Chicken Pot Pie Soup
A comforting Chicken Pot Pie Soup that offers a new way to enjoy the classic dish.
Equipment
- large pot
- Oven
- Sheet Pan
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
- 1 pinch turmeric
- Kosher salt to taste
- 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
- 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: 2gMonounsaturated Fat: 10gCholesterol: 90mgSodium: 800mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 350IUVitamin C: 10mgCalcium: 200mgIron: 3mg
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