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Chicken Pot Pie Soup

Chicken Pot Pie Soup Recipe

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Calories: 380
Ingredients Method Notes

Ingredients
  

  • 2 tbsp unsalted butter
  • 1 medium yellow onion, diced
  • 2 medium carrots, peeled and sliced into thin coins
  • 2 stalks celery, sliced thin
  • 3 tbsp all-purpose flour
  • 4 cups low-sodium chicken broth
  • 1 cup whole milk
  • 2 cups shredded cooked chicken
  • 1 cup frozen peas
  • 1 cup frozen corn kernels
  • 1 tsp dried thyme
  • 1/2 tsp garlic powder
  • Salt and freshly ground black pepper, to taste
  • 1 refrigerated pie crust, thawed if frozen

Method
 

  1. Preheat oven to 425°F (220°C). Cut the pie crust into strips and then into 2-inch pieces. Arrange on a baking sheet and bake 8 to 10 minutes until golden. Set aside.
  2. Melt the butter in a large pot over medium heat. Add the onion, carrots, and celery; cook 5 to 6 minutes until softened.
  3. Sprinkle the flour over the vegetables and stir 1 minute. Slowly whisk in the chicken broth and bring to a simmer.
  4. Stir in the milk, chicken, peas, corn, thyme, garlic powder, and a generous pinch of salt and pepper. Simmer gently for 10 minutes, then taste and adjust seasoning.
  5. Ladle the soup into bowls and serve with the pie crust crackers, either dunked right in or leaned against the bowl.

Notes

If you find the soup too thick after sitting, thin it with a splash of warm broth or milk. The pie crust crackers stay crisp best when stored separately and added just before eating.