Chicken Pot Pie Soup

Cheddar Crust Dippers:

2 (9-inch) refrigerated pie crusts

1 cup grated cheddar cheese (about 4 ounces)

2 tablespoons chopped fresh parsley

Soup:

4 tablespoons salted butter

3 stalks celery, finely diced

2 medium carrots, peeled and finely diced

2 medium onion, finely diced

2 teaspoons chopped fresh thyme

Pinch of turmeric

Kosher salt and black pepper to taste

¼ cup all-purpose flour

½ cup white wine

6 cups chicken broth

3 cups shredded rotisserie chicken

¼ cup chopped fresh parsley

½ cup heavy cream

For the cheddar crust dippers:

Preheat the oven to 375 degrees Fahrenheit. Line two sheet pans with parchment paper. Unroll a pie crust on each prepared sheet pan. Sprinkle the crusts with the cheese and parsley, lightly pressing everything in to adhere. Bake until the edges turn golden, the cheese is bubbling, and the crust is baked through, 12 to 14 minutes. Set aside to cool.

For the soup:

Meanwhile, melt the butter in a large pot over medium heat. Add the celery, carrots, onion and thyme. Season with the turmeric and a good pinch of salt and pepper. Stir and cook until the vegetables begin to soften, three to four minutes. Sprinkle the flour over the vegetables, and stir until combined, letting the flour cook for one to two minutes. While stirring, slowly pour in the wine and chicken broth. Add the chicken and parsley. Let the soup come to a boil and thicken slightly. Stir in the cream and taste. Adjust seasonings as needed.

Serve the soup in bowls, breaking the crusts into large pieces to serve on the side. Yields: four to six servings.

Lisa  Rapp

St. Louis