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.
Ingredients:
- 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