Original Post: https://www.evolvingtable.com/chicken-pot-pie-soup/
Chicken Pot Pie Soup Recipe
This Chicken Pot Pie Soup gets its creamy, herby base from a simple butter and flour roux, so you don’t need heavy cream or cream of chicken soup. The pie crust doesn’t get skipped either. It gets cut into little rounds, brushed with butter, and baked into crackers you dunk right into the bowl.
Servings: 6 servings
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
- Storage: Leftover soup keeps in an airtight container in the fridge for 3 to 5 days. It thickens as it sits, so stir in a splash of broth or milk when you reheat it.
- Freezing: Freeze cooled soup for up to 3 to 4 months. The potatoes soften and the milk can look separated once it thaws, so reheat slowly over low heat and stir it back together. Freeze the crackers separately.
- Make ahead: Chop the vegetables up to 2 days early. The pie crust crackers can be baked a day ahead and stored airtight at room temperature.
- Reheating: Warm the soup on the stove over medium heat, or in the microwave. Keep it below a hard boil so the milk doesn’t separate.
- Too thin: Simmer uncovered a few extra minutes, or stir in a cornstarch slurry at the end.
- Chicken: Boneless skinless thighs go in raw and shred easily. Breasts work too.
- Nutrition: Nutrition information is calculated without the optional pie crust crackers.
Nutrition
Calories: 374kcal | Carbohydrates: 37g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.3g | Cholesterol: 129mg | Sodium: 1175mg | Potassium: 899mg | Fiber: 6g | Sugar: 8g | Vitamin A: 6152IU | Vitamin C: 28mg | Calcium: 117mg | Iron: 3mg
