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Creamy Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup
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Indulge in a comforting bowl of Creamy Chicken Pot Pie Soup, where all the delightful flavors of traditional chicken pot pie come together in a rich, thick soup. This cozy dish is perfect for quick weeknight dinners or when you want to impress guests without spending hours in the kitchen. With tender chicken, fresh vegetables, and a velvety creamy base, it’s a satisfying meal that warms the soul. Perfectly versatile, you can easily customize it with your favorite veggies or spices to suit your taste preferences. Serve it alongside crusty bread or a light salad for an unforgettable dining experience.

Ingredients

Scale
  • 1½ pounds boneless skinless chicken breasts
  • 2 tablespoons olive oil (divided)
  • 3 garlic cloves (minced or pressed)
  • ½ medium onion (diced)
  • 2 celery ribs (diced ¼-inch)
  • 2 medium carrots (peeled and diced ¼-inch)
  • ¼ cup dry white apple vinegar
  • 1 large russet potato (peeled and diced ½-inch)
  • 3 to 4 cups chicken broth (divided)
  • 5 tablespoons butter (salted or unsalted is fine)
  • ¼ cup and 1 tablespoon all-purpose flour
  • 1½ cups milk (any percentage)
  • ½ cup heavy cream
  • ⅔ cup frozen or canned corn (optional)
  • ⅔ cup frozen or canned peas (optional)
  • ¼ teaspoon black pepper
  • Salt

Instructions

  1. Pat chicken dry, season with salt and pepper.
  2. In a large pot, heat 1 tablespoon of the oil over medium-high heat. Cook the chicken until well-browned, about 3 to 4 minutes on each side. Transfer chicken to a plate and set aside.
  3. Turn heat down to medium. In the same pot, add remaining 1 tablespoon of olive oil. Add garlic, onion, celery, and carrots. Cook while stirring occasionally until vegetables begin to soften, about 5 to 8 minutes.
  4. Stir in white apple vinegar using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.
  5. Add potatoes along with 3 cups of chicken broth. Bring to a simmer. Cut the cooked chicken breasts in half, return them to the pot, and simmer until fully cooked and potatoes are fork-tender, approximately 15 to 20 minutes. Remove from heat; use tongs to transfer chicken pieces to a clean plate or cutting board to cool slightly.
  6. While your chicken cools, melt butter in a medium pot over medium heat. Add flour; cook while whisking continuously until lightly golden and forms a sticky paste with butter.
  7. Slowly drizzle in milk followed by cream while whisking out lumps as they form. Continue whisking until thickened and bubbling around edges—about 5 minutes.
  8. Stir this milk mixture into your soup. Shred or chop cooked chicken before adding it back into the soup.
  9. Mix in corn and peas; heat over medium until warmed through—around 2 to 3 minutes.
  10. If soup seems too thick, add up to an additional cup of broth until you reach desired consistency.
  11. Add pepper and salt according to taste. Serve hot, enjoy!

Nutrition

Find it online: https://recipesbyphoenix.com/creamy-chicken-pot-pie-soup/