- Chicken-Pot-Pie-Soup with Pie Crust Crackers
Chicken-Pot-Pie-Soup with Pie Crust Crackers
Meal Tags: Dinner, Lunch, Make-ahead, Soup
Dietary Tags: Nut-free
Chicken Pot Pie Soup
- 1 tablespoon butter
- 1 yellow onion, finely diced
- 3 celery ribs, finely diced
- 3 carrots, finely diced
- 2 garlic cloves
- 1/4 cup flour
- 2 cups cooked shredded chicken
- 2 potatoes, peeled and finely diced
- 3 cups chicken broth
- 2 cups milk
- 1 sprig fresh thyme
- 1 cup peas, fresh or frozen
- 1 cup corn, fresh or frozen
Pie Crust Crackers
- 1 store-bought pie crust, chilled
- 1 large egg, beaten
- 1/2 teaspoon onion powder
- 1/2 dried thyme
- Salt and freshly ground black pepper
Melt the butter in a large soup pot or Dutch oven over medium-high heat. Add the onion, celery, and carrot and cook until they start to soften, 3 to 4 minutes. Add garlic and cook for another 30 seconds. Add flour and cook, stirring constantly, for another minute. Add cooked chicken, potatoes, broth, milk, and thyme and bring everything to a boil. Reduce the heat to medium-low and simmer until soup is thickened and potatoes are soft and tender, about 15 minutes.
In the meantime, preheat the oven to 400°F.
Using a small cookie cutter or drinking glass, cut the store-bought pie crust into discs. Transfer the pie crust crackers to a baking sheet and brush with egg wash. Sprinkle with onion powder, thyme, salt, and pepper.
Bake for 8 to 10 minutes or until they become golden and crisp.
After 15 minutes, remove the thyme stem and stir in the peas and corn. Cook for another 2 to 3 minutes. Season with salt and pepper to taste.
Serve immediately with Pie Crust Crackers or store in the refrigerator for up to 3 days.