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Chicken Pot Pie Soup Recipe

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This recipe for Chicken Pot Pie Soup is from Erica's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
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, thawed
Directions:
Directions:
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
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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