chicken pot pie
Cozy and creamy chicken pot pie soup loaded with chicken, broccoli, and a flaky pie crust topper. Perfect for a quick, comforting meal in under 30 minutes.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups cooked chicken (diced)
- 3 tablespoons unsalted butter
- 0.5 yellow onion (diced) yellow onion diced
- 3 stalks celery 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 milk used
- 0.125 teaspoon crushed red pepper flakes pinch
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup cheddar cheese shredded
- 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, cooking for 3-5 minutes until softened. Sprinkle flour over vegetables and cook for an additional minute, stirring constantly.
- Slowly whisk in chicken broth, milk, heavy cream, crushed red pepper flakes, kosher salt, and black pepper. Stir well to combine, then add diced cooked chicken. Heat over medium until warm, about 10-15 minutes.
- To make crust strips, unroll thawed pie crust and cut into strips. Lay strips on a parchment-lined baking sheet and bake at 450°F for 6-8 minutes, until browned and crispy. Remove from oven.
- To serve, ladle soup into bowls. Top with shredded cheddar cheese and pie crust strips. Enjoy your comforting chicken pot pie soup!
Notes
This soup is the perfect alternative to traditional chicken pot pie, offering rich creamy flavors without the long wait. Leftover soup can be refrigerated for up to 3 days.