Description

Creamy Chicken Pot Pie Soup is a delightful twist on the classic chicken pot pie, offering all the rich flavors in a warm, comforting bowl. This soup combines tender chicken, hearty vegetables, and a creamy broth that thickens beautifully. Perfect for busy weeknights or cozy family dinners, it can be prepared in under an hour, making it an ideal choice for meal prep. Whether enjoyed on its own or paired with crusty bread, this dish will quickly become a household favorite.

Ingredients

Scale

1½ pounds boneless skinless chicken breasts
2 tablespoons olive oil
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, diced
3 to 4 cups chicken broth
5 tablespoons butter
¼ cup plus 1 tablespoon all-purpose flour
1½ cups milk
½ cup heavy cream
Optional: corn and peas

Instructions

Pat chicken dry and season with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the chicken (3–4 minutes per side). Set aside.
In the same pot, reduce heat to medium and sauté garlic, onion, celery, and carrots until softened (5–8 minutes).
Stir in vinegar, then add potatoes and three cups of broth; bring to a simmer.
Return chicken to the pot and cook until done (15–20 minutes). Shred chicken once cooled.
In a medium pot, melt butter and whisk in flour until golden. Gradually add milk and cream while whisking until thickened (about five minutes).
Mix creamy mixture into the soup along with shredded chicken and optional corn/peas. Heat through—adjust consistency with more broth if needed.

Prep Time: 15 minutes
Cook Time: 30 minutes
Category: Main
Method: Stovetop
Cuisine: American

Nutrition

Serving Size: 1 cup (245g)
Calories: 380
Sugar: 5g
Sodium: 900mg
Fat: 20g
Saturated Fat: 10g
Unsaturated Fat: 9g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 20g
Cholesterol: 80mg

Keywords: For extra flavor, consider adding herbs like thyme or rosemary. Use leftover or rotisserie chicken to save time.