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Chicken Pot Pie Soup

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Chicken Pot Pie Soup is loaded with all the ingredients you love in a chicken pot pie but without the crust! You will love that you will have a hearty bowl of soup ready to enjoy in about 30 minutes. 

Chicken Pot Pie Soup

Y’all know how much I love Chicken Pot Pie! In my eyes, it is the ultimate comfort dish that I could probably eat every single day of the week! Between Chicken Pot Pie Noodles, Chicken Pot Pie Casserole, Mini Chicken Pot Pies, and this Chicken Pot Pie Soup recipe I have the perfect option depending on my mood for the day! 

chicken pot pie soup

Let me tell you why this soup is one of my favorites and why you will love it too! 

  • It has all the flavors of Chicken Pot Pie that you love! It is creamy, packed full of vegetables, hearty, and the ultimate comfort dish. 
  • You will love the creaminess that you can sip on a cool fall day.
  • It is crustless, so you can enjoy it even more without the extra calories or the worry of the crust becoming soggy. 

How to Make Chicken Pot Pie Soup

  • Melt 1-tablespoon butter in a large pot over medium high heat. Add chicken to the pot, cooking about 2-3 minutes or until chicken is fully cooked and golden brown.  Season with salt and pepper. 
cook chicken pieces
  • Reduce heat to medium; adding remaining 4 tablespoons butter. Add in chopped onion, celery and carrots.  Cook, vegetables until tender, about 3-4 minutes.  Stirring often 
  • Add in poultry seasoning and garlic allowing to cook about 1 minute, then whisk in flour cooking an extra minute. 
  • Add wine to the pot, allowing the bottom to deglaze and scrape any browned bits off the bottom of the pot. 
  • Pour in chicken stock and add the bay leaf. Bring to a boil then reduce heat to a simmer for about 12 minutes. 
  • Add in cut green beans, and heavy cream; simmer until green beans are softened and soup has thickened.  About 5 minutes
add in heavy cream and veggies
  • Stir in vinegar and parsley; season with salt and pepper as needed 

Tips Tricks and FAQs

  • Any type of chicken will work great! Use a leftover chicken or a rotisserie chicken if you choose. 
  • Add in more vegetables if you would like. The great thing about this soup is you can customize the protein and the vegetables based on your family’s preference. 

Storage

Store your leftover soup in the fridge in an airtight container for up to 3 days. 

chicken pot pie soup

Can you freeze Chicken Pot Pie soup?

I do not recommend freezing this soup as it does have a lot of dairy ingredients which will separate and not have the same great flavor that it had when you first made it. 

chicken pot pie soup

Can I use a different protein or make a vegetarian option?

Yes! You can easily swap out the protein of this chicken pot pie soup! Often after the holidays, I will make it with cooked turkey or cooked ham. You can also omit the protein altogether and add even more vegetables to the soup instead. 

chicken pot pie soup

Chicken Pot Pie Soup

Chicken Pot Pie Soup is loaded with all the ingredients you love in a chicken pot pie but without the crust! You will love that you will have a hearty bowl of soup ready to enjoy in about 30 minutes.

Ingredients

  • 5 tablespoons unsalted butter
  • 1.5 pounds boneless, skinless chicken breasts – cut into bite size pieces
  • Salt and Pepper to taste
  • 1 onion, diced
  • 3 carrots, diced
  • 3 celery ribs, diced
  • 3 cloves garlic, minced
  • 1 teaspoon poultry seasoning
  • 5 tablespoons flour
  • 1/3 cup dry white wine
  • 4 cups chicken stock
  • 1 bay leaf
  • 1 cup fresh green beans – cut into bite size pieces
  • 3/4 cup heavy cream
  • 1/4 cup fresh parsley, chopped
  • 1 1/2 teaspoons white wine vinegar (or you may substitute red wine vinegar)

Instructions

    1. Melt 1-tablespoon butter in a large pot over medium-high heat. Add chicken to the pot, cooking about 2-3 minutes or until chicken is fully cooked and golden brown.  Season with salt and pepper. 
    2. Reduce heat to medium; adding the remaining 4 tablespoons of butter. Add in chopped onion, celery, and carrots.  Cook, vegetables until tender, about 3-4 minutes.  Stirring often 
    3. Add in poultry seasoning and garlic allowing to cook for about 1 minute, then whisk in flour cooking an extra minute. 
    4. Add wine to the pot, allowing the bottom to deglaze and scrape any browned bits off the bottom of the pot. 
    5. Pour in chicken stock and add the bay leaf. Bring to a boil then reduce heat to a simmer for about 12 minutes. 
    6. Add in cut green beans, and heavy cream; simmer until green beans are softened and soup has thickened.  About 5 minutes
    7. Stir in vinegar and parsley; season with salt and pepper as needed

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 493Total Fat: 27gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 160mgSodium: 406mgCarbohydrates: 18gFiber: 2gSugar: 6gProtein: 42g

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