Chicken Pot Pie Soup

With the cold weather heading our way, nothing warms me up more than a yummy bowl of soup for dinner. I prefer my soups to be a little thicker, and hearty. This was a huge hit with the family, especially my little two year old. The kids especially loved the “crackers” aka cooked pie crust, that they ate in their soup, 🙂


3 cups chicken, cooked and shredded
6 tbsp unsalted butter
1 yellow onion, diced
4 celery stalks, chopped
2 cups fresh broccoli, chopped
1/2 cup flour
1 1/2 cups chicken broth
2 cups heavy cream
2 cups milk
1/2 tsp red pepper flakes
2 tsp salt
1 tsp ground pepper
4 garlic cloves, minced
1-2 cups shredded cheddar cheese
1 package pie crust


On a lined cookie sheet (using foil), place two pie crusts (1 package) on top. Slice into desired sizes and place into a preheated oven, 450. Bake for about 10 minutes, or until golden brown. Remove and place aside.
In a large pot, melt the butter over medium-high heat. Add in the onions, celery, and broccoli. Cook for about 3-4 minutes. Sprinkle flour in and allow to cook an additional minute. Slowly add in the chicken broth, cream, milk, red pepper flakes, salt, pepper, and garlic. Slowly add in the cooked chicken. Heat over medium for about 10-15 minutes, stirring every few minutes.
Pour soup into bowls and sprinkle cheese on top. Toss some pie crust “crackers” on top and enjoy!!

Recipe adapted from: Shugary Sweets
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