Description
If you’re craving the cozy comfort of a classic chicken pot pie but want something easier to make and perfect for a bowl, this Chicken Pot Pie Soup with Cheddar Crust Dippers is the answer. It brings all the rich, creamy flavors of the traditional dish together in a hearty, satisfying soup that’s ideal for busy weeknights or lazy weekends.
Ingredients
For the Cheddar Crust Dippers:
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2 (9-inch) refrigerated pie crusts
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1 cup grated cheddar cheese (about 4 oz)
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2 tablespoons fresh parsley, chopped
For the Soup:
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4 tablespoons salted butter
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3 stalks celery, finely diced
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2 medium carrots, peeled and finely diced
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2 medium onions, finely diced
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2 teaspoons fresh thyme, chopped
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Pinch of turmeric
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Kosher salt and black pepper, to taste
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1/4 cup all-purpose flour
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1/2 cup white wine
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6 cups chicken broth
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3 cups shredded rotisserie chicken
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1/4 cup fresh parsley, chopped
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1/2 cup heavy cream
Instructions
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Preheat the oven to 375°F and line two baking sheets with parchment paper.
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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.
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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
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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.
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Sprinkle the flour over the vegetables and stir well to coat. Cook for another 1 to 2 minutes to form a light roux.
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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.
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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.
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Serve hot with the cheddar crust dippers on the side or crumbled on top for extra texture and flavor.
Notes
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.