Chicken Pot Pie Soup
Delicious and comforting Chicken Pot Pie Soup, perfect for chilly evenings.
Equipment
- large pot
- baking sheets
- parchment paper
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: 30gSaturated Fat: 15gCholesterol: 95mgSodium: 820mgPotassium: 800mgFiber: 3gSugar: 4gVitamin A: 40IUVitamin C: 20mgCalcium: 20mgIron: 10mg
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