Easy Chicken Pot Pie Soup
Get all the cozy, classic flavors of a homemade pot pie with half the weeknight effort. Hearty rotisserie chicken and tender veggies simmer in a velvety broth, topped with crispy cheddar pie crust crackers.
6 Serving(s)
Ingredients
- 1 (15 oz.) pkg. Schnucks ready-to-bake pie crust
- 1/2 cup Schnucks shredded cheddar cheese
- 4 tbsp. Schnucks butter
- 1 1/2 cups chopped celery
- 1 1/2 cups peeled and chopped carrots
- 2 cups diced yellow onion
- 2 tsp. Schnucks dried thyme
- 1/4 tsp. Schnucks ground turmeric
- 1/4 cup Schnucks all-purpose flour
- 6 1/2 cups Schnucks 33%-less-sodium chicken broth
- 3 cups shredded rotisserie chicken
- 1/2 cup Schnucks nonfat plain Greek yogurt
- 1/4 cup chopped fresh parsley
Instructions
- Preheat oven to 375 degrees. Line a sheet pan with parchment paper. Unroll pie crust onto prepared sheet pan. Top with cheddar, pressing gently to adhere. Cut into 2- to 3-inch pieces. Bake 12–14 minutes or until golden brown and cheese is bubbly.
- Meanwhile, in a large pot over medium heat, melt butter. Add celery, carrots and onion; cook, stirring occasionally, 6–8 minutes or until vegetables are softened. Stir in thyme, turmeric and flour; cook 1–2 minutes, stirring constantly.
- Gradually stir in broth until smooth. Bring to a simmer and cook 8–10 minutes or until vegetables are tender and soup begins to thicken.
- Stir in chicken and heat through. Remove from heat and stir in Greek yogurt and parsley. Season with salt and pepper, if desired. Serve topped with pie crust pieces.
Chef’s Tip
Substitute 3 cups shredded leftover turkey for the rotisserie chicken for an easy post-holiday meal.
Nutrition Facts
352 Calories Per ServingFat: 15gSaturated Fat: 6gCholesterol: 29mgSodium: 781mgCarbohydrates: 36gFiber: 3gSugars: 5gProtein: 19gActual nutritional values may vary depending on specific ingredients used and/or modifications to the recipe