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chicken pot pie

A comforting chicken pot pie soup with flaky pie crust strips and tender chicken, perfect for a cozy dinner.
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Prep Time 10 minutes
Cook Time 19 minutes
Total Time 29 minutes
Servings: 6
Cuisine: Chinese
Calories: 120
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 2 cups chicken cooked and diced
  • 3 tablespoons unsalted butter
  • 0.5 yellow onion 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
  • pinch crushed red pepper flakes
  • 1 teaspoon kosher salt
  • 0.5 teaspoon ground black pepper
  • 1 cup cheddar cheese shredded
  • 0.5 package pie crust thawed, for strips

Method
 

Preparation Steps
  1. In a large pot, melt butter over medium-high heat. Add onions, celery, and broccoli; cook for 3-5 minutes until softened. Sprinkle with flour and cook an additional minute, stirring constantly.
  2. Slowly add chicken broth, milk, cream, red pepper flakes, salt, and pepper; whisk to combine. Stir in cooked chicken and cook for 10-15 minutes until heated through.
  3. Preheat oven to 450°F. Unroll thawed pie crust and cut into strips. Bake on parchment-lined baking sheet for 6-8 minutes until golden.
  4. Pour soup into bowls, top with shredded cheese and baked pie crust strips. Serve hot.

Notes

This recipe is perfect for a hearty and comforting meal, especially in colder weather.