If you’re craving the comforting flavors of classic chicken pot pie but want something a little cozier and more soul-warming, the Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe is your new best friend in the kitchen. This dish takes all the beloved ingredients of a pot pie—tender chicken, vibrant veggies, creamy broth—and transforms them into a luscious soup that feels like a warm hug in a bowl. What makes it truly unforgettable are the cheddar parsley crust dippers, golden, cheesy, and flaky little bites that make every spoonful even more delightful. It’s comfort food elevated, perfect for sharing with loved ones or simply indulging yourself after a long day.
Ingredients You’ll Need
Gathering your ingredients for this recipe is simple and satisfying. Each component adds a unique layer that balances flavor, texture, and color, making the dish vibrant and hearty.
- Refrigerated pie crusts: These form the base of your cheesy crust dippers, offering a buttery, flaky texture that pairs perfectly with the soup.
- Grated cheddar cheese: Adds sharp, melty richness directly to the crust dippers, creating irresistible golden edges.
- Fresh parsley: Bright and herbaceous, parsley takes both the dippers and soup to the next level with fresh flavor.
- Salted butter: Essential for sautéing vegetables and developing a deeply savory base for the soup.
- Celery, carrots, and onions: The holy trinity of flavors for any comforting stew or soup, diced finely for the perfect mouthfeel.
- Fresh thyme: Earthy and aromatic, thyme adds warmth and depth to the broth.
- Turmeric: Just a pinch gives a subtle golden hue and a gentle earthiness without overpowering.
- Kosher salt and black pepper: To season perfectly and allow all ingredients to shine.
- All-purpose flour: The thickening agent that transforms the broth into a luscious soup.
- White wine: Adds subtle acidity and complexity to balance the creamy soup base.
- Chicken broth: The hearty, flavorful liquid foundation that carries all the ingredients.
- Shredded rotisserie chicken: Convenient, tender, and packed with flavor, it makes this recipe quick yet satisfying.
- Heavy cream: Enriches the soup with a smooth, velvety finish that rounds out every bite.
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. Unroll your refrigerated pie crusts on the sheets, then sprinkle cheddar cheese evenly over the surface, followed by a generous scattering of chopped fresh parsley. Lightly press these toppings into the dough so they stick beautifully. Pop them into the oven and bake for 12 to 14 minutes, until the edges are irresistibly golden and the cheese is bubbling and melted. Set aside to cool while you work on the soup—the dippers will develop a delightful crispness perfect for dunking.
Step 2: Start Building Your Soup Base
Melt the salted butter in a large pot over medium heat. As it melts, toss in finely diced celery, carrots, onions, and fresh chopped thyme. This vibrant vegetable medley will soften and release their collective sweetness, forming the heart of your soup’s flavor. Season with a pinch of turmeric to introduce that sunny glow and a touch of earthiness, then add kosher salt and freshly ground black pepper to enhance all those wonderful flavors. Stir everything together for 3 to 4 minutes until the veggies begin to become tender.
Step 3: Thicken and Enrich
Sprinkle the all-purpose flour over the softened vegetables and stir thoroughly. Allow it to cook for 1 to 2 minutes—this step is crucial for eliminating any raw flour taste and thickening the soup beautifully. While constantly stirring, slowly pour in the white wine, letting it deglaze the pot and lift all those tasty browned bits. Follow up with the chicken broth, then add the shredded rotisserie chicken and chopped parsley for fresh vibrancy. Bring the mixture to a gentle boil so it thickens slightly, then stir in the heavy cream to give the soup a rich, velvety texture. Taste and adjust seasoning as you please; this is where you make it truly yours.
Step 4: Serve It Up with Style
Ladle the creamy, fragrant soup into warm bowls and break your cheddar parsley crust dippers into chunky pieces to serve alongside. The combination of each spoonful dipped into the cheesy, flaky crust pieces is pure magic. It’s the perfect way to enjoy all the comforting layers of chicken pot pie in a wonderfully inviting way.
How to Serve Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe
Garnishes
Consider fresh parsley or thyme sprigs to add a bright, herbal finish that complements the soup’s richness. A sprinkle of extra cheddar on top is also lovely if you’re a cheese lover. A light dusting of black pepper can add a touch of bite to balance the creamy texture.
Side Dishes
While the soup with its crust dippers is hearty, pairing it with a crisp green salad dressed in a tangy vinaigrette offers a refreshing contrast. Roasted Brussels sprouts or steamed green beans also add a nice seasonal touch to round out your meal.
Creative Ways to Present
For an inviting touch, serve the soup in pretty mason jars or mini cast iron bowls with the crust dippers arranged artfully on top or alongside on a rustic wooden board. Offering little ramekins of extra parsley cheese crust on the side lets guests enjoy as many dippers as they want. This recipe truly shines when shared and presented with a bit of charm.
Make Ahead and Storage
Storing Leftovers
Keep any leftover Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe in an airtight container in the refrigerator for up to 3 days. Store your cheddar parsley crust dippers separately to preserve their crispness and reheat them briefly before serving if desired.
Freezing
This soup freezes beautifully! Pour cooled soup into freezer-safe containers, leaving some space for expansion, and freeze for up to 2 months. It’s best to freeze the cheddar parsley crust dippers separately, as they may become soggy if frozen together with the soup.
Reheating
Gently reheat the frozen or refrigerated soup on the stove over low to medium heat, stirring occasionally until warmed through. To revive the cheddar parsley crust dippers, pop them in a toaster oven or conventional oven for a few minutes until crisp and golden again—they’ll taste like fresh from the oven.
FAQs
Can I use homemade pie crust instead of refrigerated?
Absolutely! A homemade pie crust will work wonderfully and can add a lovely personal touch, especially if you enjoy making your dough from scratch. Just roll it out to the same thickness and prepare as with the refrigerated crusts.
What if I don’t have white wine?
If you prefer, you can substitute the white wine with an equal amount of extra chicken broth or a splash of white grape juice with a little lemon juice for acidity. The soup will still have a beautifully layered flavor.
Can I make the soup vegetarian?
You can! Simply swap the chicken broth for vegetable broth and omit the shredded chicken. To add extra protein, consider adding cooked white beans or sautéed mushrooms.
How spicy is this recipe?
This recipe is nicely seasoned but not spicy at all, making it perfect for all ages and palates. If you want a bit of heat, a pinch of cayenne pepper can be stirred into the soup toward the end of cooking.
Can I prepare this soup in advance for a party?
Definitely! This soup holds up well when made a day ahead and tastes even better the next day as flavors meld. Just reheat gently and serve with freshly baked or reheated cheddar parsley crust dippers for a crowd-pleasing appetizer or meal.
Final Thoughts
There’s something so wonderfully cozy and satisfying about a bowl of Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe. Whether you’re looking to impress your family with a comforting dinner or want to enjoy an easy, flavorful meal during a busy week, this recipe has your back. Its velvety soup combined with the crispy, cheesy dippers creates a harmony you’ll want to revisit again and again. So grab your ingredients, get cooking, and prepare to fall in love with your new favorite comfort food treasure.
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Chicken Pot Pie Soup with Cheddar Parsley Crust Dippers Recipe
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
Chicken Pot Pie Soup is a comforting and creamy soup combining tender shredded rotisserie chicken, vibrant vegetables, and a rich broth thickened with flour and finished with heavy cream. Paired with crispy cheddar and parsley crust dippers baked to golden perfection, this soup offers all the flavors of a traditional chicken pot pie in a warm, hearty bowl.
Ingredients
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 the cheddar crust dippers: Preheat your oven to 375°F and line two sheet pans with parchment paper. Unroll a pie crust onto each sheet pan. Sprinkle the grated cheddar cheese and chopped fresh parsley evenly over the crusts, then lightly press to adhere. Bake in the oven until the edges are golden, the cheese is bubbling, and the crust is fully baked, about 12 to 14 minutes. Remove from the oven and set aside to cool.
- Sauté the vegetables: While the crusts bake, melt the salted butter in a large pot over medium heat. Add the finely diced celery, carrots, onions, and chopped fresh thyme. Season with a pinch of turmeric, kosher salt, and black pepper. Stir occasionally and cook until the vegetables begin to soften, around 3 to 4 minutes.
- Create the roux and combine liquids: Sprinkle the all-purpose flour evenly over the softened vegetables in the pot and stir well to combine. Allow the flour to cook for 1 to 2 minutes to eliminate the raw taste. Gradually pour in the white wine and chicken broth while continuously stirring, preventing lumps and ensuring a smooth mixture.
- Add chicken and simmer: Stir in the shredded rotisserie chicken and additional chopped fresh parsley. Bring the soup to a boil, then reduce heat and let it thicken slightly. Once thickened, stir in the heavy cream to add richness. Taste the soup and adjust seasoning with salt and pepper as needed.
- Serve: Ladle the hot chicken pot pie soup into bowls. Break the cheddar crust dippers into large pieces and serve them alongside the soup for dipping or topping.
Notes
- Use a good quality refrigerated pie crust for best ease and flavor.
- The white wine can be substituted with additional chicken broth if preferred.
- Rotisserie chicken saves time but feel free to cook and shred chicken breasts or thighs.
- Fresh thyme and parsley enhance the herbaceous flavor, but dried herbs can be used in a pinch.
- The turmeric adds color and subtle flavor but can be omitted if unavailable.
- For a richer soup, add more heavy cream or finish with a dollop of sour cream.
