Chicken Pot Pie Soup with Pie Crust Croutons
Prep time: 
Cook time: 
Total time: 
Serves: 4-6
  • 2 cups chicken, cooked and diced (I usually broil a couple of breasts with salt/pepper on them...5 minutes on each side)
  • 3 Tbsp unsalted butter
  • ½ yellow onion, diced
  • 3 celery stalks, diced
  • 1 cup fresh or frozen broccoli florets, chopped
  • 1 cup carrots, chopped
  • ¼ cup all purpose flour
  • ¾ cup chicken broth
  • 2 cups whole milk (or 1 cup lowfat milk and 1 cup heavy cream)
  • ½ tsp kosher salt
  • ¼ tsp ground black pepper
  • 1 cup cheddar cheese, shredded + extra for sprinkling on each bowl
  • ½ package pie crust, thawed
  1. In a large pot, melt butter over medium high heat. Add onions, celery and carrots and cook to soften about 5-7 minutes. Add broccoli and cook another 5 minutes or so. Sprinkle with flour and cook an additional minute, stirring constantly. Slowly add broth, milk, salt and pepper. Use a whisk to combine, then add in cooked chicken. Heat over medium heat until warm, about 10-15 minutes. At the very end, stir in shredded cheddar and mix until it's fully melted and combined.
  2. To make crust strips, unroll thawed pie crust (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 and break into squares.
  3. To assemble, Pour soup into individual ramekins and top with shredded cheese and pieces of pie crust strips. ENJOY!
Recipe by Daily Rebecca at