If you’re craving the comforting flavors of a classic chicken pot pie but want something quicker and a little more playful, the Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe is your new best friend. This dish takes all the creamy, hearty goodness of chicken pot pie and reimagines it as a cozy soup with tender chunks of chicken and vegetables in a flavorful broth, paired perfectly with cheesy, crispy dippers that add a delightful crunch. It’s an absolute crowd-pleaser that brings warmth and smiles to the table every single time.
Ingredients You’ll Need
The magic behind the Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe lies in its simple, wholesome ingredients. Each component plays a vital role—from the fresh vegetables that add vibrant color and texture to the sharp cheddar that melts into golden perfection on the crust dippers. All together, these ingredients create a dish that’s bursting with comforting flavor and satisfying contrasts.
- Refrigerated pie crusts (2, 9-inch): The base for your cheddar crust dippers, providing a flaky, buttery crunch.
- Grated cheddar cheese (1 cup): Adds a sharp, savory note and a beautiful golden color to the dippers.
- Fresh parsley (2 tablespoons, chopped): Brightens flavors and adds a hint of herbaceous freshness.
- Salted butter (4 tablespoons): Essential for sautéing veggies and creating a rich soup base.
- Celery (3 stalks, finely diced): Offers a subtle, crunchy texture and fresh flavor.
- Carrots (2 medium, peeled and diced): Sweetness and vibrant color come courtesy of these little orange gems.
- Onions (2 medium, diced): Provide a flavorful foundation with their natural sweetness and depth.
- Fresh thyme (2 teaspoons, chopped): Adds earthy, aromatic notes that elevate the dish.
- Turmeric (a pinch): Introduces a hint of warmth and beautiful golden hue.
- Kosher salt and freshly ground black pepper: To season the soup perfectly, enhancing every ingredient.
- All-purpose flour (1/4 cup): Thickens the soup into that luscious, velvety texture you love.
- White wine (1/2 cup): Adds subtle acidity and depth, balancing richness.
- Chicken broth (6 cups): The heart of the soup, delivering savory comfort.
- Shredded rotisserie chicken (3 cups): Tender, ready-to-use protein that makes this recipe quick and easy.
- Heavy cream (1/2 cup): Creates a rich, silky finish for the soup.
How to Make Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
Step 1: Prepare the Cheddar Crust Dippers
Start by preheating your oven to 375°F (190°C) and lining two sheet pans with parchment paper. Unroll each refrigerated pie crust on the sheets and generously sprinkle the grated cheddar cheese and chopped parsley over the surface, pressing them in slightly so they stick while baking. These dippers will bake until crispy and golden, offering a flavorful contrast to the creamy soup.
Step 2: Bake the Cheddar Crust Dippers
Bake the crusts for 12 to 14 minutes, watching closely as they turn golden and the cheese bubbles to perfection. Once done, remove from the oven and set them aside to cool. These crunchy dippers are such a treat on their own and the perfect companion for scooping up your soup.
Step 3: Sauté the Vegetables
In a large pot over medium heat, melt the salted butter. Add the finely diced celery, carrots, and onions, seasoning the veggies with turmeric, kosher salt, and freshly ground black pepper. Cook for about 3 to 4 minutes, stirring occasionally until the vegetables begin to soften and release their vibrant aromas.
Step 4: Create the Roux
Sprinkle the all-purpose flour over the softened vegetables, stirring well to combine. Let the flour cook for 1 to 2 minutes, which helps eliminate that raw flour taste and starts thickening the soup for that luscious texture.
Step 5: Add Liquids and Chicken
Slowly pour in the white wine and chicken broth while stirring to ensure everything blends smoothly. Then add the shredded rotisserie chicken and chopped parsley. Bring the soup to a gentle boil, allowing it to thicken slightly and the flavors to meld beautifully.
Step 6: Finish with Cream
Once your soup has reached the desired thickness, stir in the heavy cream for a silky richness. Taste and adjust seasoning if needed with salt and pepper. Your comforting Chicken Pot Pie Soup is now ready to warm your soul!
How to Serve Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
Garnishes
Elevate your soup with a sprinkle of freshly chopped parsley or thyme on top. A few cracks of black pepper add a lovely finishing touch, enhancing the dish’s aroma and overall appeal.
Side Dishes
The cheddar crust dippers are the star side of this recipe, but if you want to round out the meal further, consider serving with a fresh green salad or roasted seasonal vegetables to add more texture and colors to your table.
Creative Ways to Present
For a fun presentation, serve the soup in large, rustic mugs or small cast iron skillets, placing the cheddar crust dippers standing upright for easy dipping. You can also break the dippers into chunks and float them on top to create a cheesy, crispy “crust” right in the bowl.
Make Ahead and Storage
Storing Leftovers
Store any leftover Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe in an airtight container in the refrigerator for up to 3 days. Keep the cheddar dippers separate in a sealed bag or container to maintain their crispness.
Freezing
The soup freezes beautifully! Transfer cooled soup to freezer-safe containers, leaving some room for expansion, and freeze for up to 3 months. Freezing the cheddar crust dippers is not recommended, as they may lose their texture.
Reheating
Reheat the soup gently on the stove over low to medium heat, stirring occasionally until warmed through. Add a splash of broth or cream if it becomes too thick. For the dippers, simply rewarm them in a hot oven for a few minutes to refresh their crunch.
FAQs
Can I use homemade pie crust instead of refrigerated?
Absolutely! Homemade pie crust works wonderfully if you want a more personalized touch or specific flavor. Just be sure to roll it out thin enough so the dippers bake crispy.
Is rotisserie chicken necessary, or can I use raw chicken?
Using rotisserie chicken is a fantastic time-saver and adds great flavor, but if you prefer, cook and shred raw chicken before adding it to the soup. Just cook it through before combining with the broth.
Can I make this recipe dairy-free?
Yes! Substitute the butter with a dairy-free alternative, use a non-dairy cream like coconut or cashew cream, and pick a dairy-free cheese or omit it entirely from the crust dippers if needed.
How spicy is the soup?
This recipe isn’t spicy at all; it’s all about warm, savory, and mellow flavors. You can add a pinch of red pepper flakes or hot sauce if you want a little kick.
Can the cheddar crust dippers be made ahead of time?
Yes, these dippers can be baked ahead and stored in an airtight container once cool. Just reheat them in the oven before serving to bring back that fresh-baked crunch.
Final Thoughts
There’s nothing quite like curling up with a bowl of Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe when you need comfort food that feels special but comes together quickly. The creamy, hearty soup paired with those crispy cheese dippers makes every spoonful a joyful experience. Trust me—you’re going to want to make this one again and again, whether it’s a family dinner or a cozy night in with friends.
Print
Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Total Time: 40 minutes
- Yield: 4 to 6 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
A comforting and creamy Chicken Pot Pie Soup featuring tender shredded rotisserie chicken, fresh vegetables, and a rich broth thickened with flour and cream. Served alongside crispy cheddar crust dippers baked to golden perfection, this soup combines the flavors of classic chicken pot pie in an easy-to-make, cozy bowl.
Ingredients
Cheddar Crust Dippers
- 2 (9-inch) 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 freshly ground 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 (190°C) and line two sheet pans with parchment paper to prevent sticking.
- Assemble the Crusts: Unroll each pie crust onto the prepared sheet pans. Evenly sprinkle the grated cheddar cheese and chopped parsley over the crusts, lightly pressing the cheese and parsley into the dough for adherence.
- Bake the Crusts: Place the sheet pans in the oven and bake for 12 to 14 minutes until the edges of the crusts are golden brown, the cheese is bubbling, and the crusts are fully cooked. Remove and set aside to cool.
- Sauté the Vegetables: In a large pot over medium heat, melt the salted butter. Add the finely diced celery, carrots, and onions. Season with turmeric, kosher salt, and freshly ground black pepper. Cook the vegetables while stirring occasionally until they begin to soften, about 3 to 4 minutes.
- Add Flour for Thickening: Sprinkle the all-purpose flour over the sautéed vegetables and stir well to combine. Continue cooking for 1 to 2 minutes to cook out the raw flour flavor and begin thickening the mixture.
- Deglaze and Add Broth: Gradually pour in the white wine while stirring to deglaze the pot, followed by adding the chicken broth. Stir continuously to ensure a smooth mixture without lumps.
- Add Chicken and Herbs: Incorporate the shredded rotisserie chicken and chopped fresh parsley into the pot. Bring the soup to a gentle boil and allow it to thicken slightly, about 3 to 5 minutes.
- Finish with Cream: Stir in the heavy cream to add richness and smoothness to the soup. Taste and adjust seasoning with additional salt and pepper if necessary.
- Serve: Ladle the hot soup into bowls.
- Accompany with Crust Dippers: Break the cheddar crust dippers into large pieces and serve them on the side for dipping and crunch alongside the comforting soup.
Notes
- Use refrigerated pie crusts for convenience, but homemade crusts can enhance flavor.
- The white wine can be substituted with additional chicken broth if preferred.
- Rotisserie chicken adds great flavor and cuts down prep time, but cooked shredded chicken breast works well too.
- For a thicker soup, reduce broth slightly or increase flour by 1 tablespoon.
- Leftover soup stores well in the refrigerator for up to 3 days; reheat gently on the stovetop.
