Creamy Chicken Pot Pie Soup

There’s a reason this recipe smells like comfort the moment it hits the stove: the buttery roux, the simmering white apple vinegar brightening the vegetables, and warm, shredded chicken folded into a velvety broth that tastes like a pot pie in soup form. Steam rises in soft ribbons, carrying the scent of caramelized onion and roasted garlic; the first spoonful delivers creaminess, tender chicken, tender-crisp vegetables, and little pockets of sweet corn and peas that pop against fluffy potato cubes. It’s the kind of bowl that makes you want to wrap your hands around it and linger.

This soup is perfect for blustery weeknights, a cozy Sunday lunch, or when you want a hands-on potluck dish that feels homemade without hours of work. If you love one-pot meals, you might also enjoy a slow-cooker variation like Chicken Tortilla Crockpot Soup for an easy set-and-forget meal—but for a faster, stovetop comfort classic, keep reading.

At a Glance

Prep Time: 20 minutes
Cook Time: 35–40 minutes (plus brief roux step)
Total Time: 55–60 minutes
Servings: 6 generous bowls
Difficulty Level: Easy–Intermediate (basic sautéing and a simple roux)

Nutrition Highlights

Estimated nutrition per serving (one-sixth of recipe). These values are estimates calculated using USDA FoodData Central ingredient profiles and standard portions; actual values will vary based on brands and exact ingredient choices.

Calories: ~545 kcal
Protein: ~41 g
Carbohydrates: ~29 g
- Fiber: ~4 g
- Sugars: ~4–6 g (from vegetables and milk)
Total Fat: ~29 g
- Saturated Fat: ~14 g
Sodium: variable; ~600–900 mg (depends heavily on broth and added salt)

Notes on accuracy: estimates are based on USDA FoodData Central nutrient data and standard portion sizes. Use low-sodium broth and lower-fat dairy to reduce sodium and saturated fat (USDA FoodData Central is a useful source for exact item-by-item values).

Why You’ll Love It

Instant nostalgia: The aroma and flavors deliver the same warm familiarity as a pot pie but in a spoonable form—perfect for family dinners and for feeding a crowd.
Comfort with balance: Starchy potatoes, lean chicken, and vegetables make it hearty, while the white apple vinegar brightens the bowl so it never tastes heavy.
Speed and flexibility: From start to finish in under an hour, and easy to adapt (leftover rotisserie chicken, frozen veg, or dairy swaps all work).
Crowd-pleaser: Serves well for dinner parties, freezing for future meals, or ladling into thermoses for warming lunches.

Cooking Directions

Ingredients

1½ pounds (about 680 g) boneless skinless chicken breasts
2 tablespoons olive oil, divided
3 garlic cloves, minced
½ medium onion, diced
2 celery ribs, diced
2 medium carrots, diced
¼ cup dry white apple vinegar
1 large russet potato, peeled and diced (about 2–3 cups diced)
3 to 4 cups chicken broth (start with 3 cups; add more to thin)
5 tablespoons unsalted butter
¼ cup (about 30 g) all-purpose flour
1½ cups (360 ml) whole milk (substitute: 2% or plant milk)
½ cup (120 ml) heavy cream (substitute: additional milk + 1 tbsp butter)
1 cup frozen corn (optional, but recommended)
1 cup frozen peas (optional)
Salt and freshly ground black pepper to taste
Optional garnish: chopped fresh parsley, flaky sea salt, cracked pepper

Optional ingredients & substitutions

For gluten-free: use ¼ cup cornstarch or a 1:1 gluten-free flour (adjust thickening).
To lighten it: use low-fat milk and omit heavy cream (add 1–2 tbsp Greek yogurt off heat for tang).
For extra richness: add 1 teaspoon poultry seasoning or ½ cup diced mushrooms sautéed with the aromatics.
Swap-in cooked rotisserie chicken (about 3 cups shredded) to cut cooking time.

Step-by-step Instructions

Pat the chicken dry and season lightly with salt and pepper.
In a large pot, heat 1 tablespoon olive oil over medium-high heat. When hot, add the chicken breasts and brown about 3–4 minutes per side until golden (they will finish cooking in the broth). Remove chicken to a plate and set aside.
Reduce heat to medium; add the remaining 1 tablespoon olive oil. Add the garlic, onion, celery, and carrots and sauté 5–8 minutes until softened and translucent. Stir often to avoid browning.
Deglaze the pot with the white apple vinegar, scraping up any brown bits from the bottom—this adds bright depth. Let the vinegar reduce a minute.
Add the diced potatoes and 3 cups of chicken broth. Bring the mixture to a simmer. Return the browned chicken to the pot and simmer uncovered until chicken is cooked through (about 15–20 minutes; internal temperature 165°F/74°C).
Remove the chicken to a cutting board to cool slightly; increase simmer gently if potatoes need to finish cooking.
Meanwhile, in a medium saucepan over medium heat, melt the butter. Whisk in the flour and cook, stirring, for 1–2 minutes until the roux smells slightly toasty and is light golden (don’t let it brown too dark).
Gradually whisk in the milk and heavy cream, bringing the mixture to a gentle simmer and whisking constantly until the sauce thickens (about 4–5 minutes). If it grows too thick, add a splash of broth or milk to loosen.
Stir the creamy mixture into the main pot of soup. Shred the cooled chicken into bite-sized pieces and return to the pot along with the corn and peas. Heat through over medium-low for 3–5 minutes. Adjust seasoning with salt and pepper and use additional broth if you prefer a thinner soup.
Serve hot with a sprinkle of parsley or flaky salt.

Practical tips

Don’t overcook the chicken in the browning step; you’re only searing it. Finish in the simmering broth to keep it juicy.
Whisk the roux constantly when adding dairy to prevent lumps—if lumps form, strain or blend briefly with an immersion blender.
If using frozen vegetables, add them at the end to avoid mushy texture.

Best Pairings

Classic accompaniment: warm crusty bread or a buttery biscuit for dipping.
For a lighter contrast: a crisp green salad with lemon vinaigrette to cut the creaminess.
Comfort combo: serve with a hot cup of tea or a malty amber beer for supper.
Pot pie mash-up: for a fork-and-knife version, spoon the soup over a flaky pot-pie crust or pair with a baked pasta twist—see this chicken pot pie pasta for a casserole-style take.

Keeping it Fresh

Room temperature: Do not leave soup at room temperature for more than 2 hours (per USDA food safety guidelines).
Refrigerator: Cool to room temperature within 2 hours, store in airtight containers, and refrigerate for up to 3–4 days. Reheat to an internal temperature of 165°F (74°C) before serving.
Freezer: Transfer cooled soup to freezer-safe containers; freeze for up to 2–3 months for best quality. Note: dairy-thickened soups may separate slightly on thawing—reheat gently and whisk or blend briefly to recombine.

Chef’s Advice

Use a light hand on salt early: broths vary widely; taste after the first stirring of the cream.
For the creamiest texture, heat milk and cream to warm (not boiling) before whisking into the roux—this reduces the shock and prevents lumps.
Don’t skip the vinegar deglaze: that splash brightens the whole pot and prevents the dish from tasting flat.
If you want silky texture, finish with an immersion blender for just 5–10 seconds—don’t purée completely; you want the veggies to remain discernible.

Creative Twists

Gluten-free pot-pie soup: Replace flour with 2 tablespoons cornstarch mixed with 2 tablespoons cold water (slurry) and add to the warmed broth to thicken, or use a GF flour blend in the roux.
Vegetarian/vegan version: Swap chicken for cubed firm tofu or cooked chickpeas, use vegetable broth, and replace milk and cream with full-fat coconut milk or cashew cream for richness. Add a teaspoon of nutritional yeast for savory depth.
Southwest variation: Add a diced poblano pepper with the aromatics, swap the white apple vinegar for a splash of lime, and stir in smoked paprika and a can of diced green chiles—finish with chopped cilantro and a squeeze of lime.
Cheesy bake: Ladle the soup into a casserole dish, top with puff pastry or biscuit dough, and bake at 400°F (200°C) until golden—turn it into a quick pot pie.

Recipe Q&A

Q: Can I use leftover cooked chicken?
A: Yes—stir in about 3 cups shredded cooked chicken in step 9 and warm through; reduce simmering time.

Q: My soup split after reheating—how can I fix it?
A: Heat gently on low and whisk in a splash of warm broth or milk; a brief immersion-blend can help re-emulsify. Avoid high heat for dairy-thickened soups.

Q: How can I make this lighter?
A: Use low-fat milk and omit or reduce heavy cream (replace with Greek yogurt stirred in off heat). Use olive oil instead of butter for the roux and a little cornstarch for thickening.

Q: Can I freeze this soup with potatoes?
A: Yes, but potatoes can change texture slightly; cut them a bit larger so they hold up better. Thaw overnight in the fridge and reheat slowly.

Q: How do I thicken without flour?
A: Use a cornstarch slurry (1–2 tbsp cornstarch + cold water) added to simmering broth, or use instant mashed potato flakes for an old-school thickener.

Conclusion

This Creamy Chicken Pot Pie Soup is a bowl of nostalgia and comfort—rich, satisfying, and flexible enough for weeknights, company, or a make-ahead freezer meal. If you’d like another homey version for inspiration, check out this hearty Chicken Pot Pie Soup from The Country Cook, or compare techniques with this creamy take at Creamy Chicken Pot Pie Soup from Lillie Eats and Tells. Try the recipe, share a photo, and tell us how you personalized it—the community loves seeing your twists and tips.