Chicken Pot Pie Soup

Introduction

There’s something undeniably comforting about a warm bowl of chicken pot pie soup, especially when it’s a chilly evening. This recipe combines the rich flavors of classic chicken pot pie with the creamy goodness of a soup, all while being paired with delightful cheddar crust dippers. My family absolutely adores this dish, often requesting it for dinner, and I love how easy it is to whip up after a long day. The cheddar crust dippers are a fun twist, adding a cheesy crunch that makes each bite even more satisfying. This soup is perfect for cozy nights in or for serving guests, and it never fails to impress. Let’s dive into how you can make this comforting dish at home!

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:

1. Preheat the oven to 375°F (190°C). Line 2 sheet pans with parchment paper.
2. Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with grated cheddar cheese and chopped parsley, lightly pressing them into the crust.
3. Bake for 12 to 14 minutes, or until the edges turn golden, the cheese is bubbling, and the crust is baked through. Set aside to cool.

Make the Soup:

1. Melt butter in a large pot over medium heat.
2. Add diced celery, carrots, and onions. Season with turmeric, kosher salt, and freshly ground black pepper. Cook until vegetables begin to soften, about 3 to 4 minutes.
3. Sprinkle flour over the vegetables and stir until well combined, letting the flour cook for 1 to 2 minutes.
4. Gradually pour in the white wine and chicken broth while stirring.
5. Add the shredded rotisserie chicken and chopped parsley. Bring the soup to a boil and allow it to thicken slightly.
6. Stir in the heavy cream and adjust the seasoning as needed.

Serve:

1. Ladle the soup into bowls.
2. Break the cheddar crust dippers into large pieces and serve them on the side.

Nutrition Facts

• Servings: 4-6
• Calories per Serving: Approximately 450
• Total Fat: 28g
• Saturated Fat: 15g
• Cholesterol: 85mg
• Sodium: 650mg
• Total Carbohydrates: 30g
• Dietary Fiber: 2g
• Sugars: 2g
• Protein: 25g

Preparation Time

• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes

How to Serve

• Ladle the soup into individual bowls.
• Serve with cheddar crust dippers on the side.
• Garnish with additional fresh parsley for a pop of color.
• Pair with a crisp green salad for a complete meal.

Additional Tips

1. Use Rotisserie Chicken: For a quicker option, shredded rotisserie chicken adds flavor and saves time.
2. Vegetable Variations: Feel free to include other vegetables like peas or corn for added texture and taste.
3. Wine Substitute: If you prefer not to use white wine, substitute with additional chicken broth for a non-alcoholic version.
4. Spice it Up: Add a pinch of cayenne pepper or red pepper flakes for a kick.
5. Make Ahead: Prepare the soup base a day in advance and just reheat before serving.

Recipe Variations

• Herb Variations: Experiment with different herbs like rosemary or oregano for unique flavors.
• Dairy-Free Option: Replace heavy cream with coconut milk for a dairy-free version.
• Gluten-Free Version: Use gluten-free pie crusts and a gluten-free flour blend for thickening.
• Protein Substitutes: Try using turkey instead of chicken for a post-holiday meal option.

Serving Suggestions

• Serve with a side of mixed greens dressed with vinaigrette for a refreshing contrast.
• Pair with a glass of crisp white wine or iced tea for a delightful meal.
• Consider serving with a side of crusty bread for dipping.

Freezing and Storage

• Storage: Store leftover soup in an airtight container in the refrigerator for up to 3 days.
• Freezing: Allow the soup to cool completely before transferring it to freezer-safe containers. It can be frozen for up to 3 months. Thaw in the refrigerator overnight before reheating.

FAQ Section

1. Can I use frozen vegetables?

• Yes, frozen mixed vegetables can be a convenient substitute.

1. How do I thicken the soup more?

• You can add more flour or a cornstarch slurry to thicken the soup further.

1. Can I make the cheddar crust dippers ahead of time?

• Absolutely! You can make them ahead and store them in an airtight container.

1. What can I substitute for heavy cream?

• Half-and-half or coconut cream are great substitutes.

1. Can I use homemade pie crust?

• Yes! Homemade pie crust can elevate the flavor.

1. Is this soup suitable for meal prep?

• Yes, it holds up well for meal prep.

1. Can I add more cheese to the soup?

• Definitely! Adding cheese can enhance the creaminess.

1. What type of wine should I use?

• A dry white wine like Sauvignon Blanc works well.

1. Can I use leftover chicken?

• Yes, any cooked chicken works perfectly.

1. How spicy is the soup?
   • The spice level can be adjusted to your taste; it’s generally mild.

Conclusion

Chicken pot pie soup is not just a comforting dish; it’s a celebration of flavors and textures that brings warmth to any table. The creamy soup paired with cheesy cheddar crust dippers creates an inviting experience that everyone will love. Whether you’re preparing a weeknight dinner or hosting friends, this recipe is sure to impress. Easy to make and packed with flavor, this soup is destined to become a family favorite, just like it is in my home. So grab your ingredients and get ready to enjoy a heartwarming bowl of chicken pot pie soup!

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