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bowls of chicken pot pie soup

Chicken Pot Pie Soup with Pie Crust Crackers

Course: Soup
Cuisine: American
Prep Time: 15 minutes
Cook Time: 30 minutes
Total Time: 45 minutes
Servings: 6
Calories: 534kcal
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. 
Print Recipe


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


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.



Calories: 534kcal | Carbohydrates: 40g | Protein: 19g | Fat: 33g | Saturated Fat: 12g | Cholesterol: 76mg | Sodium: 474mg | Potassium: 702mg | Fiber: 5g | Sugar: 6g | Vitamin A: 5800IU | Vitamin C: 19.7mg | Calcium: 61mg | Iron: 2.6mg