Description

This Creamy Chicken Pot Pie Soup blends tender chicken, buttery broth, almond milk, and garden vegetables into a velvety, one‑pot comfort meal. Perfect for busy weeknights, it offers a hearty, soup‑style take on classic pot pie with minimal cleanup. The recipe delivers rich flavor, creamy texture, and a satisfying blend of carrots, peas, celery, and frozen mixed vegetables, making it an ideal family favorite that feels like a warm hug in a bowl. Serve with crusty bread or a side salad now! Today

Ingredients

Scale

1 lb chicken breast, diced
4 cups chicken broth
2 cups diced vegetables (carrots, peas, and celery)
1 cup almond milk
2 tbsp butter
1 tsp garlic powder
1 tsp onion powder
Salt and pepper to taste
1 cup frozen mixed vegetables

Instructions

Melt butter in a large pot over medium heat. Add diced chicken, season with salt and pepper, and cook until browned.
Add diced carrots, peas, and celery; sauté for 5 minutes.
Pour in chicken broth and almond milk, then stir in garlic powder, onion powder, salt, and pepper. Bring to a boil.
Reduce heat and simmer 15‑20 minutes until vegetables are tender.
Stir in frozen mixed vegetables and cook an additional 5 minutes.
Adjust seasoning as needed and serve hot.

Notes

For a thicker soup
simmer longer to reduce liquid. Add a splash of extra butter at the end for extra richness. Leftovers store well in the fridge for up to 3 days or freeze for up to 2 months.

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

Nutrition

Serving Size: 6 servings
Calories: 320
Sugar: 2g
Sodium: 800mg
Fat: 12g
Saturated Fat: 5g
Unsaturated Fat: 7g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 25g
Cholesterol: 80mg

Keywords: Creamy Chicken Pot Pie Soup, easy chicken soup recipe, one pot chicken soup, comfort food soup, chicken pot pie soup recipe, quick dinner soup, healthy chicken soup, chicken and vegetable soup, creamy soup recipe