Chicken Pot Pie Soup
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Chicken Pot Pie Soup
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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!
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Ingredients
- 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
Instructions
- 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!
Notes
- 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.
- Use homemade pie crust if you prefer.
- See blog post for more recipe tips and tricks.
Nutrition Information
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Calories
484kcal
(24%)
Carbohydrates
19g
(6%)
Protein
20g
(40%)
Fat
37g
(57%)
Saturated Fat
20g
(100%)
Polyunsaturated Fat
14g
Trans Fat
1g
Cholesterol
125mg
(42%)
Sodium
779mg
(32%)
Fiber
2g
(8%)
Sugar
3g
(6%)
Nutrition Facts
Serving: 6servings
Amount Per Serving
Calories 484 kcal
% Daily Value*
| Calories | 484kcal | 24% |
| Carbohydrates | 19g | 6% |
| Protein | 20g | 40% |
| Fat | 37g | 57% |
| Saturated Fat | 20g | 100% |
| Polyunsaturated Fat | 14g | 82% |
| Trans Fat | 1g | 50% |
| Cholesterol | 125mg | 42% |
| Sodium | 779mg | 32% |
| Fiber | 2g | 8% |
| Sugar | 3g | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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