Chicken Pot Pie Soup

Chicken pot pie is one my favorite things to eat, hands down. The tender chicken, the vegetables cooked in butter, the creamy gravy, the flaky crust—gosh, chicken dinners like this really just never get old, do they?

This recipe is a lot like this chicken pot pie I've made for years and years, but with a magical soup twist. It has everything there is to love about classic pot pie recipes, including the best part: the crust. Just slap two store-bought pie crusts onto a baking sheet, top with some cheese and parsley, and bake. Once they're golden and crisp, I like to break them into sort of rustic crackers to dunk into the soup. This creamy soup can also be served with freshly baked biscuits (or even these cheddar chive drop biscuits) if you're into that sort of thing.

What can you use instead of white wine?

Just use extra chicken broth. I love the flavor of wine in cooking, but my family doesn't. So when I'm cooking for them, I always use chicken broth and it does the trick.

What kind of chicken do you use for chicken pot pie soup?

I shred a rotisserie chicken from the grocery store because it's so dadgum easy. You're welcome to cook chicken yourself and shred the meat. As long as you end up with three cups, it doesn't matter. This soup can also be made with leftover turkey if you have some to use up from Thanksgiving.

How long does chicken pot pie soup last in the fridge?

It'll stay good for up to three days in an airtight container in the fridge. Reheat in the microwave or over low heat on the stove.

Can you freeze chicken pot pie soup?

Yes, you can freeze the soup for up to three months. If you plan to freeze the whole batch, I recommend holding off on the heavy cream. Sometimes cream can separate once it's thawed and reheated. Let the soup thaw in the fridge overnight, then reheat in a pot over low heat and stir in the cream just before serving. While the soup reheats, make the cheddar crust dippers!