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Chicken Pot Pie Soup with Flaky Pie Crust Crackers Recipe

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4 from 2 reviews

This comforting Chicken Pot Pie Soup combines tender chicken thighs, hearty vegetables, and fragrant herbs in a creamy broth, topped with crispy homemade pie crust crackers. It’s a cozy twist on classic chicken pot pie, perfect for a warming meal any time of year.

  • Total Time: 1 hour
  • Yield: 6 servings

Ingredients

Soup Ingredients

  • 4 tablespoons salted butter
  • 1 small sweet onion, finely diced
  • 3 medium carrots, peeled and cut into ½-inch slices
  • 2 celery ribs, diced
  • 4 garlic cloves, finely minced
  • ⅓ cup all-purpose flour
  • 3 cups chicken broth
  • 2 cups water
  • 1 tablespoon Better Than Bouillon (chicken flavor)
  • ½ teaspoon dried rosemary
  • ½ teaspoon dried thyme
  • ½ teaspoon dried parsley
  • 1 ½ teaspoons salt
  • ½ teaspoon black pepper
  • 1 pound Yukon gold potatoes, cut into 1-inch pieces
  • 1 ½ pounds boneless skinless chicken thighs
  • ¾ cup frozen peas
  • ¾ cup frozen corn
  • 1 cup whole milk
  • Fresh flat-leaf parsley or thyme, chopped (optional)

Pie Crust Crackers

  • 1 9-inch pie crust, prepared
  • 2 tablespoons butter, melted, divided
  • ½ teaspoon salt, divided

Instructions

  1. Saute Vegetables: Add butter to a large pot or Dutch oven over medium heat. Once melted, add the diced onion, carrots, and celery. Cook for 3-4 minutes until softened. Add minced garlic and cook for an additional 30 seconds until fragrant.
  2. Make the Sauce: Sprinkle the flour over the softened vegetables and stir to coat. Pour in ½ cup chicken broth and stir. Add another ½ cup broth and stir to form a thick paste, about 15 seconds. Gradually add the remaining broth in 1-cup increments, followed by the water, stirring well after each addition.
  3. Season and Simmer Soup: Stir in Better Than Bouillon, rosemary, thyme, parsley, salt, black pepper, and potatoes. Add chicken thighs to the pot, ensuring they’re submerged. Bring to a boil over high heat. Reduce to medium-low, cover, and simmer for 20-25 minutes until chicken is cooked through.
  4. Shred Chicken: Remove chicken thighs from the pot onto a cutting board and shred using two forks.
  5. Add Chicken and Vegetables: Return shredded chicken to the pot with frozen peas, corn, and milk. Stir well and cook over medium heat for 5-10 minutes until potatoes are tender.
  6. Make Pie Crust Crackers: Preheat the oven to 400°F and line a baking sheet with parchment paper. Using a 1-inch circle cookie cutter, cut circles from the pie crust and place on the sheet. Brush with 1 tablespoon melted butter and sprinkle with ¼ teaspoon salt. Bake for 10-12 minutes until edges brown slightly. Remove from oven, brush with remaining butter, and sprinkle with remaining salt.
  7. Serve the Soup: Ladle the soup into bowls, garnish with fresh chopped parsley or thyme if desired, and serve alongside the crispy pie crust crackers.

Notes

  • Use bone-in chicken thighs for extra flavor if desired, but adjust cooking time accordingly.
  • If you prefer a thicker soup, reduce the amount of water slightly or simmer uncovered longer.
  • The pie crust crackers can be made ahead and stored in an airtight container for up to 2 days.
  • Fresh herbs like parsley or thyme enhance the flavor but are optional.
  • Substitute frozen mixed vegetables if peas and corn are unavailable.
  • Author: Daisy
  • Prep Time: 20 minutes
  • Cook Time: 40 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Find it online: https://dishiary.com/chicken-pot-pie-soup-with-flaky-pie-crust-crackers-recipe/