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–+ servings
Chicken Pot Pie Soup Recipe

Delicious Chicken Pot Pie Soup Recipe with Cheddar Crust Dippers

This Chicken Pot Pie Soup Recipe offers a comforting dish filled with rich flavors and served with crunchy cheddar crust dippers.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Dinner Recipes
Cuisine: American
Calories: 320
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Soup Base
  • 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
  • 1 pinch turmeric
  • kosher salt to taste
  • 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
Cheddar Crust Dippers
  • 2 (9-in.) refrigerated pie crusts
  • 1 cup grated cheddar cheese
  • 2 Tbsp. chopped fresh parsley

Equipment

  • large pot
  • oven
  • Baking sheet

Method
 

Soup Preparation
  1. Preheat the oven as directed for the refrigerated pie crusts.
  2. In a large pot, melt the salted butter over medium heat.
  3. Add the diced celery, carrots, and onions, cooking until softened.
  4. Stir in the chopped thyme, turmeric, kosher salt, and black pepper.
  5. Sprinkle the flour over the vegetables and cook for 2 minutes.
  6. Pour in the white wine and stir until the mixture thickens.
  7. Add the chicken broth and bring to a simmer.
  8. Stir in the shredded chicken and additional chopped parsley.
  9. Finish by adding the heavy cream and adjust seasoning if necessary.
Cheddar Crust Dippers Preparation
  1. Roll out the pie crusts and cut them into strips for dippers.
  2. Sprinkle the grated cheddar cheese and chopped parsley over the crust strips.
  3. Bake the crust strips according to the instructions until golden brown and crispy.
  4. Serve the soup hot with cheddar crust dippers.

Nutrition

Serving: 1cupCalories: 320kcalCarbohydrates: 22gProtein: 21gFat: 18gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 1gCholesterol: 60mgSodium: 750mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 500IUVitamin C: 6mgCalcium: 150mgIron: 3mg

Notes

Feel free to customize the soup with your choice of vegetables or proteins. This recipe is perfect for utilizing leftovers as well.

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