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
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.