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
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
