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If you are craving a cozy, comforting meal that feels like a warm hug on a chilly day, then this Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe is your new best friend. It captures all the heartwarming flavors of a classic chicken pot pie but in a creamy, dreamy soup form, perfectly paired with crunchy, cheesy crust dippers. Every spoonful melts with tender chicken, vibrant veggies, and a rich, silky broth, while those crispy cheddar crusts add the ideal salty, cheesy finish. This dish is not only soul-satisfying but also remarkably easy to make, making it a perfect weeknight winner or a crowd-pleasing potluck star.
Ingredients You’ll Need
The ingredients for this recipe are refreshingly simple yet packed with purpose, each lending incredible flavor, texture, or color to the final masterpiece. From fresh vegetables providing sweetness and crunch to herbs and spices that brighten the whole dish, every component shines in this soup-casserole hybrid.
- Refrigerated pie crusts (2 9-inch): These create the irresistible cheddar crust dippers that are perfect for dunking and snacking.
- Grated cheddar cheese (1 cup / 4 oz.): Sharp and flavorful, it melts beautifully into the crust for those golden bubbly dippers.
- Fresh parsley (2 Tbsp. chopped + 1/4 cup chopped): Adds bright, fresh herbal notes that lift the richness.
- Salted butter (4 Tbsp.): The base for sautéing veggies, adding richness and depth.
- Celery (3 stalks, finely diced): Brings a subtle earthiness and crunchy texture.
- Carrots (2 medium, finely diced): Their sweetness balances savory and adds lovely color.
- Onions (2 medium, finely diced): Essential aromatic that forms the flavor foundation.
- Fresh thyme (2 tsp. chopped): Woody, slightly lemony herbaceous flavor boosts the classic pot pie profile.
- Turmeric (pinch): Adds warm color and a hint of earthiness without overwhelming.
- Kosher salt and black pepper: To perfectly season and enhance all the flavors.
- All-purpose flour (1/4 cup): Thickens the soup so it has that creamy pot pie texture.
- White wine (1/2 cup): Adds acidity and complexity to balance the richness.
- Chicken broth (6 cups): The hearty liquid base that makes this a soul-soothing soup.
- Shredded rotisserie chicken (3 cups): Convenient yet packed with tender protein for substantial bites.
- Heavy cream (1/2 cup): Creates a luxuriously creamy finish that ties the whole bowl together.
How to Make Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
Step 1: Prepare the Cheddar Crust Dippers
Begin by preheating your oven to 375°F (190°C) and lining two sheet pans with parchment paper. Unroll each refrigerated pie crust onto a sheet pan, then sprinkle a generous layer of grated cheddar cheese and chopped fresh parsley right on top. Press the cheese lightly into the crust with your fingers to help it stick. Bake these until the edges turn a lovely golden brown, and the cheese is bubbling – about 12 to 14 minutes. Once done, set them aside to cool completely so they become crisp and easy to break into dippers.
Step 2: Sauté the Vegetables
In a large pot over medium heat, melt the butter until foamy and fragrant. Add the finely diced celery, carrots, and onions along with fresh thyme, a pinch of turmeric, kosher salt, and freshly ground black pepper. This colorful veggie trio is the heart of the soup, providing natural sweetness and depth. Stir occasionally and cook for 3 to 4 minutes until the vegetables soften but still hold a slight crunch.
Step 3: Build the Soup Base
Sprinkle the all-purpose flour evenly over the softened vegetables and stir well to combine, cooking the flour for 1 to 2 minutes – this step is crucial for thickening the soup without any raw flour taste. Gradually pour in the white wine, stirring constantly to deglaze the pot and pick up all those delicious browned bits. Follow with the chicken broth, whisking as you go so everything blends smoothly into a luscious base.
Step 4: Add Chicken and Simmer
Stir in the shredded rotisserie chicken and the additional chopped parsley. Bring the soup to a gentle boil, then reduce heat and let it simmer until it thickens slightly and the flavors meld beautifully, about 5 to 7 minutes. The chicken warms through and infuses the broth with its savory goodness, turning this into the ultimate comfort soup.
Step 5: Finish with Cream and Seasoning
Finally, stir in the heavy cream, then taste and adjust seasoning with more salt and pepper if needed. The cream adds a velvety touch that echoes the rich filling of a classic pot pie but keeps this dish wonderfully light and sippable. Ladle the soup into your favorite bowls and get ready for the best part: the cheddar crust dippers.
How to Serve Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
Garnishes
Fresh chopped parsley or thyme sprinkled on top adds a pop of color and fresh herbaceous brightness. If you like a little extra richness, a small dollop of sour cream or a sprinkle of extra sharp cheddar can elevate each bite. For a subtle zing, a few twists of freshly ground black pepper on the hot soup works wonders.
Side Dishes
This soup with cheddar crust dippers is pretty much a meal on its own, but if you want to round it out, a crisp green salad with a tangy vinaigrette makes a refreshing contrast. Roasted Brussels sprouts or green beans tossed with lemon and garlic also complement the flavors beautifully without overpowering the soup’s cozy appeal.
Creative Ways to Present
For a festive touch, serve the cheddar crust dippers standing upright in the soup mugs so guests can break off pieces as they go. Or create a “dipper board” alongside the bowls with the cheddar crusts, fresh herbs, and small bowls of mustard or apple chutney for dipping. This makes the meal feel extra special and interactive.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe in an airtight container in the refrigerator for up to 3 days. Keep the cheddar crust dippers separate in a sealed bag or container to maintain their crispness.
Freezing
You can freeze the soup without the cream added for up to 3 months in a freezer-safe container. When ready to enjoy, thaw overnight in the fridge, gently reheat, then stir in the heavy cream just before serving. Avoid freezing the cheddar crust dippers as they lose their texture when thawed.
Reheating
Reheat the soup gently on the stove over medium heat, stirring occasionally to prevent sticking. Once warm, add the cream and adjust the seasoning. For a quick microwave reheat, heat in short bursts and stir in between. Serve immediately with freshly baked or leftover cheddar crust dippers.
FAQs
Can I use homemade pie crust for the cheddar crust dippers?
Absolutely! If you love making pie crust from scratch, go for it. Just roll it out to a similar thickness and follow the same method for topping with cheese and parsley before baking. Homemade crust gives a wonderful, flaky texture.
What if I don’t have white wine?
If you’re avoiding alcohol or don’t have white wine on hand, substitute with additional chicken broth and a splash of apple cider vinegar or lemon juice to add that needed acidity and brightness.
Can I make the soup vegetarian?
Yes! Swap out the shredded chicken for hearty mushrooms or cooked chickpeas and use vegetable broth instead of chicken broth. The cheddar dippers still make a tasty accompaniment.
What type of cheddar is best for the crust dippers?
A sharp or extra-sharp cheddar packs the best punch of flavor and browns nicely. Avoid pre-shredded cheddar with anti-caking agents since it doesn’t melt as smoothly or crisp up the same way.
How can I make this recipe gluten-free?
Use a gluten-free pie crust and substitute the all-purpose flour with a gluten-free flour blend or cornstarch slurry to thicken the soup. Just adjust the thickening agent gradually until you reach your desired consistency.
Final Thoughts
This Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe has quickly become one of those comforting dishes that I find myself craving again and again. It’s approachable yet impressively flavorful, blending the nostalgia of homemade pot pie flavors with the satisfying ease of a hearty soup. Whether you’re cooking for family, friends, or simply your own cozy night in, I promise this recipe will fill you with warmth and smiles. So grab your apron and dig in—your new favorite comfort food awaits!
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Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 4 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
This comforting Chicken Pot Pie Soup combines the classic flavors of a traditional chicken pot pie with the warmth and ease of a hearty soup. Featuring tender shredded chicken, a medley of sautéed vegetables, and a creamy broth, it is perfectly complemented by homemade cheddar cheese crust dippers baked to golden perfection. Ideal for cozy dinners, this recipe brings the best of pot pie and soup together in under 40 minutes.
Ingredients
Cheddar Crust Dippers
- 2 (9-inch) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 Tbsp. chopped fresh parsley
Chicken Pot Pie Soup
- 4 Tbsp. salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 tsp. chopped fresh thyme
- Pinch of turmeric
- Kosher salt and freshly ground black pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream
Instructions
- Prepare Cheddar Crust Dippers: Preheat your oven to 375°F (190°C) and line two sheet pans with parchment paper to prevent sticking. Unroll each refrigerated pie crust onto the prepared pans. Evenly sprinkle grated cheddar cheese and chopped fresh parsley over the crusts, then gently press the cheese into the dough to help it adhere. Bake in the preheated oven for 12 to 14 minutes, until the edges are golden brown, cheese is melted and bubbling, and the crust is fully cooked. Remove from oven and set aside to cool, allowing the dippers to firm up for easy breaking later.
- Start the Soup Base: In a large pot over medium heat, melt the salted butter. Add the finely diced celery, carrots, and onions, seasoning them with a pinch of turmeric, kosher salt, and freshly ground black pepper to taste. Sauté the vegetables, stirring occasionally, until they begin to soften and release their aromas, approximately 3 to 4 minutes.
- Thicken the Soup: Sprinkle the all-purpose flour evenly over the softened vegetables in the pot. Stir continuously to coat the vegetables and cook the flour for 1 to 2 minutes, which will help eliminate the raw flour taste and form the base for a creamy soup texture.
- Add Liquids: Slowly pour in the white wine and chicken broth while stirring vigorously to prevent lumps. Increase the heat slightly and bring the mixture to a gentle boil, allowing the soup to start thickening up from the flour and broth combination.
- Add Chicken and Herbs: Incorporate the shredded rotisserie chicken and chopped fresh parsley into the soup. Stir well to combine all ingredients, then allow the soup to come to a boil once again so that the flavors meld and the chicken heats through thoroughly.
- Finish with Cream: Reduce the heat to low and stir in the heavy cream to enrich the soup and add a velvety texture. Taste the soup and adjust seasonings with additional salt and pepper if needed to suit your preference.
- Serve: Ladle the hot chicken pot pie soup into bowls. Break the cooled cheddar crust dippers into large pieces and serve them on the side for dipping or topping, adding a delightful crispy and cheesy crunch to every bite.
Notes
- Using rotisserie chicken saves time and adds great flavor, but you can also use cooked chicken breast or thighs.
- If you prefer a non-alcoholic option, substitute white wine with an equal amount of additional chicken broth or white grape juice.
- Fresh herbs such as thyme and parsley enhance the flavor; dried herbs can be used in smaller amounts if fresh are unavailable.
- For a gluten-free version, substitute all-purpose flour with a gluten-free flour blend or cornstarch slurry.
- The cheddar crust dippers can be made ahead and stored in an airtight container for up to 2 days; reheat briefly before serving.
- Adjust the thickness of the soup with extra broth or cream depending on your desired consistency.
