Chicken Pot Pie Soup with Flaky Crust Crackers
This Chicken Pot Pie Soup is SO COZY! Creamy, herb-infused soup paired with buttery, flaky crust crackers for the ultimate comfort meal.
Equipment
- Large Pot or Dutch Oven
- Mixing Bowl
- Baking Sheet
- Knife and cutting board
- Wooden spoon or spatula
- Measuring cups and spoons
Ingredients
- 1 lb chicken breast diced
- 1 tablespoon olive oil
- 1 medium onion chopped
- 2 cloves garlic minced
- 2 carrots diced
- 2 stalks celery diced
- 4 cups chicken broth
- 1 cup frozen peas
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- salt to taste
- pepper to taste
- 1 cup heavy cream
For the Flaky Crust Crackers:
- 1 cup all-purpose flour
- 0.5 teaspoon baking powder
- 0.25 teaspoon salt
- 0.25 cup unsalted butter cold, cubed
- 3 to 4 tablespoons cold water
- 0.5 cup turkey bacon cooked and crumbled
Instructions
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.
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.
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.
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.
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 slightly thickened. Adjust seasoning with additional salt and pepper if needed.
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.
Notes
- Store soup and crackers separately to keep crackers crunchy.
- Substitute heavy cream with coconut or cashew cream for a dairy-free version.
- Use gluten-free flour and broth for a gluten-free adaptation.
- Reheat crackers briefly in the oven to refresh their flakiness.
- Chicken thighs can be used instead of breasts for richer flavor.