We love everything about a rich, classic chicken pot pie, so we couldn't resist creating a lighter weeknight-friendly version in soup form. We even made sure to top each bowl with thyme-infused pie crusts "crisps" for that irresistible buttery crunch!
Place pie crusts out on a sheet pan and slice into wedges (no need to be precise, but aim for about 2 wedges per person). Brush the top with some oil or melted butter. Sprinkle with some salt. Using the first portion of thyme, scatter thyme leaves over the pie crusts. Bake until golden brown, 10 to 12 minutes. Set aside until ready to serve.
While pie crusts bake, heat a Dutch oven over medium-high heat. Add oil and then chicken to heated oil. Saute chicken until starting to brown on the outside but not cooked through, 3 to 4 minutes. Set chicken aside and return pan to heat.
Add butter and then onions with some salt to melted butter. Saute until onions are tender, 2 to 3 minutes. Add garlic and flour and stir until garlic is fragrant and no dry spots of flour remain. Pour stock over top and bring to a simmer. Simmer, stirring, until stock thickens. Add potatoes and second portion of thyme sprigs. Reduce heat to low-medium. Simmer until potatoes are tender, 12 to 15 minutes.
When potatoes are tender, stir in mixed vegetables, chicken and milk. Continue to simmer soup until chicken is cooked through.
When soup is finished, discard thyme sprigs. Taste and season with additional salt and pepper, if needed.
Serve soup with pie crust crisps. (Crumble pie crust crisps on top of the soup to get the same combination of a creamy base and flaky topping of classic pot pie.) Enjoy!