Description

Transform classic chicken pot pie into a soul-warming soup with tender vegetables, juicy rotisserie chicken, and genius cheesy crust dippers that make every spoonful perfect

Ingredients

Soup Base

4 tablespoons salted butter
3 stalks celery, finely diced
2 medium carrots, peeled and finely diced
2 medium onions, finely diced
2 teaspoons chopped fresh thyme
A pinch of turmeric
Kosher salt and black pepper

Thickening Method

¼ cup all-purpose flour

Liquid Ingredients

½ cup white wine (I use whatever’s open)
6 cups chicken broth
½ cup heavy cream

Protein & Garnish

3 cups shredded rotisserie chicken
¼ cup chopped fresh parsley

Cheesy Crust Dippers

2 refrigerated 9-inch pie crusts
1 cup grated cheddar cheese
2 tablespoons chopped fresh parsley

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Instructions

Step 1: Make Those Show-Stopping Crust Dippers

Heat your oven to 375. Roll out those pie crusts on baking sheets – don’t stress about perfect circles because rustic looks intentional anyway.

Dump cheese and parsley on top, press it down so it sticks. Bake 12-14 minutes till it’s golden and the cheese is doing that bubbly thing. Let it cool then break it up like fancy crackers.

Step 2: Build Your Flavor Base

Melt butter in your big pot. Throw in all the chopped vegetables and thyme with some salt, pepper, and that turmeric.

Stir it around for 3-4 minutes until the onions stop being angry white and start looking clear. This is where it starts smelling like actual food.

Step 3: Create the Thickening Base

Sprinkle flour over everything and stir for a couple minutes. Don’t skip this part or you’ll taste flour later and wonder what went wrong.

It should smell kind of toasty when it’s ready. If it starts getting brown you went too far but it’s probably still fine.

Step 4: Add the Liquids Gradually

Pour in wine if you’re using it, then the broth slowly while stirring. Go slow or you’ll get lumps and have to start over.

Add the chicken and most of the parsley. Let it bubble gently for 8-10 minutes until it’s thick enough to coat the back of your spoon.

Step 5: Finish with Cream and Love

Take it off the heat first, then stir in cream. Taste it and add more salt and pepper because you always need more than you think.

Notes

Just buy rotisserie chicken from the store – I tried making my own once and it was a disaster

Chop your vegetables roughly the same size so they cook evenly

Keep extra broth on hand because sometimes it gets too thick

Use low-sodium broth so you can control how salty it gets

No wine? Just use more broth, it still tastes great

Prep Time: 15 minutes
Cook Time: 20 minutes
Category: Soup
Method: Stovetop
Cuisine: American