The Ultimate Chicken Pot Pie Soup (with Cheesy Crust Dippers!)

Hello, my cozy-food-loving friends! I am so excited to share this recipe with you today because it takes one of the most beloved comfort foods of all time—chicken pot pie—and transforms it into a fun, new, and incredibly delicious experience. Meet your new favorite weeknight meal: Chicken Pot Pie Soup with the most amazing Cheddar Crust Dippers!

Imagine all the flavors you adore from a classic chicken pot pie: a rich, creamy, and savory broth loaded with tender chicken and soft vegetables. Now, imagine that soul-warming goodness in a bowl, ready to be scooped up not with a spoon, but with crispy, cheesy, golden-brown pieces of pie crust. It’s pure genius! This recipe is hearty, satisfying, and comes together so easily, especially when you use a rotisserie chicken. Let’s get ready to dunk, dip, and delight!

Why You’ll Be Making This Soup on Repeat

This recipe is comfort food perfection, and here’s why you are going to be completely obsessed with it:

• All the Comfort, None of the Fuss: You get the complete chicken pot pie experience—the creamy filling and the flaky crust—without the effort of assembling and baking a traditional pie.
• The Cheddar Crust Dippers are Irresistible: Let’s be honest, these are a game-changer. Crispy, cheesy, and herby, they are the perfect vehicle for scooping up every last drop of soup.
• Quick & Easy for Weeknights: Using a pre-cooked rotisserie chicken is a brilliant shortcut that cuts down on prep time, making this a totally achievable meal for a busy day.
• Rich, Creamy & Flavorful: We build a classic flavor base with butter, aromatics, and wine, resulting in a soup that tastes like it simmered for hours, even though it’s ready in about 35 minutes!

The Simple Ingredients You’ll Need

This recipe is broken down into two simple parts: the incredible dippers and the luscious soup.

For the Cheddar Crust Dippers:

• 2 (9-in.) refrigerated pie crusts
• 1 cup grated cheddar cheese (about 4 oz.)
• 2 Tbsp. chopped fresh parsley

For the 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 black pepper, to taste
• 1/4 cup all-purpose flour
• 1/2 cup white wine (like Sauvignon Blanc or Pinot Grigio)
• 6 cups chicken broth
• 3 cups shredded rotisserie chicken
• 1/4 cup chopped fresh parsley
• 1/2 cup heavy cream

How to Make Chicken Pot Pie Soup: A Step-by-Step Guide

First, we’ll get the dippers in the oven, and while they bake to golden perfection, we’ll make the quick and easy soup.

1. Make the Cheddar Crust Dippers: Preheat your oven to 375°F. Line two large baking sheets with parchment paper. Unroll one pie crust onto each prepared sheet. Sprinkle the crusts evenly with the grated cheddar cheese and chopped parsley, then use your hands to lightly press the toppings into the crust to help them adhere.

2. Bake the Dippers: Bake the crusts for 12 to 14 minutes, until the edges are golden brown, the cheese is melted and bubbling, and the crust is fully baked through. Set them aside to cool slightly before breaking them into large, rustic pieces for dipping.

3. Start the Soup: While the dippers are baking, melt the butter in a large pot or Dutch oven over medium heat. Add the diced celery, carrots, onion, and fresh thyme. Season with the turmeric and a generous pinch of salt and pepper. Cook, stirring occasionally, until the vegetables begin to soften, about 3 to 4 minutes.

4. Thicken the Soup: Sprinkle the flour over the softened vegetables and stir constantly for 1 to 2 minutes. This step cooks the raw flour taste out and creates a roux that will thicken the soup. While still stirring, slowly pour in the white wine to deglaze the pot, scraping up any browned bits from the bottom.

5. Simmer and Finish: Continue stirring as you slowly pour in the chicken broth. Add the shredded rotisserie chicken and the parsley. Bring the soup to a boil, then reduce the heat to a simmer, allowing it to thicken slightly. Stir in the heavy cream and let it heat through. Give it a final taste and adjust the seasonings with more salt and pepper as needed.

6. Serve and Enjoy: Ladle the hot, creamy soup into bowls. Serve with a generous portion of the broken cheddar crust dippers on the side for dipping, dunking, and scooping.

Tips for Perfect Chicken Pot Pie Soup

• Dice Small: For the best texture, dice your celery, carrots, and onions finely and uniformly. This ensures they cook quickly and you get a perfect mix of everything in every spoonful.
• Don’t Skip the Wine: The white wine adds a crucial layer of acidity and depth that cuts through the richness of the cream and butter. If you must substitute, use a splash of extra chicken broth with a squeeze of fresh lemon juice.
• Cook the Flour: Make sure you let the flour cook with the vegetables for at least a full minute. This prevents the soup from having a raw, pasty flavor.
• Use Good Quality Broth: Since chicken broth is the base of the soup, using a good-quality, flavorful one will make a noticeable difference in the final taste.

Frequently Asked Questions (FAQ) – Chicken Pot Pie Soup

Can I use puff pastry for the dippers?
Yes, absolutely! A sheet of thawed puff pastry, topped with the cheese and parsley and baked according to package directions, would be a fantastic and flaky alternative.

How do I make this without rotisserie chicken?
You can easily use about 1.5 lbs of boneless, skinless chicken breasts or thighs. Simply boil or pan-sear them until cooked through, then shred or dice the meat and add it to the soup as directed.

Can I add other vegetables?
Of course! This soup is very flexible. A cup of frozen peas or corn, stirred in at the very end with the cream, would be a classic and delicious addition.

How do I store and reheat leftovers?
Store the soup and the dippers separately in airtight containers in the refrigerator. The soup will keep for up to 4 days and can be reheated gently on the stovetop. The dippers are best eaten fresh but can be stored for 2-3 days.

Conclusion

This Chicken Pot Pie Soup is the very definition of a hug in a bowl. It’s a fun, delicious, and deeply comforting meal that I know your whole family will adore. The cheesy, flaky dippers are the perfect finishing touch to this new comfort food classic. Enjoy!