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–+ servings
Chicken Pot Pie Soup

Creamy Chicken Pot Pie Soup That Warms the Soul

This Chicken Pot Pie Soup is a comforting, family-friendly dish that combines the classic flavors of pot pie with a creamy soup base, perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6 cups
Course: Soup
Cuisine: American
Calories: 400
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Dippers
  • 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.
For the Soup
  • 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.

Equipment

  • large pot
  • Baking Sheet
  • Parchment Paper

Method
 

Recipe Instructions
  1. Preheat your oven to 425°F (220°C) and prepare a baking sheet lined with parchment paper.
  2. Melt 4 tablespoons of salted butter in a large pot over medium heat. Add the chopped onions, celery, and carrots, sautéing until the vegetables are softened, about 5-7 minutes.
  3. Sprinkle in 1/4 cup of all-purpose flour and stir for about 1-2 minutes to cook the flour and form a roux.
  4. Whisk in 6 cups of chicken broth and 1/2 cup of white wine. Bring to a gentle simmer, then stir in the shredded chicken, thyme, turmeric, and seasonings. Let simmer for about 10 minutes.
  5. Add 1/2 cup of heavy cream, mixing until well combined. Heat for another 3-5 minutes on low.
  6. Lay pie crusts flat on the baking sheet, sprinkle with cheddar and parsley, and bake for 12-15 minutes until crispy and golden brown.
  7. Serve the chicken pot pie soup with the cheddar crust dippers.

Nutrition

Serving: 1cupCalories: 400kcalCarbohydrates: 30gProtein: 25gFat: 20gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 70mgSodium: 900mgPotassium: 700mgFiber: 4gSugar: 2gVitamin A: 700IUVitamin C: 10mgCalcium: 200mgIron: 2mg

Notes

For best results, use quality ingredients and adjust cooking times based on variations of vegetables. Freeze without cream for later use.

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