About the Recipe
The Chicken Potpie is creamy, flavorful and just amazing, especially with crust crumbled on top. If you want to can also bake off some puff pastry and use that instead or biscuit dough.
4 tablespoons unsalted butter
1 small yellow onion
2 celery stalks, chopped
2 carrots, peeled and chopped
3 cloves garlic, minced
2 bay leaves
2 medium red potatoes, diced
1/4 cup all-purpose flour
2 cups chicken broth
1 1/2 cups milk
1 1/2 teaspoons chopped fresh thyme
2 cups shredded chicken (rotisserie)
1/2 cup frozen peas
1/2 cup frozen corn
Kosher salt and white pepper, to taste
1 tablespoon fresh chopped parsley
Pie crust (for making pie crust crumbles)
In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
To make the pie crust crackers, preheat the oven to 375 degrees F. Roll out your favorite (store bought) pie crust. Transfer pie crust to a large baking sheet. Bake for 12-15 minutes or until pie crust are golden brown and crispy. Remove from the oven and let cool to room temperature. Break into pieces and serve with the chicken pot pie soup.