Chicken Pot Pie Soup

Chicken Pot Pie Soup 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 Pillsbury), 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.