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Chicken Potpie Soup Recipe
Chicken Potpie Soup Recipe photo by Taste of Home

Chicken Potpie Soup Recipe

Publisher Photo
My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. —Karen LeMay, Pearland, Texas
TOTAL TIME: Prep: 20 min. + chilling Cook: 20 min.
MAKES:6 servings
TOTAL TIME: Prep: 20 min. + chilling Cook: 20 min.
MAKES: 6 servings

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

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.

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
Originally published as Chicken Potpie Soup in Taste of Home February/March 2013

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.

Reviews for Chicken Potpie Soup

AVERAGE RATING
   (39)
RATING DISTRIBUTION
5 Star
 (32)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (1)
MY REVIEW
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MY REVIEW
Reviewed Apr. 1, 2014

This soup is delicious!! I mixed everything up and let the crock pot do all the work (for 6-8 hrs). Will be making this again.

MY REVIEW
Reviewed Feb. 15, 2014

Fantastic, simple recipe. I used a rotisserie chicken to make things faster and only used half a large onion. It turned out excellent. The crust isn't one I'd use for regular pies, but for pot pies, it was absolutely perfect!!! This recipe is a keeper.

MY REVIEW
Reviewed Feb. 5, 2014

This was a breeze to make and the family loved it! I used homemade chicken broth and cooked chicken from my crockpot. Also substituted refrigerated, bagged diced potatoes with onions (cut back on the added onion just a bit) and refrigerated pie crust to save time. Definitely a keeper!

MY REVIEW
Reviewed Feb. 3, 2014

2 thumbs up.

MY REVIEW
Reviewed Jan. 31, 2014

Excellence with homemade broth. We used frozen mixed vegables too.

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