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Overhead view of large bowl of Chicken Pot Pie Soup with crinkly dark blue gray napkin with spoon and bread and parsley and partial views of 2 other bowls.
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Chicken Pot Pie Soup

This easy one-pot Chicken Pot Pie Soup is like chicken pot pie but in soup form without the crust. Tender juicy rotisserie chicken or leftover turkey can be used in this hearty Fall comfort food.
Course Main Dishes, Soup
Cuisine American, Southern
Keyword Chicken Pie Soup, Chicken Pot Pie Soup, Chicken Pot Pie Soup Recipe
Prep Time 10 minutes
Cook Time 30 minutes
Servings 6
Calories 355kcal
Author Michele

Ingredients

  • 5 Tablespoons butter
  • 1 medium onion diced
  • 1 Tablespoon minced garlic 3-4 cloves
  • 3 celery stalks diced
  • cup all purpose flour
  • 5 cups chicken broth
  • ½ cup dry white wine
  • 3 carrots peeled and sliced
  • 4 medium potatoes cubed
  • 2 cups cooked chicken, shredded
  • 1 cup corn fresh, frozen or canned
  • 1 cup peas fresh, frozen or canned
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 2 bay leaves
  • 2 Tablespoons parsley dried or fresh minced
  • 1 teaspoon poultry seasoning or bouillon
  • 1 cup heavy cream
  • Biscuit homemade or canned for serving

Instructions

  • In a large saute pan, melt the butter and cook the onions, garlic and celery until the onions are translucent.
  • Add the flour and stir until well combined.
  • Whisk in the broth and wine.
  • Add the carrots and potatoes and cook until the potatoes are fork tender.
  • Add the chicken, corn, peas, salt, pepper, bay leaves, parsley and poultry seasoning. Cook an additional 10 minutes.
  • Add the heavy cream and heat.
  • Remove the bay leaves before serving.
  • Serve each bowl of soup with a biscuit.

Video

Notes

You can omit the white wine and just use chicken broth. I find the white wine adds a richness to the soup and jumps it up a notch.
To make this a bit faster, you can cook your cubed potatoes in the microwave for 5 to 10 minutes so they won’t take as long to finish in the soup.
Storage:
Store leftover soup in an air tight container in the refrigerator for up to 5 days.
This soup may not come out as creamy if frozen. Milk products often “break” when frozen, then thawed.

Nutrition

Calories: 355kcal | Carbohydrates: 24g | Protein: 23g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 608mg | Potassium: 630mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5926IU | Vitamin C: 17mg | Calcium: 94mg | Iron: 2mg