Personal Grilled Chicken Pot Pie Soups
These are personal pot pies/soup topped with a pie crust and made with grilled chicken thighs. This recipe makes enough for 3 (22.5 oz) onion soup bowls.
Ingredients
Stuff You Need
- 1 whole pie crust this is enough for 3 soups
- 3 whole bone-in skin-removed chicken thighs
- 1.5 cups frozen mixed vegetables
- 3 stalks celery 1/2" sliced
- 2 cups chicken broth
- 2 cups whole milk
- 1 large Vidalia onion diced
- 1 can cream of chicken soup 10.5 oz
- Salt & pepper to taste
- 1/2 tsp dried thyme
- 1 whole egg for egg wash for pie crust
Instructions
- Grill chicken thighs at 300-325F, skin side down for 1 hour.
- Flip and remove skin - grill for 30 minutes. Flip back to skin removed side and grill another 30 minutes.Take off when deeply browned and internal temperature ~200F+.
- Rest chicken for 10 minutes, then shred meat.
- Sauté diced onions and celery in neutral oil over medium heat for 3-4 minutes.
- Add frozen vegetables, cook 5 more minutes.
- Stir in chicken broth, milk, cream of chicken soup, shredded chicken, and dehydrated thyme.
- Simmer 20 minutes until desired consistency.
- Preheat oven to 400F.
- Roll out pie crust and cut to fit soup bowls.
- Fill bowls 3/4 full with soup mixture.
- Cover with pie crust, crimp edges, cut vent hole.
- Brush crust with egg wash.
- Bake 30 minutes until crust is golden brown.
- Cool 10-15 minutes before serving.