Recipe: Chicken Pot Pie Soup

by Jessie on October 25, 2013

Chicken Pot Pie Soup at This Beautiful Frugal Life

What’s not to love about a creamy, warm, hearty soup topped with flaky crust strips?? I will be making this every fall!


2 cup chicken, cooked and diced
3 Tbsp unsalted butter
1/2 yellow onion, diced
3 celery stalks, diced
1 cup fresh broccoli florets, chopped
1/4 cup all purpose flour
3/4 cup chicken broth
1 cup heavy cream
1 cup milk (I used skim)
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 Trader Joes), 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.

{Adapted from}

31yOuKoSkwLIf you are looking for an alternative to parchment paper, these Artisan Silicon Baking Mats are highly-rated, long lasting and very easy to clean.

Jessie is the mother of three sweet kids and the author of Bites, a recipe blog that will make your mouth water.  Make sure to follow Bites on Facebook so you don’t miss a single recipe.

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