I crave this Air Fryer Chicken Pot Pie Soup when I need something that feels like a warm hug in a bowl. The broth gets thick and creamy, the chicken is fall-apart tender, and those vegetables soak up all the flavor. It’s warm, comforting, and so good your whole family will be fighting over who gets the last serving.
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I make this for weeknight dinners, game days, Sunday meal prep, and potlucks throughout fall and winter when I need something hearty and filling. It’s family-friendly, kid-approved, and the air fryer makes it all in one pot with minimal cleanup. It stays fresh in the fridge for 2 to 3 days or freezes for up to 3 months.
Ingredients You’ll Need
You’ll need all the ingredients shown in the photograph below.
How to Make Air Fryer Chicken Pot Pie Soup with Step-By-Step Instructions
Scroll down for the full recipe card containing a full printable recipe and measurements in both US customary and metric units.
I’ll show you how to make this Air Fryer Chicken Pot Pie Soup from start to finish so it comes out velvety, hearty, and irresistibly comforting every time.
Make the Flour Slurry
Grab a medium mixing bowl like this, which makes whisking the slurry smooth and easy. Whisk ½ cup cold chicken stock with flour until lump-free, then set it aside while you prep the rest.
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
Combine the Base Ingredients
In an oven-safe pot that fits your air fryer, pour the remaining stock and milk. I love using this round ceramic dish because it slides right into my air fryer and helps the soup stay creamy and cook evenly every time.
Add the cubed potatoes, chopped celery, diced onion, sliced mushrooms, thyme, and a good grind of fresh pepper. Toss in the frozen mixed vegetables straight from the bag.
Air Fry the Vegetables
Set your air fryer to 400°F (200°C) and cook everything for 25 up to 30 minutes. Cook until the potatoes are fork-tender and the veggies are soft. Stir halfway so every bite stays creamy and flavorful.
Add the Chicken and Thickener
Once the veggies are cooked through, stir in the chicken breast. Now slowly pour in the flour slurry while whisking constantly to keep the mixture smooth and lump-free.
I use a sturdy whisk like this because it handles the thick mixture without bending, and keep stirring as you add it to prevent lumps.
Finish Cooking
Pop the pot back into the air fryer for another 10 minutes. The soup will thicken up beautifully during this time, forming a creamy, gravy-like consistency you want. Taste it and add more salt and pepper if needed. Serve hot and enjoy!
If you’re bringing this soup to a potluck or gathering, transfer it to an insulated soup carrier or slow cooker to keep it warm for several hours. Ladle the soup in while it’s still hot and keep the lid tightly sealed during transport.
Air Fryer Chicken Pot Pie Soup
Add Preferred SourceIngredients
- ¼ cup flour
- 3 cups chicken stock
- 3 cups fat-free milk
- 1 large celery stalk chopped
- ½ cup onion chopped
- 2 cups portobello mushrooms sliced
- Salt and pepper to taste
- 1 pinch thyme
- 3 cups classic mixed vegetables peas, carrots, green beans, corn
- 2 potatoes peeled and cubed small
- 3 cups cooked chicken breast diced small
Instructions
- In a medium bowl, combine ½ cup of cold chicken stock with flour to create a slurry. Whisk until well blended and set aside.¼ cup flour, 3 cups chicken stock
- In an oven safe pot that fits your air fryer, pour the remaining stock and milk.3 cups fat-free milk
- Add the potatoes, celery, onion, mushrooms, thyme, fresh pepper, and frozen vegetables. Cook in the air fryer at 400°F (200°C) for 25 to 30 minutes, or until veggies are soft.1 large celery stalk, ½ cup onion, 2 cups portobello mushrooms, Salt and pepper, 1 pinch thyme, 3 cups classic mixed vegetables, 2 potatoes
- Add the chicken and slowly whisk in the slurry, stirring constantly as you add it.3 cups cooked chicken breast
- Continue cooking for another 10 minutes, until the soup thickens. Adjust salt and pepper to taste.
- Serve hot and enjoy!
Notes
- Whisk the slurry smooth: Make sure there are absolutely no flour lumps in your slurry before adding it to the soup, or you’ll end up with clumpy bits throughout.
- Use oven-safe cookware: Not all pots and dishes are safe for air fryer use, so double-check that yours can handle 400°F before you start cooking.
- Stir while adding the slurry: Pour it in slowly while whisking constantly so it incorporates evenly, and you get that smooth, thick texture without any flour pockets.
- Adjust thickness to taste: If your soup gets too thick after sitting, just add a bit more stock or milk when reheating until you reach your preferred consistency.
- Batch cook for meal prep: This soup reheats beautifully, so I often make a double batch on Sunday and portion it into individual containers for quick lunches all week.
- Flash freeze for better texture: If you’re freezing the soup, portion it into single servings in freezer containers and freeze flat so it thaws faster and more evenly when you’re ready to eat it.
Nutrition
DO MORE WITH YOUR
AIR FRYER
This eBook is a collection of 86 recipes I make again and again in my own kitchen. If you love good food and easy instructions, this book was made for you.
Immediate eBook download. No physical book available.
Includes ad-free recipes like:
∙ Cheesy Egg Bites
∙ Broccoli Cheddar Soup
∙ Asparagus Casserole
∙ Crack Chicken Casserole
∙ Coffee Cake
...and much more!
How to Store Leftovers
Store any leftover soup in an airtight container in the fridge for 2 to 3 days. The soup will thicken as it sits, so when you reheat it on the stovetop or in the microwave, add a splash of milk or chicken stock to thin it back out. For longer storage, let the soup cool completely, then transfer it to freezer-safe containers and freeze for 2 to 3 months.
When you’re ready to eat it, thaw overnight in the fridge and reheat gently on the stovetop, stirring frequently and adding extra liquid as needed. The texture might be slightly different after freezing since dairy-based soups can separate a bit, but a good stir while reheating usually brings it back together nicely.
What to Serve With Air Fryer Chicken Pot Pie Soup
It’s hearty enough to be a complete meal on its own, but I love serving it with warm, crusty bread like focaccia for dipping or buttery crackers on top. A simple side salad with a tangy vinaigrette cuts through the richness perfectly.
If you want to make it more filling, serve it alongside a grilled cheese sandwich or some cheesy biscuits. It also pairs really well with roasted vegetables or a light coleslaw if you’re serving it for a dinner party or family gathering.
More Easy Recipes for You to Try at Home
I bet you’ll love these other comforting air fryer recipes I’ve been making on repeat.
