Homemade chicken pot pie can be a labor of love. This Chicken Pot Pie Soup is the easier way to get your comfort food fix. Instead of making a from scratch pie dough to encase the filling, make pie crust crackers (sprinkled with Parmesan) for dunking with store-bought dough.
This chicken pot pie soup is a creamy soup loaded with tender chicken, potatoes and vegetables, then topped with homemade cheddar biscuits. A comfort food classic that’s perfect for a cold night.
This chicken pot pie soup is a fun twist on a classic pot pie that is sure to earn you rave reviews from both kids and adults alike. The blend of chicken and colorful vegetables just can’t be beat, and the homemade biscuits really make this soup something special.
This soup is so creamy and flavorful and together with the puff pastry sticks, it is divine. You really have to try it. Don’t omit the nutmeg, though, it really makes this dish sing!
Filled with hearty vegetables like potatoes, carrots, and peas, the creamy soup is basically a looser version of the baked casserole. To save more time, use store-bought rotisserie chicken.
Wondering what to do with Leftover Thanksgiving Turkey? Simply omit the chicken in this recipe and substitute an equal amount of leftover shredded turkey. Ladle hot soup over of leftover stuffing or mashed potatoes!
Omit the peas and carrots, add cooked, diced potatoes and two cups of canned or frozen corn.
Omit the peas, add 1 lb package of potato gnocchi and 1 cup of spinach leaves coarsely chopped.
This soup should keep well in the refrigerator in an airtight container for 3 days.
No. I don’t recommend freezing soups with lots of dairy as it can tend to separate. Also potatoes don’t freeze great in soups either. If needed you can just halve the recipe so nothing goes to waste.
Rewarm in smaller servings in the microwave in a microwave safe bowl until heated through (it takes approximately 2 minutes). Just remember to stir occasionally.
Yes, other vegetables can be used in place of those here.