Chicken Pot Pie Soup
This easy Chicken Pot Pie Soup is the ultimate comfort food in a bowl. It's creamy, savory, and ready in under 30 minutes, making it perfect for a quick weeknight dinner. Serve with flaky pie crust dippers for an extra special touch!
Prep
: 10
Total
: 25 minutes
Ingredients
Soup Ingredients
- 2 cups cooked chicken, diced
- 3 tablespoons unsalted butter
- 0.5 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 skim milk recommended
- 1 pinch crushed red pepper flakes
- 1 teaspoon kosher salt
- 0.5 teaspoon ground black pepper
- 1 cup cheddar cheese, shredded
Pie Crust Dippers
- 0.5 package pie crust Pillsbury recommended, thawed
Instructions
Preparation Steps
- In a large pot, melt butter over medium-high heat. Add diced onions, celery, and broccoli. Cook until softened, about 3-5 minutes. Sprinkle with flour and cook for an additional minute, stirring constantly.
- Slowly add chicken broth, milk, heavy cream, crushed red pepper flakes, salt, and pepper. Use a whisk to combine. Stir in the cooked chicken.
- Heat the soup over medium heat until warm, about 10-15 minutes. Do not boil.
- While the soup is warming, prepare the pie crust dippers. Unroll the thawed pie crust (for one crust). Cut into strips and lay them on a parchment paper-lined baking sheet. Bake in a preheated oven at 450 degrees F (230 degrees C) for 6-8 minutes, or until golden brown and crisp. Remove from oven.
- To serve, ladle the soup into individual bowls. Top with shredded cheddar cheese and pieces of the baked pie crust strips. Enjoy!
Notes
For a vegetarian option, substitute the chicken with a can of drained and rinsed white beans or chickpeas. You can also add other vegetables like peas or carrots.