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
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 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.
