Chicken Pot Pie Soup Recipe

Original Post: https://www.evolvingtable.com/chicken-pot-pie-soup/

5 from 4 votes

Chicken Pot Pie Soup Recipe

Thanks to this Chicken Pot Pie Soup recipe, you can now enjoy all of the delicious flavors you know and love in the traditional dish but in a fraction of the time! A creamy, herb-backed broth is full of carrots, peas, and shredded chicken and served with flaky pie crust crackers.

Prep Time15

Cook Time45

Total Time1

Course: Main Course

Cuisine: American

Servings: servings

Author: London Brazil

Ingredients

4 Tbsp. butter salted or unsalted
1 small sweet onion finely diced
1 ½ cups carrots cut into ½-inch slices
¾ cup celery ribs diced
4 cloves garlic finely minced
⅓ cup flour all purpose or gluten free 1-to-1
3 cups broth regular sodium
2 cups water
1 Tbsp. Better than Bouillon chicken flavored
½ tsp. each of rosemary, thyme, parsley dried
1 ½ - 2 tsp. salt to taste
½ tsp. black pepper
1 lb. Yukon gold potatoes cut into 1-inch pieces
1 ½ lbs. chicken thighs boneless, skinless
¾ cup frozen peas
¾ cup frozen corn
1 cup milk regular or plant-based
Fresh parsley or thyme for serving

Pie Crust “Crackers” (Optional)

1 9-inch pie crust prepared
2 Tbsp. butter melted
½ tsp. salt

Instructions

Saute Vegetables: Add butter to a large pot or Dutch oven over medium heat and wait for it to melt. Once melted add the diced onion, carrots, and celery. Saute veggies for 3-4 min, add garlic, and continue sauteing for an additional 30 seconds, or until fragrant.
4 Tbsp. butter, 1 small sweet onion, 1 ½ cups carrots, ¾ cup celery ribs, 4 cloves garlic
Make the Sauce: Sprinkle in flour and stir the vegetables until they’re coated. Pour in ½ cup broth, stir to combine, pour in an additional ½ cup broth, and mix together until a thick paste forms. Continue pouring in the additional broth and water 1 cup at a time, stirring well after each addition.
⅓ cup flour, 3 cups broth, 2 cups water
Season and Simmer the Soup: Mix in the better than bouillon, dried herbs, 1 ½ - 2 teaspoons salt, ½ teaspoon black pepper, potatoes, and chicken. Bring the soup to a boil and then reduce heat to medium-low. Cover the pot with a lid and simmer for 20-25 minutes, or until the chicken is cooked through.
1 Tbsp. Better than Bouillon, ½ tsp. each of rosemary, thyme, parsley, 1 ½ - 2 tsp. salt, ½ tsp. black pepper, 1 lb. Yukon gold potatoes, 1 ½ lbs. chicken thighs
Shred Chicken and Add Frozen Vegetables: Remove the chicken from the pot and shred it on a cutting board using two forks. Add the chicken back to the pot along with the peas, corn, and milk. Stir until everything is well combined. Bring the soup back up to medium heat and cook for 5-10 additional minutes, or until the potatoes are fork tender.
¾ cup frozen peas, ¾ cup frozen corn, 1 cup milk
Make the Pie Crust Crackers (Optional): While the soup finished cooking, cut the pie crust into 1-inch circles using a cookie cutter and place on a parchment paper lined baking sheet. Brush the pie crust circles with 1 tablespoon of melted butter and sprinkle with ¼ teaspoon of salt. Bake at 400 degrees for 10-12 minutes, or until the edges begin to brown slightly. Once firm, brush with the remaining butter and sprinkle with the additional ¼ teaspoon of salt.
1 9-inch pie crust, 2 Tbsp. butter, ½ tsp. salt
Serve the soup with additional finely chopped fresh parsley or thyme and the pie crust crackers and enjoy!
Fresh parsley or thyme

Video

Notes

Nutrition information is calculated without the optional pie crust crackers.

Meal Prep and Storage

How to prep ahead of time: You can chop up the vegetables a day or two beforehand, but be sure to keep them in a bag in the fridge. Also, bake the pie crust crackers a day early if needed.
How to store: Leftover soup will keep in the fridge in an airtight container for up to 3 to 5 days.
How to freeze: Let the soup completely cool in the fridge. Then, transfer to a freezer-safe container and freeze for up to 3 to 4 months. Freeze the crackers separately.
How to reheat: Warm the soup back up in a pot on the stove over medium heat. You can also use the microwave if needed.

Nutrition