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Chicken Pot Pie Soup with Cheddar Crust Dippers


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  • Author: Lina Judi
  • Total Time: 45 minutes
  • Yield: 4 servings 1x

Description

This hearty Chicken Pot Pie Soup combines the creamy comfort of a classic pot pie with the convenience of a soup. With tender chicken, vegetables, and a rich broth, it’s served with golden, cheesy puff pastry dippers that add a crispy, flavorful touch to every bite.


Ingredients

Scale
  • 1 tablespoon olive oil
  • 1 onion, chopped
  • 2 carrots, diced
  • 2 celery stalks, diced
  • 3 cloves garlic, minced
  • 1/3 cup all-purpose flour
  • 4 cups chicken broth
  • 1 cup milk
  • 2 cups cooked chicken, shredded
  • 1 cup frozen peas
  • Salt and pepper to taste
  • 1 sheet puff pastry, thawed
  • 1 cup shredded cheddar cheese

Instructions

  • In a large pot, heat olive oil over medium heat. Add onion, carrots, and celery. Cook until vegetables are softened, about 5 minutes.
  • Add garlic and cook for another minute.
  • Stir in flour and cook for 1-2 minutes.
  • Gradually whisk in chicken broth and milk. Bring to a simmer.
  • Add chicken and peas. Cook for another 5 minutes.
  • Season with salt and pepper to taste.
  • Preheat oven to 400°F (200°C).
  • Cut puff pastry into strips and place them on a baking sheet.
  • Sprinkle shredded cheddar cheese over the pastry strips.
  • Bake for 15-20 minutes, until the pastry is golden and the cheese is melted.
  • Serve soup topped with cheddar crust dippers.

Notes

  • For a thicker soup, use less chicken broth or add more flour during the cooking process.
  • Feel free to substitute cooked turkey for chicken if desired.
  • Serve the soup immediately after topping with the dippers to enjoy the crispiness of the pastry.
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes