Cozy Chicken Pot Pie Soup with Cheddar Dippers Recipe

Comfort arrives in a warm bowl of chicken pot pie soup that promises pure culinary magic.

Creamy ingredients blend together like a cozy winter hug.

Familiar flavors dance with unexpected textures, creating something genuinely memorable.

Kitchen adventures often start with simple inspiration and unexpected twists.

Classic comfort food transforms into a delightful soup experience that feels both nostalgic and innovative.

Crispy cheddar crust dippers add a playful crunch that elevates every spoonful.

Why Chicken Pot Pie Soup With Cheddar Crust Dippers Is A Cozy Favorite

• Craft Comfort in a Bowl: This soup transforms the classic chicken pot pie into a cozy, slurp-worthy meal that hugs your taste buds with familiar, heartwarming flavors.
• Minimal Prep, Maximum Satisfaction: With just a few simple steps, you can create a restaurant-worthy dish that impresses without requiring professional cooking skills.
• Crowd-Pleasing Family Feast: Perfect for gathering loved ones around the table, this recipe offers something delicious for everyone, from kids to grandparents, making mealtime a joyful experience.
• Playful Twist on Classic Comfort: The cheddar crust dippers add a fun, interactive element to the meal, turning an ordinary soup into an exciting dining adventure that keeps everyone engaged.

Ingredients For Chicken Pot Pie Soup With Cheddar Crust Dippers

• Chicken: Tender protein that provides the main flavor and substance of the soup.
• Chicken Broth: Rich liquid base that adds depth and savory notes to the soup.
• Milk: Creamy component that helps create a smooth and velvety soup texture.

• Onion, Carrots, Celery: Classic mirepoix that builds a flavorful foundation for the soup.
• Peas: Sweet green vegetable that adds color and light vegetable freshness.
• Garlic: Aromatic ingredient that enhances the overall flavor profile.

• Puff Pastry: Flaky, buttery base for the cheddar crust dippers.
• Cheddar Cheese: Sharp and melty cheese that creates a golden, crispy topping.

• Flour: Thickening agent that helps create a rich and creamy soup consistency.
• Salt, Pepper: Essential seasonings that balance and enhance the soup's flavors.
• Olive Oil: Cooking fat used to sauté vegetables and start the soup base.

How To Make Chicken Pot Pie Soup With Cheddar Crust Dippers

Step 1: Sizzle Aromatic Vegetables

In a spacious pot, drizzle olive oil and warm it over medium heat. Toss in a vibrant mix of diced onions, crisp carrots, and crunchy celery. Let these veggies dance and soften, releasing their delightful flavors for about 5 minutes.

Step 2: Awaken the Garlic

Drop in minced garlic and let it sizzle, creating a mouthwatering aroma that’ll make your kitchen smell incredible. Cook for a quick minute.

Step 3: Create a Silky Base

Sprinkle flour into the pot and stir continuously. This magical step will help thicken your soup and create a luxurious texture. Cook for 1-2 minutes.

Step 4: Pour in Liquid Gold

Slowly whisk in chicken broth and milk, creating a smooth and creamy foundation. Bring the mixture to a gentle simmer, letting the flavors meld together.

Step 5: Add Protein and Sweet Peas

Introduce tender chicken pieces and sweet green peas to the bubbling pot. Let everything simmer together for 5 minutes, allowing the flavors to intertwine.

Step 6: Season to Perfection

Sprinkle in salt and pepper, tasting and adjusting until the soup sings with flavor.

Step 7: Prepare Cheesy Crust Dippers

Crank up the oven to 400F (200C). This is where the magic happens!

Step 8: Craft Pastry Strips

Slice puff pastry into delectable strips and arrange them on a baking sheet.

Step 9: Cheese Shower

Generously rain down shredded cheddar cheese over the pastry strips, creating a golden, melty topping.

Step 10: Bake to Golden Perfection

Slide the baking sheet into the oven and bake for 15-20 minutes. Watch as the pastry turns a gorgeous golden brown and the cheese melts into irresistible pools.

Step 11: Serve and Enjoy

Ladle the creamy soup into bowls and crown each serving with the crispy, cheesy crust dippers. Get ready for a comfort food experience that’ll make everyone at the table smile!

Pro Tips For Chicken Pot Pie Soup With Cheddar Crust Dippers

• Swap chicken broth with vegetable broth for a vegetarian version, creating a hearty meat-free alternative.
• Customize thickness by adjusting flour amount: less flour for thinner soup, more for richer consistency.
• Enhance flavor by adding herbs like thyme or rosemary during vegetable sautéing for deeper taste profile.
• Prep ingredients beforehand to streamline cooking process and reduce overall preparation time.
• Store leftover soup in airtight container for up to 3 days, reheating gently to maintain creamy texture.

Tasty Variations For Chicken Pot Pie Soup With Cheddar Crust Dippers

• Veggie Lover's Delight: Replace chicken with a mix of mushrooms, zucchini, and bell peppers for a hearty vegetarian version.
• Spicy Southwest Style: Add diced green chiles, cumin, and top with jalapeño-cheddar dippers for a zesty kick.
• Creamy Herb Fusion: Mix in fresh thyme, rosemary, and swap regular milk with coconut milk for a rich, aromatic soup.
• Mediterranean Inspired: Incorporate sun-dried tomatoes, spinach, and use feta cheese strips instead of cheddar for a Mediterranean touch.

Perfect Pairings For Chicken Pot Pie Soup With Cheddar Crust Dippers

• Pair with Crisp White Wine: Select a chardonnay or sauvignon blanc to complement the creamy soup's rich texture and cut through its heaviness.
• Enhance with Rustic Bread Salad: Create a light side salad with mixed greens, crusty sourdough croutons, and a tangy vinaigrette to balance the soup's warmth.
• Match with Herbal Green Salad: Toss fresh arugula, parsley, and dill with lemon vinaigrette to provide a bright, zesty contrast to the hearty chicken pot pie soup.
• Combine with Sparkling Apple Cider: Serve a chilled, slightly sweet apple cider to add a refreshing element that echoes the soup's comfort food profile.

Storage Instructions For Chicken Pot Pie Soup With Cheddar Crust Dippers

• Store leftovers in an airtight container for up to 3-4 days. Separate the soup and cheddar crust dippers to maintain crispiness.
• Pour cooled soup into freezer-safe containers, leaving space for expansion. Freeze for up to 2 months. Avoid freezing the pastry strips.
• Warm gently in a pot over medium-low heat, stirring occasionally. Add a splash of chicken broth if the soup seems too thick. Avoid boiling to prevent separation.
• Reheat pastry strips in a preheated oven at 350F for 5-7 minutes to restore crispness. Avoid microwaving to prevent sogginess.

FAQs On Chicken Pot Pie Soup With Cheddar Crust Dippers

• Can I use rotisserie chicken instead of cooking chicken from scratch?

Yes, shredded rotisserie chicken works perfectly and saves time in this recipe. Just ensure the chicken is warm when added to the soup.

• Is this soup freezer-friendly?

The soup base freezes well without the pastry dippers. Store the soup in airtight containers for up to 3 months, and make fresh cheddar crust when ready to serve.

• Can I make this recipe gluten-free?

Substitute regular flour with gluten-free flour blend, and use gluten-free puff pastry. The recipe will remain delicious and work similarly.

• What type of chicken is best for this soup?

Boneless, skinless chicken breasts or thighs work great. Use freshly cooked, shredded chicken for the best texture and flavor.

Chicken Pot Pie Soup with Cheddar Crust Dippers Recipe

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4.6 from 19 reviews

• Total Time: 35-40 minutes
• Yield: 4 1x

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Description

Comforting chicken pot pie soup brings classic American flavors into a hearty bowl brimming with creamy goodness. Crispy cheddar crust dippers provide the perfect crunch you’ll savor with each delightful spoonful of this soul-warming meal.

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Ingredients

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Main Ingredients:

• 2 cups cooked chicken, shredded
• 4 cups chicken broth
• 1 cup milk
• 1 cup frozen peas

Vegetables and Aromatics:

• 1 onion, chopped
• 2 carrots, diced
• 2 celery stalks, diced
• 3 cloves garlic, minced

Thickeners, Seasonings, and Topping:

• 1/3 cup all-purpose flour
• 1 tablespoon olive oil
• Salt and pepper to taste
• 1 sheet puff pastry, thawed
• 1 cup shredded cheddar cheese

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Instructions

1. Sauté onions, carrots, and celery in olive oil over medium heat until vegetables become translucent and tender, approximately 5 minutes.
2. Introduce minced garlic and cook briefly, releasing its aromatic essence.
3. Dust the vegetable mixture with flour, stirring continuously to create a smooth base and eliminate raw flour taste.
4. Slowly incorporate chicken broth and milk, whisking consistently to prevent lumps and create a creamy consistency.
5. Allow the liquid to reach a gentle simmer, developing rich flavor and texture.
6. Fold in cooked chicken and tender green peas, letting them warm through for 4-5 minutes.
7. Enhance the soup with salt and pepper, adjusting seasoning to personal preference.
8. Prepare the oven to 400F (200C) for creating crispy cheddar crust dippers.
9. Transform puff pastry into slender, elegant strips on a parchment-lined baking sheet.
10. Generously blanket pastry strips with sharp cheddar cheese, ensuring even coverage.
11. Bake pastry strips for 15-20 minutes until achieving a golden, crisp texture with melted cheese.
12. Ladle hot soup into bowls and crown with freshly baked cheddar crust dippers for a luxurious finishing touch.

Notes

• Chop vegetables uniformly to ensure even cooking and consistent texture throughout the soup.
• Adjust consistency by adding more broth if the soup becomes too thick during simmering.
• Use rotisserie chicken for a quick and flavorful protein option that saves preparation time.
• Select sharp cheddar cheese for more intense flavor in the crust dippers, enhancing the overall taste profile.

• Prep Time: 10 minutes
• Cook Time: 25-30 minutes
• Category: Lunch, Dinner, Appetizer
• Method: Sautéing
• Cuisine: American

Nutrition

• Serving Size: 4
• Calories: 488 kcal
• Sugar: 4 g
• Sodium: 850 mg
• Fat: 27 g
• Saturated Fat: 10 g
• Unsaturated Fat: 15 g
• Trans Fat: 0.2 g
• Carbohydrates: 34 g
• Fiber: 3 g
• Protein: 28 g
• Cholesterol: 75 mg