Chicken Pot Pie Soup

My adorable little sister passed this recipe along to me.  She was married just two months after me and moved to Fort Knox with her new husband.  She has taken an interest in cooking and even prepared her first turkey before I did! Ah! But this recipe she came across, tried it out, and approved (and thought I might like it :D).

It is wonderful.  A good chicken soup is hard to rival anytime.  However, this creamy pot of goodness topped with crunchy pie crust does a good job! 

Chicken Pot Pie Soup:
(recipe modified from Shugarysweets
provided by my little sister)

Ingredients:

• 2 cups chicken, cooked and diced
• 3 tablespoons unsalted butter
• 1/2-1 yellow onion, diced
• 3 celery stalks, diced
• 1 cup broccoli florets (fresh or frozen)
• 1/4 cup flour
• 3/4 cup chicken broth
• 1 cup heavy cream
• 1 cup milk
• pinch of crushed red pepper flakes
• salt and pepper to taste
• 1 cup cheddar cheese, shredded
• 1/2 package pie crust, thawed

Directions:

1. Melt butter in large pot, adding onions, celery, and broccoli.  Cook to soften 3-5 minutes.
2. Sprinkle with flour and cook another minute.
3. Pour in broth, cream, milk, red pepper flakes, salt, and pepper.
4. Add in cooked chicken. Cook over medium heat, 10-15 minutes.
5. Making the crust strips - Cut strips from the pie crust and lay on parchment paper lined baking sheet.
6. Bake at 450 degrees for 6-8 minutes, until browned.
7. Pour soup into bowls, top with shredded cheese, and top with strips of baked pie crust.

Notes:

• Instead of chicken broth, I usually substitute chicken bouillon to taste and add the same amount of water.

See you in the kitchen!

Katie