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… Chicken Pot Pie Soup holds a very special place in my heart 💛. The first time I tasted classic American chicken pot pie, I was completely smitten. That golden crust, the creamy filling, the tender chicken it felt like a warm hug on a chilly day. But as much as I adore baking, some days I just crave the comfort without the fuss. That’s exactly how this Chicken Pot Pie Soup was born.
I remember one snowy afternoon in my tiny apartment kitchen, the windows fogged up, jazz music playing softly, and a pot simmering on the stove. I wanted something nostalgic, creamy, and soul-soothing but easier than rolling dough. This soup became my answer. All the cozy flavors of chicken pot pie, transformed into a rich, spoonable bowl of comfort 🥣.
This Chicken Pot Pie Soup is thick, creamy, and packed with tender chicken, hearty vegetables, and herbs that make your whole kitchen smell like home. It’s perfect for busy weeknights, lazy Sundays, or anytime you need something warm and reassuring. Trust me once you make it, this recipe becomes part of your cozy-season rotation.
I’ve made this Chicken Pot Pie Soup for friends who were feeling homesick, neighbors who needed cheering up, and family gatherings where everyone went back for seconds. It never disappoints. Let’s make some magic together ✨
🛒 Ingredients
Here’s everything you’ll need to bring this creamy dream to life. Nothing fancy — just wholesome, comforting ingredients.
- Boneless, skinless chicken breasts or thighs
- Butter
- Olive oil
- Yellow onion
- Carrots
- Celery
- Garlic
- All-purpose flour
- Chicken broth
- Whole milk or heavy cream
- Frozen peas
- Frozen corn
- Yukon gold potatoes (optional but lovely)
- Bay leaf
- Dried thyme
- Dried parsley
- Salt
- Black pepper
✨ Optional but amazing: a splash of white wine, fresh thyme, or flaky biscuits for serving.
👩🍳 Instructions
Step 1: Cook the Chicken
Start by heating olive oil in a large Dutch oven or soup pot over medium heat. Season the chicken with salt and pepper, then sear it until golden on both sides. Don’t worry about cooking it through it’ll finish later. Remove and set aside.
Step 2: Build the Flavor Base
In the same pot, melt butter and add diced onion, carrots, and celery. Sauté until softened and fragrant. Add garlic and stir until your kitchen smells absolutely irresistible.
Step 3: Create the Creamy Roux
Sprinkle flour over the vegetables and stir constantly for about one minute. This step is key — it’s what gives Chicken Pot Pie Soup that signature thick, creamy texture.
Step 4: Add Liquid
Slowly pour in the chicken broth, stirring to prevent lumps. Add milk or cream and bring everything to a gentle simmer.
Step 5: Simmer to Perfection
Return the chicken to the pot, add bay leaf, thyme, parsley, and potatoes if using. Let the soup simmer until the chicken is tender and easy to shred.
Step 6: Finish with Veggies
Remove the chicken, shred it, and return it to the pot. Stir in peas and corn. Simmer just a few more minutes until everything is perfectly cozy.
Taste and adjust seasoning. Remove bay leaf. Take a moment to admire your beautiful Chicken Pot Pie Soup 💛.
⏱️ Time
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
Perfect for weeknights without sacrificing comfort.
📝 Notes
- Thighs make the soup extra juicy, but breasts work beautifully too.
- Want it thicker? Let it simmer uncovered a few extra minutes.
- Dairy-free? Use full-fat coconut milk and vegan butter — still delicious!
- This soup tastes even better the next day.
Serving Suggestions
This Chicken Pot Pie Soup is wonderful on its own, but here’s how I love to serve it:
- With warm, flaky biscuits for dipping 🥐
- Inside a bread bowl for extra coziness
- Alongside a simple green salad
- With puff pastry crackers or toasted sourdough
For a true pot-pie vibe, I sometimes bake puff pastry squares and float them right on top. Très chic 😍
🍽️ Nutrition (Approximate Per Serving)
- Calories: 420
- Protein: 28g
- Fat: 22g
- Carbohydrates: 30g
- Fiber: 4g
- Sodium: 780mg
Comfort food with balance yes, please!
Recipe Card
🛒 Ingredients
🧈 Butter
🫒 Olive oil
🍗 Chicken
🥕 Carrots
🌿 Celery
🧄 Garlic
🥛 Milk or cream
🍲 Chicken broth
🌽 Corn
🟢 Peas
🧂 Seasonings
👩🍳 Instructions
1️⃣ Sear chicken and set aside
2️⃣ Sauté veggies in butter
3️⃣ Add flour and stir
4️⃣ Pour in broth and cream
5️⃣ Simmer with chicken
6️⃣ Shred, return, and enjoy
⏱️ Time
⏰ Ready in under 1 hour
Conclusion
If there’s one recipe that truly captures the heart of comfort food, it’s Chicken Pot Pie Soup 🥣💛. This dish wraps you in warmth, nostalgia, and creamy goodness with every spoonful. It’s proof that you don’t need a crust to enjoy all the magic of a classic pot pie.
From my little French-American kitchen to yours, I hope this Chicken Pot Pie Soup brings you the same comfort and smiles it’s brought to my table. Light a candle, grab a spoon, and savor the moment — because food like this is meant to be enjoyed slowly, with love.
Bon appétit, my friends 🇫🇷✨