Creamy Chicken Pot Pie Soup

Last Updated on July 23, 2021 by Michele Tripple

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Chicken pot pie soup is a hearty soup that is sure to warm you up from head to toe. And this chicken pot pie soup recipe is so simple, it’ll be on the table in less than an hour!

Our Favorite Chicken Pot Pie Soup

One of my favorite family traditions is making soup each Halloween before we go trick-or-treating. 

chicken pot pie soup in a speckled brown soup bowl

Filling my kid’s bellies with hearty potato soup or my easy instant pot Asparagus Soup before they go for the candy always makes me feel much better. Plus, it’s really turned me into a soup lover!

And this chicken pot pie soup recipe is always a hit! It’s just as rich and creamy as a pot pie but you won’t have to fuss with a pie crust. 

Don’t be afraid to throw in whatever vegetables you have on hand too. This recipe is ultra-flexible!

orange bowl of chicke pot pie soup on wooden counter

More soup recipes you’ll love 

Chicken Pot Pie Soup Recipe

This chicken pot pie soup is always delicious and filling and you can make it with ingredients you probably have on hand already!

Ingredients

ingredients for chicken pot pie soup
  • 5 tbsp unsalted butter
  • 1 ½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 tsp poultry seasoning
  • 5 tbsp flour
  • ⅓ cup dry white wine
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 cup fresh green beans, chopped
  • ¾ cup heavy cream
  • ¼ cup fresh parsley, chopped 
  • 1 ½ tsp white wine vinegar

The Following Tools Will Be Helpful When Making These!

How to Make Chicken Pot Pie Soup

close up of chicken pot pie soup in a speckled brown bowl

Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!

  • To make your chicken pot pie soup, start by placing a large pot over medium-high heat. 
  • Add 1 tablespoon of butter and let it melt in the pot. 
  • Add the chicken and cook for about 2-3 minutes or until it’s golden brown and cooked through.
  • Season the chicken with salt and pepper to your preference.
  • Reduce the heat to medium and add the remaining 4 tablespoons of butter. 
  • Add the onion, celery, and carrots.
  • Cook the vegetables for about 3-4 minutes or until they are tender, stirring often.
  • Add in the poultry seasoning and garlic and cook for 1 minute, stirring continuously to make sure the garlic doesn’t burn. 
  • Whisk in the flour and cook for another minute.
  • Add the wine to the pot and allow it to deglaze the bottom of the pot. Use a wooden spoon to help scrape any leftover bits of the bottom of the pot. 
  • When the pot is deglazed, pour in the chicken stock and add the bay leaf.
  • Bring the soup to a boil and then reduce the heat to low and let it simmer for about 12 minutes.
  • Add in the cut green beans and the cream and continue to let simmer for about 5 minutes or until the beans are tender and the soup has thickened.
  • Stir in the vinegar and parsley and season with salt and pepper to taste. 
  • Enjoy!
ladle scooping chicken pot pie soup

Tips Tricks and FAQs 

  • I always like to make sure that everything is measured and prepped before I cook, but it’s even more important with this soup. You’ll want to make sure you measure everything out and chop all your vegetables before you begin cooking. This recipe goes by quickly so you want everything ready to go. 
  • What is chicken pot pie without the pie crust? I almost always serve this chicken pot pie soup recipe with some baked pie shells to give it that savory flaky element. Just cut an unpacked pie shell into bite-sized strips and brush them with a little beaten age and sprinkle on some salt. Bake them on a parchment-lined baking sheet at 350 degrees for about 8-10 minutes.
  • If you want to kick up the flavor a bit, you can substitute the butter in this recipe for bacon grease. Nothing really compares to the flavor that bacon grease gives!

Storage

To store any leftovers, pour this soup into a shallow covered dish and place it in the fridge for up to 4 days. You can freeze this soup as well for up to 4 months, just make sure it’s cooled before adding it to a freezer-safe container. 

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Did you make this?

Yield: 6

Chicken Pot Pie Soup

bowls full of chicken pot pie soup with biscuits

Chicken pot pie soup is a hearty soup that is sure to warm you up from head to toe. And this chicken pot pie soup recipe is so simple, it’ll be on the table in less than an hour!

Prep Time 3 minutes
Cook Time 35 minutes
Total Time 38 minutes

Ingredients

  • 5 tbsp unsalted butter
  • 1 ½ lb boneless, skinless chicken breasts, cut into bite-sized pieces
  • Salt and pepper, to taste
  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 tsp poultry seasoning
  • 5 tbsp flour
  • ⅓ cup dry white wine
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 cup fresh green beans, chopped
  • ¾ cup heavy cream
  • ¼ cup fresh parsley, chopped
  • 1 ½ tsp white wine vinegar

Instructions

  1. To make your chicken pot pie soup, start by placing a large pot over medium-high heat. 
  2. Add 1 tablespoon of butter and let it melt in the pot. 
  3. Add the chicken and cook for about 2-3 minutes or until it’s golden brown and cooked through.
  4. Season the chicken with salt and pepper to your preference.
  5. Reduce the heat to medium and add the remaining 4 tablespoons of butter. 
  6. Add the onion, celery, and carrots.
  7. Cook the vegetables for about 3-4 minutes or until they are tender, stirring often.
  8. Add in the poultry seasoning and garlic and cook for 1 minute, stirring continuously to make sure the garlic doesn’t burn. 
  9. Whisk in the flour and cook for another minute.
  10. Add the wine to the pot and allow it to deglaze the bottom of the pot. Use a wooden spoon to help scrape any leftover bits of the bottom of the pot. 
  11. When the pot is deglazed, pour in the chicken stock and add the bay leaf.
  12. Bring the soup to a boil and then reduce the heat to low and let it simmer for about 12 minutes.
  13. Add in the cut green beans and the cream and continue to let simmer for about 5 minutes or until the beans are tender and the soup has thickened.
  14. Stir in the vinegar and parsley and season with salt and pepper to taste. 
  15. Enjoy!

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