Chicken Pot Pie Soup with Pie Crust Crackers

4.60 from 74 votes

Chicken Pot Pie Soup with Pie Crust Crackers

This CHICKEN POT PIE SOUP with POT 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.

Prep Time15

Cook Time30

Total Time45

Course: Soup

Cuisine: American

Servings:

Author: Becky Hardin

Ingredients

For Pie Crust Crackers:

1 single pie crust or storebought pie crust
2 tablespoons butter melted
Maldon sea salt flakes or coarse kosher salt

For the Chicken Pot Pie Soup:

2 tablespoons unsalted butter
2 tablespoons 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 frozen shredded hash browns, thawed
3 cups rotisserie chicken meat cubed
¼ cup heavy cream or half 'n half
½-1 teaspoon kosher salt or to taste
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon Herbs de Provence
½ teaspoon dried basil or 1 tablespoon minced fresh basil
½ teaspoon dried thyme or 1 tablespoon minced fresh thyme

Instructions

For the Pie Crust Crackers:

Preheat oven to 400°F.
Allow piecrust to warm to room temperature, 15-20 minutes.
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.

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.
Add diced carrots and celery and cook for 3 minutes.
Add minced onions and cook until onion is translucent.
Add minced garlic and cook 30 seconds.
Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
Stir in the white wine, peas and hash browns and bring the mixture to a boil.
Reduce heat to MEDIUM and cook the soup 10 minutes.
Reduce heat to LOW and add chicken and cream. Stir.
Season with salt, and add the pepper, bay leaves, Herbs de Provence, basil and thyme. Stir well and cover.
Simmer the soup, over LOW heat, 30 minutes. *See NOTE.
Discard the bay leaves.
Serve with the Pie Crust Crackers, and
Enjoy!
*NOTE: If the soup is too thin, combine 2 tablespoons cornstarch with 2 tablespoons cold milk or water and stir to combine. Bring soup to a low boil, stirring occasionally, and cook a few minutes or just until soup thickens.

Nutrition