
A cozy, spoonable take on classic pot pie—creamy chicken and vegetables simmered in a rich broth, served with crisp cheddar crust dippers for dunking.

When I first served this to friends, everyone loved breaking the crust into the soup bowls and watching it soften slightly while still retaining crunch along the edges. It’s become my fallback for informal gatherings: people enjoy the interactive element of dipping and tearing the pastry, and I enjoy how simple it is to scale up for a crowd.
I love that this dish brings people together—my kids fight over who gets the last crunchy edge of the cheddar crust, and guests often ask for the recipe. The interplay between silky soup and crisp pastry is what keeps everyone coming back, and I’ve found minor tweaks—like adding a splash of lemon juice at the end—can lift the entire bowl without changing the comforting profile.
Store the soup in airtight containers in the refrigerator for up to 4 days. If you plan to freeze, cool it completely, portion into freezer-safe containers, and freeze for up to 3 months; omit the cream and add it when reheating to preserve texture. Reheat gently on the stovetop over low heat so the cream doesn’t split—add a few tablespoons of broth if the soup thickens too much. For the cheddar crusts, store baked dippers in a single layer at room temperature in a loosely covered container for up to 48 hours to maintain crispness; if they soften, re-crisp on a baking sheet at 350°F for 5–7 minutes.
If you want to lighten the bowl, substitute half-and-half for heavy cream or use 2% milk with a tablespoon of butter for richness. For gluten-free, swap the all-purpose flour for a 1-to-1 gluten-free flour blend and use a gluten-free pie crust. If wine is undesired, replace the half-cup white wine with an equal amount of extra chicken broth and a teaspoon of apple-cider vinegar to mimic acidity. To make it vegetarian, use vegetable broth and omit the chicken; add cooked white beans for protein.
Serve with a crisp green salad tossed with a tangy vinaigrette to cut the richness, or offer roasted Brussels sprouts for a heartier meal. Garnish the bowls with additional chopped parsley and a grind of black pepper. For brunch service, pair with a light, citrusy cocktail or sparkling water with lemon. Arrange the cheddar crusts on a board and encourage guests to tear and dunk; they also make excellent crouton-like toppings when crumbled over the bowls.
Pot pie is a pillar of American comfort cooking, descended from European savory pies that used pastry to seal in meat and vegetables. This bowl is a contemporary adaptation—turning the classic filling into a spoonable form while honoring the original textures with a pastry element. It draws on French techniques (roux thickening) and British-influenced pie traditions, blending them into a homey, modern American dish that’s easy to share.
In winter, add diced parsnips or turnips to the mirepoix for earthier flavors. Spring calls for the addition of fresh peas and ramps, while autumn benefits from a splash of apple cider and a sprinkle of sage. For a lighter summer version, use half the cream and add spring vegetables late in the cooking process to keep their brightness. Each seasonal tweak keeps the core comforting character intact while highlighting fresh produce.
Prepare the base through the simmering step and cool before refrigerating for up to 3 days—add cream and reheat on the stove before serving. Shred the rotisserie chicken and store separately to maintain texture. Bake the cheddar crusts the day of serving for peak crunch; they take only 12–14 minutes, so you can time the oven to finish while the soup reheats. Pack the soup into microwave-safe containers for easy weekday lunches.
This Chicken Pot Pie Soup with Cheddar Crust Dippers blends nostalgia with convenience—simple techniques, bold texture contrasts, and reliable flavors that invite sharing. Give it a try on a rainy day and watch how quickly it becomes a requested favorite in your home.
Grate cheese from a block for better melt and flavor than pre-shredded varieties.
Toast the pie crust dippers briefly before serving if they soften; 5–7 minutes at 350°F crisps them right up.
If the soup is too thick after refrigeration, thin with a splash of broth while reheating until desired consistency.
This nourishing chicken pot pie soup with cheddar crust dippers recipe is sure to be a staple in your kitchen. Enjoy every moist, high protein slice — it is perfect for breakfast or as a wholesome snack any time.
This Chicken Pot Pie Soup with Cheddar Crust Dippers recipe makes perfectly juicy, tender, and flavorful steak every time! Serve with potatoes and a side salad for an unforgettable dinner in under 30 minutes.

Preheat oven to 375°F and line two sheet pans with parchment. Unroll pie crusts and sprinkle evenly with grated cheddar and chopped parsley, pressing lightly. Bake 12–14 minutes until golden and cheese bubbles. Cool on pans to crisp.
Melt butter in a large pot over medium heat. Add diced celery, carrots, and onions with chopped thyme, turmeric, salt, and pepper. Cook 3–4 minutes until vegetables begin to soften.
Sprinkle flour over vegetables and stir for 1–2 minutes to cook the raw flavor. Slowly pour in the white wine while stirring, then whisk in chicken broth to create a smooth base.
Add shredded rotisserie chicken and chopped parsley. Bring to a gentle boil, then simmer 6–8 minutes until slightly thickened and flavors meld. Adjust seasoning to taste.
Stir in heavy cream off the heat. Ladle soup into bowls and serve with cheddar crust dippers torn into large pieces for dunking on the side.
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