Chicken Pot Pie Soup with Cheddar Crust Dippers brings all the comforting flavors of the classic chicken pot pie into a creamy, hearty soup form, with an irresistible twist: crispy puff pastry strips loaded with melted cheddar cheese. This soup is a warm, satisfying meal perfect for chilly nights or when you need a little extra comfort. It’s rich, creamy, and packed with tender vegetables and shredded chicken, making it the ideal dish for the whole family to enjoy.

What sets this recipe apart is the delightful addition of the cheddar-topped puff pastry dippers. These golden, cheesy strips are not only a delicious accompaniment to the soup, but they also add a fun, interactive element to the meal—dipping them into the soup adds an extra layer of flavor and crunch that will have everyone coming back for more. This Chicken Pot Pie Soup is quick to prepare, making it a great weeknight dinner option, while the cheddar crust dippers elevate it into a more special, comforting dish. You get all the classic pot pie flavors in one bowl, with the added bonus of a crunchy, cheesy dip that will make your taste buds dance!

Why You’ll Love This Recipe

Chicken Pot Pie Soup with Cheddar Crust Dippers is the ultimate comfort food reimagined. This dish takes the hearty, creamy goodness of chicken pot pie and transforms it into a soup that’s quick, easy, and just as satisfying. The addition of the cheddar-topped puff pastry dippers is the perfect finishing touch—giving you the crispy, cheesy crunch of pie crust, without the need to roll dough.

The soup itself is a delightful medley of vegetables, chicken, and a creamy broth, all simmered together for a rich and flavorful base. The puff pastry dippers bake up golden and cheesy, making every bite of soup even better. Whether you’re serving it for a cozy family dinner or a special occasion, this recipe is sure to be a crowd-pleaser. It’s simple to make, yet feels indulgent and special—perfect for those days when you want something comforting but don’t have hours to spend in the kitchen.

Ingredients

For the Soup:

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

For the Cheddar Crust Dippers:

1 sheet puff pastry, thawed
1 cup shredded cheddar cheese

Variations

1. Add More Vegetables

Feel free to add more vegetables to the soup, such as potatoes, corn, or green beans, to enhance the flavor and texture. Potatoes will add extra heartiness to the soup, while corn and green beans provide color and sweetness.

2. Use Rotisserie Chicken

For a quicker option, use store-bought rotisserie chicken instead of cooking your own chicken. This cuts down on prep time and still results in a delicious soup.

3. Make It Creamier

If you love extra creamy soups, you can add a bit of heavy cream in place of some of the milk. This will give the soup a rich, velvety texture.

4. Vegan Version

For a vegan version, substitute the chicken with chickpeas or tofu, and use plant-based butter and non-dairy milk (such as almond or oat milk). You can also swap the puff pastry for a vegan version if desired.

5. Spicy Twist

For those who enjoy a little heat, add a pinch of cayenne pepper or red pepper flakes to the soup to give it a spicy kick. You could also serve with a dollop of sour cream or a sprinkle of jalapeño slices for extra flavor.

How to Make the Recipe

Step 1: Sauté the Vegetables

In a large pot, heat olive oil over medium heat. Add the chopped onion, diced carrots, and celery, and cook for about 5 minutes until the vegetables begin to soften. Stir occasionally to prevent them from burning.

Step 2: Add Garlic

Add the minced garlic to the pot and cook for another minute, stirring until fragrant.

Step 3: Make the Roux

Stir in the flour and cook for 1-2 minutes, allowing the flour to absorb the oil and cook through. This will help thicken the soup.

Step 4: Add Liquids

Gradually whisk in the chicken broth and milk, ensuring there are no lumps from the flour. Bring the mixture to a simmer, stirring occasionally.

Step 5: Add Chicken and Peas

Once the soup is simmering, add the shredded cooked chicken and frozen peas. Continue to cook for another 5 minutes, allowing the flavors to meld together.

Step 6: Season the Soup

Season the soup with salt and pepper to taste. Adjust the seasoning according to your preferences.

Step 7: Preheat the Oven for the Dippers

Preheat your oven to 400°F (200°C) in preparation for baking the cheddar crust dippers.

Step 8: Prepare the Puff Pastry Dippers

On a baking sheet, cut the thawed puff pastry into strips. You can cut them into long, thin strips or squares, depending on your preference. Sprinkle the shredded cheddar cheese over the pastry strips, pressing lightly to ensure the cheese sticks.

Step 9: Bake the Dippers

Bake the puff pastry strips for 15-20 minutes, or until they are golden brown and the cheese is melted and bubbly. Remove from the oven and set aside.

Step 10: Serve

Ladle the warm soup into bowls, and top each serving with the cheddar crust dippers. Serve immediately and enjoy!

Tips for Making the Recipe

Cook the vegetables thoroughly: Make sure to cook the vegetables until they are softened before adding the liquids to the pot. This helps enhance the flavor and ensures they are tender in the soup.
Use homemade chicken broth: If you have the time, homemade chicken broth can elevate the flavor of the soup. Otherwise, a high-quality store-bought version will work just fine.
Watch the puff pastry closely: Puff pastry bakes quickly, so keep an eye on it to ensure it doesn’t burn. It should be golden brown with a crispy texture.
Customize the toppings: Feel free to add extra toppings like fresh herbs (parsley, thyme, or rosemary), a squeeze of lemon, or even a dollop of sour cream or crème fraîche to make the soup even richer.

How to Serve

Chicken Pot Pie Soup with Cheddar Crust Dippers is a satisfying meal on its own, but it pairs wonderfully with a simple side salad or crusty bread for dipping. Serve it in large, comforting bowls, topped with the crispy cheddar crust dippers for a fun and interactive dining experience. You can even garnish the soup with freshly chopped herbs, like parsley or thyme, for a burst of color and flavor.

Make Ahead and Storage

Storing Leftovers

Store leftover soup in an airtight container in the refrigerator for up to 3 days. To reheat, simply warm it on the stove over medium heat, stirring occasionally. If the soup has thickened, you can add a little more broth or milk to reach the desired consistency.

Freezing

You can freeze the soup for up to 3 months. Make sure to let the soup cool completely before transferring it to a freezer-safe container. When reheating, be sure to stir and check the consistency, as it may need a little more liquid.

Reheating the Dippers

It’s best to make the puff pastry dippers fresh, but if you have leftovers, you can reheat them in a 350°F (175°C) oven for 5-10 minutes to restore their crispness.

FAQs

1. Can I use store-bought rotisserie chicken for the soup?

Yes, rotisserie chicken works great for this recipe and will save you time.

2. Can I make this soup ahead of time?

Yes, you can make the soup ahead of time and store it in the fridge. Just add the cheddar crust dippers when you’re ready to serve.

3. Can I use half-and-half instead of milk?

Yes, half-and-half will make the soup even creamier. You can also use heavy cream for a richer texture.

4. Can I substitute the puff pastry with something else?

You could use store-bought pie crusts or biscuit dough as an alternative to puff pastry, though the texture will differ.

5. Is this recipe gluten-free?

No, this recipe contains all-purpose flour. For a gluten-free version, you can try using a gluten-free flour blend or thickening the soup with cornstarch instead.

6. How do I know when the puff pastry dippers are done?

The dippers are ready when they are golden brown and the cheese is melted and bubbly. Watch them closely to avoid burning.

7. Can I add other vegetables to the soup?

Yes, feel free to add other vegetables such as potatoes, parsnips, or corn to make the soup even heartier.

8. Can I make the soup spicier?

For a spicy kick, add some cayenne pepper or red pepper flakes to the soup base.

9. How can I make this soup dairy-free?

Use dairy-free milk (like almond or oat milk) and omit the cheddar cheese on the puff pastry. You can also use a dairy-free cheese substitute.

10. Can I freeze the cheddar

crust dippers? The dippers are best fresh, but you can freeze them before baking. Simply freeze the unbaked strips, then bake directly from the freezer when ready to use.

Conclusion

Chicken Pot Pie Soup with Cheddar Crust Dippers is the ultimate cozy meal, combining a creamy, comforting soup with the irresistible crunch of cheesy puff pastry dippers. It’s a simple yet satisfying dish that’s perfect for weeknight dinners, special occasions, or anytime you need a little extra comfort. With its warm, rich flavors and fun, cheesy twist, this recipe is sure to become a family favorite that everyone will love.