Chicken Pot Pie Soup with Pie Crust Crackers

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 Soup

I 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 {affil link} 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.

When you have a food processor, making a homemade pie crust is so easy it's sinful. You can still make it without one of course - it just takes a bit of extra work.

Homemade Pie Crust

I know some of you love the pat in the pan pie crust because it's so easy. You just stir the ingredients right into the pie plate and then press it in. It forms a crumbly crust and probably works best for cream pies, which help it hold together, but frankly, I've tried them and have to say that I am not a fan. Maybe I'm just a pastry snob, but when I go to the trouble of making a scratch pie, I want a pie crust that is tender, crisp and flaky and the pat in the pan versions of pie crust just don't give that result.