If you’re craving a bowl of pure comfort that’s both hearty and fresh, the Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe is your new best friend. This cozy soup blends tender rotisserie chicken with velvety cream and the vibrant flavors of thyme, turmeric, and fresh parsley, all nourished by a rich chicken broth. What truly makes this dish unforgettable, though, are the crispy cheddar parsley crust dippers, baked to golden perfection and perfect for dunking. It’s like having the best parts of a classic chicken pot pie but turned into a luscious soup with an irresistible cheesy twist. You’ll find yourself reaching for seconds and dreaming of it on chilly evenings!

Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe - Recipe Image

Ingredients You’ll Need

These ingredients come together so simply, yet they create a symphony of flavors and textures that make this dish stand out. Each component, from the fresh vegetables to the cheddar cheese, plays a crucial role in balancing comfort and freshness in the Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe.

2 (9-in.) refrigerated pie crusts: The base for crispy, cheesy dippers that pair perfectly with the creamy soup.
1 c. grated cheddar cheese (about 4 oz.): Adds sharp, melty goodness to the crusts, enhancing every bite.
2 tbsp. chopped fresh parsley: Brings a fresh, herbaceous brightness to the crust and soup.
4 tbsp. salted butter: Creates a luscious base for sauteing vegetables and building flavor.
3 stalks celery, finely diced: Adds crunch and subtle bitterness to balance richness.
2 medium carrots, peeled and finely diced: Offers natural sweetness and vibrant color.
2 medium onions, finely diced: Brings depth and savoriness to the soup’s foundation.
2 tsp. chopped fresh thyme: Infuses the soup with earthy, fragrant notes.
Pinch of turmeric: A touch of warmth and a beautiful golden hue without overwhelming flavor.
Kosher salt and black pepper, to taste: Essential seasonings that elevate every ingredient.
1/4 c. all-purpose flour: Helps thicken the soup, giving it that comforting, creamy texture.
1/2 c. white wine: Adds acidity and layers of flavor to brighten the broth.
6 c. chicken broth: The soul of the soup, providing rich poultry flavor.
3 c. shredded rotisserie chicken: Convenient and perfectly cooked protein for hearty bites.
1/4 c. chopped fresh parsley: Stirred in at the end to freshen and brighten the soup.
1/2 c. heavy cream: Brings velvety richness and rounds out the flavors beautifully.

How to Make Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe

Step 1: Prepare the Cheddar Parsley Crust Dippers

Start by preheating your oven to 375°F and lining two baking sheets with parchment paper—it keeps everything clean and helps crisp the crusts beautifully. Roll out each pie crust onto a sheet pan, sprinkle the grated cheddar cheese and chopped parsley evenly over the dough, and gently press them in so everything adheres well. Baking them until golden with bubbling cheese, about 12 to 14 minutes, creates irresistible dippers that add crunch and cheesy goodness alongside your soup.

Step 2: Cook the Vegetables

While those crusts bake, melt the salted butter in a large pot over medium heat. Toss in diced celery, carrots, onions, and fresh thyme. Let the vegetables soften gently, stirring occasionally as their natural sweetness combines with the butter. The pinch of turmeric, salt, and pepper lends a subtle warmth and layers of fragrance that really bring the chicken pot pie flavors alive in this soup.

Step 3: Build the Soup Base

Sprinkle the flour over your softened vegetables, stirring constantly to cook out the raw flavor for 1 to 2 minutes. This step is crucial to achieving the perfect thickness that makes the soup so indulgent. Slowly pour in the white wine and chicken broth, stirring continuously so that the mixture stays silky and lump-free. Add the shredded rotisserie chicken and fresh parsley, letting the soup heat through and thickens just right.

Step 4: Finish With Cream and Seasonings

Once your soup is bubbling and thickened to your liking, stir in the heavy cream for that extra luscious texture and richness. Taste and adjust seasoning with salt and pepper as needed—the right balance will bring out the comforting essence reminiscent of classic chicken pot pie but in a cozy, sip-worthy form.

How to Serve Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe

Garnishes

For a lovely finishing touch, sprinkle additional chopped fresh parsley or a small handful of grated cheddar cheese on top of each soup bowl. These simple garnishes brighten the presentation and echo the flavors in the crust dippers, creating a harmonious bite every time.

Side Dishes

While the soup itself is a filling meal, consider serving a crisp green salad with a tangy vinaigrette or roasted root vegetables alongside. These sides add refreshing crunch or earthy tones that complement the creamy soup without overpowering it.

Creative Ways to Present

For a whimsical touch, break the cheddar parsley crusts into heart or star shapes before baking using cookie cutters. Serve the soup in rustic bread bowls and place the crust dippers artfully on the side for dipping. This not only looks inviting but makes sharing and enjoying the Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe even more fun.

Make Ahead and Storage

Storing Leftovers

Once cooled, transfer your chicken pot pie soup to an airtight container and refrigerate. It will keep well for up to 3 days, allowing the flavors to deepen—just be sure to store the cheddar parsley crust dippers separately to maintain their crispness.

Freezing

This soup freezes beautifully. Pour the cooled soup into freezer-safe containers, leaving room for expansion, and store for up to 3 months. Freeze the crust dippers separately, if possible, as they can lose their texture when thawed but can be quickly crisped up in a hot oven before serving.

Reheating

Gently reheat the soup on the stove over medium-low heat, stirring occasionally to keep it smooth. Add a splash of cream or broth if the soup feels too thick. Warm your cheddar parsley crust dippers in a 350°F oven for about 5 minutes to restore their delightful crunch before serving alongside the soup.

FAQs

Can I use homemade pie crust instead of store-bought for the dippers?

Absolutely! Homemade pie crust brings an extra layer of flavor and flakiness. Just roll it out to about the same thickness as store-bought and follow the same baking instructions for delicious results.

Is it possible to make this soup vegetarian?

Yes! Simply substitute the chicken broth for vegetable broth and omit the shredded rotisserie chicken or replace it with hearty mushrooms or plant-based chicken alternatives for that satisfying bite.

Can I prepare the cheddar parsley crust dippers in advance?

Definitely. You can bake the crust dippers a day ahead and keep them in an airtight container at room temperature. If they lose a bit of crunch, a quick zap in the oven will freshen them right up before serving.

What can I use instead of white wine in the soup?

If you prefer to avoid alcohol, you can replace the white wine with additional chicken broth or a splash of white grape juice combined with a bit of lemon juice to mimic the acidity and brightness.

How thick should the soup be?

The soup should be creamy yet pourable, thick enough to coat the back of a spoon but not overly heavy. The flour and cream help achieve this balance, creating that lovely comforting texture you expect from chicken pot pie flavors in a bowl.

Final Thoughts

I hope you are as excited as I am to make this Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe. It’s the kind of meal that feels like a warm hug on a cold day yet manages to impress with its flavor and texture. Whether you’re cooking for your family or entertaining friends, this soup with its addictive crust dippers will become a go-to favorite. Give it a try, and watch how quickly it disappears from the bowl!

Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe

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4.3 from 83 reviews

Author: admin
Total Time: 35 minutes
Yield: 4 servings 1x

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Description

This comforting Chicken Pot Pie Soup combines the classic flavors of a chicken pot pie in a rich, creamy soup form. Served with crispy cheddar and parsley crust dippers, this hearty dish is perfect for cozy dinners and promises a delightful mix of textures and savory tastes in every bite.

Ingredients

Scale

Cheddar Crust Dippers

2 (9-in.) 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 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

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Instructions

Prepare cheddar crust dippers: Preheat the oven to 375°F and line two sheet pans with parchment paper. Unroll a pie crust onto each sheet pan and evenly sprinkle with grated cheddar cheese and chopped parsley, gently pressing to adhere. Bake for 12 to 14 minutes until the edges are golden and the cheese bubbles. Remove and let cool.
Cook the vegetables: While the crusts bake, melt the salted butter in a large pot over medium heat. Add finely diced celery, carrots, onions, and fresh thyme. Season with turmeric, kosher salt, and black pepper. Stir occasionally and cook until vegetables soften, about 3 to 4 minutes.
Make the roux and add liquids: Sprinkle all-purpose flour over the softened vegetables and stir continuously for 1 to 2 minutes to cook out the raw flour taste. Slowly pour in the white wine while stirring, followed by the chicken broth. Ensure the mixture is well incorporated.
Add chicken and herbs: Add shredded rotisserie chicken and chopped fresh parsley to the pot. Bring the soup to a boil and allow it to slightly thicken, stirring frequently.
Finish the soup: Stir in the heavy cream carefully to create a creamy consistency. Taste and adjust seasoning with salt and pepper as needed.
Serve: Ladle the hot soup into bowls and serve with the cheddar and parsley crusts broken into large pieces on the side as dippers.

Notes

For a deeper flavor, use homemade chicken broth if available.
Substitute white wine with additional chicken broth or dry sherry if preferred or for a non-alcoholic version.
The cheddar crusts can be made ahead of time and stored in an airtight container.
Use fresh herbs for maximum flavor impact.
Adjust cream quantity for a lighter or richer soup texture.

Prep Time: 10 minutes
Cook Time: 25 minutes
Category: Soup
Method: Stovetop
Cuisine: American