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
Scale
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
