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Chicken Potpie Soup Recipe

Chicken Potpie Soup Recipe

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


  • 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


  • 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, heat butter in a Dutch oven 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 over medium-high heat, 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 soup with 3 pastries: 614 calories, 30g fat (9g saturated fat), 57mg cholesterol, 1706mg sodium, 60g carbohydrate (7g sugars, 5g fiber), 23g protein.

Reviews for Chicken Potpie Soup

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lindaeich User ID: 7235277 243796
Reviewed Feb. 14, 2016

"I thought the soup was rather bland. It needs some seasoning to spice it up a bit."

mruggier0 User ID: 8413655 243206
Reviewed Feb. 4, 2016

"It is very simple to reduce sodium in this or just about any recipe. Avoid adding salt to crust or soup and use the low sodium cartons of broth readily available at any supermarket. Rate recipes on taste, ease etc. If you are going to rate recipe, the nutritionals are for your reference. You can not judge ones recipe on sodium, that being said.... Prepare your own chicken soup and crust and assemble and you will have your own version. Overall this is a great idea and I have made my own version several years back for our annual soup fest. This was a big hit. I followed this recipe except eliminated the salt and used low sodium cartons of broth . Eliminating the salt did not change the end result except I needed to have the shaker available at the table, too bland for my gang"

Water4Chocolate User ID: 7962831 243204
Reviewed Feb. 4, 2016

"jctilson - I have to carefully control my salt intake too & would suggest the following changes to help with that: Pastry: Reduce Salt to 1/2 to 3/4 tsp (which is similar to my biscuit recipe), use a salt-free shortening. Soup: Use Low Sodium 32 oz carton of chicken Broth, skip the added salt, use unsalted butter, prepare your own chicken or use a low sodium rotisserie chicken or rinse precooked chicken before adding, if frozen veggie's have high sodium just rinse them before adding. Also you can use small amount of fresh lemon in the soup as a salt substitute and flavor enhancer (I've used it for 2 decades and you don't taste it). Two large 10 inch Celery stalks contains approx. 100 mgs of sodium--but it's a healthy, organic type & much different from Table Salt so I normally subtract the per serving amount from the total listed. Hope this helps :-) !"

Nicole_22 User ID: 8651906 238923
Reviewed Dec. 7, 2015

"Love this recipe! We make it with leftover turkey all the time because my son doesn't like chicken. It's delicious!"

Shelynda User ID: 1266843 236758
Reviewed Nov. 5, 2015

"I made this last fall and I'm excited to make it again this year. my husband and guests loved it! I will be teaching a home school cooking class this month and we are using this recipe. yum!"

LPHJKitchen User ID: 7521213 233458
Reviewed Sep. 25, 2015

"This is a great comforting dish for fall. chicken Pot Pie is a family favorite and this soup version is spot on. I subbed in some dairy-free alternatives for the shortening and butter and also used gluten-free flours. It worked out nicely. The simple crust is really tasty too! We will make this often!"

ojc0806 User ID: 4482783 233287
Reviewed Sep. 22, 2015

"Wonderful Recipe!"

falknermimi User ID: 3056172 189386
Reviewed Nov. 14, 2014

"My family loves chicken pot pie, so this was a wonderful recipe, something to change it up a little. If you're worried about the sodium intake, do as cmyers526 suggested, use low sodium broth and if you're looking for low fat, look under low fat recipes. Thanks again for sharing this great recipe!"

CindyKoch User ID: 2664114 184127
Reviewed Nov. 11, 2014

"Bravo Martoona! My thoughts exactly!"

cmyers526 User ID: 8030639 152834
Reviewed Oct. 11, 2014

"The sodium obviously is coming mostly from the broth here..use no sodium broth. Recipe turns out fantastic!!!"

Martoona User ID: 8021830 188016
Reviewed Oct. 4, 2014

"Thanks for the recipe....if I was looking for healthy and not comfort food, I wouldn't be on this site. Has anyone ever thought of portion control. Hate when people give low ratings...don't like it - don't make it!"

jasaliby User ID: 7990656 200316
Reviewed Oct. 3, 2014

"Does no one see the sodium level here? It is more than what you should have for an entire day. And shortening? Use either real butter or sub olive oil. I'm sure many can figure out how to make it, but more healthily."

l2bake User ID: 2030987 139243
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."

Selune User ID: 1539952 140253
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 User ID: 6956004 140252
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!"

Woods1212 User ID: 7491860 140251
Reviewed Feb. 3, 2014

"2 thumbs up."

LovingLinden User ID: 6810613 213437
Reviewed Jan. 31, 2014

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

MY REVIEW User ID: 3102613 195705
Reviewed Jan. 30, 2014

"Very good soup for these cold days. A nice change of pace from chicken Noodle Soup. We did not try the biscuits as we had sourdough bread to use instead but will try them next time. Definitely a keeper! I'll omit the salt next time as my broth is not salt-free."

jbug827 User ID: 1013132 199877
Reviewed Jan. 30, 2014

"Perfect comfort food! My whole family devoured this - the kids LOVED it and my husband enjoyed it as well (altho' he prefers the "real thing" over the soup). I made the pastries in various shapes including hearts, stars, circles and snowflakes. The kids had fun with that and it was really cute on the bowls. I DID use a rotisserie chicken and I left out the corn and opted instead for a few extra peas. Definitely a nice alternative for a weeknight hankering for chicken pot pie!"

chameleonblu User ID: 6062458 200315
Reviewed Jan. 30, 2014

"Very tasty and satisfying soup. Loved the pastry style biscuits-they really made the meal. My son (in his 20's) loved them so much he at all the leftover biscuits....without the left over soup-not that there was much soup left over."

IslandWife User ID: 6007790 139239
Reviewed Jan. 28, 2014

"Very yummy and hearty! We are vegetarian, so I added extra veggies in place of all of the chicken. I made my own biscuits and the soup was good plain, or with them crumbled on top. Thanks for sharing!!"

avcc1480 User ID: 6140675 140250
Reviewed Jan. 28, 2014

"I just made this soup minus the crust. It's very delicious and easy to make (I made it while sick). Next time I'd like to try it with the crust."

BIGRUNNINGTAZ User ID: 94457 189381
Reviewed Jan. 28, 2014

"Just made this soup on this snow winter day. It's very delicious and is a keeper. Worth making as written."

kckm9pa User ID: 1459384 195704
Reviewed Jan. 27, 2014

"Haven't made it yet, but sounds wonderful---finally something without 'cream of something soup'! Will try it tonight!"

ElinorK User ID: 4352875 199875
Reviewed Jan. 27, 2014

"With only two in our family, I must freeze most of a large recipe. Could you not add "freezes well" or "will not freeze" to the end of your delightful recipes?"

MY REVIEW User ID: 1434071 200312
Reviewed Jan. 4, 2014

"Good, easy comfort food. I made only a few minor adjustments. I used refrigerated pie crust and left out the celery and corn because I did not happen to have any. I also did not measure the chicken, broth, or the veggies but just "eyeballed" them. I also used unsalted broth and added salt to taste because this seems to be incredibly high in sodium. I recommend using petite peas as I used the larger ones, and I think the smaller ones would have been better. Also, this would be good without the pie crust, but the pie crust really makes it taste more like pot pie than soup. It is came together quickly, so I think it would be doable on a busy week night."

Hopkis User ID: 7539233 139238
Reviewed Dec. 14, 2013

"This is wonderful."

mother of 3 User ID: 1726536 199874
Reviewed Aug. 22, 2013

"I made it into a potpie instead. It was too soupy, had difficulty thickening it. Also too salty with Trader Joe's vegetable melange in seasoned butter sauce - so rinse this off next time. Hubby unaware he was eating cauliflower :). Topped with shredded cheese; DH asked where's the torn bread topping?"

SueDNH User ID: 2895928 198614
Reviewed May. 19, 2013

"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."

Kikigib User ID: 7261451 195702
Reviewed May. 13, 2013

"We live in Nicaragua and making this chicken Potpie soup brings us comfort from back home!"

bylaw User ID: 797340 127368
Reviewed Apr. 8, 2013

"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!"

oddbuzz User ID: 4886096 188014
Reviewed Mar. 20, 2013

"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."

jforth User ID: 5752537 189378
Reviewed Mar. 5, 2013

"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."

kbutler2 User ID: 2030018 123063
Reviewed Feb. 28, 2013

"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!"

smstillinger User ID: 3094333 200311
Reviewed Feb. 27, 2013

"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."

Stephalae User ID: 6128136 200309
Reviewed Feb. 20, 2013

"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."

turnergettings User ID: 6843359 195700
Reviewed Feb. 19, 2013

"Very good & easy to make."

homemadewithlove User ID: 4311884 195699
Reviewed Feb. 15, 2013

"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."

cariley User ID: 3871073 189375
Reviewed Feb. 13, 2013

"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."

deajoh User ID: 2238135 189373
Reviewed Feb. 12, 2013

"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!"

amcpike User ID: 6483247 188013
Reviewed Feb. 11, 2013

"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."

daisey5 User ID: 146806 127366
Reviewed Feb. 4, 2013

"This soup was very good. Did skip the biscuits."

shall1234 User ID: 5442968 119402
Reviewed Feb. 3, 2013

"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."

janet.peach User ID: 6635336 200308
Reviewed Jan. 29, 2013

"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!"

shadeofblu User ID: 2404298 198071
Reviewed Jan. 20, 2013

"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"!"

minnie User ID: 7775663 152833
Reviewed Jan. 17, 2013

"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."

hungrymama5 User ID: 7003685 198070
Reviewed Jan. 15, 2013

"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."

lamucha User ID: 94792 188012
Reviewed Jan. 15, 2013

"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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