thepioneerwoman4.7
Chicken Pot Pie Soup
Chicken pot pie soup is creamy and comforting, served with cheesy baked crust dippers for the ultimate cozy, family-friendly dinner.
👥 4 Servings⏱️ Prep & Cook: 35 min⏳ Prep: 15 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●oven
- ●pot
- ●bowl
📝 Preparation Steps
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. 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.
medium carrots, peeled and finely diced2
4
Serve the soup in bowls, breaking the crusts into large pieces to serve on the side.
Nutrition Facts
calories
1282 Calories
fat Content
81 g
fiber Content
5 g
sugar Content
11 g
sodium Content
1891 mg
protein Content
42 g
trans Fat Content
1 g
cholesterol Content
182 mg
carbohydrate Content
85 g
saturated Fat Content
36 g
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