Chicken Pot Pie Soup
Tastes like chicken pot pie, but with much less time and effort!
Equipment
- Stovetop
- Oven
Ingredients
Chicken Pot Pie Soup
- 3 tablespoon butter
- ½ c chopped onion
- ½ c chopped celery
- ¼ c flour
- 4 c chicken broth
- ½ c dry white wine* (or additional chicken broth)
- ½ teaspoon salt
- ¼ teaspoon ground black pepper
- ¼ tsp ground thyme
- 2 c frozen mixed vegetables
- 3 c shredded or diced cooked chicken**
- 1 c cream (or half & half)
Pie Crust Crackers
- 1 sheet refrigerated pie crust dough
- 1 egg yolk
- 1 tablespoon water
Instructions
To make the Chicken Pot Pie Soup
- In a large pot or dutch oven, melt the butter over medium heat.
- Add the onion and celery. Saute until the vegetables are soft, about 3-5 minutes.
- Sprinkle the flour over the vegetables and stir quickly.
- Slowly whisk in about 1 cup of the broth. Be sure that the flour is full combined and not clumpy - whisk continuously.
- Add the remaining broth, wine, salt, pepper and thyme.
- Bring the soup to a boil, stirring on occasion.
- Stir in the vegetables, chicken and cream (or half & half).
- Serve warm with pie crust crackers.
To make the Pie Crust Crackers
- Preheat oven to 400°F.
- Roll out the refrigerated pie crust.
- Use a knife to cut the crust into little squares or cut fun shapes with mini cookie cutters.
- Place the pie crust crackers onto a baking sheet lined with parchment paper.
- In a small bowl, use a fork to whisk together the egg yolk and water. Lightly brush the mixture over the crackers.
- Bake for 6-8 minutes, or until golden brown.
- Serve with the chicken pot pie soup.
Notes
*The alcohol will cook off, so you don't have to worry about feeding your kiddos "alcohol." However, if you'd like to skip the wine, simply replace with additional chicken broth instead!
**We like to use rotisserie chicken that we get at our local grocery store. It's inexpensive, super juicy, flavorful and EASY!
Tried this recipe?Follow me at @dancearoundthekitchen.kelsey and let me know how you liked it!