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Yields:
4 - 6 serving(s)
Prep Time:
15 mins
Total Time:
35 mins
This recipe takes everything you love about a traditional chicken pot pie—the vegetables, flaky crust, and creamy chicken—and turns it into cozy chicken pot pie soup. The flavors are familiar, but the format is a little more relaxed and perfect for ladling into bowls. And yes, the glorious, buttery crust still gets its moment! Instead of stuffing all that creamy chicken goodness into a pie crust, two store-bought pie crusts are sprinkled with cheese and parsley, baked until golden, and broken into crisp, rustic dippers made for scooping up every last bit of soup. If you don't want to make the crust dippers, this creamy pot pie soup is also wonderful with biscuits on the side, or even just a nice hunk of crusty bread. This just might become one of your favorite winter soup recipes!
What can you use instead of white wine in this chicken pot pie soup?
Just use a little extra chicken broth. I love the flavor of wine in cooking, but my family doesn't. So when I'm cooking for them, I always use chicken broth, and it does the trick.
What kind of chicken do you use for chicken pot pie soup?
I shred a rotisserie chicken from the grocery store because it's so dadgum easy. You're welcome to cook chicken yourself and shred the meat. As long as you end up with 3 cups, it doesn't matter where it comes from. This soup can also be made with leftover turkey if you have some to use up from the holidays.
How long does chicken pot pie soup last in the fridge?
Chicken pot pie soup will keep for up to three days in an airtight container in the refrigerator. Reheat in the microwave or over low heat on the stove until warmed through.
Can you freeze chicken pot pie soup?
Yes, you can freeze the soup for up to three months. If you plan to make this ahead and freeze the whole batch, I recommend holding off on the heavy cream. Sometimes cream can separate once it's thawed and reheated. Let the soup thaw in the fridge overnight, then reheat in a pot over low heat and stir in the cream just before serving. While the soup reheats, make the cheddar crust dippers! They really make this recipe especially delicious!
What vegetables are best in chicken pot pie soup?
Classic choices include carrots, celery, peas, and onions. You can also add corn, mushrooms, or diced potatoes for extra heartiness.
Is chicken pot pie soup good for meal prep?
Yes, it’s a great meal-prep option. Portion the soup into individual containers for easy lunches or dinners throughout the week, and store individual servings of the crust dippers to serve on the side. You can also serve the soup with simple store-bought dinner rolls too!
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Ingredients
Cheddar Crust Dippers
- 2 (9-in.) refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 Tbsp. chopped fresh parsley
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
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream
Directions
- Step 1For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
- Step 2Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool.
- Step 3For the soup: Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, 3 to 4 minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for 1 to 2 minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream, and taste. Adjust seasonings as needed.
- Step 4Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
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