: 2mg