Soups & stews / Chicken, noodle & dumpling soups
Chicken Pot Pie Soup with Pie Crust Crisps
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Creamy soup, tender thighs, potatoes and peas, and a handful of buttery crust crisps scattered on top at the last minute. The ladle goes around the table twice, and the crisps go first.
The short version
Sear chicken thighs in a Dutch oven, soften the vegetables, stir in flour, add broth and potatoes, and simmer until the chicken shreds. Stir in half-and-half and peas, and top with baked pie crust crisps. About 1 hour, one pot.
What makes ours better
what we fixed so you don’t have to
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Sear the chicken thighs first. Browned thighs leave a crust of flavor on the bottom of the pot. Everything cooked afterward picks it up, and thighs stay juicy where breasts dry out.
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Thicken with a roux. Cooking flour in the butter and vegetables for two minutes gives a velvety soup with no raw flour taste, and no slurry to manage.
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Add the cream at the end, off a hard boil. Half-and-half stirred in near the finish stays smooth and sweet. Boiling it hard can make it look grainy.
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Bake pie crust crisps for the top. A refrigerated crust, brushed with butter and cut into strips, bakes into flaky shards. You get the crust, without making a pie.
What you need
the usual suspects
- Refrigerated pie crust1 sheet
- Boneless1½ pounds
- Carrots3 medium
- Celery3 stalk
- Yukon Gold potatoes2 cups
- Dried thyme1 teaspoon
- Dried sage½ teaspoon
- Half-and-half1½ cups
Pie crust crisps
Soup
yes, all of the butter
Steps
deep breath. you’ve got this.
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Bake the pie crust crisps
Heat the oven to 375°F. Unroll the crust on a parchment-lined baking sheet, brush with the melted butter and sprinkle with the flaky salt. Cut into 1-inch strips with a knife or pizza cutter. Bake 12 to 15 minutes, until deep golden. Cool on the pan, then break into pieces.
Do these first, while you prep the soup. The oven is free and they cool as the soup cooks.
About 13 min. Cook mode has a timer for this step.
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Sear the chicken
Pat the thighs dry and season with half the salt and the pepper. Heat the oil in a Dutch oven over medium-high heat. Sear the thighs 2 to 3 minutes per side, until golden. Move to a plate. They don't need to be cooked through.
About 5 min. Cook mode has a timer for this step.
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Soften the vegetables
Lower the heat to medium and add the butter. Add the onion, carrots, celery and the rest of the salt. Cook, scraping up the brown bits, until the onion is soft, 5 to 6 minutes. Add the garlic and cook 30 seconds.
About 6 min. Cook mode has a timer for this step.
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Make the roux
Sprinkle the flour over the vegetables. Stir constantly for 2 minutes, until it smells nutty and no dry flour shows.
Don't skip the 2 minutes. That's what keeps the soup from tasting like raw flour.
About 2 min. Cook mode has a timer for this step.
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Add broth, potatoes and chicken
Whisk in the broth a cup at a time, smoothing out lumps. Add the potatoes, thyme, sage and bay leaf, then nestle the chicken in. Bring to a simmer.
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Simmer
Simmer gently, partly covered, 15 to 18 minutes, until the potatoes are tender and the chicken reaches 165°F and shreds easily. Lift out the chicken and the bay leaf. Shred the chicken with two forks and return it to the pot.
About 16 min. Cook mode has a timer for this step.
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Add cream and peas
Lower the heat. Stir in the half-and-half and the frozen peas. Heat gently for 3 to 4 minutes, until the soup is hot and the peas are tender. Do not boil hard. Taste and add salt and pepper.
If the soup is thinner than you like, simmer it uncovered for 5 more minutes before adding the cream.
About 3 min. Cook mode has a timer for this step.
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Serve with the crisps
Ladle into bowls, sprinkle with parsley and top each with a handful of pie crust crisps. Add them at the table so they stay crisp.
Good to know
read this before somebody asks for seconds
- Use a rotisserie chicken to save time. Skip the searing and add about 3 cups of shredded meat in step 7. Cook the vegetables in 2 tablespoons butter and 1 tablespoon oil.
- Swap the crisps for biscuits, oyster crackers or a slice of toast.
- Whole milk works in place of half-and-half, and the soup will be a little less rich. Don't use skim.
- For a thicker soup, mash a few of the potato cubes against the side of the pot before adding the cream.
- Storage. Fridge, 4 days. Reheat gently over medium-low heat and thin with a splash of broth. Freeze the soup without the cream and peas up to 3 months, then add them when reheating. Keep the crisps in an airtight container at room temperature for 2 days.
Questions, answered
the questions my cousins text me
Can I use chicken breasts?
Yes. Sear them the same way and simmer until they reach 165°F, usually 12 to 15 minutes. Thighs stay more tender, so we use them.
How do I thicken chicken pot pie soup?
The flour roux does most of the work. For a thicker bowl, simmer uncovered for 5 to 10 minutes before the cream, or mash a few potatoes into the broth.
Can I make it with leftover turkey or rotisserie chicken?
Yes. Skip the searing step and stir in about 3 cups of shredded meat with the cream and peas. Chicken that's already cooked only needs to heat through.
Why did my soup look grainy or curdled?
The cream was boiled hard or added to a very acidic broth. Lower the heat before stirring in the half-and-half, and keep it at a gentle simmer.
Can I freeze chicken pot pie soup?
Yes, for 3 months, but freeze it before adding the half-and-half and peas. Potatoes soften a little after freezing, which is fine in a soup.
Can I make it in a slow cooker?
Sear the chicken and make the roux on the stove, then cook everything except the cream and peas on low for 6 hours. Shred the chicken, stir in the cream and peas, and heat 15 minutes.
From the table
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Published October 29, 2026.