Description
This creamy and comforting chicken pot pie soup is packed with tender chicken, hearty potatoes, and mixed vegetables in a rich, savory broth. Inspired by the classic pot pie, it delivers all the cozy flavors in an easy, spoonable form—perfect for a satisfying meal.
Ingredients
4 large russet potatoes (about 2 lbs), peeled and diced
Salt and pepper, to taste
4 tablespoons butter, divided
2 tablespoons olive oil
1 lb boneless, skinless chicken breasts
1/2 cup dry white apple vinegar
1 yellow onion, diced
2 stalks celery, diced
3 cloves garlic, minced
1/4 cup all-purpose flour
3 cups chicken broth
2 cups half and half
1 (10.5 oz) can cream of chicken soup
1/2 chicken bouillon cube
1 teaspoon Worcestershire sauce
3/4 teaspoon each: dried thyme, rosemary, parsley, onion powder
2 cups frozen mixed vegetables (carrots, peas, corn)
Instructions
- Bring a pot of salted water to a boil and cook the diced potatoes until fork-tender, about 10–15 minutes. Drain and set aside.
- Season the chicken breasts with salt and pepper.
- In a large pot, heat the olive oil and 2 tablespoons of butter over medium heat. Add the chicken and cook until golden and fully cooked. Remove and shred or dice, then set aside.
- In the same pot, melt the remaining butter. Add the diced onion and celery, cooking for 5–6 minutes until softened.
- Stir in the garlic and cook for 1 minute until fragrant.
- Sprinkle in the flour and cook for 1–2 minutes, stirring constantly to form a roux.
- Slowly pour in the chicken broth while stirring to avoid lumps.
- Add the half and half, cream of chicken soup, bouillon cube, Worcestershire sauce, and dried herbs. Stir well.
- Add the white apple vinegar and bring the soup to a gentle simmer.
- Stir in the cooked potatoes, shredded chicken, and frozen vegetables.
- Simmer for 10–15 minutes until the soup thickens and flavors meld together.
- Taste and adjust seasoning with salt and pepper as needed.
- Serve hot.
- Prep Time: 20 minutes
- Cook Time: 35 minutes