Chicken Pot Pie Soup

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Chicken Pot Pie Soup

Chicken Pot Pie Soup

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.

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