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Chicken Pot Pie Soup

Prep Time:

15 minutes

Cook Time:






About the Recipe


  • 2 cups chicken or turkey, 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


  1. 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.

  2. 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.

  3. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!

***I tend to use whatever vegetables I have on hand and throw everything in the crockpot to cook all day!  It won't be as thick since I omit the flour.  An Easy meal ready to go by dinner time.  

You can find the original recipe by Shugarysweets.

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