CHICKEN POT PIE SOUP

CHICKEN POT PIE SOUP

Here is the link to the website source:

http://www.shugarysweets.com/2013/04/chicken-pot-pie-soup

yields 6 servings

2 C chicken, cooked and diced

3T butter

1/2 yellow onion, diced

3 celery stalks, diced

1 C broccoli florets, chopped

1/4 C wheat flour

3/4 C chicken broth

1 C heavy cream (i used evaporated milk)

1 C milk  

         **Note:  I used 1 can of milk with enough water to make 2 cups of "milk" to cover the               cream and the milk.

pinch of crushed red pepper flakes

1t salt

1/2 t ground black pepper

1 C cheddar cheese, shredded

1/2 package pie crust, thawed

DIRECTIONS:

1. In a large pot, melt butter over medium high heat.  Add onion, celery adn 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.

2.  To make crust strips, unroll thawed pie crust (for 1 crust).  Cut into strips and lay on parchment paper lined baking sheet.  Bake in a 450 degree oven for 6-8 minutes,until brownd. Remove from oven.

3.  To assemble, pour soup into individual bowls and top with shredded cheese adn piece of pie crust strips.  ENJOY!