Chicken Pot Pie Soup
Total Time
50 mins
Prep Time
15 mins
Cook Time
35 mins
Rating
4.57 out of 5 stars
(144)
Ingredients
6
- 4 tablespoons unsalted butter
- 1 small yellow onion
- 2 celery stalks, chopped
- 2 carrots, peeled and chopped
- 3 cloves garlic, minced
- 2 bay leaves
- 2 medium Yukon gold potatoes, diced
- 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 chopped fresh thyme
- 2 cups shredded chicken or leftover turkey
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- Kosher salt and black pepper, to taste
- 1 tablespoon fresh chopped parsley
- Pie crust (optional for making pie crust crackers, see note)
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Preparation
Step 1
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.
Step 2
Add in the chicken broth, 1 ½ 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.
Step 3
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 ½ cup of milk.
Step 4
Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
Step 5
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.
Step 6
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Chef's notes
To keep it easy, use shredded rotisserie chicken. You can also use leftover turkey and make turkey pot pie soup. This is a great recipe for using up leftover Thanksgiving and Christmas turkey.
If you don’t have fresh thyme, you can use dried thyme, but only use ½ teaspoon because dried herbs are stronger than fresh herbs.
We like to serve the soup with pie crust crackers. They are easy to make, see instructions below. You can also serve the soup with crackers or homemade biscuits.
