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I love Chicken Pot Pie. It’s a great use for leftovers and if you happen to have some pie crusts in the freezer, it doesn’t take much time at all to make. (It also happens to be totally delicious.) I also love Broccoli Cheddar Soup. At first, they don’t seem like two things that belong I love Chicken Pot Pie. It’s a great use for leftovers and if you happen to have some pie crusts in the freezer, it doesn’t take much time at all to make. (It also happens to be totally delicious.) I also love Broccoli Cheddar Soup. At first, they don’t seem like two things that belong together, but I can promise you that when you pair a flaky pie crust with hearty chicken and a creamy, cheesy broccoli filling it makes for one winning mashup.
INGREDIENTS
- 2 pie crusts, unbaked
- 2 tablespoons butter
- 1/2 white onion, chopped
- 2 cloves garlic, minced
- 2 tablespoons all-purpose flour
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