There is something undeniably special about a warm bowl of soup on a chilly evening. It acts like a cozy blanket for your soul. When the weather turns gray and cold, we all crave meals that are hearty and familiar.
However, baking a full traditional pot pie takes time and effort that we do not always have on a busy weeknight. Rolling out dough and waiting for it to bake can feel like a chore.
That is where this delicious Chicken Pot Pie Soup saves the day. It captures all those nostalgic flavors you remember from childhood but comes together in a fraction of the time. You get the tender vegetables and the creamy broth without the fuss.
Plus, we have a fun twist for the crust lovers out there. Instead of a soggy bottom crust, you will make crispy cheddar crust dippers. They are fun to eat and add a wonderful crunch to every bite.
This Pot Pie Soup Recipe is about to become a regular in your dinner rotation. It uses smart shortcuts like rotisserie chicken to keep things fast. Let us get cooking.
Jump To:
Why You’ll Love This Recipe
You are going to fall in love with this meal for so many reasons. First, it is incredibly fast. You can have a complete, scratch-made dinner on the table in about 35 minutes.
It is one of those Comfort Soup Recipes that feels like it simmered all day. Yet, it requires very little actual active cooking time.
The texture is another big win here. It is creamy and rich, but it is not overly heavy. The balance of heavy cream and chicken broth creates a silky consistency that coats the spoon beautifully.
We also need to talk about the cheddar dippers. If you are the type of person who saves the crust for last, this is for you. You get a perfect ratio of crispy, cheesy pastry to savory soup in every single spoonful.
This recipe is also very budget-friendly. You can use leftover chicken or a store-bought rotisserie bird. The vegetables are affordable staples you likely have in your fridge right now.
Finally, it is a flexible meal. It works great for a family dinner, but it is fancy enough to serve to guests. Everyone loves a deconstructed classic.
Ingredients
The beauty of this Chicken Pot Pie Soup lies in its simplicity. You do not need any strange or hard-to-find items. Here is what you need to gather.
- 2 (9-in.) refrigerated pie crusts
- 1 c. grated cheddar cheese (about 4 oz.)
- 2 tbsp. chopped fresh parsley (for the crust)
- 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 black pepper, to taste
- 1/4 c. all-purpose flour
- 6.5 c. chicken broth
- 3 c. shredded rotisserie chicken
- 1/4 c. chopped fresh parsley (for the soup)
- 1/2 c. heavy cream
These ingredients work together to create layers of flavor. The fresh thyme brings an earthy note that dries herbs just cannot match. The turmeric might seem unusual, but it gives the soup a beautiful golden hue.
Using refrigerated pie crusts is a massive time saver. You get that buttery, flaky texture without needing to pull out a food processor or rolling pin.
Step-By-Step Instructions
Making this soup is a breeze. We will break it down into easy parts so you can follow along without stress.
Step 1: Prepare the Oven and Crusts
Start by preheating your oven to 375°F. This ensures it is hot and ready for your pastry. While the oven heats up, grab two sheet pans and line them with parchment paper. This makes cleanup much easier later on.
Unroll one pie crust onto each prepared sheet pan. If they are cold from the fridge, let them sit for a minute so they unroll without cracking. Now comes the fun part.
Step 2: Bake the Cheddar Dippers
Sprinkle the grated cheddar cheese evenly over both crusts. Follow this with the 2 tablespoons of chopped fresh parsley. Use your hands to lightly press the cheese and herbs into the dough. This helps everything stick together while it bakes.
Place the pans in the oven. Bake them for 12 to 14 minutes. You are looking for the edges to turn a nice golden brown. The cheese should be bubbling, and the crust should be fully baked through.
Once they look ready, take them out and set them aside to cool. They will crisp up even more as they reach room temperature.
Step 3: Sauté the Aromatics
While the crusts are baking, you can start the soup base. Place a large pot over medium heat and melt the salted butter. Once the butter is foaming slightly, add your diced celery, carrots, onions, and fresh thyme.
Season the vegetables with the pinch of turmeric and a generous pinch of salt and black pepper. Stir everything well. Cook the mixture for 3 to 4 minutes. You want the vegetables to begin softening and the onions to turn translucent.
Step 4: Create the Roux
Now it is time to thicken the base. Sprinkle the flour over the softened vegetables. Stir constantly for 1 to 2 minutes. This step is important because it cooks out the raw flour taste.
The mixture will look a bit pasty, which is exactly what you want. This roux will ensure your Chicken Pot Pie Soup has a luxurious texture later.
Step 5: Simmer the Soup
Slowly pour in the chicken broth while stirring continuously. This prevents lumps from forming. Once the liquid is incorporated, add the shredded rotisserie chicken and the remaining 1/4 cup of fresh parsley.
Increase the heat slightly to let the soup come to a boil. Once it bubbles, reduce the heat and let it simmer. You will notice it thicken slightly as the flour does its work.
Step 6: Finish with Cream
Turn the heat down to low. Stir in the heavy cream. This adds that classic richness associated with Winter Soup Recipes. Give the soup a taste test.
Add more salt or pepper if you think it needs it. Everyone’s palate is different, so adjust it to your liking.
Step 7: Serve and Enjoy
Ladle the hot soup into deep bowls. Take your cooled cheddar crusts and break them into large, rustic pieces. Serve these on the side for dipping or crumble them right on top.
How To Store Leftovers
If you are lucky enough to have leftovers, this soup stores very well. Allow the soup to cool completely before transferring it to an airtight container. It will stay fresh in the refrigerator for 3 to 4 days.
When you are ready to reheat, you can use the microwave or the stovetop. If using the stove, warm it over medium-low heat. You might find the soup has thickened in the fridge. Splash in a little extra broth or water to loosen it up again.
Store the cheddar crust pieces separately in a zip-top bag or container at room temperature. This keeps them crispy. If you store them in the fridge with the soup, they will become soft and chewy.
You can also freeze this soup. However, cream-based soups can sometimes separate when thawed. For best results, freeze the soup before adding the heavy cream. When you reheat the frozen base, stir in the cream fresh right before serving.
Tips
Here are a few helpful hints to ensure your dinner turns out great every time. These small adjustments can make a big difference in the final result.
Chop Uniformly: Try to dice your carrots, celery, and onions into similar sizes. This ensures they cook at the same rate. No one wants a bite of mushy onion followed by a piece of raw carrot.
Rotisserie Magic: Using a store-bought rotisserie chicken is the best shortcut for this Pot Pie Soup Recipe. It adds a depth of roasted flavor that boiled chicken just doesn’t have. Plus, you can use both white and dark meat for more variety.
Veggie Swaps: Feel free to add other vegetables. Frozen peas or corn are classic additions. Stir them in at the very end with the cream so they stay bright and crisp. Green beans cut into small pieces work well too.
The Turmeric Trick: Do not skip the turmeric. It might seem like a small amount, but it gives the soup that appetizing yellow tint that makes it look like the inside of a pot pie. Without it, the soup can look a bit pale.
Crust Watch: Keep an eye on your crusts while they bake. Oven temperatures vary. You want them golden brown, not burnt. If one side is browning faster, rotate the pan halfway through baking.
Conclusion
This Chicken Pot Pie Soup truly offers the best of both worlds. You get the heartwarming flavors of a traditional family dinner with the convenience of a quick soup. It is the ideal solution for nights when you need a hug in a bowl.
The cheddar crust dippers are a fun addition that kids and adults both adore. They turn a simple bowl of soup into an interactive meal. You might find yourself making the crusts just to snack on.
Whether you are looking for new Comfort Soup Recipes or just need to use up some leftover chicken, this recipe delivers. It is simple, savory, and satisfying.
Give it a try this week. It might just become your new favorite way to eat pot pie. Grab a spoon and enjoy every creamy bite.
FAQ
Can I use raw chicken instead of rotisserie?
Yes, you absolutely can. Cut about one pound of raw chicken breast or thighs into small cubes. Sauté the chicken in the pot with the butter before you add the vegetables. Cook until it is no longer pink, then proceed with adding the veggies and following the rest of the recipe.
Is it possible to make this gluten-free?
You can make this soup gluten-free with a few swaps. Use a gluten-free all-purpose flour blend for the roux. Ensure your chicken broth is certified gluten-free. For the dippers, simply use your favorite brand of gluten-free pie crust or serve with gluten-free crackers instead.
Can I use dried herbs instead of fresh?
Fresh herbs provide a bright pop of flavor, but dried herbs work in a pinch. If swapping fresh thyme for dried, use about 3/4 teaspoon. For the parsley, you can use 2 teaspoons of dried parsley, but fresh really is best for the garnish and crust.
What if I don’t have heavy cream?
If you are out of heavy cream, half-and-half is a good substitute. It will result in a slightly lighter soup. You can also use whole milk, but the soup will be thinner and less rich. Evaporated milk is another pantry staple that works well for creaminess.
Can I add potatoes to this soup?
Potatoes are a great addition if you want an even heartier meal. Peel and dice one medium Yukon Gold potato. Add it to the pot at the same time as the carrots and celery. You may need to simmer the soup a few minutes longer to ensure the potatoes are tender.
Chicken Pot Pie Soup
This comforting Chicken Pot Pie Soup brings classic flavors to your table fast. With tender vegetables, creamy broth, and crispy cheddar crust dippers, it’s a weeknight delight.
Requirements
Ingredients
Instructions
- Preheat oven to 375°F. Line two sheet pans with parchment paper. Unroll one pie crust onto each prepared pan.
- Sprinkle the grated cheddar cheese evenly over both crusts, then add 2 tablespoons of chopped fresh parsley. Lightly press the cheese and herbs into the dough.
- Bake for 12 to 14 minutes, until the edges are golden brown and the cheese is bubbling. Remove and cool.
- In a large pot over medium heat, melt the salted butter. Add diced celery, carrots, onions, and fresh thyme. Season with a pinch of turmeric, salt, and black pepper. Cook for 3 to 4 minutes until softened.
- Sprinkle the all-purpose flour over the softened vegetables. Stir constantly for 1 to 2 minutes to cook out the raw flour taste, creating a roux.
- Slowly pour in the chicken broth, stirring continuously to prevent lumps. Add the shredded rotisserie chicken and the remaining 1/4 cup of fresh parsley. Bring to a boil, then reduce heat and simmer until slightly thickened.
- Turn the heat to low and stir in the heavy cream. Taste and adjust seasoning with more salt or pepper as needed.
- Ladle the hot soup into deep bowls. Break the cooled cheddar crusts into large pieces and serve on the side for dipping or crumbled on top. Enjoy!
Notes
For best results, chop carrots, celery, and onions into similar sizes for even cooking.
Using a store-bought rotisserie chicken is a great shortcut, adding depth of flavor.
Don’t skip the turmeric; it gives the soup its appealing golden hue.
Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. For best results, reheat gently on the stovetop.
Keep cheddar crust dippers separate in a zip-top bag at room temperature to maintain crispness.
If freezing, do so before adding the heavy cream. Stir in fresh cream when reheating thawed soup to prevent separation.
Nutrition
Calories
Sugar
Fat
Carbs
