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Chicken Potpie Soup Recipe

Chicken Potpie Soup Recipe photo by Taste of Home

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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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Chicken Potpie Soup Recipe

Prep: 20 min. + chilling Cook: 20 min.

Yield: 6 Servings

20 20 40

Ingredients

2 cups all-purpose flour
1-1/4 teaspoons salt
2/3 cup shortening
5 to 6 tablespoons 2% milk
SOUP:
2 tablespoons butter
1 cup cubed peeled potatoes
1 cup chopped sweet onion
2 celery ribs, chopped
2 medium carrots, chopped
1/2 cup all-purpose flour
1/2 teaspoon salt
1/4 teaspoon pepper
3 cans (14-1/2 ounces each) chicken broth
2 cups shredded cooked chicken
1 cup frozen petite peas
1 cup frozen corn

Directions

In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack.
For soup, in a Dutch oven, heat butter over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries. Yield: 6 servings.

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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Reviews for Chicken Potpie Soup

Chicken Potpie Soup

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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 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!

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