Creamy Chicken Pot Pie Soup
This Chicken Pot Pie Soup is a creamy chicken soup recipe made with tender chicken, potatoes, carrots, celery, garlic, and a rich homemade cream sauce. It has all the familiar flavors of a classic chicken pot pie and is an easy one-pot meal to make in an hour. It is also a great way to use leftover or rotisserie chicken.
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Soup is always perfect to serve on chilly fall and winter evenings when everyone wants something warm and filling. We enjoyed this recipe for family dinners, Sunday meals, or a cozy night at home. You can make a big pot ahead of time and enjoy the leftovers for lunch the next day.
If you love chicken soup, these Slow Cooker Chicken and Beef Taco Soup and Crockpot Chicken Gnocchi Soup are other comforting chicken soup ideas.
How to Make Creamy Chicken Pot Pie Soup
Ingredients you’ll need for this recipe
Step-by-Step Guide
1. If using cooked chicken, shred or dice it into bite-sized pieces and set aside. If using raw chicken, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
2. Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chicken breasts and sear for about 3–4 minutes per side until golden brown. Remove the chicken from the pot and set aside. If you’re using cooked chicken, you can skip this step.
3. Reduce the heat to medium. Add the diced onion, carrots, celery, and minced garlic to the same pot. Cook for 5–8 minutes, stirring occasionally, until the vegetables start to soften.
4. Add the diced potatoes and 3 cups of chicken broth. If using raw chicken, slice the seared chicken breasts in half and return them to the pot. Bring everything to a gentle simmer and cook for 15–20 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
5. If you used raw chicken, carefully remove it from the pot and place it on a cutting board. Let it cool slightly before shredding or cutting it into bite-sized pieces. If you used cooked chicken, move on to the next step.
6. In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and keep stirring for 1–2 minutes until a smooth, lightly golden paste forms.
7. Slowly pour the milk into the butter and flour mixture, whisking constantly to prevent lumps. Add the heavy cream and continue cooking for about 5 minutes, until the sauce becomes thick and smooth.
8. Pour the creamy sauce into the soup pot. Add the shredded chicken and stir everything together until well combined. Stir in the corn and peas, if using, and let the soup simmer for another 2–3 minutes until everything is heated through.
9. If the soup is thicker than you like, slowly add the remaining chicken broth until it reaches your preferred consistency. Season with salt and black pepper to taste. Ladle into bowls and serve warm with biscuits, crackers, or crusty bread.
Serve & Enjoy!
Important Recipe Notes
- Chicken options: You can use cooked, shredded chicken, rotisserie chicken, or raw chicken breasts. Using leftover chicken makes this recipe quicker to prepare.
- Chicken broth: Start with 3 cups of broth and add more as needed. The soup will thicken as it sits, so adjust the consistency before serving.
- Cut the potatoes, carrots, and celery into small, even pieces so they cook evenly. Frozen or canned corn and peas work well, too.
- Creamy base: Slowly whisk the milk into the melted butter and flour to prevent lumps. Let it cook until thick and smooth before adding it to the soup.
- Taste the soup before serving and adjust the salt and black pepper as needed. If using salted butter or store-bought chicken broth, you may need less salt.
- If using raw chicken breasts, make sure they reach an internal temperature of 165°F before shredding or cutting.
- Serve warm with homemade biscuits, crackers, or crusty bread for a meal that tastes like classic chicken pot pie.
- Keep leftovers in an airtight container in the refrigerator for 2–3 days. Reheat gently on the stovetop, adding a little broth or milk if the soup becomes too thick.
Creamy Chicken Pot Pie Soup
Ingredients
- 3 cups cooked chicken shredded or diced
- 3 garlic cloves minced
- ½ medium onion diced
- 2 celery ribs diced into ¼-inch pieces
- 2 medium carrots peeled and diced into ¼-inch pieces
- 1 large russet potato peeled and diced into ½-inch cubes
- 3–4 cups chicken broth divided
- 5 tablespoons butter salted or unsalted
- ¼ cup plus 1 tablespoon all-purpose flour
- 1½ cups milk any percentage
- ½ cup heavy cream
- ⅔ cup frozen or canned corn optional
- ⅔ cup frozen or canned peas optional
- ¼ teaspoon black pepper
- Salt to taste
Instructions
- If using cooked chicken, shred or dice it into bite-sized pieces and set aside. If using raw chicken, pat the chicken breasts dry with paper towels and season both sides with salt and black pepper.
- Heat 1 tablespoon of olive oil in a large soup pot over medium-high heat. Add the chicken breasts and sear for about 3–4 minutes per side until golden brown. Remove the chicken from the pot and set aside. If you’re using cooked chicken, you can skip this step.
- Reduce the heat to medium. Add the diced onion, carrots, celery, and minced garlic to the same pot. Cook for 5–8 minutes, stirring occasionally, until the vegetables start to soften.
- Add the diced potatoes and 3 cups of chicken broth. If using raw chicken, slice the seared chicken breasts in half and return them to the pot. Bring everything to a gentle simmer and cook for 15–20 minutes, or until the potatoes are tender and the chicken reaches an internal temperature of 165°F.
- If you used raw chicken, carefully remove it from the pot and place it on a cutting board. Let it cool slightly before shredding or cutting it into bite-sized pieces. If you used cooked chicken, move on to the next step.
- In a separate medium saucepan, melt the butter over medium heat. Whisk in the flour and keep stirring for 1–2 minutes until a smooth, lightly golden paste forms.
- Slowly pour the milk into the butter and flour mixture, whisking constantly to prevent lumps. Add the heavy cream and continue cooking for about 5 minutes, until the sauce becomes thick and smooth.
- Pour the creamy sauce into the soup pot. Add the shredded chicken and stir everything together until well combined. Stir in the corn and peas, if using, and let the soup simmer for another 2–3 minutes until everything is heated through.
- If the soup is thicker than you like, slowly add the remaining chicken broth until it reaches your preferred consistency. Season with salt and black pepper to taste. Ladle into bowls and serve warm with biscuits, crackers, or crusty bread.
Check Out More Soup Recipe Ideas!
Creamy Chicken Stock Potato Soup Bowls
French Onion Soup with Cheesy Bread
