Chicken pot pie soup with cheddar crust dippers combines the comforting flavors of a classic chicken pot pie with the ease of a soup, offering a cozy and hearty meal that’s perfect for colder days. This dish features a creamy chicken and vegetable soup, with tender chicken, sweet carrots, crisp celery, and peas, all simmered in a savory broth. To elevate the experience, the soup is topped with freshly baked cheddar cheese puff pastry dippers that add a crispy, cheesy crunch to each spoonful. The combination of creamy soup and crispy dippers creates a delightful contrast that will have everyone coming back for seconds. Perfect for family dinners, this recipe is not only filling but also simple to make. Whether you’re looking for comfort food on a chilly evening or a meal to impress guests, this chicken pot pie soup will surely satisfy your cravings and warm you up from the inside out.

Why You’ll Love This Recipe

This recipe is the perfect mix of comfort and convenience, offering a rich, creamy soup that mimics the beloved chicken pot pie without the need for a crust. The addition of cheddar cheese and puff pastry strips makes it an indulgent treat that balances the savory depth of the soup with a cheesy crunch. Plus, the recipe comes together quickly—perfect for a weeknight meal or a cozy weekend dish. The flavors are rich, the ingredients are simple, and the result is a hearty meal that is sure to satisfy your entire family. It’s easy to make, customizable, and, most importantly, delicious!

Ingredients

Olive oil
Onion, chopped
Carrots, diced
Celery stalks, diced
Garlic, minced
All-purpose flour
Chicken broth
Milk
Cooked chicken, shredded
Frozen peas
Salt and pepper to taste
Puff pastry sheet, thawed
Shredded cheddar cheese

Variations

Vegetarian Option: Omit the chicken and replace with additional vegetables like potatoes, mushrooms, or squash for a hearty vegetarian version of this soup.
Spicy Twist: Add a pinch of cayenne pepper or a chopped jalapeño for a spicy kick.
Herb Infused: Add fresh herbs like thyme, rosemary, or parsley for an added layer of flavor.
Gluten-Free: Use a gluten-free flour blend to make the soup base and opt for gluten-free puff pastry to keep the dish gluten-free.
Dairy-Free: Swap the milk for a dairy-free alternative, such as almond milk, and use dairy-free cheese in the puff pastry dippers.

How to Make the Recipe

Step 1

Heat olive oil over medium heat in a large pot. Add the chopped onion, diced carrots, and celery, and cook for about 5 minutes, until the vegetables are softened.

Step 2

Add the minced garlic to the pot and cook for an additional minute, allowing the garlic to become fragrant.

Step 3

Stir in the flour and cook for 1-2 minutes, which will help thicken the soup.

Step 4

Gradually whisk in the chicken broth and milk. Bring the mixture to a simmer, allowing it to thicken slightly.

Step 5

Add the shredded chicken and frozen peas, stirring to combine. Let the soup simmer for another 5 minutes, until everything is heated through.

Step 6

Season the soup with salt and pepper to taste.

Step 7

Preheat the oven to 400°F (200°C) and cut the puff pastry into strips.

Step 8

Place the pastry strips on a baking sheet and sprinkle shredded cheddar cheese over the top of each strip.

Step 9

Bake the puff pastry strips for 15-20 minutes, or until golden brown and the cheese is melted.

Step 10

Serve the soup hot, topped with the cheesy cheddar crust dippers.

Tips for Making the Recipe

Simmer the Soup: Let the soup simmer for at least 10 minutes to allow the flavors to meld together and develop richness.
Use Rotisserie Chicken: For a quicker option, use store-bought rotisserie chicken to save time on cooking.
Thickening the Soup: If you prefer a thicker soup, add a bit more flour or use a slurry of cornstarch and water to thicken the mixture to your desired consistency.
Make Sure Pastry is Well-Seasoned: Season the puff pastry with a pinch of salt before baking to enhance the flavor.

How to Serve

Serve this chicken pot pie soup in large bowls with a couple of cheddar crust dippers on the side. For an extra touch, garnish with fresh herbs like parsley or thyme for color and added flavor. You can also drizzle a little extra cheddar cheese over the soup before serving for a cheesy indulgence.

Make Ahead and Storage

Storing Leftovers

Store any leftover soup in an airtight container in the refrigerator for up to 3-4 days. The soup will keep well, and the flavors will continue to develop.

Freezing

This soup can be frozen for up to 3 months. Allow the soup to cool completely before transferring it into a freezer-safe container. When ready to serve, thaw the soup overnight in the refrigerator and reheat on the stovetop over medium heat.

Reheating

Reheat the soup on the stove over medium heat until hot, stirring occasionally. If it becomes too thick, simply add a splash of milk or chicken broth to reach the desired consistency. The puff pastry dippers are best when freshly baked, so it’s recommended to make them fresh when serving.

FAQs

1. Can I use frozen vegetables in this recipe?

Yes, you can substitute the fresh vegetables with frozen peas, carrots, and celery for a quicker option.

2. How can I make the soup vegetarian?

To make the soup vegetarian, omit the chicken and use vegetable broth instead of chicken broth. You can also add more vegetables or beans to make it heartier.

3. Can I use a different type of cheese?

Yes, you can use any cheese you like. Gouda, mozzarella, or Parmesan would work well in place of cheddar.

4. How can I make the puff pastry dippers gluten-free?

Use gluten-free puff pastry and a gluten-free flour blend in the soup base to make it fully gluten-free.

5. Can I freeze the puff pastry dippers?

Yes, you can freeze the baked puff pastry dippers in an airtight container for up to 3 months. Reheat in the oven for 5-7 minutes before serving.

6. How long should I simmer the soup?

Simmer the soup for at least 10 minutes to ensure all the flavors blend together. You can simmer longer for a deeper flavor if desired.

7. Can I use canned chicken for this recipe?

Yes, canned chicken can be used as a substitute for freshly cooked chicken. Drain and shred the canned chicken before adding it to the soup.

8. Is it necessary to use heavy cream in the soup?

No, the recipe uses milk to keep it lighter. If you prefer a creamier texture, you can replace the milk with heavy cream or a combination of milk and cream.

9. Can I add other vegetables to the soup?

Yes, feel free to add other vegetables like peas, corn, or potatoes for more variety and texture.

10. Can I make this soup ahead of time?

Yes, this soup can be made ahead and stored in the refrigerator for up to 4 days. It also freezes well for up to 3 months.

Conclusion

This Chicken Pot Pie Soup with Cheddar Crust Dippers is a fantastic twist on the classic chicken pot pie, bringing comfort, flavor, and fun all in one bowl. With its creamy texture and cheesy puff pastry strips, it’s a dish that’s sure to please everyone at the table. Whether you’re cooking for a weeknight meal or hosting a cozy dinner, this recipe offers a heartwarming and satisfying option that is as easy as it is delicious. Don’t forget to make extra for leftovers—this soup tastes even better the next day!