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
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!
***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.