Need a quick and easy dinner idea? Try making some Chicken Pot Pie Soup. Use Pillsbury Pie Crust to make the crust on top, saves time and tastes delicious!
2 cups chicken, cooked and diced
3 Tablespoons unsalted butter
½ yellow onion, diced
3 celery stalks, diced
1 cup fresh broccoli florets, chopped
¼ cup all purpose flour
¾ cup chicken broth
1 cup heavy cream
1 cup milk (I used skim)
pinch of crushed red pepper flakes
1 teaspoon kosher salt
½ teaspoon ground black pepper
1 cup cheddar cheese, shredded
½ package pie crust (I used Pillsbury), thawed
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!
Leftover turkey after Thanksgiving and Christmas is a great idea. Comfort food is always a good option.
Keep it vegetarian. Skip the meat and add more vegetables. Swap in some potatoes, peas, carrots, and mushrooms!
Take away the heavy cream and substitute with fat free milk. You may want to add in an extra tablespoon of flour to help this soup thicken up.
Another way to cut calories would be to remove the cheese and pie crust dippers. I know. Those pie crust dippers are one of the best parts. But if you don't make them, you won't miss them.