Chicken Pot Pie Soup is a comforting, creamy soup that combines all the flavors of a traditional chicken pot pie in an easy-to-make soup form. This hearty soup is made with tender chicken, mashed potatoes, vegetables like carrots, peas, and corn, and a rich, flavorful broth. It’s perfect for cozy dinners and cold nights, offering the delicious taste of a classic chicken pot pie in a bowl.

Ingredients

4 large russet potatoes (about 2 lbs.)
Salt and pepper to taste
4 tablespoons butter, divided
2 tablespoons olive oil
1 lb. boneless, skinless chicken breasts
½ 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
½ chicken bouillon cube
1 teaspoon Worcestershire sauce
¾ teaspoon each: dried thyme, rosemary, parsley, onion powder
2 cups frozen carrots, peas, and corn

Instructions

Peel and rinse the potatoes. Cut them into 1-inch slices and place them in a large pot. Add enough water to cover the potatoes by about 2 inches and bring to a gentle boil. Once boiling, add 3 teaspoons of salt and cook until the potatoes are fork-tender, about 25 minutes. Drain and mash with 2 tablespoons of butter. Set aside.
Heat olive oil in a large soup pot over medium-high heat. Season the chicken with salt and pepper, then add it to the pot. Cook the chicken, stirring occasionally, until golden and cooked through, about 5-7 minutes. Remove the chicken and set it aside.
Turn off the heat, then add the white wine to the pot. Set the heat to medium and use a spatula to scrape the bottom of the pot, incorporating any browned bits into the wine. Allow the wine to reduce by half, about 4 minutes.
Add the onions, celery, and remaining 2 tablespoons of butter to the pot. Cook for about 5 minutes, then add the garlic and cook for another 1-2 minutes.
Stir in the flour and cook for 1 minute, stirring constantly to eliminate the raw flour taste.
Gradually add the chicken broth and half and half, stirring continuously to incorporate.
Stir in the cream of chicken soup, ½ chicken bouillon cube, Worcestershire sauce, thyme, rosemary, parsley, onion powder, and garlic powder.
Bring the soup to a boil, then reduce the heat to a simmer. Add the mashed potatoes and stir to combine. Use an immersion blender to blend until smooth, or transfer to a blender in batches.
Return the cooked chicken to the pot, including any juices. Add the frozen vegetables and cook for an additional 10 minutes, or until the soup is heated through and ready to serve. (Make sure the broth is simmering so the chicken remains tender.)
Serve hot with Buttermilk Biscuits or your favorite crusty bread!

Why You’ll Love This Recipe

This Chicken Pot Pie Soup is the ultimate comfort food, combining the heartiness of a classic chicken pot pie with the warmth and richness of a creamy soup. The mashed potatoes add a comforting texture, while the seasoned broth and tender chicken create a satisfying and flavorful dish. This recipe is perfect for cozy family dinners, especially on cold nights, and pairs wonderfully with a side of warm biscuits or crusty bread.

Tips

Make it smooth: For a smoother, creamier texture, use an immersion blender to blend the potatoes and broth until silky.
Adjust the consistency: If you prefer a thicker soup, add more mashed potatoes or reduce the soup a bit longer.
Flavor boost: For a deeper flavor, sauté the garlic and onions in a little extra butter before adding the rest of the ingredients.
Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.

Variations and Substitutions

Vegetarian version: Omit the chicken and substitute with extra vegetables, such as mushrooms or more carrots and peas.
Make it dairy-free: Use coconut milk or almond milk in place of half and half and a dairy-free cream of chicken soup.
Spicy twist: Add a bit of hot sauce or chopped green chilies to the soup for a bit of heat.
Use sweet potatoes: For a slightly different flavor, swap russet potatoes for sweet potatoes.

FAQs

Can I make this soup in advance? Yes, you can prepare the soup a day ahead and store it in the fridge. Reheat on the stovetop and add more broth if needed to adjust the consistency.
Can I use pre-cooked chicken? Yes, you can use leftover cooked chicken or rotisserie chicken to save time. Just add it in when you stir in the frozen vegetables.
Can I freeze this soup? This soup can be frozen, but the texture of the potatoes might change upon reheating. To freeze, let it cool completely before transferring it to a freezer-safe container.

Serving

This Chicken Pot Pie Soup is perfect for a cozy dinner served with buttermilk biscuits, garlic bread, or a side salad. The creamy texture and hearty ingredients make it an excellent choice for any meal that needs a comforting touch.

Suggestions

Add a crispy topping: For extra crunch, top the soup with crispy fried onions or croutons just before serving.
Pair with a fresh salad: A light green salad with a tangy dressing balances the richness of the soup.
Make it a full meal: Pair the soup with a protein-rich side like grilled chicken or seared shrimp for a heartier meal.