Description
This Chicken Pot Pie Soup delivers all the comforting flavors of classic chicken pot pie in a creamy, hearty soup filled with chicken, potatoes, carrots, peas, and corn, topped with flaky pie crust crackers.
Ingredients
- 4 tablespoons salted butter
- 1 small sweet onion, diced
- 3 medium carrots, sliced
- 2 celery ribs, diced
- 4 garlic cloves, minced
- 1/3 cup all-purpose flour
- 3 cups chicken broth
- 2 cups water
- 1 tablespoon chicken bouillon
- 1/2 teaspoon dried rosemary
- 1/2 teaspoon dried thyme
- 1/2 teaspoon dried parsley
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 pound Yukon gold potatoes, cubed
- 1 1/2 pounds boneless skinless chicken thighs
- 3/4 cup frozen peas
- 3/4 cup frozen corn
- 1 cup whole milk
- Fresh parsley or thyme (optional)
- 1 9-inch pie crust (optional crackers)
- 2 tablespoons melted butter (for crust crackers)
- 1/2 teaspoon salt (for crust crackers)
Instructions
- Melt butter in a large pot over medium heat. Add onion, carrots, and celery and cook until softened (3–4 minutes).
- Add garlic and cook 30 seconds until fragrant.
- Stir in flour to coat vegetables, then slowly add broth and water, whisking to prevent lumps.
- Add bouillon, herbs, salt, pepper, potatoes, and chicken.
- Bring to a boil, then reduce heat, cover, and simmer 20–25 minutes until chicken is cooked.
- Remove chicken, shred it, and return it to the pot.
- Add peas, corn, and milk. Stir and cook 5–10 minutes until potatoes are tender and soup is creamy.
- For crust crackers: cut pie crust into small circles, brush with butter, sprinkle salt, and bake at 400°F for 10–12 minutes until golden.
- Serve soup hot with optional herbs and pie crust crackers.
Notes
- Stir frequently to prevent sticking while thickening.
- Adjust thickness by adding more broth or milk if needed.
- Chicken can be substituted with rotisserie chicken for faster prep.
- Best served warm and fresh.
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Category: Soup
- Method: One Pot
- Cuisine: American