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–+ servings
Chicken Pot Pie Soup

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 (72 ratings)

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 ribs celery, 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

Equipment

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.
  • Stir in parsley and vinegar; season with salt and pepper, to taste.
  • Serve with Flaky Mile High Biscuits, if desired.