Chicken Pot Pie Soup

40
8
FOR PIE CRUST CRACKERS:
1 single pie crust or storebought pie crust
2 tablespoons butter melted
sea salt flakes or coarse kosher salt
FOR THE CHICKEN POT PIE SOUP:
2 tablespoons unsalted butter
2 tablespoons olive oil
3 medium carrots peeled and diced
2 celery ribs diced
1 sweet yellow onion peeled and minced
2 cloves garlic minced
4 cups chicken stock or broth low sodium or unsalted
1 cup frozen petite or baby peas thawed
2 cups frozen shredded hash browns ( thawed )
3 cups leftover chicken meat cubed
1 teaspoon freshly ground black pepper
2 bay leaves
1 teaspoon Herbs de Provence
FOR THE PIE CRUST CRACKERS: Preheat oven to 400°F. Allow piecrust to warm to room temperature, 15-20 minutes. Unroll crust and use the spiked surface of a meat tenderizer (or something...
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Nutritions

Calories
494

Sodium
519mg
21% DV

Fat
24g
38% DV

Protein
28g
56% DV

Carbs
32g
11% DV

Fiber
4g
17% DV