By Becky Hardin
Published Feb 12, 2018
This Chicken Pot Pie Soup with pot pie crust crackers is hearty, delicious, creative, and super easy! It’s a favorite family recipe transformed into an unexpected soup! It’s one of our favorite comfort food soups for Winter.
Easy Chicken Pot Pie Soup
THIS SOUP! I have a couple top soups on the site but I try to not play favorites. Okay fine, I’ll tell you. Mom’s Creamy Chicken Soup has always been my number one and so far I haven’t found any soup to top it. It’s SO delicious, but not exactly the healthiest. But this new Chicken Pot Pie Soup is coming in at an incredibly close second.
It has the same flavor profile that I love about the Creamy Chicken Soup but with more vegetables and less cream! It’s just as hearty with chicken, veggies, and more, and just feels so comforting. The cute addition of the pot pie crust crackers is completing me, making this such a fun and unique soup to make for your family. You’re gonna love this soup!
Make this hearty Chicken Pot Pie Soup with Pie Crust Crackers for a warming winter meal!
How to Make Pot Pie Crust Crackers
To make the pie crust crackers (SO CUTE!!!) we used store bought pie crust, a circular cookie cutter, and the spiky end of a meat tenderizer. So simple to create the illusion of a cracker. They tasted AMAZING in the chicken pot pie soup, just like the flakey crust you would typically find on a chicken pot pie . The pie crust crackers add just a little bit of charm to this delicious lunch or dinner recipe.
The pie crust crackers are sure to impress your guests if making for a crowd. The little bit of extra work goes a long way!
If you’re a soup lover, and a comfort food lover, than you MUST try this Chicken Pot Pie Soup. Creamy Chicken Soup may still be my #1, but this is right on up there. I’m in LOVE. I hope you and your family love it as much as we do.
Don’t forget to check out the Chicken Pot Pie Casserole for another hearty winter meal!
More Soup Recipes We Love
- Minestrone Soup with Pancetta
- Healthy Buffalo Chicken Soup
- Pesto Chicken Tortellini Soup
- Loaded Baked Potato Soup
Ingredients1x2x3x
For Pie Crust Crackers:
- ▢ 1 single pie crust or storebought pie crust
- ▢ 2 tablespoons butter melted
- ▢ Maldon sea salt flakes or coarse kosher salt
For the Chicken Pot Pie Soup:
- ▢ 2 tablespoons unsalted butter
- ▢ 2 tablespoons olive oil
- ▢ 3 medium carrots peeled and diced
- ▢ 2 celery ribs diced
- ▢ 1 sweet yellow onion peeled and minced
- ▢ 2 cloves garlic minced
- ▢ 4 cups chicken stock or broth low sodium or unsalted
- ▢ ¼ cup white wine semi-dry or dry
- ▢ 1 cup frozen petite or baby peas thawed
- ▢ 2 cups frozen shredded hash browns, thawed
- ▢ 3 cups rotisserie chicken meat cubed
- ▢ ¼ cup heavy cream or half ’n half
- ▢ ½-1 teaspoon kosher salt or to taste
- ▢ 1 teaspoon freshly ground black pepper
- ▢ 2 bay leaves
- ▢ 1 teaspoon Herbs de Provence
- ▢ ½ teaspoon dried basil or 1 tablespoon minced fresh basil
- ▢ ½ teaspoon dried thyme or 1 tablespoon minced fresh thyme
Instructions
For the Pie Crust Crackers:
- Preheat oven to 400°F.
- Allow piecrust to warm to room temperature, 15-20 minutes.
- Unroll crust and use the spiked surface of a meat tenderizer (or something comparable) to lightly press a dotted design into the dough. Small cookie stamps would work well, too.
- Cut the dough into 2-inch discs and place on a rimmed baking sheet. Brush the topside of each disc with butter and sprinkle lightly with flake or coarse salt. Bake the crackers on the middle rack of a 400°F oven until golden brown & crispy, 6-8 minutes. Set aside until ready to serve.
For the Pot Pie Soup:
- Heat butter and oil, in a Dutch oven, over MEDIUM-HIGH heat until it shimmers but before the butter browns.
- Add diced carrots and celery and cook for 3 minutes.
- Add minced onions and cook until onion is translucent.
- Add minced garlic and cook 30 seconds.
- Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
- Stir in the white wine, peas and hash browns and bring the mixture to a boil.
- Reduce heat to MEDIUM and cook the soup 10 minutes.
- Reduce heat to LOW and add chicken and cream. Stir.
- Season with salt, and add the pepper, bay leaves, Herbs de Provence, basil and thyme. Stir well and cover.
- Simmer the soup, over LOW heat, 30 minutes. *See NOTE.
- Discard the bay leaves.
- Serve with the Pie Crust Crackers, and
- Enjoy!
- *NOTE: If the soup is too thin, combine 2 tablespoons cornstarch with 2 tablespoons cold milk or water and stir to combine. Bring soup to a low boil, stirring occasionally, and cook a few minutes or just until soup thickens.
Nutrition information is automatically calculated, so should only be used as an approximation.
Chicken Pot Pie Soup with Pie Crust Crackers
Ingredients
For Pie Crust Crackers:
- 1 single pie crust or storebought pie crust
- 2 tablespoons butter melted
- Maldon sea salt flakes or coarse kosher salt
For the Chicken Pot Pie Soup:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 medium carrots peeled and diced
- 2 celery ribs diced
- 1 sweet yellow onion peeled and minced
- 2 cloves garlic minced
- 4 cups chicken stock or broth low sodium or unsalted
- ¼ cup white wine semi-dry or dry
- 1 cup frozen petite or baby peas thawed
- 2 cups frozen shredded hash browns, thawed
- 3 cups rotisserie chicken meat cubed
- ¼ cup heavy cream or half ’n half
- ½-1 teaspoon kosher salt or to taste
- 1 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 teaspoon Herbs de Provence
- ½ teaspoon dried basil or 1 tablespoon minced fresh basil
- ½ teaspoon dried thyme or 1 tablespoon minced fresh thyme
Instructions
For the Pie Crust Crackers:
- Preheat oven to 400°F.
- Allow piecrust to warm to room temperature, 15-20 minutes.
- Unroll crust and use the spiked surface of a meat tenderizer (or something comparable) to lightly press a dotted design into the dough. Small cookie stamps would work well, too.
- Cut the dough into 2-inch discs and place on a rimmed baking sheet. Brush the topside of each disc with butter and sprinkle lightly with flake or coarse salt. Bake the crackers on the middle rack of a 400°F oven until golden brown & crispy, 6-8 minutes. Set aside until ready to serve.
For the Pot Pie Soup:
- Heat butter and oil, in a Dutch oven, over MEDIUM-HIGH heat until it shimmers but before the butter browns.
- Add diced carrots and celery and cook for 3 minutes.
- Add minced onions and cook until onion is translucent.
- Add minced garlic and cook 30 seconds.
- Stir in chicken stock and scrape the bottom of the pan to deglaze the pan.
- Stir in the white wine, peas and hash browns and bring the mixture to a boil.
- Reduce heat to MEDIUM and cook the soup 10 minutes.
- Reduce heat to LOW and add chicken and cream. Stir.
- Season with salt, and add the pepper, bay leaves, Herbs de Provence, basil and thyme. Stir well and cover.
- Simmer the soup, over LOW heat, 30 minutes. *See NOTE.
- Discard the bay leaves.
- Serve with the Pie Crust Crackers, and
- Enjoy!
- *NOTE: If the soup is too thin, combine 2 tablespoons cornstarch with 2 tablespoons cold milk or water and stir to combine. Bring soup to a low boil, stirring occasionally, and cook a few minutes or just until soup thickens.
Nutrition
By Becky Hardin
Published Jul 12, 2017
This Essential Grocery List is an absolute life saver for my family on the busy weeks. When I started this journey to learn how to cook, I quickly realized that the first step in cooking is having staple ingredients on hand. I want to avoid having to run out to the grocery store every single time I prepare a new recipe. Having a well-stocked pantry has made my life in the kitchen so much simpler, because when it’s time to cook, I have what I need.
Essential Grocery List
It’s so helpful to have a basic grocery list to help me remember which foods to buy at the store. This food shopping list is my go-to!
It’s better to stock up on things like grains, seasonings and spices, baking essentials, oils, condiments, canned and frozen foods, etc. so I can just grab them when I need them. These things have a long shelf life , so I keep them in my kitchen for convenience.
However, I do have to go to the supermarket sometimes, and there’s a way to make that trip easy and hassle-free: I keep a grocery list! If I go in blindly, I’ll leave with things I don’t need, and nothing that actually helps me prepare a good meal.
In the list below, I’ve compiled everything I always have on my stock-up grocery list.
I’ve got you covered! I created an easy grocery list filled with all of the essentials. Plus there’s a free printable version that you can take with you to the grocery store. It has everything you need to stock your pantry, your freezer, and your refrigerator.
Click to get my Free Printable Grocery List
What to Buy at the Grocery Store
This is the perfect grocery list filled with all the basics and essentials. It should help get you going if you’re new to cooking, or if you’re just left staring helplessly at an empty pantry and don’t know how to fill it.
When I first started cooking, things could seem overwhelming. I quickly realized that they more prepared I could be, the more confident I felt. If you already have the basics in your kitchen, then you can shop stress-free.
So print out our easy grocery list, stock up your pantry and fridge, and you’ll be cooking in no time!
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Fresh Produce
- Apples
- Bananas
- Strawberries
- Avocados
- Bell Peppers
- Carrots
- Broccoli
- Garlic
- Lemons/Limes
- Onion
- Parsley
- Cilantro
- Basil
- Potatoes
- Spinach
- Tomatoes
GRAINS
- Breadcrumbs
- Pasta
- Quinoa
- Rice
- Sandwich Bread
- Tortillas
MEAT/PROTEIN
- Chicken
- Eggs
- Ground Beef
- Sliced Turkey
- Lunch Meat
DAIRY
- Butter
- Sliced Cheese
- Shredded Cheese
- Milk
- Sour Cream
- Greek Yogurt
BAKING GOODS
- Baking powder
- Baking Soda
- Granulated Sugar
- Brown Sugar
- Flour
- Honey
- Vanilla Extract
- Dry Yeast
- Chocolate Chips
- Cocoa Powder
- Powdered Sugar
FREEZER
- Fruit and Berries
- Frozen Veggies (Corn, Peas, Broccoli, etc)
- Juice Concentrate
- Pizza or Other Convenience Meals
- Pie Crust
- Cookie Dough
CANNED/DRIED GOODS
- Chicken stock/broth
- Salsa
- Diced Tomatoes
- Jam/Jelly
- Peanut Butter
- Pasta Sauce
- Beans (Black Beans, Chickpeas, Baked Beans, etc)
- Soups
- Tuna
- Green Chiles
- Canned Veggies
- Coffee or Tea
Get more details on the best non-perishable and pantry foods
CONDIMENTS/SPICES
- Black Pepper
- Chili Powder
- Cinnamon
- Crushed Red Pepper
- Cumin
- Garlic Powder
- Ketchup
- Mustard
- Mayo
- Nutmeg
- Paprika
- Salt (Course Sea Salt and Kosher Salt)
- Soy Sauce
- Steak Sauce
- Hot Sauce/ Buffalo Sauce
- Salad Dressings
OILS/VINEGARS
- Apple cider vinegar
- Balsamic vinegar
- Coconut Oil
- Olive Oil
- Vegetable/Canola Oil
- Red Wine Vinegar
- White Vinegar
- Cooking Wine
- White Wine Vinegar
SNACKS
- Crackers
- Nuts
- Quick Oats
- Popcorn
- Tortilla Chips
- Cereal
Click to get my Free Printable Grocery List for the perfectly stocked pantry and freezer!
Click ☝🏻 for my FREE Grocery List Printable!
I hope this essential grocery list can help you buy what you need and make your home cooking so much easier!
Stock Your Kitchen
Find more ideas for your grocery list, stock up your kitchen, and print more cooking guides and charts to keep handy!
Non-Perishable Foods to Stock Up On
Frozen Vegetables to Stock Up On (and Recipes to Make)
Ultimate List of Cooking Herbs for Your Kitchen
Ultimate List of Cooking Spices for Your Kitchen
Cooking Oil 101: Types of Cooking Oils to Use
26 Types of Pasta and When to Use Them
What Fruits and Vegetables are in Season?
Meat Temperature Chart (Free Printable)
How to Meal Prep (Guide for Beginners)
Basic Cooking Measurements & Kitchen Conversion Chart
