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Chicken Pot Pie Soup with Pie Crust Crackers

February 5, 2012 by Bake Up, Little Suzy

Welcome to the obligatory Valentine’s Day post!

pie crust crackers
This soup recipe is not fancy or expensive. It doesn’t have lobster or truffles or oysters or chocolate. And other than the adorable heart-shaped pie crust crackers, it’s entirely unsuitable for an elegant, romantic Valentine’s Day dinner.

Chicken Pot Pie Soup
I made it for Handsome Greg’s lunch, so that he could be embarrassed/warm and fuzzy when he nuked it in front of the dude-bros at the office.

Honestly, I think the dude-bros likely had a serious case of lunch envy when Handsome Greg brought in these lovely leftovers. The comfort casserole-turned-soup is rich and creamy, with tender, flaky pie crust crackers. I just want to give it a hug. With my teeth.

Continue reading for the Chicken Pot Pie Soup with Pie Crust Crackers recipe

4.9 from 7 reviews

Chicken Pot Pie Soup with Pie Crust Crackers
Recipe type: Soup
Prep time: 
Cook time: 
Total time: 
Servings: 8
Enjoy a bowlful of rich, creamy comfort, with flaky pie crust crackers.
  • 2 chicken breasts, with skin and bones
  • Olive oil
  • Salt and pepper
  • 4 medium russet potatoes, peeled and diced
  • ½ small white onion, diced (1/4 cup)
  • 2 stalks celery (1/2 cup), diced
  • ½ cup all-purpose flour
  • 1 teaspoon Italian seasoning
  • ½ teaspoon poultry seasoning
  • ½ teaspoon garlic powder
  • ⅛ teaspoon white pepper
  • 6 cups chicken stock
  • 1½ pounds frozen mixed vegetables
  • 1 cup whole milk
  • ½ teaspoon kosher salt
  • 1 store-bought pie crust
Roast the Chicken
  1. Preheat oven 350ºF degrees.
  2. On a baking sheet fitted with a cooling rack, drizzle and coat the chicken breasts with olive oil. Season with salt and pepper on both sides, and bake uncovered for 35 to 40 minutes, until the chicken is cooked through.
  3. Reserve the drippings from the bottom of the pan.
  4. When the chicken is cool enough to touch, separate the meat from the skin and bones, chop the meat, and freeze the skin and bones for making stock another day.
Make the Soup
  1. Add diced potatoes to a large bowl filled with cold water. Set aside.
  2. In a large skillet, heat the drippings from the roasted chicken over medium heat. Add the onions and celery and cook until translucent, about 6-7 minutes.
  3. Stir in the flour and whisk until it forms a thick paste. Add the Italian seasoning, poultry seasoning, garlic powder, and pepper; cook for 2 more minutes.
  4. Whisk the stock into the vegetables and bring it up to a boil. Drain the potatoes. Add the potatoes and the chopped chicken to the broth over low heat. Stir in the frozen vegetables. Cover the pan and simmer until the potatoes are tender, about 15 minutes. Stir in milk and kosher salt and cook for 5 more minutes.
Bake the Pie Crust Crackers
  1. Preheat the oven as directed on the pie crust package.
  2. Cut the pie crust into rounds (or hearts!) and place on a baking sheet lined with parchment paper. Bake according to package instructions, shaving off a couple minutes, until the pie crust crackers are golden brown. Ladle the soup into bowls and garnish with the pie crust.


  1. itchbay says:

    I used to make a recipe similar to this, but stopped for one reason or another. I love chicken pot pie, but always just made it like a soup with a pre-baked crust on top. But for the soup I used canned cream of chicken soup — which is on the not-buying list. I probably stopped making it because I didn’t have the energy to figure out how to make it from scratch, and there were other things to take its place.

    I like the looks of your recipe. I may have to give it a try!

  2. Karyn says:

    This is adorable! I love the pic crust cracker idea. I will have to try it out sometime. Thanks for linking up this week to Things That Make You Say Mmmmm!

  3. Kitty says:

    I love this idea for Valentine’s Day!

  4. andi says:

    Love the chicken pie and the valentine crackers. cute idea andi

  5. Greggy says:

    That was a good lunch! I used the heart crackers to scoop out the goodies in the soup.

  6. Kristi says:

    These are so cute. And I know they taste fabulous as well!! Thank you bunches for linking up at Mop It Up Mondays at ishouldbemoppingthefloor. Hope you have a wonderful week!

  7. Cameron says:

    Thanks for a great idea – I make pies all the time and we just bake the scraps in their boring scrap shape – this is so much more FUN!

  8. Debbie says:

    Oh, this looks DELICIOUS!! Love the idea of pie crust crackers. I cannot wait to try this. Thank you for sharing this!!

  9. These crackers are adorable! Such a good idea. :]

  10. Jay says:

    Awesome. I can’t wait to try these.

  11. Miz Helen says:

    This is pure comfort with precious little hearts to make it a total feel could meal. Great recipe! Hope you have a fabulous week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

  12. [...] Chicken Pot Pie Soup with Pie Crust Crackers Recipe | Galley Kitchen – This comfort casserole-turned-soup is rich and creamy, with tender, flaky pie crust crackers. [...]

    • Gift says:

      Just so you know Chef John I am from Rochester, NY and I make Chicken French all the time and it is NOTHING like what I just watched. It does not even look like Chicken French at all.

  13. Leah H. says:

    Simple and yet looks yummy to me:)

    Visiting for FTF! Hope you can stop by:)

  14. cindy says:

    This looks delicious! Love the heart shaped crackers.

  15. This looks hearty and delicious, very cool!

  16. [...] Chicken Pot Pie Soup with Pie Crust Crackers Recipe | Galley Kitchen – This comfort casserole-turned-soup is rich and creamy, with tender, flaky pie crust crackers. [...]

  17. [...] things first I must admit that this is not my picture, nor is it my recipe. However, I do make these all the time for the boy I love to have in his car [...]

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