Ingredients

Chicken Pot Pie Soup

• 1 tbsp 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 tsp onion powder
• 1/2 dried thyme
• Salt and pepper to taste

Preparation

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.