Chicken (or Turkey) Pot Pie Soup

Chicken (or Turkey) Pot Pie Soup

I have a love for all things pot pie!  From the tender meat and veggies, to the light but flavorful gravy, to that oh-so-heavenly flaky buttery crust... excuse me while I wipe the drool from my mouth 😋 

While a classic chicken pot pie is the utmost divine, sometimes I don't have time or a crust ready so here's a quick and easy spin.  Enter the chicken or turkey pot pie soup.  Use leftover rotisserie chicken or leftover turkey, cream of potato soup, frozen vegetables, give a little more filling with some egg noodles and please don't forget the flaky biscuits! Frozen southern style biscuits baked or air fried makes a wonderful topping for this pot pie soup.  


  • 2 cups cooked and shredded chicken or turkey (leftovers!!) 
  • 16 ounce can chicken broth
  • 1 can cream of potato soup
  • 1 can water
  • 12 ounce bag frozen vegetables (cooks choice but I prefer a medley of carrots, green beans, peas, and corn) 
  • 2 cups egg noodles
  • 1 1/2 teaspoon basil
  • 1 teaspoon oregano 
  • salt & pepper to taste
  • *Optional but highly recommended: Biscuits for topping 

Make It: 

  • Combine chicken broth, can of potato soup, can of water (from the soup can), frozen veggies, and seasonings into a large pot or Dutch oven 
  • Bring to a low boil and simmer for 8-10 minutes 
  • Add in egg noodles and chicken (or turkey) and cook until egg noodles are done! 
  • Serve up with a side of those flaky buttery biscuits 

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