All the reasons we love chicken pot pie for are found in this very same comforting soup!
The thick, creamy broth is overflowing with bites of tender chicken, potatoes, carrots, celery and peas. The “pie” part of the equation comes in with Parmesan pepper pie crust triangles.
The moment I laid eyes on this deconstructed chicken pot pie recipe in Food Network magazine I wanted to make it. Like right that very moment even though it was almost midnight. Blame it on the pie crust.
This was a dream-come-true excuse to eat one of my favorite things in the world . . . flaky, buttery, tender pie crust . . . without so much as batting an eye. It’s not everyday you can bake up a pie crust minus the filling and then eat it with reckless abandon like it’s a completely normal occurrence.
The soup was just as good as it promised! Maybe even better.
The highlight is introducing the salty, peppery triangles to the milky soup broth. I’d be lying if I didn’t say I also crushed up
one or a few of those triangles to mix right into the soup.
Two ways to soup heaven.