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 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 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 (Optional)

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

Instructions

For the Chicken Pot Pie Soup: Add the butter to a large pot or Dutch oven over medium heat. When the butter begins to melt, add the onion, carrots, and celery. Cook for 3-4 minutes, or until softened. Add the garlic and continue cooking for an additional 30 seconds, or until fragrant.
4 tablespoons salted butter, 1 small sweet onion, 3 medium carrots, 2 celery ribs, 4 garlic cloves
Sprinkle in the flour and stir until the vegetables are coated. Add in ½ cup of the chicken broth and stir to combine. Add in an additional ½ cup of broth, and stir until a thick paste forms. This should take about 15 seconds. In 1-cup increments, add remaining broth followed by the water, stirring well after each addition.
⅓ cup all-purpose flour, 3 cups broth, 2 cups water
Add the Better Than Bouillon, rosemary, thyme, parsley, salt, black pepper, and potatoes. Add the chicken to the pot, making sure each piece is completely immersed in the liquid. Turn the heat to high and bring the soup to a boil. Once boiling, reduce the heat to medium-low, cover, and simmer for 20-25 minutes, or until the chicken is cooked through.
1 tablespoon Better Than Bouillon, ½ teaspoon dried rosemary, ½ teaspoon dried thyme, 1 ½ teaspoons salt, ½ teaspoon black pepper, 1 pound Yukon gold potatoes, 1 ½ pounds boneless, skinless chicken thighs, ½ teaspoon dried parsley
Transfer the cooked chicken to a cutting board and shred it using two forks.
¾ cup frozen peas, ¾ cup frozen corn, 1 cup whole milk
Add the peas, corn, and milk to the pot, along with the shredded chicken. Stir until everything is well combined. Turn the heat to medium and cook for 5-10 minutes, or until the potatoes are tender.
For the Pie Crust Crackers: Line a baking sheet with parchment paper and preheat the oven to 400°F.
Using a 1-inch circle cookie cutter, cut the pie crust circles and place them on the prepared baking sheet. Brush the pie crust circles with 1 tablespoon of melted butter and sprinkle them with ¼ teaspoon of salt. Bake for 10-12 minutes, or until the edges begin to brown slightly. Remove from the oven and brush them with the remaining 1 tablespoon of butter and sprinkle with the remaining ¼ teaspoon salt.
1 9-inch pie crust, 2 tablespoons butter, ½ teaspoon salt
Serve the soup with fresh chopped parsley or thyme and the pie crust crackers, if desired.
Fresh flat-leaf parsley or thyme

Video

Notes

Nutrition: Nutrition information is calculated without the optional pie crust crackers.
Storage: Leftover soup will keep in the fridge in an airtight container for up to 3 to 5 days.

Nutrition