This Chicken Pot Pie Soup is an easy way to use up leftovers and remake a classic!
You GUYS. I’m falling in love with soups and it is not even fall yet. There is something so comforting about a belly full of warm broth. Or at least that is what I told my husband when I decided to serve this when it is still 100+ degrees outside.
When it comes to soup I always feel like the easier the better and that is exactly how this one is. I used some leftover chicken (like a rotisserie or this lemon chicken) and veggies I had on hand to add flavor but the real star of the show are the pie crust chips!
I took a homemade pie crust and rolled it out on to a baking tray. A few pricks of a fork, sprinkle of salt, and 10 minutes of baking later I had the most amazing layers of crisp pie goodness. You can also opt for the easy version by purchasing a pre-made dough. Either way you decide to go you’ll be glad you added this little special touch. Break them apart and get dipping!
This recipe, like so many others on my site, is very user friendly and adaptable. Add in some carrots, potatoes, or any other veggie of choice (try picking up a bag of frozen peas and carrots) for a new twist and enjoy this NEW way to serve a classic.
Chicken Pot Pie Soup
Ingredients
- 2 tablespoons butter
- 1/2 medium onion diced
- 2 stalks celery diced
- 1 teaspoon salt
- 1/8 teaspoon pepper
- 2 teaspoons poultry seasoning
- 4 cups chicken broth divided
- 3 tablespoons cornstarch
- 1 cup Half & Half
- 3 cups diced chicken cooked
- 1 cup frozen peas or veggie of your choice
- 1 pie crust
Instructions
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Heat the butter in a large pot until melted. Add the onions and celery and cook until soft, 2-3 minutes. Stir in the salt, pepper, and poultry seasoning.
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Pour 3 cups of the broth into the veggies.
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Whisk together the remaining 1 cup of broth with the cornstarch. Stir into the veggie mixture along with the half & half, chicken, and veggies. Bring to a simmer and cook 20 minutes.
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Meanwhile, preheat your oven to 425 degrees. Lay your pie crust on a parchment lined baking tray. Sprinkle with salt and bake 10 minutes. Break into pieces and serve with the soup.
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Thomas Coleman says
I have been wanting to make this for a while. Today, I finally got to make it. I love it, it is just the favor I was looking for. Thank you!