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 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

Difficulty: Easy

Servings:

Author: Becky Hardin

Ingredients

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 hashbrowns frozen, thawed, and shredded
3 cups rotisserie chicken meat cubed
¼ cup heavy cream or half and half
½-1 tsp kosher salt or to taste
1 tsp freshly ground black pepper
2 bay leaves
1 tsp Herbes 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 hashbrowns and bring the mixture to a boil.
¼ cup white wine, 1 cup frozen petite or baby peas, 2 cups hashbrowns
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 and half
Season with salt, and add the pepper, bay leaves, Herbes 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 Herbes de Provence, ½ tsp dried basil , ½ tsp dried thyme
Simmer the soup over low heat for 30 minutes.
Discard the bay leaves.
Serve with the pie crust crackers, and enjoy!

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