Chicken Pot Pie Soup: Comforting Classic with a Cheesy Twist
Tender vegetables and savory broth meet crispy cheddar shards for an indulgent meal.
Chicken Pot Pie Soup: All the Classic Flavors in a Bowl
Few dishes rival the comforting flavors of chicken pot pie. With its blend of tender chicken, vibrant vegetables, and creamy, savory broth, it embodies home-cooked warmth. But what if you could capture all this comfort in a single, spoonable bowl? That’s the magic of chicken pot pie soup, a recipe that delivers the nostalgia of a classic while adding practical ease—and a cheesy, golden twist.
Why Chicken Pot Pie Soup?
The soup takes everything you love about the traditional pot pie—juicy chicken, sweet carrots, celery, aromatic onions and thyme, surrounded by a luscious cream broth—and reimagines it in a way that’s simple to prepare, satisfying to eat, and perfect for sharing. Best of all, it ditches the laborious crust for an easy, irresistible solution: cheddar crust dippers that deliver crunch and cheesy flavor in every bite.
- Simplifies a classic: All the flavor without fussing over pie crust edges or a lengthy bake.
- Family-friendly: Loved equally by kids and adults; hearty and filling.
- Meal-prep potential: Perfect for making ahead, easy to reheat, and great for leftovers.
The Ultimate Ingredients Guide
This thoughtful blend of fresh produce, pantry staples, and ready-made solutions ensures maximum comfort food flavor with a minimum of fuss. Here’s what you’ll need:
For the Cheddar Crust Dippers
- 2 refrigerated pie crusts (9-inch)
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 tablespoons chopped fresh parsley
For the Soup
- 4 tablespoons salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 teaspoons fresh thyme, chopped
- Pinch of turmeric (for color and warmth)
- Kosher salt & black pepper (to taste)
- 1/4 cup all-purpose flour (for thickening)
- 1/2 cup white wine (adds depth; optional, replace with broth as needed)
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken (or cooked chicken breast/thighs)
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream (for velvety richness)
Step-By-Step Instructions
Step 1: Make the Cheddar Crust Dippers
- Preheat oven to 375°F (190°C). Line two baking sheets with parchment paper.
- Unroll each pie crust onto a prepared sheet. Sprinkle with grated cheddar and parsley, gently pressing to adhere.
- Bake 12–14 minutes, until edges are golden and cheese is bubbling.
- Let cool, then break into large pieces for dipping.
Step 2: Build the Soup Base
- In a large pot, melt the butter over medium heat.
- Add celery, carrots, onions, and thyme. Season with salt, pepper, and a pinch of turmeric. Sauté 3–4 minutes until softened.
- Sprinkle flour over the vegetables, stirring to mate a roux. Cook 1–2 minutes to eliminate raw flour taste.
- Gradually pour in the wine, scraping browned bits from the pot. Then, add the chicken broth in a slow stream, whisking to combine.
- Stir in the shredded chicken and parsley. Bring to a gentle boil to thicken slightly.
- Lower heat; stir in the heavy cream. Taste and adjust salt and pepper.
Step 3: Serve and Enjoy
- Ladle soup into bowls.
- Break cheddar crust dippers into large shards for dipping or crumbling over the soup.
- Garnish with extra parsley if desired.
Tips, Tricks, and Substitutions
- No white wine? Use additional chicken broth instead for equal volume.
- Meat swap: Use diced turkey or leave chicken out for a hearty vegetarian version (substitute vegetable broth, add extra veg).
- Cream options: For lighter soup, swap out cream for half-and-half or whole milk. Coconut cream works for a non-dairy version.
- Make it gluten-free: Use gluten-free flour in the soup base and gluten-free pie dough for dippers.
- Vegetable add-ins: Frozen peas, corn, or small diced potatoes add more body and interest.
- Herb choices: Swap fresh parsley and thyme for dried as needed (reduce quantity by about 1/3).
What Sets This Recipe Apart?
This recipe proves you can have the deep flavors and textures of pot pie, with far less effort. Here’s how it stands out:
| Traditional Chicken Pot Pie | Chicken Pot Pie Soup |
|---|---|
| Requires from-scratch pie crust, rolling and crimping | Quick cheddar dippers from prepared dough |
| Baked for up to 1 hour | Soup ready in about 40 minutes |
| Requires individual pie dishes or casserole | All made in one pot—serve family style or individually |
| Occasionally soggy crust | Dippers stay crisp & cheesy for scooping |
What others are reading
Storing, Reheating, and Make-Ahead Tips
- The soup will keep in the fridge for up to 3 days in an airtight container.
- Reheat gently on the stove over medium-low heat to prevent the cream from separating.
- Crust dippers are best enjoyed fresh, but can be kept in a sealed container at room temperature for 1 day. Refresh in a toaster oven for a few minutes if needed.
- Both soup and dippers freeze well. Freeze soup without cream, and add fresh cream when reheating for the best texture.
Serving Suggestions and Pairings
- For a classic comfort meal: Add a side salad with crisp romaine or arugula to balance the richness.
- For a crowd: Serve as the star at a casual dinner party or potluck—double the recipe, if needed.
- Topping fun: Offer a variety of garnishes like extra parsley, crumbled bacon, or hot sauce for guests to personalize.
FAQs: Chicken Pot Pie Soup
Can I use leftover chicken or turkey?
Absolutely! Shredded rotisserie chicken is perfect for this recipe, but leftover roast chicken or turkey will work beautifully. Just ensure it’s fully cooked before adding to the soup base.
Can I make this soup in advance?
Yes. Prepare the soup a day ahead and store refrigerated in a sealed container. Reheat gently and make the cheddar crust dippers right before serving for the best crunch.
Can I freeze this soup?
You can freeze the soup, but for optimal texture, freeze before adding the cream. Thaw overnight in the refrigerator, then add the cream after reheating.
Are the cheddar crust dippers essential?
They add great flavor and fun, but you may use plain pie crust or crackers, or serve with a simple hunk of crusty bread if desired.
Is there a way to make this soup lighter?
Use half-and-half or milk instead of heavy cream, and reduce the amount of cheese in the crust dippers. Skip the dippers entirely for a gluten- and dairy-free option.
More Comfort Food Soup Inspirations
- Classic chicken noodle soup for a lighter take.
- Savoury beef stew for hearty appetites.
- Creamy potato soup with crispy bacon topping.
- Vegetarian mushroom barley soup for plant-forward comfort.
Pro Tips for Home Cooks
- Dice vegetables evenly to ensure uniform tenderness throughout the soup.
- Use quality chicken broth—homemade or low-sodium boxed—for the best base flavor.
- Taste as you go: Adjust salt and pepper; every broth and chicken batch is different.
- Raise the nutrition by tossing in a handful of baby spinach, kale, or frozen peas right at the end.
Summary: The Appeal of Chicken Pot Pie Soup
All the nostalgia, flavor, and comfort of a classic chicken pot pie arrive in half the time and with double the versatility. Whether warming up a chilly evening or sharing with friends, this chicken pot pie soup recipe captures what cozy food is all about—with a golden, cheesy crust dipper for good measure. Dig in, savor, and taste the tradition in every spoonful!
References
- https://www.tigerdroppings.com/rant/food-and-drink/chicken-pot-pie-soup/117308951/
- https://www.youtube.com/watch?v=L5X9sr6ZlJc
- https://www.thepioneerwoman.com/food-cooking/recipes/a61997037/chicken-pot-pie-soup-recipe/
- https://www.thepioneerwoman.com/food-cooking/recipes/a11686/pot-pie/
- https://www.simplelocallife.com/pioneer-womans-chicken-pot-pie/
- https://www.thepioneerwoman.com/food-cooking/meals-menus/g31954573/best-soup-recipes/
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