chicken pot pie
This Chicken Pot Pie Soup is a cozy and comforting dish featuring tender chicken, fresh vegetables, and a creamy broth, topped with crispy pie crust strips for the perfect finish.
Prep
: 10
Total
: 25 minutes
Ingredients
Main Ingredients
- 2 cups cooked chicken (diced)
- 3 tablespoons unsalted butter
- 0.5 medium 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)
- pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup cheddar cheese (shredded)
- 0.5 package pie crust (thawed) I used Pillsbury
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. 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 soup is perfect for a quick weeknight dinner and can be customized with different vegetables or cheeses to your liking.