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
Scale
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.
