Chicken Pot Pie Soup
Chicken Pot Pie in soup form! Tons of veggies in a creamy chicken broth...topped with crisp pie crust crackers! Comfort in a bowl.
Directions
1. In a Dutch oven or a soup pot, warm 4 tablespoons of butter over medium heat. Also, heat over to 375 degrees for the pie crust crackers.
2. Add garlic, onion, carrots and celery.
3. Sauté over medium heat for 5-6 minutes until veggies are tender.
4. Add the flour, sage, marjoram, rosemary, salt and pepper. Stir until veggies are coated and flour starts to dissolve.
5. Stir in wine, scraping any browned bits from the bottom of the stockpot.
6. Stir in the chicken broth and milk.
7. Add potatoes, thyme and bay leaves.
8. Bring soup to a boil over medium-high heat. Reduce heat to medium low and simmer covered for 20 minutes.
9. While soup is simmering make the pie crust crackers. Roll the thawed pie crust out on a floured surface and cut into the shapes.
10. Spread a little butter on top of the pie crust and bake for 12 minutes. Remove from oven and set aside.
11. When soup is done simmering, remove the bay leaves. Stir in the peas, corn and chicken.
12. Bring to a boil and then simmer for 10 minutes uncovered.
13. Remove from heat. Stir in the sour cream and fresh parsley.
14. Divide soup equally and serve with pie crust crackers.
Chicken Pot Pie Soup
ingredients:
- 4 tablespoons butter
- 1 yellow onion, diced
- 4 carrots, sliced into rounds
- 4 celery stalks, cut into 1/2 in pieces
- 3 cloves garlic minced
- 1/4 cup all-purpose flour
- 1 teaspoon dried sage
- 1 teaspoon dries marjoram
- 1/2 teaspoon dried rosemary
- 1 teaspoon salt
- 1 teaspoon pepper
- 1/3 cup white wine
- 4 cups chicken broth
- 1 cup milk
- 1 1/2 cups gold potatoes, cut into 1/2” pieces
- 1 1/2 teaspoons chopped fresh thyme
- 2 bay leaves
- 1 1/2 cups shredded rotisserie chicken
- 1/2 cup frozen peas
- 1/2 cup frozen corn
- 1/2 cup sour cream
- 1 tablespoon fresh chopped parsley
- 1 frozen pie crust, thawed (optional)
instructions:
How to cook Chicken Pot Pie Soup
- In a Dutch oven or a soup pot, warm 4 tablespoons of butter over medium heat. Also, heat over to 375 degrees for the pie crust crackers.
- Add garlic, onion, carrots and celery.
- Sauté over medium heat for 5-6 minutes until veggies are tender.
- Add the flour, sage, marjoram, rosemary, salt and pepper. Stir until veggies are coated and flour starts to dissolve.
- Stir in wine, scraping any browned bits from the bottom of the stockpot.
- Stir in the chicken broth and milk.
- Add potatoes, thyme and bay leaves.
- Bring soup to a boil over medium-high heat. Reduce heat to medium low and simmer covered for 20 minutes.
- While soup is simmering make the pie crust crackers. Roll the thawed pie crust out on a floured surface and cut into the shapes.
- Spread a little butter on top of the pie crust and bake for 12 minutes. Remove from oven and set aside.
- When soup is done simmering, remove the bay leaves. Stir in the peas, corn and chicken.
- Bring to a boil and then simmer for 10 minutes uncovered.
- Remove from heat. Stir in the sour cream and fresh parsley.
- Divide soup equally and serve with pie crust crackers.
Calories
490.07Fat (grams)
24.93Sat. Fat (grams)
10.99Carbs (grams)
42.46Fiber (grams)
4.73Net carbs
37.73Sugar (grams)
6.62Protein (grams)
23.85Sodium (milligrams)
1430.01Cholesterol (grams)
92.67