Chicken Pot Pie Soup with Pie Crust Crackers

This chicken pot pie soup brings the flavors of chicken pot pie to an amazing soup. 

 

Because chicken pot pie is one of my favorite comfort foods, I wanted to capture the flavors in a soup. 

The basic ingredients for chicken pot pie include onions, celery, carrots, potatoes, thyme, parsley, peas, flour, chicken stock, milk or cream, and of course chicken. I've also added some minced garlic and poultry seasoning. 

How to turn chicken pot pie into soup:

To turn the ingredients for chicken pot pie into soup, you just need to use more broth and milk or cream. 

First, cook the carrots, onions, celery, and potatoes in melted butter and cook for about five minutes. Next, add the garlic and thyme and cook for a minute and then add some flour and cook. 

After that, add the milk and broth and bring everything to a simmer. At this point, I added some poultry seasoning and the parsley, and simmered everything for about 10 minutes. 

Finally, toss in some shredded cooked chicken and frozen peas and cook everything for an additional five minutes until the chicken and peas are warmed through. 

Make Ahead Tips for Chicken Pot Pie Soup:

First, you can chop all of your veggies and chicken the night before and place them in bowls or "baggies" until you are ready to assemble the soup. 

You can also make this soup a day in advance, refrigerate it, and reheat it to serve. 

To make this soup even easier, for the chicken meat, I used a rotisserie chicken, which I cut into bite-sized pieces. If you prefer, you can bake chicken pieces at home and then cut the meat into pieces to add to the soup. 

If you have leftover soup, you can also use it as a base for a rice casserole. 

To garnish this soup, use a cookie cutter to cut out shapes from rolled out pie crust dough and then bake them until they are golden brown. 

Crumble them over the soup (or dip them) to bring the taste of pie crust to the soup. 

To make this soup even easier to make, I actually used a refrigerated Pillsbury pie crust, but you can make your favorite pie crust if you prefer. 

For savory pies, be sure to sprinkle a bit of sea salt on top of these "crackers" before baking. 

Chicken Pot Pie Soup Recipe Variations:

You can also add frozen corn and frozen pearl onions to the mix. This recipe is a great way to clear out the aging veggies in your freezer. 

You could also substitute the fresh carrots with frozen carrots. If you do, add the carrots with the chicken and peas. You could also add fresh or frozen green beans if you like. 

This recipe would also be a fabulous way to use up leftover turkey after Thanksgiving. 

More recipes for chicken or turkey pies and soups:

• Mexican Chicken Pie
• Chicken and Rice Soup
• Colombian Chicken and Potato Soup
• Turkey Noodle Soup
• Homemade turkey soup

This chicken pot pie soup was probably one of the most well-received new dishes I've made in a long time. 

It's fabulous with the crumbled pie crust crackers, plus, leftovers also make an amazing base for a rice casserole side dish (just add the rice to the leftover soup and bake everything until the rice is done). 

More tips for making this chicken pot pie soup:

Instead of pie crust, you can use baked frozen puff pastry for the "crackers." 

You can easily substitute fresh thyme for the dried thyme. Just triple the amount. 

If you want a richer soup, you could replace the milk with half and half or cream. Just know that you probably can't freeze the leftovers. 

While I used red potatoes in this soup, Yukon Gold potatoes will work just as well. 

Chicken Pot Pie Soup with Pie Crust Crackers

Yield: 8 servings

Author: Karen's Kitchen Stories

Prep time: 10 MinCook time: 30 MinTotal time: 40 Min

This chicken pot pie soup brings the flavors of chicken pot pie to an amazing soup.

Ingredients

For the Soup

• 3 tablespoons unsalted butter
• 1 large yellow or brown onion, finely diced
• 1 cup peeled and chopped carrots
• 2 large stalks celery, including tops, finely chopped
• 12 ounces red potatoes, peeled and chopped into bite-sized pieces
• 1 teaspoon freshly ground black pepper
• 3 large cloves garlic, minced
• 1/2 teaspoon dried thyme
• 1/4 cup chopped fresh parsley
• 1/2 teaspoon dried poultry seasoning
• 1/4 cup all purpose flour
• 3 14.5 ounce cans low sodium chicken broth
• 2 cups 2% milk
• 1 cup frozen peas
• 1 1/2 pounds cooked and diced chicken meat from a rotisserie chicken
• Salt to taste

For the Pie Crust Crackers

• 1 recipe or store bought pie crust, rolled out. 

Instructions

To Make the Soup

1. Melt the butter in a Dutch oven. 
2. Add the onions, carrots, celery, potatoes, and black pepper, and cook for 5 minutes, stirring occasionally. 
3. Add the garlic, thyme, parsley, and poultry seasoning, and cook for one minute. 
4. Sprinkle everything with the flour and cook, stirring constantly, for another minute. 
5. Add the broth and milk, and stir, scraping up any browned bits. 
6. Bring everything to a simmer and cook for 10 minutes. 
7. Add the peas and the diced chicken and simmer for an additional 5 minutes. 
8. Add salt to taste. 

Pie Crust Crackers

1. Heat your oven to 425 degrees F. 
2. Cut the rolled out pie crust and cut it with cookie cutters or into strips. 
3. Bake the cut out pieces for about 11 to 14 minutes, until browned. 
4. Cool on a wire rack. 

Nutrition Facts

Calories

439.78

Fat (grams)

18.94

Sat. Fat (grams)

7.35

Carbs (grams)

33.02

Fiber (grams)

3.60

Net carbs

29.43

Sugar (grams)

7.15

Protein (grams)

34.22

Sodium (milligrams)

433.36

Cholesterol (grams)

102.67

https://www.karenskitchenstories.com/2021/07/chicken-pot-pie-soup-with-pie-crust.html

Karen's Kitchen Stories

soup, chicken pot pie

Soup

American

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