CHICKEN POT PIE SOUP

Chicken Pot Pie Soup

Rating: 5

Prep Time: 10 minutes

Cook Time: 19 minutes

Yield: 6

Ingredients

• 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

Instructions

1. 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.
2. 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.
3. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!