Chicken Pot Pie Soup
User Reviews
4.6
Chicken Pot Pie Soup
Description
Chicken Pot Pie Soup combines sautéed aromatics and vegetables with shredded chicken in a thickened, creamy broth seasoned with fresh thyme. Butter is used to soften onion, celery, and carrots, followed by garlic and bay leaves. Diced potatoes add substance as the soup simmers to tenderness. Flour sprinkled over the vegetables creates a roux-like base when combined with chicken broth and milk, yielding a smooth, hearty consistency reminiscent of pot pie filling.
The soup is finished by stirring in peas, corn, and fresh parsley, which contribute bursts of color and subtle sweetness. The warmth and balanced herbs enhance the savory chicken and vegetable flavors. It can be served with homemade pie crust crackers, toasted until crisp, adding a playful nod to the traditional pie crust topping of chicken pot pie.
This soup works well for leftovers and can be stored refrigerated for up to four days. Using store-bought pie crust for the crackers adds convenience. Simmering ensures the potatoes are tender and the soup is thickened properly without lumps. Adjusting milk amount allows control over the soup’s richness and thickness.
Ingredients
- 4 tablespoons butter unsalted
- 1 yellow onion small
- 2 celery chopped, stalks
- 2 carrot peeled and chopped
- 3 cloves garlic minced
- 2 bay leaf
- 2 potato diced, medium, yukon gold
- 1/4 cup all-purpose flour (can use gluten-free flour)
- 4 cups chicken broth
- 1 1/2 cups milk (we use 2%)
- 1 1/2 teaspoons thyme chopped fresh
- 2 cups chicken or leftover turkey, shredded
- 1/2 cup peas frozen
- 1/2 cup corn frozen
- salt to taste, Kosher salt
- black pepper to taste, Kosher salt
- 1 tablespoon parsley fresh chopped
- pie crust optional for making pie crust crackers, see note
Instructions
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
- Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
- To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.
Notes
- Store leftover soup in the refrigerator for up to 4 days to maintain freshness.
- Pie crust crackers can be made easily using store-bought pie crust rolled thin and baked until crisp.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6Serving
Amount Per Serving
Calories 205 kcal
% Daily Value*
| Calories | 205kcal | 10% |
| Carbohydrates | 23g | 8% |
| Protein | 6g | 12% |
| Fat | 10g | 15% |
| Saturated Fat | 6g | 30% |
| Cholesterol | 26mg | 9% |
| Sodium | 623mg | 26% |
| Potassium | 607mg | 13% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 3845IU | 77% |
| Vitamin C | 27.1mg | 30% |
| Calcium | 116mg | 12% |
| Iron | 2.8mg | 16% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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