Read reviews (20)
Rate recipe
My grandmother hand-wrote a cookbook; she supplied the best pie crust, and I created the delicious soup for it. —Karen LeMay, Pearland, Texas
This recipe is:
Contest Winning
Subscriber Exclusive
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
Browse slideshows featuring our best recipes, holiday ideas, easy how-tos, cooking tips, and more!
Get Recipes >
A collection of our favorite, highest-rated recipes—including the best dessert, dinner and holiday recipes.
Tell us what you think of this recipe. Did you modify it? Would you make it again? Rate it today! >
Rate and Review this Recipe
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.
Reviewed on Feb. 13, 2013 by cariley
I really liked this creamy soup. I used homemade chicken broth and leftover chicken and it was delicious and fast. I liked the pastry toppers. It made alot more than we needed, and since my family thought the leftovers were cookies, I decided next time I will sprinkle cinnamon sugar on half the cutouts and have dessert as well.
Reviewed on Feb. 12, 2013 by deajoh
Excellent flavor. Easy to make and adapt. Excellent to use up leftover chicken. I also used a leftover pie crust instead of the pastry recipe because I wanted to use it up. My husband and son loved the pastry. You could certainly add more broth (what I put in was a few ounces extra, but it was still pretty thick). Enough leftover to freeze for another day!
Reviewed on Feb. 11, 2013 by amcpike
I found 1/8" for the pie crust to be too thin to adequately make the pie dough "cookies" and so used it at closer to 1/4". I like that the soup is thicker than most chicken soup, but will likely add a bit more broth the next time I make it, because I like a brothier soup, and this tends to thicken more and more as it cooks and then cools.
Reviewed on Feb. 04, 2013 by daisey5
This soup was very good. Did skip the biscuits.
Reviewed on Feb. 03, 2013 by shall1234
This was wonderful. I didn't make the crust. The soup had the chicken potpie taste without the extra carbs. A definite keeperThis was wonderful even though I didn't fool with the crust. It didn't need the extra carbs as it was soo good.
This was wonderful. I didn't make the crust. The soup had the chicken potpie taste without the extra carbs. A definite keeper
This was wonderful even though I didn't fool with the crust. It didn't need the extra carbs as it was soo good.
Reviewed on Jan. 29, 2013 by janet.peach
Loved this version of cream of chicken soup. I increased the recipe by half, and it was a little thick, so I added some milk until it was the consistency I wanted. I'm sure it would have been just as tasty dairy-free, however. Also, I was short on time, so I made our favorite quick-mix drop biscuits instead of the pie pastry, and that was good, too. Maybe next time I make it, I'll be able to get the pie pastry done, too! My family gave this a big thumbs up!
Reviewed on Jan. 20, 2013 by shadeofblu
THis is very good, I also added dill seed, sage, poulty seasoning, chicken seasoning, and musturd. I also pressred the whole chicken and used its juices for the broth. The spiced blended so well. THe kids said, " This is so good"!
Reviewed on Jan. 17, 2013 by minnie
Wow, this is REALLY GOOD, tastes just like a pot pie. I did add a little of my favorite spices curry and thyme, don't forget the crust it pulls it all together, I didn't have time to make the crust and used a pre made one and it was just TOO GOOD. I will definitely be making this often.
Reviewed on Jan. 15, 2013 by hungrymama5
Super yummy! I even used whole wheat flour and it was still great. This is going to be a regular...lots of veggies and hearty flavor.
Reviewed on Jan. 15, 2013 by lamucha
This was a huge hit with my family. We LOVED it! I'm so glad I doubled the recipe so we'll have some leftovers. Don't skip the little heart shape crusts to float on top! Definitely one I will make again!
Our 10 most popular recipes for the month delivered right to your inbox!
© Reiman Media Group, LLC., 2013