Chicken Pot Pie Soup with Cheddar Crust Dippers is a comforting, hearty dish that combines the rich flavors of a classic chicken pot pie with the warmth and ease of a soup. This dish is perfect for those colder months when you crave something cozy and filling, but don’t want to spend too much time in the kitchen. The soup itself is creamy and full of tender vegetables, juicy chicken, and savory broth, while the cheddar cheese-crusted puff pastry dippers add a delightful crispy, cheesy texture that pairs perfectly with each spoonful of soup. Whether you’re enjoying it for a weeknight dinner or a special occasion, this recipe is sure to please everyone at the table.

The beauty of Chicken Pot Pie Soup lies in its simplicity. It takes the best parts of a traditional chicken pot pie—rich, creamy filling and a savory, flaky crust—and turns them into a more accessible and equally satisfying version. The puff pastry strips are a fantastic alternative to the traditional pie crust, providing that perfect combination of crispiness and cheese without the need for rolling out dough. This dish is comforting, filling, and incredibly flavorful, making it a great choice for family meals, potlucks, or even a cozy dinner for one.

Why You’ll Love This Recipe

Chicken Pot Pie Soup with Cheddar Crust Dippers is a fusion of two comfort food favorites: the creamy, savory richness of chicken pot pie and the satisfying warmth of a hearty soup. This dish is an ideal choice for busy evenings when you want something that’s both comforting and easy to prepare. The soup itself is packed with tender vegetables, savory chicken, and a creamy broth that is both filling and flavorful. The puff pastry strips topped with melted cheddar cheese are the perfect finishing touch, offering a crunchy, cheesy contrast to the smooth soup. It’s a family-friendly recipe that’s as fun to eat as it is 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 Version: Omit the chicken and substitute with additional vegetables such as potatoes, corn, or mushrooms for a meatless version of the soup.
Add Spices: Enhance the flavor of the soup with a pinch of thyme, rosemary, or dried sage, which are classic seasonings for chicken pot pie.
Different Cheese: Swap out the cheddar cheese for other varieties such as mozzarella or gouda for a different flavor profile.
Make It Spicy: Add a bit of cayenne pepper or hot sauce to give the soup a little kick, making it a fun twist on the traditional recipe.
Use Biscuits: Instead of puff pastry, you could top the soup with biscuit dough for a more traditional chicken pot pie topping.

How to Make the Recipe

Step 1: Heat the Olive Oil

In a large pot, heat the olive oil over medium heat. Add the chopped onion, diced carrots, and celery. Cook until the vegetables have softened, about 5 minutes.

Step 2: Add the Garlic

Stir in the minced garlic and cook for another minute until fragrant.

Step 3: Stir in the Flour

Add the flour to the pot and stir to combine. Cook for 1-2 minutes to eliminate the raw flour taste, forming a roux that will help thicken the soup.

Step 4: Add the Broth and Milk

Gradually whisk in the chicken broth and milk, making sure there are no lumps. Bring the mixture to a simmer, allowing it to thicken slightly.

Step 5: Add the Chicken and Peas

Add the shredded chicken and frozen peas to the pot. Cook for another 5 minutes until the soup is heated through and the peas are tender.

Step 6: Season the Soup

Season the soup with salt and pepper to taste, adjusting according to your preference.

Step 7: Preheat the Oven

While the soup is simmering, preheat your oven to 400°F (200°C) to prepare for the puff pastry dippers.

Step 8: Prepare the Puff Pastry Strips

Cut the puff pastry sheet into strips and place them on a baking sheet lined with parchment paper.

Step 9: Top the Pastry with Cheddar

Sprinkle the shredded cheddar cheese generously over the puff pastry strips.

Step 10: Bake the Pastry

Bake the puff pastry strips in the preheated oven for 15-20 minutes, or until the pastry is golden and the cheese has melted and is bubbling.

Step 11: Serve the Soup

Serve the Chicken Pot Pie Soup hot, topped with the cheddar crust dippers for a deliciously crunchy and cheesy finish.

Tips for Making the Recipe

Use Leftover Chicken: This recipe is a great way to use up leftover roasted or rotisserie chicken. It will save you time and add more flavor to the soup.
Thicken the Soup: If you prefer a thicker soup, let it simmer for a few extra minutes, or add a little more flour to the roux at the beginning.
For Crispier Dippers: For even crispier puff pastry dippers, brush the pastry strips with a little olive oil before baking.
Adjust Creaminess: If you prefer a richer soup, add a bit more cream or use half-and-half instead of milk for extra creaminess.
Seasoning Tip: Taste the soup before serving and adjust the seasoning. The chicken broth can vary in saltiness, so adding extra salt may be necessary.

How to Serve

This Chicken Pot Pie Soup is hearty enough to be served as a standalone meal. However, for a more substantial dinner, you can pair it with a simple green salad or serve it alongside more crusty bread for dipping. The cheddar crust dippers are the star of the show, providing a perfect balance of textures when dipped into the creamy soup. For a family-style meal, serve the soup in individual bowls and let everyone dip their cheesy puff pastry strips into the soup as they eat.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. The soup can be reheated on the stovetop over low heat, adding a splash of milk to restore its creamy consistency.

Freezing

If you want to freeze the soup, allow it to cool completely, then transfer it to a freezer-safe container. Freeze for up to 3 months. When ready to eat, thaw overnight in the fridge and reheat on the stovetop. Note that the puff pastry dippers should be baked fresh when serving.

Reheating

To reheat the soup, warm it over medium heat on the stovetop, stirring occasionally. Re-bake the puff pastry dippers separately to maintain their crispiness, or use fresh pastry for a new batch.

FAQs

1. Can I make this soup ahead of time?

Yes, you can make the soup a day in advance and store it in the refrigerator. Reheat it before serving, and bake fresh puff pastry strips when you’re ready to eat.

2. Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken, but it should be cooked before adding it to the soup. You can cook the chicken in advance or use rotisserie chicken for convenience.

3. Can I use cream instead of milk?

Yes, using cream will make the soup richer and creamier. You can also use half-and-half for a balance between milk and cream.

4. Can I freeze the soup?

Yes, you can freeze the soup, but the puff pastry dippers should be baked fresh each time.

5. Can I use a different type of pastry?

You can use pie crust or phyllo dough if you prefer, but puff pastry gives the best results for crispy dippers.

6. How do I make this soup gluten-free?

Use a gluten-free flour blend for the roux and ensure the puff pastry is gluten-free or use a gluten-free bread option for dipping.

7. Can I add more vegetables to this soup?

Yes, you can add more vegetables like potatoes, corn, or green beans. Just make sure to adjust the cooking time for any additional ingredients.

8. How do I reheat leftovers?

Reheat the soup gently on the stovetop, adding a little milk or cream if it has thickened too much. Re-bake the puff pastry dippers to restore their crispness.

9. Can I make this soup vegetarian?

Yes, you can make it vegetarian by omitting the chicken and using vegetable broth instead of chicken broth. Add extra vegetables like mushrooms or squash for heartiness.

10. Can I add herbs to the soup?

Yes, you can add herbs like thyme, rosemary, or parsley for added flavor. Fresh or dried herbs work well, so feel free to experiment with your favorites.

Conclusion

Chicken Pot Pie Soup with Cheddar Crust Dippers is a comforting and flavorful dish that brings the best of both worlds—hearty soup and crispy, cheesy pastry. With its rich, creamy base, tender chicken, and aromatic vegetables, this soup is perfect for cozy dinners or family gatherings. The cheddar crust dippers add a deliciously crunchy, cheesy touch that takes this dish to the next level. Easy to prepare, versatile, and satisfying, this recipe will quickly become a family favorite and a staple in your cold-weather cooking.