Chicken Pot Pie Soup
Ingredients
- 2refrigerated pie crusts
- 1 c.grated cheddar cheese
about 4 oz.
- 2 tbsp.chopped fresh parsley
- 4 tbsp.salted butter
- 3stalks celery
finely diced
- 2 mediumcarrots
peeled and finely diced
- 2 mediumonions
finely diced
- 2 tsp.chopped fresh thyme
- turmeric
- to tastekosher salt and black pepper
- ¼ c.all-purpose flour
- ½ c.white wine
- 6 c.chicken broth
- 3 c.shredded rotisserie chicken
- ¼ c.chopped fresh parsley
- ½ c.heavy cream
Directions
- 1
For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
- 2
Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool.
- 3
For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed.
- 4
Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
Chicken Pot Pie Soup
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About this Recipe
Craving the ultimate comfort of chicken pot pie but want something warm and cozy in a bowl? This Chicken Pot Pie Soup delivers all those beloved flavors—tender chicken, classic vegetables, and a rich, creamy broth—with an ingenious twist: crispy, cheesy crust crackers for dipping.
Why This Soup Works
What truly sets this Chicken Pot Pie Soup apart is the brilliant addition of cheesy crust crackers. Made from refrigerated pie crusts and cheddar cheese, they transform the familiar crust into a perfectly dippable, crunchy accompaniment. This soup captures the essence of a hearty chicken pot pie, making it an ideal choice for weeknight meals, especially as the weather turns colder.
What to Expect
Prepare for a spoonful of pure comfort. Each bite of this autumn-ready soup offers a delightful blend of savory, creamy richness from the broth, beautifully balanced with the earthy notes of celery, carrots, and onions. The shredded rotisserie chicken ensures every spoonful is satisfyingly hearty, while a hint of fresh thyme and turmeric adds depth without overpowering. Paired with the golden, savory, and perfectly crisp cheesy crackers, you'll experience that coveted pot pie texture contrast in every bite.
Customization & Variations
While shredded rotisserie chicken makes this soup incredibly convenient, you can certainly cook and shred your own chicken breast or thighs. Feel free to adjust the amount of fresh parsley or thyme to your liking, or even experiment with other savory herbs like sage. For the cheesy crackers, while cheddar offers a classic flavor, a mix of cheddar and Parmesan would also be delightful. You can also vary the shapes of your crust crackers—think simple squares or fun autumn leaves for a festive touch.
Serving & Context
This Chicken Pot Pie Soup is a complete and comforting meal perfect for chilly autumn and winter evenings. Serve it as a robust main dish, letting each person grab plenty of those irresistible cheesy crackers to scoop up every last drop of the creamy, savory broth. It's truly a bowl of American comfort food at its best.