Chicken Pot Pie Soup

Chicken Pot Pie is a favorite in our house. So when I saw this recipe for Chicken Pot Pie Soup, I knew I had to try it! The soup is delicious by itself but it's so much better when you add the pie crust. It tastes just like a chicken pot pie.

Printable Recipe

Chicken Pot Pie Soup
2 Tbsp unsalted butter
1/2 onion, diced
2 stalks celery, diced
1/4 cup all purpose flour
4-5 cups chicken broth
1 cup half & half
1 cup milk
2 carrots, sliced
1 head broccoli, chopped
4 cups potatoes, chopped
pinch of crushed red pepper flakes
1 1/2 tsp salt
1/2 tsp ground black pepper
1 1/2 lb chicken, cooked and diced
1 cup cheddar cheese, shredded (plus additional cheese for garnish)
*1 refrigerated pie crust (for pie crust strips)

In a large pot, melt butter over medium heat. Add onions and celery and cook about 3-5 minutes. Sprinkle with flour and cook for one minute, stirring constantly. Slowly add broth, half & half, milk, broccoli, potatoes, red pepper flakes, salt, and pepper. Use a whisk to combine. Heat over medium heat until veggies are cooked through, about 10-15 minutes. Add the cooked chicken. Add cheese and stir until melted. Serve topped with additional cheese and pie crust strips.

*To make pie crust strips, unroll pie crust and cut into strips. Lay on a parchment paper lined baking sheet. Bake at 450 for 6-8 minutes, until lightly browned.

Recipe adapted from Shugary Sweets