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Wednesday, April 9, 2014

Chicken Pot Pie Soup

Yummy yummy yummy I got love in my tummy...  holy cow ultimate comfort food alert!  Hubby took one bite and said that I should make this more often and two of the three kids loved it as well.  My grandmother also said it was delicious.  I would definently double or triple tis recipe because it doesn't make all that much! 


2 cup chicken, cooked and diced
3 Tbsp unsalted butter
1/2 yellow onion, diced
3 celery stalks, diced
1 cup fresh carrots
1/4 cup all purpose flour
3/4 cup chicken broth
1 cup heavy cream
1 cup milk 
pinch of crushed red pepper flakes
1 tsp kosher salt
1/2 tsp ground black pepper
1 cup cheddar cheese, shredded
1/2 package pie crust (I used Pillsbury), thawed (this is plenty you won't need to double it)

 
In a large pot, melt butter over medium high heat.
Add onions, celery and carrots 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!
 
 
Chicken Pot Pie Soup recipe: a delicious soup that is on your table in 30 minutes! #pillsburypiecrust

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