Chicken Pot Pie Soup
My husband, Steve, usually either works from home or he travels, but when he does go into his office, he almost always has lunch at a little soup and sandwich place. They offer different soups throughout the week, but his favorite is the chicken pot pie soup.
It’s a creamy chicken soup and then they give you a little bag of pie crust to sprinkle on top of the soup. What’s not to love about that?
Since Steve likes that soup so much, I decided I needed to make my own version, which I finally got around to (it’s been on my list for quite a while). It’s really easy to make and it turned out to be very tasty.
I have to say, the little pieces of pie crust really make the soup! I used store bought refrigerated crust (because I’m pie crust challenged), but you could certainly use your favorite homemade crust.
I also used cooked shredded chicken. If you don’t have any on hand, by all means, use a rotisserie chicken. I’ve also discovered that my grocery store now carries shredded rotisserie chicken in the deli, which is super convenient!
Chicken Pot Pie Soup
- 2 tbsp olive oil
- 2 carrots, peeled and sliced
- 2 ribs celery, sliced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 small red potatoes, cut into 1 inch pieces
- 2 tsp Herbes de’ Provence
- 1 tsp salt
- 1 tsp pepper
- 1 bay leaf
- 1/2 cup white wine
- 4 cups chicken stock
- 2 cups milk (I use 1%)
- 4 tbsp flour
- 1 1/2 cups cooked, shredded chicken (I use a rotisserie chicken)
- 1/2 cup frozen peas
- 1 refrigerated pie crust (or your favorite homemade)
Heat olive oil in a large soup pot over medium heat.
Add carrots, celery, onion, garlic, and potatoes. Saute for about 5-7 minutes until vegetables are starting to get tender.
Sprinkle with Herbes de’ Provence, salt and pepper. Add bay leave to pot.
Add wine, bring to a boil and let cook for a couple of minutes.
Add chicken stock.
Whisk flour and milk together, making sure it’s well combined to form a slurry. Add mixture to the pot.
Increase heat and bring to a boil. Let soup boil for a couple of minutes until broth thickens slightly.
Reduce heat to simmer, add chicken and simmer until potatoes are tender, about 10 minutes.
Stir in peas and continue simmering, until heated through.
Add more salt and pepper, if necessary.
Meanwhile, lay pie crust out on a lightly floured surface. Cut into 1 inch squares with a pizza cutter.
Place pie crust squares on a baking sheet. Bake at 350 degrees for about 10 -15 minutes, until pieces are golden brown and crispy.
To serve, sprinkle pie crust squares on top of soup.
ENJOY!
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