The perfect mashup.
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.
Serves 6 | 45 minutes
INGREDIENTS
2 pie crusts, unbaked
2 tablespoons butter
1/2 white onion, chopped
2 cloves garlic, minced
2 tablespoons all-purpose flour
1 cup whole milk
4 oz cream cheese, softened
1/4 teaspoon ground mustard
2 cups sharp cheddar cheese, grated and divided
3 cups cooked chicken, chopped or shredded
1 1/2 cups frozen broccoli florets
Kosher salt and freshly ground black pepper, to taste
1 egg
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