Chicken Pot Pie Soup
A comforting chicken pot pie soup that's easy to make and delicious.
Equipment
- oven
- Large pot
- sheet pans
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 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
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 Preparation
- 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.
Nutrition
Serving: 1cupCalories: 320kcalCarbohydrates: 28gProtein: 16gFat: 15gSaturated Fat: 8gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 4gCholesterol: 80mgSodium: 700mgPotassium: 800mgFiber: 4gSugar: 3gVitamin A: 150IUVitamin C: 25mgCalcium: 15mgIron: 10mg
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