Creamy Chicken Pot Pie Soup

Name: Creamy Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 45 min
Total time: 60 min
Yield: 5
Cuisine: American
Ingredients: 1 ½ lb Chicken Breast (1½ pounds (about 2 medium) boneless skinless chicken breasts (*)); 2 tbsp Olive Oil (2 tablespoons olive oil (divided)); 3 cloves Garlic (3 garlic cloves (minced or pressed)); ½ piece Yellow Onion (½ medium onion (diced)); 2 pieces Celery (2 celery ribs (diced ¼-inch)); 2 pieces Carrot (2 medium carrots (peeled and diced ¼-inch)); ¼ cup White Wine (¼ cup dry white wine); 1 piece Russet Potato (1 large russet potato (peeled and diced ½-inch)); 3 cup Chicken Broth (3 to 4 cups chicken broth (divided) — up to 4); 5 tbsp Unsalted Butter (5 tablespoons (71g) butter (salted or unsalted is fine)); ¼ cup All-Purpose Flour (¼ cup and 1 tablespoon (44g) all-purpose flour); 1 ½ cup Whole Milk (1½ cups milk (any percentage)); ½ cup Heavy Cream (½ cup heavy cream (*)); ⅔ cup Corn (⅔ cup frozen or canned corn (optional)) — optional; ⅔ cup Green Peas (⅔ cup frozen or canned peas (optional)) — optional; ¼ tsp Black Pepper (¼ teaspoon black pepper); 0 pieces Table Salt (Salt)

A creamy, comforting American soup inspired by chicken pot pie, featuring chicken, vegetables, and a rich white sauce base, simmered to perfection.

60 minAmerican

Servings5

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Ingredients

For 5 servings

Chicken Breast1 ½ lb · 1½ pounds (about 2 medium) boneless skinless chicken breasts (*)
Olive Oil2 tbsp · 2 tablespoons olive oil (divided)
Garlic3 cloves · 3 garlic cloves (minced or pressed)
Yellow Onion½ piece · ½ medium onion (diced)
Celery2 pieces · 2 celery ribs (diced ¼-inch)
Carrot2 pieces · 2 medium carrots (peeled and diced ¼-inch)
White Wine¼ cup · ¼ cup dry white wine
Russet Potato1 piece · 1 large russet potato (peeled and diced ½-inch)
Chicken Broth3 cup · 3 to 4 cups chicken broth (divided) — up to 4
Unsalted Butter5 tbsp · 5 tablespoons (71g) butter (salted or unsalted is fine)
All-Purpose Flour¼ cup · ¼ cup and 1 tablespoon (44g) all-purpose flour
Whole Milk1 ½ cup · 1½ cups milk (any percentage)
Heavy Cream½ cup · ½ cup heavy cream (*)
Corn⅔ cup · ⅔ cup frozen or canned corn (optional) · optional
Green Peas⅔ cup · ⅔ cup frozen or canned peas (optional) · optional
Black Pepper¼ tsp · ¼ teaspoon black pepper
Table Salt0 pieces · Salt

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Steps

1Pat chicken dry and generously salt and pepper both sides.
2In a large pot, heat 1 tablespoon of the oil over medium-high heat. Cook the chicken until well-browned, 3 to 4 minutes, flip and repeat. Transfer chicken to a plate and set aside.
3Turn heat down to medium and to the same pot, add remaining 1 tablespoon of the olive oil. Add garlic, onion, celery, and carrots, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 8 minutes.
4Stir in the white wine, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.
5Add potatoes and 3 cups of the chicken broth and bring to a simmer. Cut the chicken breasts in half*, return them to the pot and simmer until the chicken is cooked through and potatoes are fork tender, 15 to 20 minutes. Remove pot from heat and use tongs to transfer the chicken pieces from the liquid to a clean plate or cutting board to cool slightly.
6While your chicken cools, in a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until the flour is lightly golden and forms a sticky paste with the butter.
7Slowly drizzle in the milk followed by the cream, whisking out any lumps as they form. Cook, whisking continuously, until mixture is thickened (it should be the consistency of thick gravy) and bubbly around the edges, about 5 minutes.
8Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it to the soup.
9Stir in corn and peas and heat over medium heat until vegetables are heated through, 2 to 3 minutes.
10If soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.
11Add pepper and salt to taste. Serve, and enjoy!