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
Scale
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.
