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Chicken Pot Pie Soup Recipe

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★★★★★

4.7 from 79 reviews

This comforting Chicken Pot Pie Soup features tender rotisserie chicken, carrots, celery, and peas simmered in an herb-seasoned gravy-like broth. Topped with crispy, golden homemade pie crust crackers, this soup delivers all the flavor of classic chicken pot pie in a cozy, easy-to-make soup form.

Ingredients

Scale

Pie Crust Crackers

  • 1 Refrigerated Pie Dough Crust
  • 1 Egg
  • 1 tablespoon Water

Chicken Pot Pie Soup

  • 2–3 tablespoons Butter or Olive Oil
  • 2 Large Carrots, peeled and sliced
  • 2 Celery Stalks, sliced
  • 2 cups Rotisserie Chicken (about 10 ounces), shredded
  • 5 cups Reduced-Sodium Chicken Broth or Chicken Stock
  • 1 cup Frozen or Canned Peas
  • ¼ cup All-Purpose Flour
  • 2 Bay Leaves
  • 1 teaspoon Garlic Powder
  • 1 teaspoon Onion Powder
  • 1 teaspoon Dried Thyme
  • 1 teaspoon Dried Rosemary
  • Salt, to taste
  • Black Pepper, to taste

Instructions

  1. Prepare Pie Crust Crackers: Preheat your oven to 375°F and line a baking sheet with parchment paper. Roll out one refrigerated pie dough crust on a lightly floured surface to about 1/8 inch thickness. Use leaf-shaped cookie cutters to cut out shapes. Continue rolling and cutting until all dough is used. Arrange the cutouts on the prepared baking sheet.
  2. Brush and Bake Crackers: In a small bowl, whisk together the egg and water to make an egg wash. Brush the tops of each dough shape with the egg wash. Optionally, sprinkle a little garlic salt on top for extra flavor. Bake in the preheated oven for 10-12 minutes or until the crackers turn deep golden brown and crisp. Remove from oven and set aside.
  3. Sauté Vegetables: In a large 6-quart stockpot, heat 2-3 tablespoons of butter or olive oil over medium heat. Add sliced carrots and celery. If using frozen peas, add them now. Sauté the vegetables for 5-7 minutes until tender. Season with salt and black pepper to taste.
  4. Create Roux and Add Broth: Sprinkle ¼ cup all-purpose flour over the sautéed vegetables and stir constantly to coat and cook the flour. Slowly begin adding the chicken broth in increments while stirring continuously, allowing the flour to blend and form a smooth, thickened gravy-like base.
  5. Add Chicken and Seasonings: If using canned peas, add them now along with the shredded rotisserie chicken, 2 bay leaves, garlic powder, onion powder, dried thyme, dried rosemary, additional salt, and black pepper to taste. Stir everything to combine.
  6. Simmer Soup: Bring the mixture to a gentle simmer and cook uncovered for 5 minutes to allow flavors to meld and the soup to thicken slightly. Discard the bay leaves before serving.
  7. Serve: Ladle the hot soup into bowls and top each serving with several crispy pie crust crackers for a delightful crunchy garnish reminiscent of classic pot pie crust.

Notes

  • For best flavor and texture, use fresh rotisserie chicken and freshly cut pie dough crackers.
  • The soup can be made with either frozen or canned peas; add frozen peas early in cooking and canned peas later with the chicken.
  • Adjust seasoning according to taste, especially salt and pepper.
  • The pie crust crackers can be stored in an airtight container for a day or two but are best fresh and crisp.
  • This recipe serves about 5 and can be doubled for larger groups.

Keywords: chicken pot pie soup, rotisserie chicken soup, easy chicken soup, pie crust crackers, comfort food soup, homemade chicken soup

Find it online: https://lucabites.com/chicken-pot-pie-soup-recipe/