Chicken Pot Pie Soup

Chicken Pot Pie Soup

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  • 3 T unsalted butter
  • ½ yellow onion, diced
  • 3 stalks celery, diced
  • ½ C carrots, diced
  • 1 C fresh broccoli florets, chopped
  • ¼ C flour
  • ¾ C chicken broth
  • 1 C milk (2% is ok)
  • 1 C heavy cream
  • pinch of red pepper flakes
  • 1 tsp. kosher salt
  • ½ tsp. black pepper
  • 2 C rotisserie chicken, cut into pieces
  • 1 C shredded cheddar cheese
  • ½ pkg. ready-made pie crust – 1 crust


  1. In a large pot melt the butter over medium-high heat. Add the onion, celery, carrots and broccoli, cooking until soft, about 3 to 5 minutes. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, cream and red pepper flakes, salt and pepper. Use a whisk to combine.
  2. When vegetables are tender add cooked chicken. Cook over medium heat until warm, about 20 minutes.
  3. To make crust strips, unroll the pie crust, and cut into strips or any shape and lay on parchment paper. Bake in a preheated oven at 450° F for 6 to 8 minutes until browned.
  4. To serve, pour soup into bowls, top with shredded cheese and a piece of crust on top.
Chicken Pot Pie Soup
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