Creamy Chicken Pot Pie Soup
Creamy Chicken Pot Pie Soup is a delightful twist on a classic comfort dish, offering all the rich flavors of traditional chicken pot pie without the lengthy preparation. This thick and creamy soup combines tender chicken, fresh vegetables, and a luscious broth, making it perfect for cozy dinners with family or friends. With easy-to-find ingredients and straightforward steps, you’ll be able to whip up this satisfying meal in no time.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Total Time: 45 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Stovetop
- Cuisine: American
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 (peeled and diced)
- ¼ cup apple cider vinegar
- 1 large russet potato (peeled and 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: frozen or canned corn and peas
Instructions
- Season the chicken with salt and pepper. In a large pot, heat olive oil over medium-high heat and brown the chicken on both sides. Remove and set aside.
- In the same pot, sauté garlic, onion, celery, and carrots until softened.
- Stir in apple cider vinegar, potatoes, and 3 cups of chicken broth; bring to a simmer.
- Return the chicken to the pot and simmer until cooked through.
- In a separate pot, melt butter and whisk in flour until golden. Gradually add milk and cream until thickened.
- Combine the creamy mixture with the soup base, shred the chicken into pieces, add corn and peas if desired, and heat through.
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 3g
- Protein: 20g
- Cholesterol: 85mg
Find it online: https://emmadishes.com/creamy-chicken-pot-pie-soup/