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Chicken Pot Pie Soup with Pie Crust Crackers

SERVINGS: 4-6 | Prep Time: 35 MINS | Cook Time: 15 MINS

  1. In a large soup pot or Dutch oven melt butter over medium-high heat.  Add onion, celery and carrot and sauté for 3 to 4 minutes; until veggies start to soften. 

  2. Add garlic and cook for another 30 seconds. 

  3. Add flour, stir well and cook for another 30 seconds.  

  4. Add cooked chicken, potatoes, broth, milk and thyme and bring everything to simmer; be sure not to bring it to a boil as you do not want to scald the milk. Reduce heat to medium-low and simmer for 15 minutes or until soup is thickened and potatoes are cooked through. 

  5. In the meantime, preheat oven to 400°F.  Using a small cookie cutter or drinking glass to cut store-bought pie crust dough into discs. 

  6. Transfer the pie crust crackers to a baking sheet and brush with egg wash.  Sprinkle with onion powder, thyme, salt and pepper.

  7. After the soup has simmered for 15 minutes, remove the stem from the thyme and add frozen peas and corn and cook for another 2 to 3 minutes. 

  8. Season with salt and pepper to taste and serve with crackers.

FOR THE SOUP

  1. 1 TBSP. butter
  2. 1 yellow onion, finely diced
  3. 3 celery ribs, finely diced
  4. 3 carrots, finely diced
  5. 2 cloves garlic, minced
  6. 1/4 cup flour
  7. 2 cups chicken, cooked and shredded
  8. 2 potatoes, peeled and finely diced
  9. 3 cups chicken broth
  10. 2 cups milk
  11. 1 sprig fresh thyme
  12. 1 cup peas, fresh or frozen
  13. 1 cup corn, fresh or frozen

FOR THE CRACKERS

  1. 1 store-bought pie crust dough, chilled
  2. 1 egg, beaten
  3. 1/2 tsp. onion powder
  4. 1/2 dried thyme
  5. Salt and pepper to taste