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chicken pot pie

A hearty and comforting chicken pot pie soup made with tender chicken, vegetables, and a creamy broth, topped with flaky pie crust strips.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chicken (cooked and diced)
  • 3 tablespoons unsalted butter
  • 0.5 yellow onion yellow onion (diced)
  • 3 stalks celery
  • 1 cups fresh broccoli florets
  • 0.25 cups all purpose flour
  • 0.75 cups chicken broth
  • 1 cups heavy cream
  • 1 cups milk (I used skim)
  • 0.25 teaspoons crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 0.5 teaspoons ground black pepper
  • 1 cups cheddar cheese (shredded)
  • 0.5 package pie crust (thawed)

Method
 

Preparation Steps
  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. 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 bowls and top with shredded cheese and pieces of baked pie crust strips. Serve hot and enjoy!

Notes

This recipe makes a creamy, comforting chicken pot pie soup perfect for chilly days.