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chicken pot pie

A hearty and comforting chicken pot pie soup, perfect for cold days. Creamy, savory, and loaded with vegetables.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups cooked chicken
  • 3 tablespoons unsalted butter
  • 0.5 yellow onion 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 I used skim
  • 0.125 teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 1 cup shredded cheddar cheese
  • 0.5 package pie crust thawed, for strips

Method
 

Preparation Steps
  1. In a large pot, melt butter over medium-high heat. Add diced onions, celery, and broccoli, and cook until softened about 3-5 minutes. Sprinkle with flour and stir constantly for 1 minute. Gradually whisk in chicken broth, heavy cream, and milk. Add red pepper flakes, salt, and black pepper. Stir in cooked chicken and simmer until heated through, about 10-15 minutes.
  2. While soup simmers, unroll the thawed pie crust and cut into strips. Place strips on a parchment-lined baking sheet and bake at 450°F for 6-8 minutes until golden. Remove from oven and set aside.
  3. To serve, ladle soup into bowls, sprinkle with shredded cheddar cheese, and top with baked pie crust strips. Serve hot and enjoy!

Notes

This chicken pot pie soup is perfect for chilly evenings and can be stored in the fridge for leftovers.