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A close up view of a spoon in a creamy bowl of Chicken Pot Pie Soup.
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Chicken Pot Pie Soup

Chicken Pot Pie Soup is the ultimate comfort food and is so easy to make with simple ingredients, including homemade or canned cream of chicken soup, potatoes, chicken, and mixed vegetables.
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: American
Servings: 14 cups
Calories: 236kcal
Author: Stephanie

Ingredients

  • 4 large russet potatoes equal to 2 lbs.
  • salt/pepper to taste
  • 4 tablespoons butter divided
  • 2 tablespoons olive oil
  • 1 lb. boneless/skinless chicken breasts
  • 1/2 cup dry white wine see notes
  • 1 yellow onion diced
  • 2 stalks celery diced
  • 3 cloves garlic minced
  • ¼ cup flour
  • 3 cups chicken broth
  • 2 cups half and half
  • 1 (10.5 oz.) can cream of chicken soup
  • 1/2 chicken bouillon cube
  • 1 teaspoon Worcestershire sauce
  • ¾ teaspoon EACH: dried thyme, rosemary, parsley, onion powder
  • 2 cups frozen carrots/peas/corn
US Customary - Metric

Instructions

  • Peel and rinse the potatoes. Cut them into 1-inch slices and transfer them to a large pot. Submerge them in 2 inches of water and gradually bring it to a gentle boil. Salt the water once a boil is reached (I add 3 tsp salt.) Cook until very fork tender, about 25 minutes. Drain, and mash with 2 tablespoons of butter. Set aside.
  • Heat olive oil in a soup pot over medium-high heat. Cut the chicken into bite-sized pieces and season with salt/pepper. Add it to the soup pot and cook on all sides until a golden and cooked through, 5-7 minutes. Remove and set aside.
  • Turn the heat off. Add the wine and set the heat to medium. Use a silicone spatula to "clean" the bottom and sides of the pot, this will add more flavor to the broth. Reduce by half, about 4 minutes.
  • Add the onions, celery, and remaining 2 tablespoons of butter. Cook for 5 minutes. Add the garlic and cook for 1-2 more minutes. Add the flour and stir to combine. Cook for 1 minute to remove the raw flour taste, stirring continuously.
  • Add the chicken broth in small splashes, stirring continuously. Add the half and half in the same manner.
  • Stir in the cream of chicken soup, 1/2 chicken bouillon cube, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
  • Bring to a boil, then reduce to a simmer. Add the potatoes. Use an immersion blender to blend until smooth or transfer to a blender in batches.
  • Add the cooked chicken along with any juices from the plate. Add the frozen vegetables and heat through for 10 minutes or until ready to serve. (let let the broth boil or the chicken will become tough). Serve with Buttermilk Biscuits!

Notes

Pro Tips
  • Leftover or Rotisserie Chicken: 2 ½ cups of leftover chicken can also be used and can be added with the frozen vegetables at the end.
  • Wine: Chardonnay, Pinot Grigio, and Sauvignon Blanc are my go-to dry white wines for this recipe. Chicken broth can be used if you don't cook with wine.
Nutritional information is an estimate and is per cup. This recipe makes approximately 14 cups.

Nutrition

Calories: 236kcal | Carbohydrates: 21g | Protein: 11g | Fat: 12g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 481mg | Potassium: 536mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1619IU | Vitamin C: 8mg | Calcium: 66mg | Iron: 1mg