Chicken Pot Pie Soup with Pie Crust Crackers

By Becky Hardin

Published Feb 12, 2018

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I make this Chicken Pot Pie Soup with pot pie crust crackers so it’s hearty, delicious, and super easy. It’s a favorite family recipe I’ve transformed into an unexpected soup. It’s one of our favorite comfort food soups for winter. 

Easy Chicken Pot Pie Soup

I have a couple of top soups on the site, but I try not to play favorites. Okay, fine, I’ll tell you. Mom’s creamy chicken soup has always been my number one, and so far, I haven’t found any soup that beats it. It’s so delicious, but this new chicken pot pie soup is coming in at an incredibly close second.

It has the same flavor profile that I love about my Mom’s recipe, but with more vegetables and less cream. It’s just as hearty with chicken, veggies, and more, and it feels so comforting. The addition of the pot pie crust crackers makes it such a fun and unique soup. If you love chicken pot pie, this chicken pot pie casserole is another hearty winter meal.

Tips for Beginners

• To thicken the soup. If the soup is too thin, combine 2 tablespoons of cornstarch with 2 tablespoons of cold milk or water and stir to combine. Add to the soup and bring it to a low bowl, stirring occasionally, and cook for a few minutes or just until the soup thickens.
• Instead of herbs de Provence. Sprinkle the soup generously with dried oregano, basil, and thyme, or use an Italian seasoning blend.
• For an alcohol-free soup. Use more broth instead of the wine.  

Recipe Card

Chicken Pot Pie Soup with Pie Crust Crackers

4.60 from 74 votes

Prep: 15 minutes mins

Cook: 30 minutes mins

Total: 45 minutes mins

Servings: 6

Author: Becky Hardin

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This Chicken Pot Pie Soup with Pie Crust Crackers is hearty, delicious, creative, and super easy. It's a favorite family recipe transformed into an unexpected soup. It's one of our favorite comfort food soups for winter. 

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Ingredients 

1x2x3x

For Pie Crust Crackers:

• ▢ 1 single pie crust homemade or store bought
• ▢ 2 tbsp butter melted
• ▢ Maldon sea salt flakes or coarse kosher salt

For the Chicken Pot Pie Soup:

• ▢ 2 tbsp unsalted butter
• ▢ 2 tbsp olive oil
• ▢ 3 medium carrots peeled and diced
• ▢ 2 celery ribs diced
• ▢ 1 sweet yellow onion peeled and minced
• ▢ 2 cloves garlic minced
• ▢ 4 cups chicken stock or broth low sodium or unsalted
• ▢ ¼ cup white wine semi-dry or dry
• ▢ 1 cup frozen petite or baby peas thawed
• ▢ 2 cups hash browns frozen, thawed, and shredded
• ▢ 3 cups rotisserie chicken meat cubed
• ▢ ¼ cup heavy cream or half ‘n half
• ▢ ½-1 tsp kosher salt or to taste
• ▢ 1 tsp freshly ground black pepper
• ▢ 2 bay leaves
• ▢ 1 tsp Herbs de Provence
• ▢ ½ tsp dried basil or 1 tbsp minced fresh basil
• ▢ ½ tsp dried thyme or 1 tbsp minced fresh thyme

Instructions 

For the Pie Crust Crackers:

• Preheat oven to 400°F. Allow piecrust to warm to room temperature, 15-20 minutes.
  1 single pie crust
• Unroll crust and use the spiked surface of a meat tenderizer (or something comparable) to lightly press a dotted design into the dough. Small cookie stamps would work well, too.
• Cut the dough into 2-inch discs and place on a rimmed baking sheet. Brush the topside of each disc with butter and sprinkle lightly with flake or coarse salt. Bake the crackers on the middle rack of a 400°F oven until golden brown & crispy, 6-8 minutes. Set aside until ready to serve.
  2 tbsp butter, Maldon sea salt flakes or coarse kosher salt

For the Pot Pie Soup:

• Heat butter and oil in a Dutch oven over medium-high heat until it shimmers but before the butter browns.
  2 tbsp unsalted butter, 2 tbsp olive oil
• Add diced carrots and celery and cook for 3 minutes.
  3 medium carrots, 2 celery ribs
• Add minced onions and cook until onion is translucent.
  1 sweet yellow onion
• Add minced garlic and cook 30 seconds.
  2 cloves garlic
• Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
  4 cups chicken stock or broth
• Stir in the white wine, peas and hash browns and bring the mixture to a boil.
  ¼ cup white wine, 1 cup frozen petite or baby peas, 2 cups hash browns
• Reduce the heat to medium and cook the soup for 10 minutes.
• Reduce the heat to low and add chicken and cream. Stir.
  3 cups rotisserie chicken meat, ¼ cup heavy cream or half ‘n half
• Season with salt, and add the pepper, bay leaves, Herbs de Provence, basil and thyme. Stir well and cover.
  ½-1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 bay leaves, 1 tsp Herbs de Provence, ½ tsp dried basil or 1 tbsp minced fresh basil, ½ tsp dried thyme or 1 tbsp minced fresh thyme
• Simmer the soup over low heat for 30 minutes.
• Discard the bay leaves.
• Serve with the pie crust crackers, and enjoy

Calories: 534kcalCarbohydrates: 40gProtein: 19gFat: 33gSaturated Fat: 12gCholesterol: 76mgSodium: 474mgPotassium: 702mgFiber: 5gSugar: 6gVitamin A: 5800IUVitamin C: 19.7mgCalcium: 61mgIron: 2.6mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Did you make this? Leave a comment!

How to Make Chicken Pot Pie Soup With Pie Crust Crackers

Make the pie crust crackers: Preheat the oven to 400°F and let the pie crust come to room temperature. These should both take around 15-20 minutes.

Unroll 1 store-bought pie crust and use the spiked surface of a meat tenderizer (or something comparable) to lightly press a dotted design into the dough. I also use a small cookie stamp to do this.

Cut the dough into 2-inch discs and place on a rimmed baking sheet. Brush the tops of each pie crust disc with butter and sprinkle lightly with flaky or coarse salt. Bake the pie crust discs on the middle rack until golden brown & crispy. This usually takes me about 6-8 minutes. Set aside until ready to serve.

Cook the veggies: Heat 2 tbsp of butter and 2 tbsp oil in a Dutch oven over medium-high heat until it shimmers but before the butter browns. Add 3 diced carrots and 2 celery ribs, and cook for 3 minutes until they’ve softened. Add 1 minced onion and cook until it turns translucent. Finally, add 2 cloves of garlic and cook until it becomes fragrant. This usually takes me about 30 seconds.

Deglaze the pan: Stir 4 cups of chicken stock or broth into the pan, and scrape the bottom to deglaze it.

Add wine, peas, and hash browns: Stir in ¼ cup white wine, 1 cup of frozen petite or baby peas, and 2 cups shredded hash browns. Bring the mixture to a boil. Reduce the heat to medium and cook for 10 minutes.

Add chicken and cream: Lower the heat to low and add 3 cups of cooked chicken and  ¼ cup of heavy cream. Stir.

Add seasonings: Season ½-1 tsp kosher salt, 1 tsp freshly ground black pepper, 2 bay leaves, 1 tsp Herbs de Provence, ½ tsp dried basil or 1 tbsp minced fresh basil, ½ tsp dried thyme or 1 tbsp minced fresh thyme.

Simmer: Simmer the soup over low heat for 30 minutes. Discard the bay leaves.

Serve: Serve with the pie crust crackers, and enjoy

How to Store

Store leftover soup in an airtight container in the fridge for 3-4 days. I like to reheat over the stove or in the microwave.

Freeze leftovers for up to 3 months. Thaw in the fridge overnight before reheating. You can also freeze any leftover pie crust crackers, though they may not be as crispy once thawed. When I have the time, I’ll make a fresh batch of crackers to serve with the leftovers.

Serving Suggestions

Though the crackers are great for dipping, I find having a loaf of no-knead Dutch oven bread or chunks of a fresh baguette on hand is great to mop up any soup left in my bowl. Even a few soft and flaky homemade crescent rolls would pair well with the soup.

More Chicken Soup Recipes To Try

•  Chicken Mac and Cheese Soup features a combination of delicious, creamy chicken soup with cheesy macaroni.
• This Thai Coconut Chicken Soup is made with coconut milk, cilantro, mushrooms, chicken, tomato, and chiles.
• Healthy Crockpot Chicken Tortilla Soup is a complete meal that I make using chicken, veggies, and crunchy tortilla strips.

more soup recipes

Steak Soup

Meatball Soup

Dumpling Soup

15 Bean Soup