Chicken Pot Pie Soup Recipe

Baca Juga

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Chicken Pot Pie Soup Recipe

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

Chicken Pot Pie Soup Recipe

Instructions

    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, 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 about 6-8 minutes, until browned then Remove from oven.
    To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips.
    Serve and ENJOY!




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