The Scoop
Enjoy a comforting Deconstructed Soup that warms you up with familiar chicken pot pie flavors in a new form.
If you t ake the essence of a chicken pot pie and play around with it, what do you find? Well, a creamy, chowder-like chicken soup with plenty of vegetables and tender hash browns mixed in. Sounds like a Deconstructed Soup... and a deliciously good time! Served up with crispy, golden pie crust crackers, Deconstructed Soup has all the favorites of a chicken pot pie in a new, warm-you-up-for-winter form! Sometimes taking on a new form makes familiar flavors even better!
Ingredients
For the pie crust crackers:
- 1 (14.1-ounce, 2-count) box refrigerated rolled pie crusts
- 2 tablespoons butter, melted
- Maldon sea salt or coarse kosher salt, to taste
For the soup:
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 3 medium carrots, peeled and diced
- 2 celery ribs, diced
- 1 sweet yellow onion, minced
- 2 cloves garlic, minced
- 4 cups low-sodium chicken stock or broth
- 1/4 cup dry white wine
- 1 cup frozen petite or baby peas, thawed
- 2 cups frozen shredded hash browns, thawed
- 3 cups rotisserie chicken meat, cubed or shredded
- 1/4 cup heavy cream or half-and-half
- 1/2 teaspoon kosher salt, plus more, to taste
- 1 teaspoon freshly ground black pepper
- 2 bay leaves
- 1 teaspoon herbs de Provence
- 1/2 teaspoon dried basil or 1 tablespoon fresh basil, minced
- 1/2 teaspoon dried thyme or 1 tablespoon fresh thyme, minced
Directions
- Preheat the oven to 400 degrees F.
- On a cutting board, unroll the pie crusts.
- Using the spiked surface of a meat tenderizer or a similar tool, lightly press a dotted design into the pie dough.
- Cut the pie dough into 2-inch discs, then transfer the dough discs to a rimmed baking sheet.
- Using a pastry brush, brush the tops of the dough discs evenly with 2 tablespoons of the melted butter.
- Sprinkle the dough discs with the Maldon sea salt.
- Bake the dough discs on the middle rack in the oven until they are golden-brown, about 6-8 minutes. Set the pie crust crackers aside.
- In a Dutch oven over medium-high heat, add the remaining butter and the olive oil and cook until the oil is shimmering and the butter is melted but not browned.
- Add the carrots and the celery to the oil mixture and cook, while stirring, until they start to soften, about 3 minutes.
- Add the onions to the carrot mixture and cook, while stirring, until the onions are translucent, about 3-4 minutes.
- Add the garlic to the vegetable mixture and cook, while stirring, until the garlic is fragrant, about 30 seconds.
- Add the chicken stock to the vegetable mixture and cook, while stirring and scraping the bottom of the pan to release the browned bits, until incorporated.
- Add the white wine, the peas, and the hash browns to the soup mixture and stir to combine.
- Bring the soup mixture to a boil.
- Reduce the heat to medium and allow the soup mixture to simmer until the flavors meld together, about 10 minutes.
- Reduce the heat to low.
- Add the chicken and the heavy cream to the soup mixture and stir to combine.
- Season the soup with 1/2 teaspoon the salt, the black pepper, the bay leaves, the herbs de Provence, the dried basil, and the dried thyme and stir well to combine.
- Allow the soup to simmer over low heat until thickened and the flavors meld together, about 30 minutes.
- Remove and discard the bay leaves.
- Taste the soup for seasoning and add the extra salt, as needed.
- Serve the soup with the pie crust crackers.
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