Pioneer Woman Chicken Pot Pie Soup

This delicious Chicken Pot Pie Soup by Pioneer Woman is a creamy, comforting meal that’s quick and easy to make. Using common ingredients like rotisserie chicken, carrots, and celery, it’s perfect for a cozy dinner. The crispy cheddar crust dippers make it even more special, adding a fun and tasty twist to this hearty soup.

Ingredients Needed:

• 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
• 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 Cook Chicken Pot Pie Soup:

1. Prepare the Cheddar Crust Dippers: Preheat the oven to 375°F (190°C). Line 2 sheet pans with parchment paper. Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with grated cheddar cheese and chopped parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, about 12 to 14 minutes. Set aside to cool.
2. Make the Soup: In a large pot, melt the salted butter over medium heat. Add the finely diced celery, carrots, onions, and chopped thyme. Season with a pinch of turmeric, salt, and pepper. Stir and cook until the vegetables begin to soften, about 3 to 4 minutes. Sprinkle the all-purpose flour over the vegetables, stirring until combined. Allow the flour to cook for 1 to 2 minutes. While stirring, slowly pour in the white wine and chicken broth. Add the shredded rotisserie chicken and chopped parsley. Bring the soup to a boil and let it thicken slightly. Stir in the heavy cream and adjust the seasonings as needed.
3. Serve: Serve the soup in bowls, breaking the cheddar crust dippers into large pieces to serve on the side.

Recipe Tips

• Use Fresh Vegetables: Fresh celery, carrots, and onions enhance the soup’s flavor and texture. Avoid using frozen vegetables as they may become mushy.
• Don’t Skip the Wine: Adding white wine gives the soup depth and richness. If you prefer not to use wine, substitute it with extra chicken broth or lemon juice for acidity.
• Thicken the Soup: To achieve a thicker soup, let it simmer longer after adding the chicken and broth. You can also mix a little more flour with water to create a slurry and stir it in for added thickness.
• Season to Taste: Always taste the soup before serving. Adjust the salt, pepper, and thyme to ensure the flavors are balanced and to your liking.
• Garnish with Fresh Herbs: Adding a sprinkle of fresh parsley on top just before serving adds a burst of color and freshness to the dish.

How To Store & Reheat Leftovers

• Refrigerate: Let the leftover Chicken Pot Pie Soup cool to room temperature. Then, put it in an airtight container and store it in the fridge. It will stay good for up to 3 days.
• Freeze: To freeze, put the cooled leftover Chicken Pot Pie Soup in a freezer-safe container. Leave some space at the top because the soup will expand when it freezes. The soup can be frozen for up to 3 months. To thaw, move it to the fridge overnight, then heat it on the stove until hot.
• Reheating: Reheat Chicken Pot Pie Soup in a saucepan over medium heat, stirring occasionally, until hot. Alternatively, microwave in a covered bowl for 2-3 minutes, stirring halfway.

Nutrition Facts

Serving Size: 1 cup (245g)

• Calories: 201
• Total Fat: 5g
• Saturated Fat: 1g
• Sodium: 840mg
• Total Carbohydrate: 25g
• Dietary Fiber: 2g
• Sugars: 3g
• Protein: 14g

Try More Pioneer Woman Recipes:

• Pioneer Woman Italian Chicken Soup
• Pioneer Woman Cheeseburger Soup
• Pioneer Woman Beef Stroganoff Soup
• Pioneer Woman Crock Pot Chicken Tortilla Soup
• Pioneer Woman Chicken Gnocchi Soup