Chicken Pot Pie Soup
Try this Chicken Pot Pie Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 30 minutes
- Served Person: 4
contains white meat
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
- pinch of crushed red pepper flakes
- 1/4 cup all purpose flour
- 1 cup heavy cream
- 1 tsp kosher salt
- 3/4 cup chicken broth
- 1/2 tsp ground black pepper
- 1 cup cheddar cheese shredded
- 1 cup milk (i used skim)
- 1/2 yellow onion diced
- 3 tbsp unsalted butter
- 2 cup chicken cooked and diced
- 3 celery stalks diced
- 1 cup fresh broccoli florets chopped
- 1/2 package pie crust (i used pillsbury) thawed
- Carbohydrate 8.86589641339932 g
- Cholesterol 270.805000081224 mg
- Fat 65.3887558715702 g
- Fiber 0.870748747730579 g
- Protein 53.1699378780654 g
- Saturated Fat 29.2195545594989 g
- Serving Size 1 1 -6 (335g)
- Sodium 688.497223347438 mg
- Sugar 7.99514766566874 g
- Trans Fat 4.77204951466841 g
- Calories 843 calories
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. ENJOY!
