Description
This comforting Chicken Pot Pie Soup combines classic pot pie flavors into a creamy, hearty soup topped with crispy cheddar crust dippers. Featuring tender shredded rotisserie chicken, fresh vegetables, and aromatic herbs, it’s a perfect cozy meal ready in just 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
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 the oven to 375°F (190°C) and line two sheet pans with parchment paper. Unroll a pie crust on each prepared sheet pan. Evenly sprinkle the grated cheddar cheese and chopped fresh parsley over the crusts, lightly pressing them into the dough to help them stick.
- Bake the Crusts: Place the crusts in the oven and bake for 12 to 14 minutes, or until the edges turn golden brown, the cheese is bubbling, and the crust is fully cooked. Remove from oven and set aside to cool while preparing the soup.
- Melt Butter and Cook Vegetables: In a large pot, melt the salted butter over medium heat. Add the finely diced celery, carrots, and onions. Season with a pinch of turmeric, kosher salt, and freshly ground black pepper. Sauté the vegetables until they begin to soften, about 3 to 4 minutes.
- Add Flour: Sprinkle the all-purpose flour over the vegetables in the pot. Stir well to combine and cook the flour for 1 to 2 minutes to remove the raw taste, which will help thicken the soup later.
- Deglaze and Add Broth: Gradually pour in the white wine, stirring continuously to deglaze the pot and incorporate the flour evenly. Then, add the chicken broth, continuing to stir to blend all ingredients smoothly.
- Add Chicken and Herbs: Stir in the shredded rotisserie chicken and chopped fresh parsley into the soup. Bring the mixture to a gentle boil and allow it to cook until it thickens slightly, developing rich flavors.
- Finish with Cream: Lower the heat and stir in the heavy cream. Taste the soup and adjust seasoning with additional salt and pepper if needed. Keep warm but do not boil.
- Serve: Ladle the hot soup into bowls. Break the baked cheddar crust dippers into large pieces and serve them on the side for dipping or sprinkling over the soup.
Notes
- You can substitute white wine with additional chicken broth if you prefer a non-alcoholic version.
- Using pre-cooked rotisserie chicken saves time and adds great flavor.
- Feel free to add other herbs like rosemary or sage for extra aroma.
- The cheddar crust dippers are best enjoyed fresh and warm alongside the soup.
- If you want a thicker soup, reduce the amount of chicken broth slightly.
