Chicken Pot Pie Soup
Get ready to indulge in a warm bowl of nostalgia with our Chicken Pot Pie Soup! This delightful twist brings together tender chicken, vibrant veggies, and a rich, creamy broth, all topped with a buttery, flaky biscuit crust that takes comfort food to the next level. Perfect for chilly nights, this soup is not just a meal—it's a hug in a bowl!
Prep
15
min
Cook
20
min
Serves
6
people
Level
intermediate
📝 Ingredients
Serves 6🥬Fresh Produce(4)
- 3 stalks celery, finely diced
- 2 Tbsp. chopped fresh parsley
- 1/4 cup chopped fresh parsley (60 ml)
- Kosher salt and black pepper, to tasteoptional
🥩Meat & Seafood(2)
- 6 cups chicken broth (1.44 L)
- 3 cups shredded rotisserie chicken (720 ml)
🥛Dairy & Eggs(3)
- 1 cup grated cheddar cheese (about 4 oz.) (240 ml)
- 1/2 cup heavy cream (120 ml)optional
- 4 Tbsp. salted butter
🫙Pantry Staples(1)
- 1/4 cup all-purpose flour (31.2 g)
🧂Spices & Seasonings(2)
- 2 tsp. chopped fresh thyme
- Pinch of turmeric
🍯Sauces & Condiments(1)
- 1/2 cup white wine (120 ml)optionalUse extra chicken broth instead
📦Other(3)
- 2 medium carrots, peeled and finely diced
- 2 medium onions, finely diced
- 2 (9-in.) refrigerated pie crusts
Nutrition (per serving)
Calories
619
Protein
32g
Carbs
47g
Fat
37g
👨🍳 Instructions
- 1
For the cheddar crust dippers: Preheat the oven to 375°F. Line 2 sheet pans with parchment paper.
- 2
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.
- 3
For the 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.
- 4
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.
- 5
Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
💡 Pro Tips
- ✓Cut your mirepoix (celery, carrots, onion) into uniform 1/4-inch dice rather than varied sizes; this ensures even moisture release and caramelization, preventing mushy carrots while onions remain crisp after the 3-4 minute cook.technique1/4-inch uniform dice
- ✓Melt butter and cook the flour roux for exactly 1-2 minutes at medium heat to eliminate raw flour taste without browning; cooking beyond 2 minutes risks over-browning and reduces the flour's thickening power (starch gelatinization peaks at 140-150°F).timing1-2 minutes at medium heat
- ✓Add wine and broth slowly while whisking constantly during the 1-2 minute flour cook to prevent lumps; the roux must reach 140°F before liquid addition so the starch granules can hydrate uniformly rather than clumping.technique140°F roux temperature
- ✓Brush your pie crust dippers with a light coating of egg white (1 egg white per 2 crusts) before adding cheese at 375°F; this increases adhesion and prevents cheese from sliding off during the 12-14 minute bake.ingredient1 egg white per 2 crusts
- ✓Stir cream into soup only after it reaches a gentle boil (212°F); adding cold cream earlier can break the emulsion and cause fat separation, while boiling ensures the cream's milk solids stabilize the thickened broth.timing212°F boil point
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