Chicken Pot Pie Soup with Cheddar Crust Dippers: A Comforting Twist on a Classic Dish

When the craving for a warm, comforting meal strikes, few dishes satisfy quite like chicken pot pie. But what if you could enjoy all the rich, savory flavors of this beloved comfort food in soup form—easier to make, equally hearty, and with a fun cheesy crust dipper on the side? That’s exactly what this Chicken Pot Pie Soup with Cheddar Crust Dippers offers: a cozy bowl of creamy goodness paired with golden, flaky cheddar dippers that take this meal to the next level.

Whether you’re looking for a simple family dinner, an impressive dish for guests, or just a way to warm up on a chilly evening, this recipe delivers big flavor with minimal fuss. Let’s dive into how you can create this satisfying meal right in your own kitchen.

Print

The Magic of Cheddar Crust Dippers

No chicken pot pie-inspired soup would be complete without a nod to the classic pie crust. Here, we transform refrigerated pie crusts into cheddar crust dippers—crispy, golden-brown pieces infused with melted cheddar cheese and fresh parsley. These dippers are not just a garnish; they’re an essential part of the eating experience.

The crusts are unrolled onto parchment-lined baking sheets, generously sprinkled with grated cheddar and chopped parsley, then baked until bubbling and golden. The result? Buttery, cheesy pieces that you can break apart and dip into your soup, delivering a delightful contrast of textures with every bite.

These dippers bake up in about 12 to 14 minutes, so they’re ready in no time and can be made while your soup simmers. They add a homemade touch to the dish without the hassle of making dough from scratch.

Building Layers of Flavor in the Soup

At the heart of this dish is the creamy chicken pot pie soup itself. It starts, as all great soups do, with aromatics: finely diced celery, carrots, and onions. These vegetables are softened in butter, releasing their natural sweetness and creating the base of the soup’s flavor. Fresh thyme and a pinch of turmeric are added for a subtle earthy note and a hint of color.

What makes this soup particularly satisfying is its smooth, velvety texture. After the vegetables are sautéed, flour is sprinkled over them, creating a light roux that helps thicken the broth. White wine adds acidity and depth, balancing the richness of the soup, while chicken broth forms the main liquid base.

To make things easy and quick, shredded rotisserie chicken is stirred into the pot, along with a handful of fresh parsley for brightness. The soup is finished with a generous splash of heavy cream, giving it a luscious, silky finish that’s reminiscent of the creamy filling of a traditional chicken pot pie.

Easy Steps, Big Comfort

One of the best parts about this recipe is that it comes together with pantry-friendly ingredients and doesn’t require much time or effort. The steps are simple:

1. Bake the dippers – While your oven preheats, prepare the crusts with cheese and parsley. Pop them in the oven and let them bake to golden perfection.
2. Cook the vegetables – Melt butter in a large pot, add your diced veggies, thyme, turmeric, salt, and pepper, and sauté until just tender.
3. Thicken the soup – Sprinkle flour over the cooked vegetables, stir well, then slowly add wine and broth, whisking to avoid lumps.
4. Add the chicken and cream – Once the soup simmers and thickens slightly, stir in the chicken and parsley, followed by the heavy cream.
5. Serve and enjoy – Ladle the soup into bowls, break the crust dippers into pieces, and serve them on the side or right on top.

The entire process takes about 30 to 40 minutes from start to finish, making it a perfect weeknight dinner option that still feels special.

Why You’ll Love This Chicken Pot Pie Soup

There’s something irresistible about a dish that combines familiar flavors with a fresh presentation. This Chicken Pot Pie Soup does exactly that:

• Comforting and hearty – The creamy broth, tender chicken, and soft vegetables are soul-warming and filling.
• Customizable – Feel free to add peas, corn, or even mushrooms if you want extra veggies. You can also use leftover turkey as a substitute for the chicken.
• Family-friendly – Kids and adults alike will love dipping the cheesy crust pieces into the soup, making mealtime interactive and fun.
• Great for leftovers – The soup keeps well in the refrigerator for a few days, and you can reheat it gently on the stove or in the microwave.

Pro Tips for Perfect Chicken Pot Pie Soup

• Don’t skip the wine! If you cook with wine, it adds a beautiful depth to the broth. However, if you prefer, you can replace it with more chicken broth or a splash of apple cider vinegar for acidity.
• Season as you go – Taste your soup before serving and adjust the salt, pepper, or thyme to suit your preference.
• Keep the dippers crisp – Allow the crust dippers to cool completely before storing them in an airtight container if you’re making them ahead of time. They’ll stay crisp for a day or two.

A New Classic for Your Recipe Collection

This Chicken Pot Pie Soup with Cheddar Crust Dippers is sure to earn a place in your regular rotation. It’s everything you love about chicken pot pie—but simpler, faster, and just as satisfying. Serve it at your next family dinner, share it with friends on a cozy evening, or enjoy a bowl all to yourself. With its rich flavor and easy preparation, this soup proves that comfort food doesn’t have to be complicated.

Ingredients

For the Cheddar Crust Dippers:

• 2 (9-inch) refrigerated pie crusts
• 1 cup grated cheddar cheese (about 4 oz)
• 2 tablespoons fresh parsley, chopped

For the Soup:

• 4 tablespoons salted butter
• 3 stalks celery, finely diced
• 2 medium carrots, peeled and finely diced
• 2 medium onions, finely diced
• 2 teaspoons fresh thyme, chopped
• Pinch of turmeric
• Kosher salt and 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 fresh parsley, chopped
• 1/2 cup heavy cream

Instructions

Cheddar Crust Dippers

1. Preheat the oven to 375°F and line two baking sheets with parchment paper.
2. Unroll the pie crusts onto the prepared sheets. Sprinkle each crust evenly with the shredded cheddar and chopped parsley. Gently press the toppings so they stick to the crust.
3. Bake for 12 to 14 minutes, or until the edges are golden and the cheese is melted and slightly crisp. Let cool, then break into pieces for dipping.

Chicken Pot Pie Soup

1. In a large pot, melt the butter over medium heat. Add the diced celery, carrots, onions, and fresh thyme. Season with turmeric, salt, and black pepper. Cook, stirring, for 3 to 4 minutes until the vegetables start to soften.
2. Sprinkle the flour over the vegetables and stir well to coat. Cook for another 1 to 2 minutes to form a light roux.
3. Slowly pour in the white wine while stirring constantly, then add the chicken broth. Bring the mixture to a gentle boil and let it thicken slightly.
4. Stir in the shredded chicken and chopped parsley. Lower the heat, pour in the heavy cream, and let the soup simmer for a few minutes. Taste and adjust seasoning as needed.
5. Serve hot with the cheddar crust dippers on the side or crumbled on top for extra texture and flavor.

Note

This soup is easy to customize! Add peas, corn, or mushrooms for extra flavor and nutrition. If you prefer not to use wine, substitute it with extra chicken broth or a splash of apple cider vinegar for a bit of acidity. The cheddar crust dippers can be baked ahead of time and stored in an airtight container until ready to serve.

• Calories: ~480
• Protein: ~27g
• Fat: ~28g
• Carbohydrates: ~32g
• Fiber: ~3g
• Sugars: ~6g
• Sodium: ~900mg

(Note: Nutrition estimates are approximate and can vary depending on exact ingredient brands and serving sizes.)