Chicken Pot Pie Soup
From the kitchen of Marti Pooley
A creamy chicken and vegetable soup topped with cheddar and baked pie crust strips.
Added September 29, 2026
~ Times are estimates where the original recipe did not say.
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Soup
In a large pot, melt the butter over medium high heat.
Add the onions, celery, and broccoli and cook to soften, about 3-5 minutes.
Sprinkle with flour and cook an additional minute, stirring constantly.
Slowly add the broth, milk, cream, red pepper flakes, salt, and pepper. Whisk to combine, then add the cooked chicken.
Heat over medium heat until warm, about 10-15 minutes.
Topping
Unroll the thawed pie crust (one crust), cut into strips, and lay on a parchment paper lined baking sheet.
Bake at 450°F for 6-8 minutes, until browned. Remove from the oven.
Assemble
Pour the soup into individual ramekins and top with the shredded cheese and pieces of pie crust.
You'll need
From the family table
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