There’s something incredibly comforting about snuggling up with a warm bowl of soup, especially when it’s infused with the beloved flavors of chicken pot pie. I recently found myself yearning for that classic dish, but in a more approachable, quick-to-make format—enter my Quick & Creamy Chicken Pot Pie Soup with Cheddar Crust Dippers. Imagine the delightful aroma of sautéed veggies mingling with tender shredded chicken, enveloped in a creamy, buttery gravy, all topped with golden, flaky cheese-dusted crust dippers.
After a hectic day, this soup has become my go-to recipe, transforming the comforting vibes of a cozy home-cooked meal into a bowl that’s not only satisfying but also family-friendly and easy to whip up. Whether you’ve got leftover turkey from the holidays or a rotisserie chicken on hand, this dish adapts beautifully and promises to warm your soul. Let’s dive into this delightful recipe that will have even the pickiest eaters asking for seconds!
Why is Chicken Pot Pie Soup so comforting?
Warmth: There’s nothing quite like a bowl of soup on a chilly evening. This Creamy, Flavorful dish combines all the beloved flavors of classic chicken pot pie into an easy-to-make soup, bringing a cozy ambiance to your dinner table. Versatile: It’s perfect for using up leftover rotisserie chicken or turkey, making it adaptable for any occasion. Quick Prep: With less than 30 minutes of cooking time, this soup is a game-changer for busy weeknights. Cheesy Dippers: The crunchy cheddar crust dippers are a unique twist that adds a delightful texture and flavor. Plus, grab a side salad or some crusty bread for a satisfying meal that everyone will enjoy!
Chicken Pot Pie Soup Ingredients
• Creating this comforting Chicken Pot Pie Soup is a breeze with these essential ingredients!
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For the Soup
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Salted Butter (4 Tbsp.) – Used for sautéing vegetables and adds richness.
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Medium Onions (2, finely diced) – Forms the aromatic base of the soup.
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Celery (3 stalks, finely diced) – Provides aromatic flavor and crunch.
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Medium Carrots (2, peeled & finely diced) – Adds sweetness and texture.
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Chopped Fresh Thyme (2 tsp.) – Adds a fragrant herbaceous note.
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Turmeric (Pinch) – Adds color and a subtle earthy flavor.
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Kosher Salt and Black Pepper – Season to taste.
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For Thickening and Flavor
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All-purpose Flour (1/4 cup) – Thickens the soup for a creamy consistency.
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White Wine (1/2 cup) – Enhances flavor depth; use chicken broth for a non-alcoholic version.
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Chicken Broth (6 cups) – Base for the soup, adds savory flavor.
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For the Creaminess
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Shredded Rotisserie Chicken (3 cups) – Adds protein and convenience to your Chicken Pot Pie Soup.
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Heavy Cream (1/2 cup) – Provides creaminess and richness to the soup.
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For the Cheddar Crust Dippers
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9-in. Refrigerated Pie Crusts – Provides a flaky, golden texture.
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Grated Cheddar Cheese (4 oz.) – Adds richness and depth of flavor to the crust.
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Chopped Fresh Parsley – Enhances freshness and color in the dish.
This Chicken Pot Pie Soup combines ease and comfort into every delicious spoonful—perfect for those busy weeknights when you crave that warm, home-cooked goodness!
How to Make Chicken Pot Pie Soup
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Prepare Vegetables: In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots; sauté for about 5-7 minutes until they’re softened and fragrant.
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Add Flour: Stir in the all-purpose flour, cooking for 1-2 minutes to remove the raw taste. This will help thicken the soup later.
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Combine Liquids: Gradually pour in the chicken broth and white wine, stirring continuously until the mixture is smooth and begins to thicken—this should take about 3 minutes.
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Incorporate Flavorings: Add the shredded rotisserie chicken, thyme, turmeric, kosher salt, and black pepper. Simmer the soup for 10-15 minutes until everything is heated through and the flavors meld beautifully.
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Finish with Cream: Just before serving, stir in the heavy cream for that luscious creaminess that makes this soup so inviting.
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Prepare Crust Dippers: While the soup simmers, roll out the pie crusts on a baking sheet. Sprinkle with grated cheddar cheese and parsley, then bake at 400°F for 12-15 minutes, or until golden and crispy.
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Serve: Break the baked crust into pieces for dipping and serve alongside your warm soup for a delightful and comforting meal.
Optional: Serve with a sprinkle of additional fresh parsley for a pop of color!
Exact quantities are listed in the recipe card below.
Make Ahead Options
These Chicken Pot Pie Soup preparations are perfect for busy home cooks looking to save time! You can chop the vegetables (onions, celery, and carrots) and store them in an airtight container in the refrigerator for up to 3 days to streamline your cooking process. Additionally, you can cook the soup up until the point of adding the heavy cream and refrigerate it for up to 24 hours. When you’re ready to enjoy it, simply reheat the soup gently on the stove, stir in the cream, and prepare the cheddar crust dippers just before serving to maintain their crispy texture. This way, you’ll have a comforting meal on the table with minimal effort, just as delicious as if you made it fresh!
What to Serve with Chicken Pot Pie Soup?
As you savor every comforting spoonful of this delightful soup, consider these perfect complements to create a heartwarming meal.
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Fresh Garden Salad: A light, crisp salad adds a refreshing balance to the creamy soup. Toss in seasonal greens, cherry tomatoes, and a tangy vinaigrette for a burst of flavor.
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Crusty Artisan Bread: A warm, crusty loaf is ideal for dipping into the rich, velvety soup. Its chewy texture beautifully contrasts with the tender veggies and chicken.
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Mashed Potatoes: Creamy, buttery mashed potatoes enhance the comfort food vibe. Their smooth texture makes every bite satisfying alongside the soup.
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Steamed Asparagus: Bright green asparagus brings a pop of color and a fresh crunch to your meal. Lightly steam to keep them crisp and flavorful.
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Cheesy Garlic Bread: Pair with cheesy garlic bread sticks for a tasty twist. Their rich flavors meld beautifully with the savory notes of the soup.
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Homemade Biscuits: Fluffy, buttery biscuits are perfect for sopping up the soup’s delicious broth. Plus, who can resist a warm biscuit on the side?
Each of these additions not only complements the cozy flavors of chicken pot pie soup but also rounds out a comforting family dinner that’s sure to please everyone!
Expert Tips for Chicken Pot Pie Soup
- Broth Temperature: Ensure the broth is simmering gently before adding the cream to avoid curdling and achieve a smooth texture.
- Cream Addition: If you plan to freeze the soup, omit the heavy cream until you reheat it to prevent separation and maintain creaminess.
- Seasoning Check: Always taste your soup before serving. Adjust the seasoning with more salt or pepper to elevate the flavors of the Chicken Pot Pie Soup.
- Veggie Substitutions: Feel free to customize the vegetables! Adding peas or corn can enhance nutrition while keeping the dish colorful and appealing.
- Crust Crispiness: To achieve the perfect cheesy crust dippers, watch them closely while baking. They should be golden and crispy—avoid underbaking for the best contrast in texture!
Chicken Pot Pie Soup Variations
Feel free to personalize this cozy soup to suit your taste and pantry!
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Turkey Twist: Swap shredded chicken for leftover turkey after the holidays for a festive flavor upgrade that still feels like home.
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Vegetarian: Replace chicken and broth with vegetable alternatives, adding hearty beans or lentils for protein without the meat.
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Creamy Alternative: For a lighter version, use half-and-half instead of heavy cream, creating a slightly less rich but equally satisfying soup.
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Additional Veggies: Toss in frozen peas or corn for added nutrition and brightness, enhancing not just flavor but also color in every bowl.
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Spicy Kick: Want some heat? Add a pinch of cayenne pepper or a few dashes of hot sauce to give your soup a zesty spin.
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Herb Infusion: Fresh basil or dill brings a delightful twist. Stir them in just before serving to keep the flavors vibrant.
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Cheese Variation: Experiment with different cheeses like Monterey Jack or Gruyere to change the flavor profile of your crust dippers.
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No Alcohol: Omit the white wine and replace it with additional chicken broth or a splash of lemon juice for a bright, non-alcoholic option that keeps the essence of savory.
How to Store and Freeze Chicken Pot Pie Soup
- Fridge: Store in an airtight container for up to 3 days. Reheat gently on the stove to maintain the creamy texture and fresh flavors of your Chicken Pot Pie Soup.
- Freezer: Freeze without heavy cream for up to 3 months. When ready to serve, thaw overnight in the fridge, then reheat and stir in the cream just before enjoying.
- Reheating: For best results, reheat on the stovetop over low heat, stirring frequently until warmed through. Avoid boiling to keep the cream from separating.
- Leftover Creaminess: If fully cooked and including cream, consume within 1-2 days for optimal taste and texture; it can affect the soup’s creaminess if stored longer.
Chicken Pot Pie Soup Recipe FAQs
How do I choose the best vegetables for my soup?
Absolutely! For the best flavor and texture, select fresh, vibrant vegetables. Look for firm carrots without dark spots and crisp celery. Onions should be dry and firm as well. If you’re short on time, frozen diced vegetables work excellently as a shortcut!
How should I store leftover Chicken Pot Pie Soup?
You can store your Chicken Pot Pie Soup in an airtight container for up to 3 days in the refrigerator. Make sure it’s completely cooled before sealing. When you’re ready to enjoy it again, simply reheat gently on the stove to preserve that creamy texture.
Can I freeze Chicken Pot Pie Soup?
Very! To freeze, do not add the heavy cream before freezing. Instead, let the soup cool completely, then transfer to a freezer-safe container. It can be frozen for up to 3 months. When ready to enjoy, thaw overnight in the refrigerator, reheat on the stove, and stir in the cream just before serving for a fresh taste!
What should I do if my soup is too thick?
If you find your Chicken Pot Pie Soup is thicker than you’d like, simply add a bit more chicken broth or water during reheating. Stir well and allow it to simmer until reaches your desired consistency, adjusting to taste.
Is this recipe suitable for those with dietary restrictions?
While this recipe includes dairy and gluten, it can be easily modified. Use gluten-free flour to thicken and dairy-free cream for a lactose-free version. For people with poultry allergies, consider substituting the chicken with cubed firm tofu or skip the protein altogether for a veggie-forward soup!
Cozy Chicken Pot Pie Soup with Cheesy Crust Dippers
Ingredients
Equipment
Method
- In a large pot, melt the butter over medium heat. Add the diced onions, celery, and carrots; sauté for about 5-7 minutes until they’re softened and fragrant.
- Stir in the all-purpose flour, cooking for 1-2 minutes to remove the raw taste and help thicken the soup.
- Gradually pour in the chicken broth and white wine, stirring continuously until the mixture is smooth and begins to thicken, about 3 minutes.
- Add the shredded rotisserie chicken, thyme, turmeric, kosher salt, and black pepper. Simmer for 10-15 minutes until heated through.
- Just before serving, stir in the heavy cream for that luscious creaminess.
- Roll out the pie crusts on a baking sheet. Sprinkle with grated cheddar cheese and parsley, then bake at 400°F for 12-15 minutes until golden and crispy.
- Break the baked crust into pieces for dipping and serve alongside your warm soup.