|The elements and flavors from classic chicken pot pie - chopped chicken, potatoes, peas and carrots - in a creamy base - in an easy soup, with pie crust crackers for dipping.|
Chicken Pot Pie SoupI made this soup using elements of my Chicken Pot Pie recipe as the base, but I totally stole the idea for the pie crust crackers from Food Network Magazine's December 2012 issue. They used a commercial, refrigerated crust, but homemade pie crusts are really so easy to whip up I decided to make one and incorporate the seasonings in the dough, rather than just on top. To shorten prep time, substitute a commercial crust, but please do make the crackers, either way. They really just make this soup perfect.
January and February are the time of the year that I typically work though my stand alone freezer and try to use things up from there. By the end of the year it gets to where it's so packed that I have no idea what is even in there anymore. I rummaged across a bag of leftover turkey that I needed to use up, so I substituted that for the cooked chicken this time.
Here's how to make it.
To make the pie crust crackers, preheat oven to 425 degrees F. With a food processor, pulse together the flour, poultry seasoning, Cajun seasoning and salt, until mixed. Add the cubes of cold butter. I used my Ninja to process this, but if you don't have a food processor of some kind, just cut everything in by hand.
Slowly pulse in iced water until a soft dough forms, somewhere between 4 to 8 tablespoons total. The dough should be soft but not sticky and should hold together when squeezed in your hand. Form into a ball.
Line a large baking sheet with a silpat or parchment and set aside. Press ball out into a thick disk, then roll it out thin. Don't worry about the shape too much, just get it rolled nice and thin and where it will fit on your baking sheet. Roll the dough up onto the rolling pin.
Transfer to the silpat and unroll. Sprinkle top of the dough with freshly cracked black pepper and gently press it in.
Bake at 425 degrees F for 10 to 15 minutes, or until dough puffs and is golden brown. Carefully slide the dough onto a cooling rack. Once cool, cut or break into crackers. If you're using a prepared pie crust like Pillsbury ready crust, skip all of this and just sprinkle the seasonings on top, press them in and bake the crust according to the package directions.
While the crust is baking, melt 3 tablespoons of butter in a soup pot. Add the onion and celery and saute until completely tender, about 5 minutes, stirring often.
Add the flour; cook and stir for about 3 minutes. Stir in the thyme, rosemary and Cajun seasoning.
Add the chicken base. Slowly add the water, stirring in until thickened.
Stir in the chicken broth until fully incorporated. Then add the potatoes.
Bring to a boil, reduce heat and let simmer for 10 minutes. Add the half and half.
Add the carrots and peas. I used frozen peas and carrots since I had some to use up. If you use fresh carrots, you'll want to parboil them, or nuke them in the microwave to cook them. Otherwise they won't have time to cook through tender. I decided to add a can of drained green beans just to get some more veggies in.
Bring up almost to a boil, reduce heat and let simmer for about 5 minutes, or until carrots are tender.
Add in the cooked chicken and heat through about a minute or so.
Taste and adjust seasonings as needed and spoon into soup bowls. Cut the pie crust into pieces and serve alongside the soup.
Recipe: Chicken Pot Pie Soup with Pie Crust Crackers©From the Kitchen of Deep South Dish
Prep time: 10 min |Cook time: 25 min | Yield: About 4 to 6 servings
For the Pie Crust Crackers:
For the Soup:
- 1-1/2 cups of all purpose flour
- 1/4 teaspoon of poultry seasoning
- 1/4 teaspoon of Cajun seasoning (like Slap Ya Mama), or to taste, optional
- 1/2 teaspoon of kosher salt
- 1/2 cup of cold butter, cubed
- 4 to 8 tablespoons of iced water
- 1/4 teaspoon of freshly cracked black pepper
- 3 tablespoons of unsalted butter
- 1-1/2 cups of chopped sweet or yellow onion
- 1 stalk (rib) of celery, chopped
- 1/3 cup of all purpose flour
- 1/2 teaspoon of dried thyme, crushed
- 1/2 teaspoon of dried rosemary, crushed
- 1/4 teaspoon of Cajun seasoning, or to taste
- 1 tablespoon of chicken base or bouillon
- 2 cups of water
- 3 cups of chicken broth
- 3 medium sized russet potatoes, peeled and cubed
- 1 cup of half and half
- 1 cup of frozen carrots, thawed
- 1 cup of frozen peas, thawed
- 1 can of green beans, drained
- 3 cups of cooked, chopped chicken
For the pie crust crackers, preheat oven to 425 degrees F. With a food processor, pulse together the flour, poultry seasoning, Cajun seasoning and salt, until mixed. Add the cubes of cold butter. Slowly pulse in the iced water until a soft dough forms. The dough should be soft but not sticky and should hold together when squeezed in your hand.
Form into a ball and press into a thick disk. Line a large baking sheet with a silpat or parchment and set aside. Roll the dough out thin and then roll it up onto the rolling pin to transfer to a silpat or parchment covered baking sheet; unroll. Sprinkle top of the dough with freshly cracked black pepper. Bake at 425 degrees F for 10 to 15 minutes, or until dough puffs and is golden brown. Remove and carefully slide the dough onto a cooling rack.
While the crust is baking, melt the 3 tablespoons of butter in a soup pot, add the onion and celery and saute until tender, about 5 minutes, stirring often. Add the flour; cook and stir for about 3 minutes. Stir in the thyme, rosemary and Cajun seasoning; slowly add the water, stirring in until thickened. Stir in the chicken broth until fully incorporated, then add the potatoes. Bring to a boil, reduce heat and let simmer for 10 minutes. Add the half and half, carrots, peas and green beans, bring up almost to a boil, reduce heat and let simmer for 5 minutes, or until vegetables are tender. Add in the cooked chicken and heat through about a minute. Taste and adjust seasonings as needed and spoon into soup bowls. Cut the pie crust into pieces and serve alongside the soup.
Cook's Notes: The soup will tighten when refrigerated and get thicker, though it will loosen up some when heated. To thin further, add just a bit of chicken stock/broth and/or half and half. To save time, substitute a commercial refrigerated pie crust for the pie crust crackers; Pillsbury recommended. Sprinkle the dough evenly with the seasonings; lightly press in.
To cook fresh chicken, season about a pound of boneless, skinless chicken breasts with salt and pepper and cut into 1/2 inch cubes. Melt 2 tablespoons of butter, add the chicken and cook for 2 minutes without moving, then stir and cook another minute longer. Set aside and proceed with remaining recipe.
Variation: Can also substitute puff pastry dough for the crackers. Place one sheet of pastry on parchment or use a Silpat, brush all over with an egg wash made from one whole egg and a splash of water. Sprinkle with the seasonings. Bake in a preheated 450 degree F oven for about 15 minutes, or until dough puffs and is golden brown. Set aside on a cooling rack and once cooled cut into large pieces.
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©Deep South Dish
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