If you have ever wished for the ultimate comfort food wrapped into one cozy meal, then this Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe is about to become your new obsession. Imagine a rich, creamy soup brimming with tender chicken, vibrant vegetables, and fragrant herbs, paired with irresistibly crispy cheddar-studded crust pieces for dipping. Every spoonful delivers that perfect harmony of flavors and textures, making it just the right dish for chilly evenings or anytime you crave a warm, satisfying hug in a bowl.
Ingredients You’ll Need
Gathering the right ingredients is the first step to achieving that perfect blend of comfort and flavor. Each item in this list plays a vital role—adding depth, creaminess, or that golden, savory crust that makes this soup unforgettable.
- Refrigerated pie crusts: These form the flaky, buttery base for the cheddar dippers.
- Grated cheddar cheese: Adds a sharp, melty richness that crisps to golden perfection on the crust.
- Fresh parsley: Offers a burst of herbaceous brightness both in the dippers and soup.
- Salted butter: The foundation for sautéing vegetables and building a flavorful base.
- Celery, carrots, and onions: The classic trio that brings savory sweetness and texture to the soup.
- Fresh thyme: Lends an earthy aroma that elevates the overall taste.
- Turmeric: A pinch brightens the color and adds subtle warmth.
- Kosher salt and black pepper: Essential seasonings to balance and enhance flavors.
- All-purpose flour: Creates a luscious thickness in the soup.
- White wine: Adds acidity and depth, lifting the soup’s flavor beautifully.
- Chicken broth: Forms the hearty liquid base full of savoriness.
- Shredded rotisserie chicken: Convenient, tender protein that makes this dish easy and satisfying.
- Heavy cream: Rounds out the soup with a dreamy, velvety texture.
How to Make Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
Step 1: Prepare the Cheddar Crust Dippers
Start by preheating your oven to 375°F (190°C) and lining two sheet pans with parchment paper. Unroll the refrigerated pie crusts onto the pans, then sprinkle each generously with grated cheddar cheese and freshly chopped parsley. Press the toppings lightly into the dough so they bake into a flavorful, cheesy crust. Pop them into the oven for about 12 to 14 minutes until the edges are golden and the cheese bubbles gloriously. These will be your perfect crispy dippers to accompany the soup.
Step 2: Cook the Vegetables
While the dippers are baking, melt butter in a large pot over medium heat. Add finely diced celery, carrots, and onions to the pot. Season with a pinch of turmeric for color, kosher salt, and freshly ground black pepper to taste. Stir occasionally as the veggies soften for about 3 to 4 minutes, releasing their sweet and savory aroma—the soul of any great chicken pot pie.
Step 3: Thicken the Soup Base
Sprinkle the flour evenly over the softened vegetables and stir well to combine, allowing the flour to cook gently for 1 to 2 minutes. This step not only creates that velvety texture but also ensures the soup will thicken perfectly without any raw flour taste.
Step 4: Add Wine and Broth
Gradually pour in the white wine and chicken broth while stirring constantly. This slow addition helps avoid lumps and brings a bright acidity from the wine that cuts through the richness beautifully. Bring the pot to a gentle boil, setting the stage for the flavors to meld.
Step 5: Incorporate Chicken and Herbs
Stir in the shredded rotisserie chicken along with the fresh parsley to add freshness and color. Let the soup simmer just long enough for everything to warm through and thicken slightly—this is where the richness begins to shine.
Step 6: Finish With Cream and Seasoning
The final touch is folding in the heavy cream, which transforms the soup into a luxuriously smooth bowl of comfort. Taste and adjust seasoning with salt and black pepper as needed, making sure every bite is perfectly balanced.
How to Serve Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
Garnishes
A sprinkle of freshly chopped parsley adds a pop of vibrant color and brightness to each bowl, enhancing both presentation and flavor. You might also consider a light dusting of freshly ground black pepper for a subtle kick.
Side Dishes
This hearty soup and cheesy dippers combo can be beautifully complemented with a crisp green salad or a simple slaw, adding a refreshing crunch to your meal. Roasted root vegetables or a crusty baguette transform the experience into an even more satisfying feast.
Creative Ways to Present
For entertaining, serve the soup in individual mini bowls or mugs topped with a chunk of cheddar crust on the side like a little edible spoon. You might even break the dippers into smaller bite-sized pieces and sprinkle them over the soup as a crunchy topping for a creative twist.
Make Ahead and Storage
Storing Leftovers
Store any leftover soup in an airtight container in the refrigerator for up to 3 days. For the cheddar crust dippers, keep them separately at room temperature in a paper towel-lined container to maintain their crispness as much as possible.
Freezing
This soup freezes beautifully, making it perfect for batch cooking. Freeze in portion-sized containers for up to 3 months. The cheddar crust dippers do not freeze well after baking, so it’s best to prepare those fresh or enjoy leftovers within a day.
Reheating
Reheat the soup gently on the stovetop over medium-low heat, stirring occasionally until warmed through to prevent curdling. For a quick crisp-up, warm the cheddar crust dippers in a 350°F oven for 5 minutes before serving.
FAQs
Can I use homemade pie crust for this recipe?
Absolutely! Homemade pie crust works wonderfully and adds a lovely homemade touch, but keep in mind that refrigerated crusts are more convenient for a quick meal.
What can I substitute for white wine in the soup?
If you prefer to skip the wine, a splash of white grape juice or additional chicken broth can be used instead to maintain moisture and depth without altering the flavor too much.
Can I make this recipe vegetarian?
You can modify it by swapping the chicken for hearty mushrooms or chickpeas and using vegetable broth instead of chicken broth to keep the comforting feel without meat.
How spicy is this soup?
This recipe is gently seasoned, focusing on warmth and savoriness rather than heat. You can always add a pinch of cayenne pepper or hot sauce if you like a little extra kick.
Are the cheddar crust dippers difficult to make?
Not at all! They are surprisingly simple but elevate the whole meal by adding a crispy, cheesy component that pairs perfectly with the soup.
Final Thoughts
This Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe is a total game-changer, blending familiar comfort food elements into one show-stopping dish. Whether you’re cozying up at home or impressing friends at your dinner table, this recipe delivers warmth, flavor, and a touch of fun with every spoon and dip. Don’t wait to make it your new go-to — your taste buds and loved ones will thank you endlessly!
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Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
- Total Time: 40 minutes
- Yield: 4 servings 1x
Description
This comforting Chicken Pot Pie Soup combines the creamy, hearty flavors of a classic pot pie into a warm, satisfying soup. Featuring tender shredded rotisserie chicken simmered with fresh vegetables, herbs, and a rich broth thickened with flour and cream, it’s paired with crispy cheddar-infused pie crust dippers baked until golden. Ready in just 40 minutes, this recipe delivers all the cozy goodness of pot pie in an easy-to-make and shareable soup.
Ingredients
Crust Dippers
- 2 (9-inch) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 Tbsp. chopped fresh parsley
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, to taste
- 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 the oven to 375°F (190°C) and line two sheet pans with parchment paper. Unroll a pie crust onto each prepared sheet pan.
- Add Cheese and Parsley: Sprinkle grated cheddar cheese and chopped fresh parsley evenly over each crust. Lightly press the cheese and parsley into the dough to help them adhere.
- Bake Crust Dippers: Place the sheet pans in the oven and bake for 12 to 14 minutes, or until the edges are golden brown, the cheese is bubbling, and the crust is fully cooked. Remove and set aside to cool.
- Sauté Vegetables: In a large pot over medium heat, melt the butter. Add finely diced celery, carrots, and onions. Season with a pinch of turmeric, kosher salt, freshly ground black pepper, and chopped fresh thyme. Cook for 3 to 4 minutes until the vegetables start to soften.
- Thicken with Flour: Sprinkle the flour over the softened vegetables and stir well to combine. Allow the flour to cook for 1 to 2 minutes, which helps remove the raw flour taste and thickens the base.
- Add Liquids: Gradually pour in the white wine and then the chicken broth, stirring constantly to prevent lumps and to evenly incorporate the liquids.
- Incorporate Chicken and Parsley: Add the shredded rotisserie chicken and chopped fresh parsley to the pot. Bring the soup to a boil, then reduce heat slightly and allow it to simmer until it thickens slightly, about 5 minutes.
- Finish with Cream: Stir in the heavy cream, adjusting the seasoning with more salt and pepper as needed to taste.
- Serve: Ladle the hot soup into bowls. Break the cheddar crust dippers into large pieces and serve them alongside the soup for dipping or crumbling on top.
Notes
- Use freshly shredded rotisserie chicken for convenience and flavor.
- White wine can be substituted with dry sherry or additional chicken broth if preferred.
- For a gluten-free option, use gluten-free flour and pie crusts.
- Make crust dippers ahead of time and store in an airtight container; reheat before serving.
- The pinch of turmeric is optional but adds a subtle color and earthiness.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
