This video was made in collaboration with Frigidaire Gallery®. For more information on the time-saving Induction Range in my kitchen, visit http://bit.ly/2d3NjRC.Quick and Easy Chicken Parmesan: http://bit.ly/2bxae9HHomemade French Onion Soup: http://bit.ly/1NSLrJKMore Homemade Soup Recipes: http://bit.ly/2c3oZ0rSoup Bowls - http://amzn.to/2oDO7ReSoup Pot / Dutch Oven - http://amzn.to/2nksMLuFrequently Used & Favorite Items: http://amzn.to/2qTillcWebsite: http://bit.ly/InspiredEatsFacebook: https://www.facebook.com/thedomesticgeek1Twitter: https://twitter.com/@SaraLynnCauchonInstagram: http://instagram.com/thedomesticgeek1Pinterest: http://www.pinterest.com/TheDomesticGeek/Purchase my eBooks here: http://bit.ly/ShopEatsHealthy Meal Plan 2018 eBook: http://bit.ly/HealthyMealPlans18eBook*eBOOK BUNDLE* | All three Meal Prep Made Easy eBooks for only *$12.99*: http://bit.ly/MealPrepeBookBundle*NEW* 30 Days of Smoothies: http://bit.ly/30SmoothieeBookDinner Made Easy: http://bit.ly/DinnerMadeEasyeBookSoup Made Easy: http://bit.ly/SoupMadeEasyeBookMade with Love Holiday Recipes: http://bit.ly/MadewithLoveRecipesMeal Prep Made Easy Menus 1-6: http://bit.ly/MealPrepMadeEasy1-6Meal Prep Made Easy Menus 7-12: http://bit.ly/MealPrepMadeEasy7-12Meal Prep Made Easy Menus 13-18: http://bit.ly/MealPrepMadeEasy13-18Chicken Pot Pie Soup with Pie Crust Crackers: https://inspiredentertainment.com/recipe/chicken-pot-pie-soup-pie-crust-crackers/Serves: 6Preparation Time: 35 minutesFor the soup:1 tbsp butter1 yellow onion, finely diced3 celery ribs, finely diced3 carrots, finely diced2 cloves garlic¼ cup flour2 cups chicken, cooked and shredded2 potatoes, peeled and finely diced3 cups chicken broth2 cups milk1 sprig fresh thyme1 cup peas, fresh or frozen1 cup corn, fresh or frozenFor the crackers:1 store-bought pie crust, chilled1 egg, beaten½ tsp onion powder½ dried thymesalt and pepperIn a large soup pot or Dutch oven melt butter over medium-high heat. Add onion, celery and carrot and sauté for 3 to 4 minutes; until veggies start to soften. Add garlic and cook for another 30 seconds. Add flour, stir well and cook for another 30 seconds. Add cooked chicken, potatoes, broth, milk and thyme and bring everything to simmer; be sure not to bring it to a boil as you do not want to scald the milk. Reduce heat to medium-low and simmer for 15 minutes or until soup is thickened and potatoes are cooked through.In the meantime, preheat oven to 400°F. Using a small cookie cutter or drinking glass to cut store-bought pie crust into discs. Transfer the pie crust crackers to a baking sheet and brush with egg wash. Sprinkle with onion powder, thyme, salt and pepper. Bake for 8-10 minutes or until they become golden and crisp.After 15 minutes, remove the stem from the thyme and add frozen peas and corn and cook for another 2 to 3 minutes. Season with salt and pepper to taste and serve with crackers.*SOME links provided above are affiliate links The Domestic Geek is Hosted by Sara Lynn Cauchon