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.

It starts the way a regular ol’ pot pie starts, with some onions and garlic sauteed in a pan.

Once those are fragrant and soft, you stir in some flour to thicken things up nicely and some cream cheese and milk to keep things creamy.

The filling is rounded out with some chicken, broccoli, and cheddar cheese.

It’s not a ton of ingredients, but they work together so well to form a pot pie that’s maybe not quite traditional, but is flaky, cheesy, creamy, and oh-so-delicious.