The Story & Intro
Bonjour my friends! 👋 I’m Lacamorea, a 31-year-old French girl who traded the cobblestone streets of Paris for the cozy kitchens of America 🇫🇷➡️🇺🇸. Ever since I could reach the countertop, I’ve been whisking, stirring, and sneaking tastes of cake batter when no one was looking 🍰😋. Cooking isn’t just my passion it’s my love language, my therapy, and my favorite way to make people smile.
Now let me tell you about the day Chicken Pot Pie Soup completely stole my heart.
It was one of those gray, bone-chilling winter afternoons where even my Parisian scarves weren’t enough. I was missing home the comforting stews of my childhood, the way my maman could warm an entire apartment with one simmering pot. But I was also craving something deeply American, something nostalgic and cozy.
That’s when I thought… What if chicken pot pie didn’t need a crust? 🤯
What if all that creamy, savory goodness could be spooned up in a warm bowl?
Friends, that’s how Chicken Pot Pie Soup was born in my kitchen and it’s been on repeat ever since.
This soup has everything you love about classic chicken pot pie: tender chicken, carrots, peas, celery, creamy broth, and comforting herbs but in a cozy, slurpable form. It’s lighter than the traditional pie, quicker to make, and honestly… even more comforting.
I make Chicken Pot Pie Soup when I want my house to smell like love. I make it when friends are coming over. I make it when I’m homesick, tired, or just need a hug in a bowl. And once you try it, I promise you’ll do the same. 💛
🛒 Ingredients You’ll Need
Here’s the beauty of Chicken Pot Pie Soup — it’s made with simple, pantry-friendly ingredients that come together like magic.
Fresh & Savory
- 2 tablespoons butter 🧈
- 1 tablespoon olive oil
- 1 medium onion, diced
- 3 carrots, peeled and sliced
- 3 celery stalks, sliced
- 3 cloves garlic, minced
Hearty Base
- ½ cup all-purpose flour
- 6 cups chicken broth
- 2 cups cooked chicken, shredded or diced 🍗
- 1 cup heavy cream (or half-and-half)
Classic Veggies
- 1 cup frozen peas
- 1 cup frozen corn
Cozy Seasoning
- 1 teaspoon salt (or to taste)
- ½ teaspoon black pepper
- 1 teaspoon dried thyme
- ½ teaspoon dried rosemary
- ¼ teaspoon paprika
Optional (But So Good!)
- Fresh parsley for garnish 🌿
- Refrigerated biscuits or puff pastry for dipping 🥐
👩🍳 Step-by-Step Instructions
Step 1: Build the Flavor Base
In a large pot or Dutch oven, melt the butter with olive oil over medium heat. Add onions, carrots, and celery. Sauté for 6–8 minutes until softened and fragrant.
Step 2: Garlic Time
Add minced garlic and cook for 30 seconds just until aromatic. Don’t rush this step. This is where the magic begins ✨
Step 3: Make It Thick
Sprinkle the flour over the veggies and stir constantly for 1–2 minutes. This creates a roux that gives Chicken Pot Pie Soup its signature creamy texture.
Step 4: Add the Broth
Slowly pour in chicken broth while stirring to prevent lumps. The soup will start to thicken beautifully.
Step 5: Season & Simmer
Add salt, pepper, thyme, rosemary, and paprika. Bring to a gentle simmer and let it cook for 10 minutes.
Step 6: Creamy Comfort
Stir in heavy cream and cooked chicken. Let it simmer another 5–7 minutes until rich and cozy.
Step 7: Veggie Finish
Add peas and corn. Simmer for 5 more minutes. Taste and adjust seasoning.
Serve hot preferably with warm biscuits or crusty bread. 💛
🍽️ Serving Suggestions
This Chicken Pot Pie Soup shines on its own, but here’s how I love to serve it:
- With buttery biscuits or crescent rolls
- Inside bread bowls for extra comfort
- Topped with flaky puff pastry crackers
- Garnished with fresh parsley or cracked pepper
It’s perfect for:
- Weeknight dinners
- Cold-weather lunches
- Meal prep
- Comfort food cravings
⏱️ Time | 🛒 Ingredients | 👩🍳 Instructions | 📝 Notes | 🍽️ Nutrition
⏱️ Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
🛒 Ingredients
Creamy chicken, classic veggies, herbs, and love ❤️
👩🍳 Instructions
One pot. Simple steps. Cozy results.
📝 Notes
- Swap cream for milk if lighter
- Rotisserie chicken works beautifully
- Freezes well up to 3 months
🍽️ Nutrition (Per Serving)
- Calories: ~380
- Protein: 25g
- Carbs: 28g
- Fat: 20g
Conclusion
This Chicken Pot Pie Soup is everything I love about cooking in America comforting, nostalgic, generous, and made to be shared. It’s proof that you don’t need fancy ingredients to make something unforgettable. Just a pot, a spoon, and a little heart. 💛
From my French-American kitchen to yours, I hope this soup warms you the way it’s warmed me on cold nights, busy days, and every moment in between.
Bon appétit, my friends 🥣✨ Lacamorea