Air Fryer Chicken Pot Pie Soup
Air Fryer Chicken Pot Pie Soup is what I make when I want all the comfort of classic pot pie without the fussy crust or long baking time. Tender chicken, soft potatoes, carrots, and veggies come together in a thick, creamy broth that tastes like homestyle comfort. It's perfect for busy weeknights, Sunday meal prep, chilly fall and winter evenings, or feeding the family without much effort. It stays fresh in the fridge for 2 to 3 days or freezes for up to 3 months.
Ingredients
- 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
Here are my best tips for making perfect chicken pot pie soup every time.
- 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
Calories: 344kcalCarbohydrates: 41gProtein: 35gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.002gCholesterol: 67mgSodium: 324mgPotassium: 1133mgFiber: 6gSugar: 10gVitamin A: 4895IUVitamin C: 25mgCalcium: 212mgIron: 3mg
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