What To Serve With Chicken Pot Pie Soup? 13 Best Side Dishes

If you’ve been wondering what to serve with chicken pot pie soup, you’ve come to the right place.

This article covers 13 of the best side dishes to go with chicken pot pie soup.

In a rush?

Here’s the short answer:

The best side dishes to serve with chicken pot pie soup are biscuits, cornbread, grilled cheese sandwiches, and salad. You can also try serving a side of roasted vegetables, mashed potatoes, or green beans. For something a little different, try serving your soup with dumplings or rice.

Ready for even more?

Let’s jump right in.

What To Serve With Chicken Pot Pie Soup? 13 Best Side Dishes

I love soups – but that doesn’t mean I don’t like a little variety.

That’s where side dishes come in!

They can take a soup from good to great.

When it comes to chicken pot pie soup, there are a number of great side dishes that can take the dish from good to great.

Here are 13 of the best side dishes for chicken pot pie soup:

1. Roasted Veggies

Tossed with olive oil and balsamic vinegar (you can also add a little bit of honey), roasted veggies are an easy and delicious way to spruce up any meal.

My personal favorite combo is Brussels sprouts, sweet potatoes and carrots, but you can really use any veggie that you like/have on hand.

Roasted veggies are also great as a topping for salads, grain bowls or wraps.

Pro Tip: Cut your veggies into similar-sized pieces so that they cook evenly.

2. Garlic Butter Grilled Corn on the Cob

Garlicky and buttery (just how I like it), this grilled corn on the cob is a delicious summer side dish.

I love to make it whenever we have a cookout or BBQ, and it’s always a hit.

The best part is that there are so many ways to customize it!

You can add different herbs, spices, cheeses… the possibilities are endless.

Pro Tip: One of my favorite variations is to add some cilantro and lime juice after grilling. It gives the corn a bright and fresh flavor that pairs perfectly with anything off the grill.

3. Baked Beans

With just a few ingredients (for example, beans, bacon, onion, molasses, and brown sugar), you can create a dish that’s packed with flavor.

And, because it’s baked in the oven, it’s practically effortless.

I like to mix things up by using different types of beans (white beans, black beans, kidney beans), or adding a little bit of spice with cayenne pepper.

Pro Tip: Baked beans are even better the next day – so make a big batch and enjoy leftovers all week long!

4. Mac N Cheese

Comfort food just talks to me (and I’m sure it talks to you, too).

There’s just something about a big bowl of macaroni and cheese that can make any day feel better.

And while I love the classic recipe, I also like to mix things up with different variations.

Some of my favorites include swapping out the pasta for spiralized veggies, using different cheeses like goat cheese or bleu cheese, and adding in some crispy bacon bits.

Pro Tip: If you want a really creamy mac and cheese, use half milk and half cream.

5. Sweet Potato Fries

It’s hard to say no when you get a basket of hot, fresh sweet potato fries at a restaurant.

But why not try making them at home?

They’re surprisingly easy to make, and you can control the level of spice and seasoning.

I like to add a little bit of paprika, garlic powder, and salt for flavor.

Pro Tip: The key to crispy sweet potato fries is to soak them in cold water for at least 30 minutes before cooking. This will help remove some of the starch and result in a crispier fry.

6. Roasted Garlic Parmesan Carrots

This is one of my favorite sides for chicken pot pie soup – it’s so easy and only requires a few ingredients that you probably already have in your pantry.

I like to use baby carrots because they cook faster, but you can also use regular carrots if you cut them into thin slices.

The key to this dish is roasting the garlic – it gives the carrots so much flavor.

Pro Tip: If you’re short on time, you can roast the garlic in advance. Just store it in a sealed container in the fridge and add it to the carrots when you’re ready to bake.

7. Caesar Salad

This salad isn’t as boring as it seems (just trust me).

I like to mix things up by adding different kinds of greens, using a variety of cheese, and even throwing in some fruit.

For example, I’ll add spinach or arugula for a bit of a peppery bite.

I’ll use feta or goat cheese instead of the classic parmesan.

And sometimes I’ll add berries, diced apples, or pomegranate seeds for sweetness and texture.

Pro Tip: The key to a good Caesar salad is in the dressing. Make sure you use a high-quality olive oil and anchovy paste (or Worcestershire sauce if you’re not into anchovies).

8. Garlic Bread

Garlic bread is a great side dish to serve with chicken pot pie soup (or any soup, really).

I like to make a big batch of garlic bread at the beginning of the week and then freeze it in individual portions.

That way, I can just pull out a portion whenever I need it.

Pro Tip: If you’re short on time, you can use pre-made garlic bread from the grocery store. Just pop it in the oven for a few minutes to warm it up.

9. Potato Salad

I love a traditional potato salad (but every now and then, I’ll add in some chopped up bacon or hard-boiled eggs).

My go-to dressing is a mayo and mustard mixture – I usually do a 1:1 ratio, but you can adjust to your liking.

If you want to add a little more flavor, try adding in some diced onion or celery.

And of course, don’t forget the salt and pepper!

Pro Tip: The key to a good potato salad is to make sure the potatoes are properly cooked – you don’t want them to be too hard or too mushy. I like to boil mine for about 10 minutes before adding them to the rest of the ingredients.

10. Stuffed Peppers

Stuffed peppers make for a healthy (and who are we kidding, delicious) side dish.

See Also: The 6 Best Peppers for Stuffed Peppers

I love to stuff mine with a mix of rice, black beans, corn, diced tomatoes, and shredded cheese.

But, you can really use whatever you have on hand – quinoa, ground beef, sausage… get creative!

Just make sure that if you’re using raw meat, cook it before stuffing the peppers.

Pro Tip: If you want to make ahead of time or have leftovers, stuffed peppers freeze really well. Just place them in a freezer-safe container and reheat when you’re ready to eat!

11. Dinner Rolls

These are great for the holiday’s, weeknights (or any night, really), or even to take to a potluck.

I love how versatile they are – you can make them savory or sweet, depending on your mood.

My favorite way to eat them is with some butter and honey, but my husband likes them with just plain butter.

Pro Tip: If you want to make these ahead of time, you can freeze them before baking. Just pull them out of the freezer when you’re ready to bake and add an extra 5-10 minutes to the baking time.

12. Roasted Garlic Butter Parmesan Potatoes

These epic roasted garlic potatoes are crispy on the outside (thanks to a generous coating of Parmesan cheese), and fluffy on the inside.

They’re easy to make, and even easier to eat!

I like to serve them as a side dish with roasted chicken or steak, but they’re also great as an appetizer or snack.

Pro Tip: For extra crispy potatoes, preheat your baking sheet in the oven while you prep the potatoes. This way, they’ll start cooking as soon as they hit the hot pan.

13. Zucchini Fritters

Made with zucchini, Parmesan cheese, and a some Mozzarella cheese (since everything is better with Mozzarella), these fritters are crispy on the outside and soft on the inside.

I usually make them as a side dish, but they would also make for a great appetizer or main course.

If you’re looking for a way to use up some of that zucchini from your garden, this is the recipe for you!

Pro Tip: To get crispy fritters, be sure to squeeze all of the liquid out of the zucchini before adding it to the batter.

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