Hamdi Saidani This Pioneer Woman Chicken Pot Pie Soup is a creamy and hearty recipe, which is made with rotisserie chicken and cheddar cheese. It’s the ultimate comfort food recipe, ready in about 35 minutes.
Pioneer Woman Chicken Pot Pie Soup Recipe 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
- Pinch of turmeric
- Kosher salt and black pepper, to taste
- 1/4 cup all-purpose flour
- 1/2 cup white wine
- 6 cups chicken broth
- 3 cups shredded rotisserie chicken
- 1/4 cup chopped fresh parsley
- 1/2 cup heavy cream
How To Make Pioneer Woman Chicken Pot Pie Soup Recipe
- Prep the oven and crusts: Preheat the oven to 375°F and line two sheet pans with parchment paper. Unroll a pie crust onto each prepared sheet pan.
- Bake the cheddar dippers: Sprinkle the crusts with the cheese and parsley, lightly pressing the toppings in to adhere. Bake until the edges are golden, the cheese is bubbling, and the crust is fully baked, which should take about 12 to 14 minutes. Set aside to cool.
- Cook the soup base: While the crusts bake, melt the butter in a large pot over medium heat. Add the celery, carrots, onion, and thyme. Season with turmeric, salt, and pepper. Cook until the vegetables soften, about 3 to 4 minutes. Sprinkle the flour over the vegetables and stir until it’s all combined, letting it cook for another 1 to 2 minutes.
- Finish the soup: While stirring, slowly pour in the wine and chicken broth. Add the shredded chicken and parsley. Allow the soup to come to a boil and thicken slightly. Stir in the heavy cream, taste, and adjust seasonings if needed. Serve the soup in bowls, breaking the cheddar crusts into large pieces to serve on the side for dipping.
Recipe Tips
- How to get the best flavor? Don’t rush cooking the vegetables (the “mirepoix”). Letting them soften and become fragrant builds a delicious foundation for the soup.
- Can I use leftover chicken? Absolutely. Any cooked, shredded chicken will work perfectly in this recipe, not just rotisserie chicken.
- What if I don’t have white wine? You can substitute the white wine with an equal amount of additional chicken broth. The wine adds a nice depth of flavor, but the soup will still be delicious without it.
- How to make the soup thicker? If you prefer a thicker consistency, simply let the soup simmer for a few extra minutes after it comes to a boil. It will continue to thicken as it reduces.
What To Serve With Chicken Pot Pie Soup
Besides the delicious cheddar crust dippers, this soup is a meal in itself. However, if you’d like to add something extra, here are a few ideas:
- A simple green salad with a light vinaigrette
- Steamed green beans
- A side of crusty bread for extra dipping
How To Store Chicken Pot Pie Soup
- Refrigerate: Store leftover soup in an airtight container in the refrigerator for up to 3-4 days. Store the cheddar crust dippers separately at room temperature to keep them from getting soggy.
- Freeze: You can freeze the soup for up to 3 months. Let it cool completely, then transfer it to a freezer-safe container. Thaw in the refrigerator overnight before reheating. The cheddar dippers are best made fresh.
Chicken Pot Pie Soup Nutrition Facts
- Serving Size: 1 bowl
- Calories: 550
- Fat: 35g
- Carbohydrates: 30g
- Protein: 28g
Nutrition information is estimated and may vary based on ingredients and cooking methods used.
FAQs
Can I make this soup ahead of time?
Yes, this is a great recipe to make ahead. You can prepare the soup and store it in the refrigerator for a couple of days. Reheat it gently on the stovetop. For the best results, bake the cheddar crust dippers just before you plan to serve.
Why is my soup so thin?
The soup’s thickness comes from the flour (the u0022rouxu0022). If your soup isn’t as thick as you’d like, make sure you let the flour cook with the vegetables for at least a minute before adding the liquid. You can also let the soup simmer a bit longer to allow it to reduce and thicken naturally.
Can I use different vegetables in this soup?
Of course. Peas and corn are classic additions to chicken pot pie and would be wonderful in this soup. You could also add diced potatoes, but be sure to cook them with the other vegetables until they are tender.
Try More Pioneer Woman Recipes:
- Pioneer Woman Chicken Piccata with Buttery Lemon Noodles Recipe
- Pioneer Woman Chicken Lasagna Roll-Ups Recipe
- Pioneer Woman Chicken Enchiladas Recipe
Pioneer Woman Chicken Pot Pie Soup Recipe
Description
A creamy, hearty soup version of the classic comfort food, complete with savory cheddar cheese crust dippers for the perfect bite.
Ingredients
Instructions
- Bake pie crusts topped with cheese u0026 parsley at 375°F for 12-14 mins until golden.
- In a large pot, sauté celery, carrots, onion u0026 thyme in butter until soft (3-4 mins).
- Stir in flour and cook for 1 minute, then slowly whisk in wine and chicken broth.
- Add chicken u0026 parsley, then bring the soup to a boil to allow it to thicken.
- Stir in heavy cream, season to taste, and serve with the cheddar crust dippers.
Notes
- u003cliu003eTo build the best flavor, don’t rush the initial step of cooking the vegetables.u003c/liu003eu003cliu003eIf you don’t have white wine, you can substitute it with an equal amount of chicken broth.u003c/liu003eu003cliu003eFor a thicker soup, simply allow it to simmer for a few extra minutes to reduce.u003c/liu003eu003cliu003eStore leftover soup and crust dippers in separate containers to prevent the dippers from becoming soggy.u003c/liu003e
