If you’re searching for the perfect bowl of comfort that combines all the cozy flavors of a classic chicken pot pie but in a warm, slurpable form, the Chicken Pot Pie Soup with Pie Crust Crackers Recipe is going to be your new mealtime obsession. Imagine tender chunks of rotisserie chicken, vibrant vegetables, and creamy broth enhanced with fresh herbs, all topped off with flaky, buttery pie crust crackers that add a delightful crunch. This recipe brilliantly transforms the beloved pie into a heartwarming soup that’s both easy to make and deeply satisfying. Let’s dive into how you can bring this flavorful, homey dish to your table.
Ingredients You’ll Need
Every great dish starts with the right ingredients, and this recipe is no exception. The ingredients here are simple yet essential, as each one adds something perfect—whether it’s depth of flavor, texture, or color. Together, they come together to balance richness, freshness, and that unmistakable chicken pot pie taste you love.
- Pie crust: A single pie crust is the secret to those addictive pie crust crackers that bring buttery crunch to the soup.
- Butter: Used melted for the crackers and sautéing vegetables, it infuses richness throughout the dish.
- Maldon sea salt flakes or coarse kosher salt: Adds the perfect seasoning punch, especially sprinkled on the crackers.
- Olive oil: Gives a lovely base for cooking your aromatics without overpowering the flavors.
- Carrots, celery, and yellow onion: Classic vegetable trio for that classic pot pie taste and vibrant color.
- Garlic: Brings aromatic depth and a touch of warmth.
- Chicken stock or broth: The flavorful foundation of the soup, best low sodium to control seasoning.
- White wine: A splash of brightness and subtle acidity to elevate the broth’s complexity.
- Frozen peas: For pops of green sweetness and freshness.
- Shredded hash browns (frozen): Adds a unique texture and heartiness reminiscent of the pie crust filling.
- Rotisserie chicken meat: Tender, juicy protein that makes this soup satisfyingly substantial without fuss.
- Heavy cream or half ‘n half: Creamy finish that makes every spoonful silky smooth.
- Fresh and dried herbs: Herbs de Provence, basil, thyme, and bay leaves bring aromatic warmth that ties everything together.
- Freshly ground black pepper: Adds a touch of heat and depth to awaken the flavors.
How to Make Chicken Pot Pie Soup with Pie Crust Crackers Recipe
Step 1: Prep and Bake the Pie Crust Crackers
Start by preheating your oven to 350°F (175°C). Roll out your pie crust onto a baking sheet lined with parchment paper. Using a pizza cutter or sharp knife, slice the dough into bite-sized strips or cracker shapes. Brush the pie crust generously with melted butter and sprinkle with Maldon sea salt flakes or coarse kosher salt for that perfect seasoning. Pop them in the oven and bake for about 12-15 minutes, or until golden brown and crispy. These will serve as the irresistible crunchy topping that transforms your soup into an experience.
Step 2: Sauté the Vegetables
While the crackers bake, melt the butter and olive oil in a large pot over medium heat. Toss in the diced carrots, celery, and minced onion and cook gently until softened and translucent, about 5-7 minutes. Add in the minced garlic and cook for another 30 seconds until fragrant. This layering of sautéed vegetables builds a flavor foundation reminiscent of that classic chicken pot pie filling.
Step 3: Deglaze and Simmer the Soup
Pour in the white wine and use a wooden spoon to scrape any flavorful brown bits off the bottom of the pot. Let the wine reduce by half, about 2-3 minutes, concentrating those bright, tangy notes. Then add the chicken stock, bay leaves, herbs de Provence, basil, thyme, salt, and pepper. Bring everything to a gentle simmer where the flavors will meld beautifully over the next 20 minutes.
Step 4: Add Peas, Hash Browns, and Chicken
After the soup has simmered, stir in the peas and thawed shredded hash browns. Let them cook until tender in the simmering broth, just a few minutes. Fold in the cubed rotisserie chicken meat, allowing it to warm through without overcooking—it’s already perfectly cooked, so you just want it nicely heated.
Step 5: Finish with Cream and Adjust Seasoning
Turn the heat to low and pour in the heavy cream or half ‘n half, stirring gently to create a rich, velvety soup. Taste and adjust seasoning with additional salt and black pepper if needed. Remove bay leaves before serving.
How to Serve Chicken Pot Pie Soup with Pie Crust Crackers Recipe
Garnishes
This soup is divine on its own, but a sprinkle of fresh chopped parsley or thyme can add a beautiful bright note that contrasts perfectly with the creamy broth. Don’t forget to generously pile your pie crust crackers on top or serve them alongside for dipping—they’re the irresistible finishing touch.
Side Dishes
For a fuller meal, consider pairing this with a crisp green salad tossed with a tangy vinaigrette to cut through the richness, or some lightly roasted seasonal vegetables. If you want to keep the cozy vibe, a simple crusty baguette complements the soup’s smooth texture beautifully.
Creative Ways to Present
Serve the soup in rustic bowls to emphasize that homey feel, and place the pie crust crackers in a separate small dish or scatter them over the soup right before serving for extra crunch. For a fun twist, you could also stack the crackers to create mini “towers” on top as a playful garnish that’s sure to impress guests.
Make Ahead and Storage
Storing Leftovers
Chicken Pot Pie Soup with Pie Crust Crackers Recipe leftovers keep wonderfully in an airtight container in the refrigerator for up to 3 days. Keep the crackers separate to preserve their crispness.
Freezing
The soup freezes well without the pie crust crackers. Store it in a freezer-safe container for up to 3 months. When you thaw and reheat, be sure to add fresh pie crust crackers or even storebought croutons for that satisfying crunch.
Reheating
Reheat the soup gently on the stove over medium-low heat, stirring occasionally to prevent scorching. Add a splash of broth or cream if it has thickened too much. Reheat the pie crust crackers separately in a warm oven for a few minutes to regain their crisp texture.
FAQs
Can I use homemade chicken stock for this soup?
Absolutely! Homemade chicken stock will add even deeper flavor and richness to your Chicken Pot Pie Soup with Pie Crust Crackers Recipe, making it taste even more like homemade comfort food.
What can I substitute if I don’t have rotisserie chicken?
You can easily use cooked, shredded chicken breast or thighs. Just make sure the chicken is cooked through before adding it to the soup to keep your dish safe and delicious.
Is there a vegetarian version of this soup?
Yes! Substitute the chicken stock with vegetable broth and replace the chicken with hearty vegetables like mushrooms or cubed tofu. The pie crust crackers remain the same and add that wonderful crunch topping.
Can I make the pie crust crackers gluten-free?
Definitely. Use your favorite gluten-free pie crust or dough to create the crackers. They will still bring that flaky, buttery texture that pairs perfectly with the soup.
How can I make the soup creamier without heavy cream?
Try using half ‘n half or even a splash of evaporated milk for creaminess without the heaviness. You could also puree some of the cooked vegetables in the soup for natural thickness.
Final Thoughts
Nothing beats the warm, satisfying hug that the Chicken Pot Pie Soup with Pie Crust Crackers Recipe offers on a chilly day. From its creamy, flavor-packed broth to those irresistible flaky crackers, this recipe brings the best of comfort food into a cozy bowl you can enjoy anytime. I can’t wait for you to try it and make it your own go-to when you crave something both heartwarming and fun to eat.
