Chicken Pot Pie Soup
2 cup chicken, cooked and diced
3 Tbsp unsalted butter
1/2 yellow onion, diced
3 celery stalks, diced
1 cup fresh broccoli florets, chopped
1/4 cup all purpose flour
3/4 cup chicken broth
1 cup heavy cream
1 cup milk (I used skim)
pinch of crushed red pepper flakes
1 tsp kosher salt
1/2 tsp ground black pepper
1 cup cheddar cheese, shredded
1/2 package pie crust (I used Pillsbury), thawed
In a large pot, melt butter over medium high heat.
Add onions, celery and broccoli and cook to soften about 3-5 minutes. Sprinkle with flour and cook an additional minutes, stirring constantly. Slowly add broth, milk, cream, red pepper flakes, salt and pepper.
Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes.
To make crust strips, unroll thawed pie crust (for one crust). Cut into strips and lay on parchment paper lined baking sheet.
Bake in a 450 degree oven for 6-8 minutes, until browned.
Remove from oven.
To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips.