Chicken Pot Pie Soup with Flaky Crust Crackers

If you’re craving the comforting flavors of a classic chicken pot pie but want something quicker and cozier, then this Chicken Pot Pie Soup with Flaky Crust Crackers is your new go-to. It captures all the creamy, herb-infused goodness of a traditional pot pie, served up in a warm, hearty bowl perfect for chilly nights or anytime you need a hug in a bowl. And those flaky crust crackers? They’re the ultimate crunchy topping that takes this soup to a whole new level of deliciousness. Let’s dive into why this recipe is worth every minute you spend in the kitchen and how to make it your own.

Why Chicken Pot Pie Soup with Flaky Crust Crackers is Worth Your Time

This soup brings together the best of both worlds—the rich, savory filling of a chicken pot pie in soup form, paired with buttery, flaky crackers that mimic the classic crust. It’s a crowd-pleaser that’s quick enough for weeknights but special enough for weekend dinners. The soup is loaded with tender chicken, fresh vegetables, and fragrant herbs, all swimming in a creamy broth that feels indulgent without being heavy. Plus, making those crust crackers from scratch means you get that perfect buttery crunch without the fuss of rolling out full pie dough. It’s comfort food elevated and simplified.

What You’ll Gather

• 1 lb chicken breast, diced
• 1 tablespoon olive oil
• 1 medium onion, chopped
• 2 cloves garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 4 cups chicken broth
• 1 cup frozen peas
• 1 teaspoon dried thyme
• 1 teaspoon dried rosemary
• Salt and pepper to taste
• 1 cup heavy cream
• 1 cup all-purpose flour
• 1/2 teaspoon baking powder
• 1/4 teaspoon salt
• 1/4 cup cold unsalted butter, cubed
• 3 to 4 tablespoons cold water
• 1/2 cup turkey bacon, cooked and crumbled

Setup & Equipment

• Large pot or Dutch oven – for cooking the soup base
• Mixing bowl – to prepare the cracker dough
• Baking sheet – for baking the flaky crust crackers
• Knife and cutting board – for chopping vegetables and chicken
• Wooden spoon or spatula – for stirring the soup
• Measuring cups and spoons – to measure ingredients accurately

Step-by-Step: Chicken Pot Pie Soup with Flaky Crust Crackers

Step 1: Cook the Chicken and Vegetables

Heat the olive oil in your large pot over medium heat. Add the diced chicken breast and cook until it’s no longer pink, about 5 minutes. Remove the chicken and set aside. In the same pot, add the chopped onion, garlic, carrots, and celery. Sauté for 5-7 minutes until the vegetables soften and become fragrant.

Step 2: Build the Soup Base

Return the chicken to the pot. Pour in the chicken broth and stir in the dried thyme, dried rosemary, salt, and pepper. Bring the mixture to a boil, then reduce the heat and let it simmer for 15 minutes. This allows the flavors to meld and the chicken to cook through completely.

Step 3: Make the Flaky Crust Crackers Dough

In a mixing bowl, whisk together the all-purpose flour, baking powder, and salt. Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until the mixture looks crumbly and pea-sized bits of butter remain. Slowly add the cold water, one tablespoon at a time, mixing until the dough just comes together.

Step 4: Bake the Crackers

Preheat your oven to 375°F (190°C). Roll out the dough on a lightly floured surface to about 1/8 inch thick. Cut into small squares or desired cracker shapes. Place them on a baking sheet lined with parchment paper. Bake for 12-15 minutes, or until the crackers are golden brown and flaky. Set aside to cool.

Step 5: Finish the Soup

Stir the frozen peas and heavy cream into the simmering soup. Let it cook for another 5 minutes until the peas are heated through and the soup is creamy and thickened slightly. Adjust seasoning with additional salt and pepper if needed.

Step 6: Serve and Garnish

Ladle the soup into bowls and sprinkle with the crumbled cooked turkey bacon. Top each bowl with a handful of the flaky crust crackers for that irresistible crunch. Serve hot and enjoy the cozy comfort in every bite.

Better-for-You Options

• Swap heavy cream for coconut milk or cashew cream for a dairy-free alternative.
• Use low-sodium chicken broth to reduce salt content.
• Substitute turkey bacon with a plant-based bacon alternative for a lighter option.
• Increase veggie content by adding mushrooms or zucchini for extra nutrients.
• Use whole wheat flour instead of all-purpose flour for the crackers for added fiber.

Behind the Recipe

This Chicken Pot Pie Soup with Flaky Crust Crackers is inspired by the classic comfort food that’s a staple in many kitchens. The idea was to deconstruct the pot pie into a cozy, easy-to-dish-up soup that still delivers the creamy, savory flavors everyone loves. The homemade crust crackers add that essential buttery crunch without the work of rolling out a full pie crust. Adding turkey bacon gives a smoky, savory layer that complements the herbs and creamy broth perfectly.

Using simple pantry staples and fresh veggies means this recipe is accessible and straightforward. It’s perfect for anyone looking to warm up with a bowl of something hearty and satisfying, especially when paired with side recipes like Cornbread Muffins or a different comforting dish like Creamy White Chicken Chili.

Best Ways to Store

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Because the crackers lose their crunch when stored with the soup, keep them separate in a sealed container at room temperature. Reheat the soup gently on the stovetop or microwave until warmed through. If the soup thickens too much after refrigeration, thin it with a splash of chicken broth or water before reheating. The crackers can be refreshed briefly in a warm oven if they soften over time.

Quick Q&A

Can I use chicken thighs instead of chicken breasts?

Absolutely! Chicken thighs will add a bit more richness and moisture to the soup. Just dice them similarly and cook until tender.

How can I make this soup gluten-free?

Use a gluten-free flour blend for the crackers and ensure your chicken broth is gluten-free. Cornstarch can be used as a thickener instead of flour if you prefer.

Is it possible to make the crust crackers vegan?

Yes! Substitute the butter with a vegan butter alternative and use plant-based milk instead of water if desired. The dough will work similarly, just bake until golden and flaky.

Can I prepare the soup ahead of time?

Yes, the soup can be made a day ahead and refrigerated. Just add the peas and cream when reheating, and bake the crackers fresh for the best texture.

More Recipes You’ll Love

• Creamy White Chicken Chili – Another cozy chicken dish with creamy texture and bold flavors.
• Cornbread Muffins – Perfectly moist and slightly sweet muffins to serve alongside your soup.

Bring It Home

This Chicken Pot Pie Soup with Flaky Crust Crackers is the perfect recipe to add to your comfort food rotation. It’s simple to prepare, full of satisfying flavors, and makes an inviting meal anytime. The combination of tender chicken, fresh vegetables, creamy broth, and buttery crackers is truly unbeatable. Whether you’re feeding your family or looking for a cozy solo meal, this soup is sure to become a favorite. So grab your pot, roll out that dough, and get ready to enjoy a bowlful of pure comfort.

Share on Pinterest