Chicken Pot Pie Soup
Chicken Pot Pie Soup is a comforting twist on the classic dish, perfect for warm meals and gatherings.
Equipment
- large pot
- sheet pans
- parchment paper
- Oven
Ingredients
CHEDDAR CRUST DIPPERS
- 2 9-in refrigerated pie crusts
- 1 cup grated cheddar cheese (about 4 oz.)
- 2 tablespoon chopped fresh parsley
SOUP
- 4 tablespoon salted butter
- 3 stalks celery, finely diced
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 teaspoon chopped fresh thyme
- a pinch turmeric
- Kosher salt and black pepper to taste
- ¼ cup all-purpose flour
- ½ cup white wine
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- ¼ cup chopped fresh parsley
- ½ cup heavy cream
Instructions
CHEDDAR CRUST DIPPERS
- Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
- Unroll 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.
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.
- Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
Nutrition
Serving: 1bowlCalories: 450kcalCarbohydrates: 30gProtein: 25gFat: 25gSaturated Fat: 12gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 80mgSodium: 800mgPotassium: 550mgFiber: 3gSugar: 3gVitamin A: 2500IUVitamin C: 20mgCalcium: 300mgIron: 2mg
Tried this recipe?Let us know how it was!