Description

Experience the warmth and comfort of a hearty bowl of Delicious Chicken Pot Pie Soup with Cheddar Crust Dippers. This delightful recipe captures all the classic flavors of traditional chicken pot pie while transforming it into a creamy soup that’s perfect for chilly evenings or family gatherings. The rich chicken broth, tender vegetables, and succulent rotisserie chicken create a delicious medley, while the cheesy cheddar crust dippers add an interactive twist to your mealtime. Whether you’re looking for a quick weeknight dinner or a cozy dish to share with loved ones, this soup is sure to become a beloved favorite in your home.

Ingredients

Scale

2 9-inch refrigerated pie crusts
1 cup grated cheddar cheese
4 Tbsp salted butter
3 stalks celery (finely diced)
2 medium carrots (peeled and finely diced)
2 medium onions (finely diced)
6 cups chicken broth
3 cups shredded rotisserie chicken
1/2 cup heavy cream
2 tsp chopped fresh thyme
1 pinch turmeric
Kosher salt (to taste)
Black pepper (to taste)
1/4 cup all-purpose flour
1/2 cup white grape juice
1/4 cup chopped fresh parsley

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Instructions

Preheat your oven according to pie crust package instructions. Roll out the pie crusts, sprinkle them with cheddar cheese, cut into strips, and bake until golden.
Melt butter in a large pot over medium heat. Add onions, celery, and carrots; sauté until softened (5-7 minutes).
Stir in fresh thyme, turmeric, salt, and pepper; cook for another minute.
Sprinkle flour over vegetables and stir to coat. Gradually pour in white grape juice while stirring.
Slowly add chicken broth; bring to a simmer and add shredded chicken.
Stir in heavy cream; let simmer for about 10 minutes before serving.

Nutrition

Serving Size: 1 serving
Calories: 360
Sugar: 4g
Sodium: 930mg
Fat: 22g
Saturated Fat: 12g
Unsaturated Fat: 8g
Trans Fat: 0g
Carbohydrates: 22g
Fiber: 1g
Protein: 18g
Cholesterol: 80mg