This easy, creamy chicken pot pie soup is made from scratch and the ultimate comfort food. We like to serve the soup with pie crust crackers, which are fun and easy to make. Enjoy a bowl for lunch or dinner!
Prep Time15 minutesmins
Cook Time35 minutesmins
Total Time50 minutesmins
Course: Soup
Cuisine: American
Keyword: chicken
Servings: 6
Calories: 205kcal
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Ingredients
4tablespoonsunsalted butter
1small yellow onion
2celery stalks,chopped
2carrots,peeled and chopped
3clovesgarlic,minced
2bay leaves
2 medium Yukon gold potatoes,diced
1/4cupall-purpose flour(can use gluten-free flour)
4cupschicken broth
1 1/2cupsmilk(we use 2%)
1 1/2teaspoonschopped fresh thyme
2cupsshredded chickenor leftover turkey
1/2cupfrozen peas
1/2cupfrozen corn
Kosher salt and black pepper,to taste
1tablespoonfresh chopped parsley
Pie crustoptional for making pie crust crackers, see note
Instructions
In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite pie crust, store bought is fine. Carefully transfer pie crust to a large baking sheet that is lined with a Silpat baking mat or parchment paper. Brush the pie crust with a little melted butter and sprinkle with a little salt. Cut into thick strips with a pizza cutter or knife. Bake for 12-15 minutes or until pie crust crackers are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.
Video
Notes
You can use store bought pie crust for the crackers. Store leftover soup in the fridge for up to 4 days.