Chicken Pot Pie Soup – a deliciously simple soup recipe made from scratch. A fantastic classic comfort food brought to you in a bowl.
This Chicken Pot Pie Soup is a super simple, staple comfort food! It’s awesome during the cold fall and winter months, I love cozying up with a bowl during the chilly holiday season!
We love this soup, so easy to make and my kids even eat the veggies!
I am a huge fan of soup in the fall and winter months, wait actually all year long. And typically I have a soup I stick to for the season, like summer we do a lot of my Chicken Tortilla Soup and for fall and winter, I stick to this Chicken Pot Pie Soup.
I can’t even really begin to describe how amazing this soup is; creamy, warm, and just full of comfort. And guess what? You really don’t even miss the crust from the chicken pot pie, seriously.
Thick, creamy, and delicious. Plus, everything comes together in just 30 minutes.
Inspiration for This Soup
Last week, I went over my friend Zora’s house and as I walked in I could smell dinner. I thought something along the line of a pot pie. When I asked what it was she said it was a Chicken Pot Pie Soup and I just had to try it. Because Zora is one of the nicest ladies I have had the pleasure of calling my friend, she got me a spoon.
Oh, it was amazing! I loved it and immediately asked for the recipe. She said, “I just threw it together.” But she gave me the list of ingredients and a few days later, my family and I enjoyed the same soup!
The Secret Ingredient that Makes it Amazing
Now, I know many people have a pot pie soup they love, but there is a secret ingredient that elevates this soup to a whole new level of soup awesomeness.
So here it is, the secret shared from my friend Zora to you….Montreal steak seasoning! It’s a spice mix with all kinds of flavors that really gives this chicken pot pie soup an amazing flavor.
For a cozy and delicious bowl of soup, you have to give this recipe a try. It’s sure to be a hit at your house, too.
Ingredients
- Cubed cooked chicken
- Peeled and cubed potatoes
- Butter
- Flour
- Finely chopped yellow onion
- Chopped celery
- Frozen peas
- Chopped carrots
- Heavy cream (you can also use half and half or whole milk)
- Water
- Chicken base
- Montreal Steak seasoning
How to Make Chicken Pot Pie Soup?
- Bring a large pot of water to a boil, add in potatoes and boil until potatoes are tender, about 8-10 minutes.
- In a large pot, melt butter over medium-high heat. Add in carrots, cook for 1-2 minutes, then add in onion and celery. season vegetables with 1 tablespoon of Montreal Steak seasoning. Cook until onions are translucent and the vegetables are just tender.
- Add in water and chicken base, and bring it to a boil. Let it simmer over medium heat for 10-15 minutes.
- Whisk flour and half-and-half or milk together vigorously. Pour into the pot and stir.
- Add in frozen peas, potatoes, and cubed chicken, add the remaining 2 tablespoons of Montreal steak seasoning and salt and pepper to taste.
- Bring to a boil and then reduce heat to low and simmer. Cover with a lid, cracked slightly to vent, and simmer for 15-20 minutes or until thickened.
Everyone’s favorite pot pie in soup form! Simple to make and so so cozy and comforting! Serve with warm biscuits for a complete meal!
Guys, it’s really happening.
We move to Chicago in just 3 days! I’ve packed 17 boxes dedicated just for kitchen needs, which means I should be ready to make these pot pie soups in no time.
I mean, what else will Butters and I be doing in 0 degree weather? You know Butters is just too dainty to be walking the streets laced with ice and snow.
So you can count on us being on the couch, wrapped in all the electric blankets we can find, inhaling these biscuits one by one as we sop up all the creamy goodness of this soup.
It has all the best flavors of a chicken pot pie but in soup form, which I personally think is even better than pie form. Plus, the flaky mile high biscuits are everything here.
Now I should mention that each soup should be served with 1 biscuit per serving, but I will totally turn a blind eye if you plan to have 3-4 biscuits with your soup…
Since that’s what I just did last night.
Chicken Pot Pie Soup
Yield: 4 servings
Prep: 20 minutes
Cook: 25 minutes
Total: 45 minutes
Everyone's favorite pot pie in soup form! Simple to make and so so cozy and comforting! Serve with warm biscuits for a complete meal!
4.9 stars (64 ratings)
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Ingredients
- 5 tablespoons unsalted butter, divided
- 1 ¼ pounds boneless skinless chicken breasts, cut into 1-inch chunks
- Kosher salt and freshly ground black pepper, to taste
- 1 onion, diced
- 3 carrots, peeled and diced
- 3 celery ribs, diced
- 3 cloves garlic, minced
- 1 teaspoon poultry seasoning
- 5 tablespoons all-purpose flour
- ⅓ cup dry white wine
- 4 cups chicken stock
- 1 bay leaf
- 1 cup fresh cut green beans
- ½ cup heavy cream
- ¼ cup chopped fresh parsley leaves
- 1 ½ teaspoons white wine vinegar
Instructions
Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside.
Reduce heat to medium; melt remaining 4 tablespoons butter. Add onion, carrots and celery. Cook, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic and poultry seasoning until fragrant, about 1 minute.
Whisk in flour until lightly browned, about 1 minute.
Stir in wine, scraping any browned bits from the bottom of the stockpot.
Stir in chicken stock and bay leaf. Bring to a boil; reduce heat and simmer until flavors have blended, about 10-12 minutes.
Stir in green beans, heavy cream and chicken; simmer until green beans are tender and soup has thickened, about 3-4 minutes.
How long does chicken pot pie soup last in the fridge?
Chicken pot pie will keep well in the refrigerator for about 3-4 days, depending on the freshness of your chicken. The USDA recommends refrigerating cooked chicken for 3-4 days. Reheat in the microwave or on the stovetop until hot.How do you thicken chicken pot pie?
How do you thicken chicken potpie filling? The process of adding the milk and broth to the floured onions should create a thick mixture, but if it still seems runny, use a bit of cornstarch to thicken it further. Stir 1 to 2 teaspoons of cornstarch into cold water and gradually add to your mixture to thicken.Why is it called chicken pot pie?
The Chicken Pot Pie originated from Greece. They took cooked meats and placed them in open pastry shells that were called “Artocreas”. The Pot Pies got their name from England. They formed a pie in what was called a coffin which was done by molding the pastry along the bottom of a pie pan or pot.How many calories are in a potbelly chicken pot pie soup?
There are 420 calories in 1 bowl (1 oz) of Potbelly Chicken Pot Pie Soup.