Description
This comforting Chicken Pot Pie Soup combines all the cozy flavors of a classic pot pie in a creamy soup form. Tender chicken, hearty vegetables, and rich broth make this a satisfying meal perfect for chilly days. You can also make crispy pie crust crackers to serve alongside for added texture and flavor.
Ingredients
Scale
Soup Ingredients
- 4 tablespoons unsalted butter
- 1 small yellow onion
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 2 medium Yukon gold potatoes, diced
- 1/4 cup all-purpose flour (can use gluten-free flour)
- 4 cups chicken broth
- 1 1/2 cups milk (2%)
- 1 1/2 teaspoons chopped fresh thyme
- 2 cups shredded chicken or leftover turkey
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh chopped parsley
Pie Crust Crackers (Optional)
- Pie crust (store bought or homemade)
- Butter, melted (for brushing)
- Salt, for sprinkling
Instructions
- Sauté the vegetables: In a large soup pot, heat the butter over medium heat. Add the onion, celery, and carrots; cook until tender, about 5 minutes. Stir in the garlic, bay leaves, and diced potatoes.
- Coat with flour: Sprinkle the flour over the vegetables and stir continuously until the veggies are coated and the flour begins to dissolve, creating a roux base for the soup.
- Add liquids and simmer: Pour in the chicken broth, 1 1/2 cups milk, and add the fresh thyme. Stir well and reduce heat to low. Let the soup simmer gently for 20 minutes or until the potatoes are tender.
- Add chicken and veggies: Stir in the shredded chicken, frozen peas, and corn. Season with kosher salt and black pepper to taste. Simmer the soup for another 10 minutes. If the soup becomes too thick, stir in the remaining 1/2 cup milk to loosen it.
- Finish and serve: Remove the bay leaves and stir in the fresh chopped parsley. Ladle the soup into bowls and serve hot.
- Make pie crust crackers (optional): Preheat your oven to 375 degrees F. Roll out the pie crust on a lined baking sheet. Brush the crust with melted butter and sprinkle with salt. Cut into thick strips using a pizza cutter or knife. Bake for 12-15 minutes until golden brown and crispy. Let cool and break into pieces to serve alongside the soup.
Notes
- You can use store-bought pie crust to save time when making the crackers.
- Leftover soup can be stored in the refrigerator for up to 4 days, making it perfect for meal prep.
- If you prefer a thicker soup, add a bit more flour or reduce the amount of milk used.
- Fresh or frozen vegetables work well; adjust cooking times accordingly.
- For a richer flavor, use homemade chicken broth if available.
