Description
This Chicken Pot Pie Soup captures all the cozy, comforting flavors of a traditional pot pie—creamy filling, tender chicken, and buttery crust—but in a hearty, easy-to-make soup form, complete with crispy cheddar pie crust dippers.
Ingredients
- 2 refrigerated 9-inch pie crusts
- 1 cup grated cheddar cheese
- 2 tablespoons chopped fresh parsley (for dippers)
- 4 tablespoons salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 teaspoons chopped fresh thyme
- Pinch of turmeric
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 6 1/2 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1/4 cup chopped fresh parsley (for soup)
- 1/2 cup heavy cream
Instructions
- Preheat oven to 375°F and line two baking sheets with parchment paper.
- Unroll a pie crust on each sheet, sprinkle with cheddar cheese and parsley, and press gently. Bake for 12–14 minutes until golden and crisp. Set aside to cool.
- In a large pot over medium heat, melt butter. Add celery, carrots, onions, thyme, turmeric, salt, and pepper. Cook for 3–4 minutes until veggies begin to soften.
- Stir in the flour and cook for 1–2 minutes.
- Slowly pour in chicken broth while stirring constantly.
- Add shredded chicken and parsley. Simmer until slightly thickened.
- Stir in heavy cream and adjust seasoning as needed.
- Break baked crust into strips or pieces and serve with the soup for dipping.
Notes
- Use leftover turkey as a substitute for chicken.
- Add frozen peas or corn for extra texture and sweetness.
- Stir in extra cream or cream cheese for a richer soup.
- For a lighter or dairy-free version, use a cream alternative.
- Store crust dippers separately to maintain crispiness.
Nutrition
- Serving Size: 1 1/2 cups soup + crust dippers
- Calories: 480
- Sugar: 5g
- Sodium: 860mg
- Fat: 29g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 110mg
