Creamy & Comforting Chicken Pot Pie Soup
Chicken pot pie, with its buttery pie crust and rich and warming filling, is the ultimate cool-weather comfort food. But what if you could have all those wonderful, delicious flavors without all the work? Say hello to chicken pot pie soup: It’s basically a deconstructed chicken pot pie, with pie crust crackers for dipping. Amazing, right?
This weeknight-friendly feel-good soup is also a bit lighter than digging into a pot pie. While chicken pot pie is typically made with peas, onions, and carrots bathed in heavy cream, this recipe is thickened with just a bit of flour, and two percent milk gives it a rich, creamy taste without the heaviness of cream.
Now for the Best Part: Pie Crust Crackers
Don’t worry — if your favorite part about chicken pot pie is the crust, we’ve got pie crust crackers for that. They ensure you get a flaky crunch in every bite — plus it’s always fun to dip things in soup.
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If you start with refrigerated or thawed frozen pie crust, these crackers are super easy to make. You can either sprinkle it with salt and bake it in one large piece, or, if you’re a sucker for cookie cutters, now’s the time to bring them out. Cut the dough into shapes, bake them, and then set them on top of each serving — a win for both kids and adults. Quick tip: You might want two pie crusts if you’re using cookie cutters, to make sure you have enough for everyone.
Chicken Pot Pie Soup, Any Way You Like It
While peas, carrots, onions, and potatoes are classic chicken pot pie fillers, the beauty of this recipe is that you can easily make it your own with the vegetables you have in your fridge. Can’t stand peas? Skip them and use mushrooms instead. Not in the mood for corn? Add small florets of broccoli instead (mushrooms and broccoli are one of my favorites combinations).
You can also make this with leftover shredded turkey or chicken (i.e., great for the day after a holiday meal or dinner party). Just add the shredded meat when you’re adding the corn and peas at the end and skip the first step of the recipe. No matter how you make it, start prepping the soup ingredients while the oven preheats, finish as the crackers bake, and then start the soup.
Chicken Pot Pie Soup
store-bought pie crust, thawed if frozen
medium yellow onion
- 2 stalks
medium Yukon gold potatoes
small cloves garlic
- 1/4 cup
fresh parsley leaves
- 1 1/2 pounds
boneless, skinless chicken breasts, cut into 1-inch cubes
- 4 tablespoons
unsalted butter, divided
- 1/2 teaspoon
dried oregano or thyme
- 1/4 cup
- 4 cups
low-sodium chicken broth (32 ounces)
- 2 cups
- 1 cup
frozen corn kernels
- 1 cup
Freshly ground black pepper
Thaw the pie crust if needed. Arrange a rack in the middle of the oven and heat the oven to 425°F. Meanwhile, dice the following vegetables, placing them together in a large bowl: 1 medium yellow onion, 1 peeled carrot, 2 stalks celery, and 2 Yukon gold potatoes. Mince or grate 3 small garlic cloves and coarsely chop 1/4 cup fresh parsley leaves; set each aside separately.
Unroll the pie crust on a sheet of parchment paper. Cut into 1-inch-wide strips (or into whatever shape that you’d like them for dipping) with a knife or kitchen shears. Sprinkle with 1/2 teaspoon kosher salt. Slide the parchment onto a baking sheet and bake until the edges of the crust are golden-brown, 11 to 14 minutes. Meanwhile, prepare the chicken.
Cut 1 1/2 pounds boneless, skinless chicken breasts into 1-inch cubes. Season generously with salt and pepper. Melt 1 tablespoon of the unsalted butter in a Dutch oven or large pot over medium-high heat. Add the chicken and spread into an even layer, and cook undisturbed for 1 minute. Flip the chicken over with a wooden spoon and cook undisturbed for 1 minute. Stir and continue to cook until the chicken is cooked through, about 2 minutes more. Transfer to a bowl and set aside.
Melt the remaining 3 tablespoons butter in the same pot over medium heat (no need to wipe out). Stir in the onions, carrots, celery, and potatoes, and season with salt and pepper. Cook, stirring occasionally, until the onions are soft and the carrot and celery are a more vibrant orange and green, about 5 minutes. Stir in the garlic and 1/2 teaspoon dried oregano or dried thyme, and cook until fragrant, about 1 minute more.
Srpinkle in 1/4 cup flour and stir until the vegetables are coated, about 1 minute. Pour in 4 cups chicken broth and 2 cups 2% milk, and season with salt and pepper. Use the wooden spoon to scrape up anything stuck to the bottom of the pot. Cover, then raise the heat to bring it to an lively simmer (little bubbles forming across the top of the liquid). Uncover and cook, stirring occasionally, until the flavors are combined and the potatoes are tender, about 10 minutes.
Stir in 1 cup frozen corn kernels, 1 cup frozen peas, and the chicken and any accumulated liquid. Adjust the heat to maintain a gentle simmer, and cook until the vegetables and chicken are warmed through, 4 to 5 minutes. Taste and season with salt and pepper as needed. Sprinkle with the parsley and serve with the pie crust crackers.
Using cooked chicken: You can substitute 2 to 2 1/2 cups of shredded rotisserie chicken or leftover cooked turkey/chicken for the uncooked chicken breasts. Skip the first step and then add in the cooked, shredded meat when the recipe calls to add the chicken back in (the last step) to allow it to warm up along with the peas and corn.
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