This post was written in partnership with Walmart, all opinion are my own.

It usually takes until late October to finally start experiencing cooler weather in the Bay Area. But, with the summer season lingering so long, I’m always more than ready for all that comes with the fall season - and mealtime is no exception! Being a working mom, I’m a huge fan of easy, one-pot meals that satisfy even the pickiest of toddlers. This savory pie-turned soup is the perfect solution and will be an instant repeat in your home, especially if your love the classic!

The great thing about this soup is just how easy it is to prepare. I was able to have everything delivered from my local Walmart for this recipe. Shopping with Walmart online allowed me to order quality ingredients and save money.

Pot Pie Soup Ingredients

• 3 1/2 C Low-Sodium Chicken Broth (can also sub. chicken bone broth)

• 4 1/2 C Chicken Breast (Shredded)

• 1 Yellow Onion (diced)

• 2 Tbsp Unsalted Butter

• 2 Carrots (diced & peeled)

• 2 Celery Stocks (diced)

• 1 Can Cream of Mushroom Soup (condensed)

• 3 Garlic Cloves, (minced)

• 2 tsp Flat Leaf Parsley

• 1/4 tsp Dried Thyme

• 1/3 C (plus 1 Tbsp) All-Purpose Flour

• 2 C Heavy Cream

• 3/4 C Thawed Frozen Peas

• Season with Freshly Cracked Pepper & Kosher Salt

Pot Pie Soup Recipe

If you love the classic chicken pot pie, you will most certainly enjoy this! It takes all the makings to go the traditional savory pie and turns it into a rich and delicious family meal that takes half the time. There are many ways to make this dinner healthier, but to stay true to the classic, we’ll focus on using fresh herbs and vegetables and cutting a bit of the sodium out. I also utilized a few time-saving hacks, like the rotisserie chicken that gives just as much flavor but will save you prep time.

1. Add 2 tbsp butter to a large dutch over med-high heat. Add your aromatics (celery, onion, carrots - Mirepoix) and sauté until softened (5-7 min.)

2. Add garlic and cook for another 2 minutes. Season with salt and pepper, and continue stirring occasionally until softened.

3. Dust flour over the sautéed vegetables and stir until well incorporated and cooked ( 1 min.)

4. Add Chicken Broth, and cream of mushroom, stir, bring to a boil, cover, and then reduce to a simmer for 12-15 min.

5. Add shredded chicken, thawed peas, and parsley, and slowly stir in heavy cream. Once combined, bring the soup back to a simmer for an additional 4-5 mins.

6. Serve with oven-baked puff pastry.

This recipe creates up to 8 servings and is great as a meal or soup course at a larger gathering. I love to serve this with over-baked puff pastry. Line a baking sheet with parchment paper, add a bit of melted butter, top with dusting Parmesan and bake as usual. You can also use cookie cutters to create more of a whimsical touch!

Are you interested in trying Walmart’s Online Grocery service? New customers can use promo code TRIPLE10 to save $10 off their first three pickup or delivery orders. $50 min. Restrictions & fees apply.

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