Chicken Pot Pie Soup

Homemade chicken pot pie can be a labor of love. This soup is the easier way to get your comfort food fix: Instead of making a from-scratch pie dough to encase the filling, you can make deliciously flaky pie crust crackers (sprinkled with Parmesan) for dunking with store-bought dough. 

Filled with hearty vegetables like potatoes, carrots, and peas, the creamy soup is basically a lighter and looser version of the baked casserole with no compromise on the taste. If you're on a time crunch, you can use bags of frozen veggies instead of prepping your own fresh-cut carrots, peas, and green beans. To save even more time, you use store-bought rotisserie chicken; we also love using leftover homemade roasted chicken or air fryer rotisserie chicken. Yukon potatoes hold their shape better through the cooking process, but russet potatoes are a perfectly fine substitution: they will break down a little more during the simmer and lend a thickening effect to the soup!

For a richer taste, eliminate the water and replace it with more milk or even heavy cream. If you're not a fan of paprika or simply want a little more spice, feel free to either eliminate the spice or use ground cayenne instead for that hit of heat.

As with all soups and stews, this one tastes even better the day after. You can make the soup ahead of time and reheat right before serving; the soup will keep in the refrigerator for up to 4 days. For the most delicious version of the pie dough cracker, be sure to wait and bake those fresh right before serving!

Have you made this recipe? Let us know how you liked it in the comments below. 

Editor's Note: This recipe and its intro were updated to add more information about the dish on September 11, 2021.