Name: Creamy Chicken Pot Pie Soup That Warms the Soul
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 9-in. refrigerated pie crusts (homemade can add a personal touch if you prefer.); 4 oz. grated cheddar cheese (other types of shredded cheese can be used for a twist.); 4 tbls. salted butter (unsalted butter can also be used to control saltiness.); 2 medium onions (finely diced; consider shallots for a milder taste.); 3 stalks celery (finely diced; leeks or bell peppers can be great substitutes.); 2 medium carrots (peeled and finely diced; frozen carrots can work in a pinch.); 2 tsp. chopped fresh thyme (dried thyme can be used, just reduce the amount as it’s more concentrated.); 1 pinch turmeric (adds a beautiful hue and health benefits.); kosher salt and black pepper (to taste; adjust according to your preference.); 1/4 cup all-purpose flour (for a gluten-free option, substitute with gluten-free flour.); 1/2 cup white wine (if preferred, extra chicken broth can replace it.); 6 cups chicken broth (homemade broth enhances flavor, but quality store-bought works too.); 3 cups shredded rotisserie chicken (leftover turkey is a fantastic alternative.); 1/2 cup heavy cream (half-and-half is a lighter substitute if desired.); 1/4 cup chopped fresh parsley (can be skipped if you're in a rush.)

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As I stood in my kitchen, the aroma of sautéed onions and herbs enveloped me like a warm embrace, instantly transporting me to memories of cozy family dinners. Today, I’m thrilled to share my take on Chicken Pot Pie Soup—a deliciously comforting dish that perfectly merges the classic flavors of pot pie with the ease of a hearty soup. With a creamy base filled with tender chicken and vibrant veggies, this recipe is not only quick to prepare but also a family-friendly meal that everyone will love. Plus, the flaky cheddar crust dippers add an irresistible crunch that brings each spoonful to life. Curious to see how to whip up this deliciousness? Let’s dive into the recipe!

Why is Chicken Pot Pie Soup a must-try?

Comforting warmth: This Chicken Pot Pie Soup is like a hug in a bowl, perfect for chilly evenings.

Quick preparation: You can whip it up in no time, making it ideal for busy weeknights.

Family-friendly flavor: It’s a crowd-pleaser that kids and adults will adore, combining the best of a beloved classic.

Versatile ingredients: Feel free to swap in leftover turkey or add extra veggies; it’s all about making it your own!

Delightful crunch: The cheddar crust dippers elevate each bite, providing a satisfying contrast to the creamy soup.

Pair it with a side salad or some freshly baked biscuits, and you’ve got a complete meal that’s as comforting as it is delicious!

Chicken Pot Pie Soup Ingredients

For the Dippers
• 9-in. refrigerated pie crusts – The base for the dippers; homemade can add a personal touch if you prefer.
• Grated cheddar cheese (about 4 oz.) – Adds a savory depth to the dippers; other types of shredded cheese can be used for a twist.

For the Soup
• Salted butter – Provides the essential richness needed for sautéing your vegetables; unsalted butter can also be used to control saltiness.
• 2 medium onions, finely diced – The flavor foundation for the soup; consider shallots for a milder taste.
• 3 stalks celery, finely diced – Gives texture and freshness; leeks or bell peppers can be great substitutes.
• 2 medium carrots, peeled and finely diced – Brings natural sweetness and appealing color; frozen carrots can work in a pinch.
• 2 tsp. chopped fresh thyme – Infuses aromatic flavor; dried thyme can be used, just reduce the amount as it’s more concentrated.
• Pinch of turmeric – Adds a beautiful hue and health benefits; feel free to omit if needed.
• Kosher salt and black pepper, to taste – Essential seasonings for balancing flavors; adjust according to your preference.
• 1/4 cup all-purpose flour – Thickens the soup beautifully; for a gluten-free option, substitute with gluten-free flour.
• 1/2 cup white wine – Deepens the overall flavor of the soup; if preferred, extra chicken broth can replace it.
• 6 cups chicken broth – The rich base for your Chicken Pot Pie Soup; homemade broth enhances flavor, but quality store-bought works too.
• 3 cups shredded rotisserie chicken – Guarantees convenience and a burst of flavor; leftover turkey is a fantastic alternative.
• 1/2 cup heavy cream – Creates a luscious creamy texture; half-and-half is a lighter substitute if desired.
• 1/4 cup chopped fresh parsley – For a touch of freshness and color; can be skipped if you’re in a rush.

With these ingredients at your fingertips, you’re ready to create a delightful Chicken Pot Pie Soup that warms the soul and fills the heart!

Step‑by‑Step Instructions for Chicken Pot Pie Soup

Step 1: Prep the oven
Begin by preheating your oven to 425°F (220°C). This temperature is perfect for making the flaky cheddar crust dippers that will accompany your Chicken Pot Pie Soup. While the oven heats, prepare a baking sheet lined with parchment paper to make cleanup easier later on.

Step 2: Sauté vegetables
In a large pot, melt 4 tablespoons of salted butter over medium heat until it’s bubbly and fragrant. Add 2 finely diced onions, 3 finely diced celery stalks, and 2 peeled and diced carrots, stirring occasionally. Sauté the vegetables for about 5-7 minutes, or until they are softened and the onions are translucent, filling your kitchen with a comforting aroma.

Step 3: Combine flour
After the vegetables have softened, sprinkle in 1/4 cup of all-purpose flour. Stir constantly for about 1-2 minutes to cook the flour and form a roux, which will help thicken the Chicken Pot Pie Soup. The mixture should be slightly golden and bubbling, indicating that it’s ready for the next ingredients.

Step 4: Add liquids
Gradually whisk in 6 cups of chicken broth, followed by 1/2 cup of white wine. Bring the mixture to a gentle simmer. Next, add in 3 cups of shredded rotisserie chicken, 2 teaspoons of chopped fresh thyme, a pinch of turmeric, and seasoning of kosher salt and black pepper to taste. Let this simmer for about 10 minutes until the soup thickens slightly and all the flavors meld beautifully.

Step 5: Finish the soup
Stir in 1/2 cup of heavy cream, mixing until well combined and creamy. Allow the Chicken Pot Pie Soup to heat for another 3-5 minutes on low heat to avoid boiling, adjusting seasoning as needed. The soup should be rich and velvety, inviting you to dive into a comforting bowl.

Step 6: Prepare dippers
While the soup simmers, take your prepared pie crusts and lay them out flat on the previously prepared baking sheet. Sprinkle about 4 ounces of grated cheddar cheese and a bit of chopped fresh parsley over the tops. Bake in the preheated oven for 12-15 minutes, or until the crusts are golden brown and crispy.

Step 7: Serve
Once the crust dippers are ready and golden, remove them from the oven and let them cool slightly. Break the baked crusts into rustic pieces, and serve them alongside the warm Chicken Pot Pie Soup. Enjoy this hearty meal that’s as satisfying to eat as it is to make.

Make Ahead Options

These Chicken Pot Pie Soup preparations are perfect for busy weeknights, allowing you to enjoy a warm, comforting meal with minimal effort. You can prepare the base of the soup—sautéing the vegetables, forming the roux, and adding the broth—up to 24 hours in advance. Store it in an airtight container in the refrigerator to maintain its fresh taste. For the best quality, wait to add the heavy cream until just before serving; this keeps the soup creamy and prevents curdling. When you’re ready to enjoy, simply reheat the soup gently on the stove, stir in the cream, and bake your cheddar crust dippers for that perfect finishing touch!

What to Serve with Creamy Chicken Pot Pie Soup?

This delightful soup deserves equally comforting companions that enhance its rich flavors and inviting textures.

Fresh Side Salad: A crisp side salad adds a refreshing contrast, balancing the creaminess of the soup while offering vibrant veggies. Toss together mixed greens, cherry tomatoes, and a light vinaigrette for brightness.
Garlic Breadsticks: Soft, warm breadsticks infused with garlic are perfect for dipping. Their chewy texture and savory flavor beautifully complement the hearty Chicken Pot Pie Soup.
Steamed Broccoli: Lightly steamed broccoli provides a healthy crunch that pairs wonderfully with the richness of the soup. The subtle bitterness balances the savory notes, making each bite delightful.
Classic Biscuits: Fluffy, buttery biscuits are an iconic pairing. Their soft texture calls for generous dipping into the soup, making every spoonful a comforting experience.
Cheesy Queso Dip: For a fun twist, serve a warm queso dip. The creaminess coupled with a hint of spice accents the soup’s flavor while offering that sought-after cheesy goodness.
Crisp Apple Slices: For a touch of sweetness, serve freshly sliced apples alongside. Their crunchy texture and natural sweetness provide an unexpected yet delightful contrast to the savory soup.

Chicken Pot Pie Soup Variations

Feel free to get creative with your Chicken Pot Pie Soup! Here are some tasty ideas to customize this dish to your liking.

Vegetarian: Replace chicken with sautéed mushrooms and use vegetable broth for a delicious plant-based twist. You’ll still enjoy that hearty, comforting experience without the meat.
Cheesy Delight: Add extra cheese to the soup! Try mixing in some shredded Gruyère or Parmesan for a rich, savory flavor that’s even more indulgent.
Spice it Up: If you love heat, add a dash of cayenne pepper or crushed red pepper flakes. It adds a warm kick that balances beautifully with the creaminess of the soup.
Different Herbs: Experiment with herbs like rosemary or sage for added flavor depth. Fresh herbs can give the soup a fragrant lift, transporting you right to a cozy kitchen.
Additional Veggies: Toss in some peas or sweet corn to add color and variety to your soup. These add a delightful sweetness that will please the entire family.
Creamy Variants: Swap heavy cream for coconut milk for a dairy-free option. It adds a unique flavor twist while keeping the soup rich and creamy.
Short on Time? Use pre-chopped vegetables or a frozen mix to save prep time. It’s a quick shortcut that doesn’t compromise on flavor!
Crust Alternatives: If pie crusts aren’t your thing, serve with crusty bread or over fluffy rice instead. Both options create a satisfying base to enjoy every spoonful.

Pair this soup with a refreshing side salad or some freshly baked biscuits for a heartwarming meal! And if you’re looking for more comforting recipes like Sweet Potato Soup or a delightful Keto Chicken Alfredo, check them out for additional inspiration.

Storage Tips for Chicken Pot Pie Soup

Fridge: Store leftover Chicken Pot Pie Soup in an airtight container for up to 3 days. Let it cool completely before sealing to maintain freshness.
Freezer: Freeze the soup without heavy cream for up to 3 months. Thaw overnight in the fridge before reheating. Add cream after thawing for a perfect texture.
Reheating: To reheat, warm the soup gently over low heat on the stove, stirring frequently. If it’s too thick, add a splash of chicken broth to restore creaminess.
Dippers Storage: Store leftover cheddar crust dippers in a sealed bag at room temperature for up to 2 days. Reheat in the oven for a crispy texture.

Expert Tips for Chicken Pot Pie Soup

Quality Chicken: Use a good quality rotisserie chicken for the best flavor and convenience, preventing any blandness in your Chicken Pot Pie Soup.
Cream Addition: Avoid curdling by adding the heavy cream last and on low heat; this preserves the soup’s creamy texture.
Thicken Wisely: If the soup seems too thin, let it simmer a bit longer after adding the broth for a thicker consistency without extra flour.
Veggie Variations: Feel free to swap in seasonal veggies like peas or corn for added sweetness and crunch; just adjust cooking times if necessary.
Crust Dipper Tips: Bake the crust dippers until golden and crisp; soggy dippers can ruin the experience, so monitor them closely in the oven.
Storage Considerations: If freezing the soup, leave out the cream until reheating to maintain the best texture and avoid separation.

Chicken Pot Pie Soup Recipe FAQs

How do I choose the right chicken for my soup?
Absolutely! For the best results in your Chicken Pot Pie Soup, I recommend using a quality rotisserie chicken. It’s convenient and packed with flavor, making the soup richer. If you have leftover turkey, that works wonders too. Just make sure it’s shredded for tender bites in the soup!

What’s the best way to store Chicken Pot Pie Soup?
For optimal freshness, store leftover Chicken Pot Pie Soup in an airtight container in your fridge for up to 3 days. Let it cool completely before sealing. It’s a comforting reheated delight, so don’t worry about that first night’s serving being gone too soon!

Can I freeze Chicken Pot Pie Soup?
Yes, you can! However, it’s best to freeze the soup without the heavy cream. This will help prevent separation. Once cooled, transfer it to freezer-safe containers for up to 3 months. When you’re ready to enjoy, thaw it overnight in the refrigerator and add in the cream right before reheating for that perfect creamy texture.

How can I prevent my soup from being too thick?
If you find your Chicken Pot Pie Soup turns out a bit thicker than desired, don’t fret! Simply add a splash of chicken broth while reheating over low heat, stirring frequently. This way, you can adjust the consistency until you reach the creamy, hearty soup you’re craving.

Are there any dietary considerations when making Chicken Pot Pie Soup?
Definitely! If someone has a gluten sensitivity, simply swap out the all-purpose flour with a gluten-free flour blend as a thickener. Also, if you’re cooking for pets, be cautious with onion and garlic, as they can be harmful to dogs and cats. Always check about potential allergens in your ingredients to keep everyone safe!