Chicken Pot Pie Soup
Ingredients:
- chicken, cooked, diced - 2 cups
- butter - 3 T
- yellow onion, diced - 1/2
- celery, diced - 3 stalks
- fresh blorets, chopped - 1 cup
- flour - 1/4 cup
- chicken broth - 3/4 cup
- heavy cream - 1 cup
- milk - 1 cup
- crushed red pepper flakes - pinch
- Kosher salt - 1 tsp
- black pepper - 1/2 tsp
- shredded cheddar cheese - 1 cup
- refrigerated pie crust - 1 crust
Instructions:
In a dutch oven, over medium high heat, melt butter. Add onions, celery and broccoli; cook until soften for 3 - 5 minutes. Sprinkle in flour, cook for another minute, stirring constantly. Slowly whisk in broth, milk, cream, pepper flakes, salt and pepper. Stir in chicken. Heat over medium heat until warm, for 10 - 15 minutes.
Prepare pie crust strips -- cut crust into strips, lay on parchment paper lined baking sheet. Bake in a preheated 450 degree oven for 6 - 8 minutes, until browned. Remove from oven.
Pour soup into individual bowls, top with cheese and broken pie crust strips.
