Chicken Pie Soup
Chicken Pot Pie Soup is the ultimate comfort food in an easy to serve bowl. You'll love this cozy soup with the pie crust dippers!
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups cooked chicken diced
- 3 Tablespoons unsalted butter
- 0.5 yellow onion diced
- 3 celery stalks diced
- 1 cup fresh broccoli florets chopped
- 0.25 cup all purpose flour
- 0.75 cup chicken broth
- 1 cup heavy cream
- 1 cup milk skim
- pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup cheddar cheese shredded
Pie Crust Dippers
- 0.5 package pie crust Pillsbury, thawed
Instructions
Preparation Steps
- 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 minute, 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. ENJOY!
Notes
This is a comforting and quick meal perfect for a weeknight dinner. Serve with your favorite pie crust dippers or a side of crusty bread.