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My grandmother hand-wrote a cookbook; she supplied the best pie crust, and I created the delicious soup for it. —Karen LeMay, Pearland, Texas
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Nutritional Facts 1-1/2 cups with 3 pastries equals 614 calories, 30 g fat (9 g saturated fat), 57 mg cholesterol, 1,706 mg sodium, 60 g carbohydrate, 5 g fiber, 23 g protein.
Originally published as Chicken Potpie Soup in Taste of Home February/March 2013
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Reviewed on May. 19, 2013 by SueDNH
So Yummy! When I make this, I make a double batch so we can have leftovers. Also, I use an all-ready pie crust to cut down on the time.
Reviewed on May. 13, 2013 by Kikigib
We live in Nicaragua and making this Chicken Potpie soup brings us comfort from back home!
Reviewed on Apr. 08, 2013 by bylaw
This was great comfort food for me. I made it gluten-free by using 1/4 cup cornstarch in place of the flour. I made biscuits on the side using GF Bisquick. I used canned chicken from Trader Joe's (12oz), which made this very easy to put together. This really hit the spot!
Reviewed on Mar. 20, 2013 by oddbuzz
I followed the recipe and this soup was great. I didnt make the pie crust though, i had just made baguettes. Will try the pie crust next time i make it.
Reviewed on Mar. 05, 2013 by jforth
I thought the pastry was just okay, but the soup was fantastic! The only thing I added to the recipe was a tablespoon of dried parsley.
Reviewed on Feb. 28, 2013 by kbutler2
This was a good start recipe.I of course made my changes. I used 2 cans of chicken broth..Cooked the onions, celery, and carrots for 2 minutes in the butter. Then added the potatoes and chicken broth, brought up to a boil, then reduced to medium/low heat covered and simmered for 15 minutes. Mixed the flour with 1/2 pint of half and half. Added to the pot and then added 1/2 cup 2% milk and 1/2 cup water. Brought back to a boil and added the frozen veggies.I made white cheddar and bacon drop biscuits instead of the pastries. Hubby loved it!
This was a good start recipe.I of course made my changes. I used 2 cans of chicken broth..Cooked the onions, celery, and carrots for 2 minutes in the butter. Then added the potatoes and chicken broth, brought up to a boil, then reduced to medium/low heat covered and simmered for 15 minutes. Mixed the flour with 1/2 pint of half and half. Added to the pot and then added 1/2 cup 2% milk and 1/2 cup water. Brought back to a boil and added the frozen veggies.
I made white cheddar and bacon drop biscuits instead of the pastries. Hubby loved it!
Reviewed on Feb. 27, 2013 by smstillinger
This was so good and easy to make. Looks and tastes like pot pie. Even the picky kid had seconds. I did use store bought pie crust. Will absolutely make this again.
Reviewed on Feb. 20, 2013 by Stephalae
Husband & I loved it. I cheated with store-bought rotisserie chicken and it was fantastic. I plan on using store bought pie crust next time. With those two substitutions this can be an quick weeknight dinner. Great for lunch the next day too.
Reviewed on Feb. 19, 2013 by turnergettings
Very good & easy to make.
Reviewed on Feb. 15, 2013 by homemadewithlove
Loved this recipe! Tastes like chicken potpie and has a rich, creamy flavor. I used my own pie crust recipe and the family loved the dish with the little pastries.
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