Chicken Potpie Soup Recipe
- 2 cups all-purpose flour
- 1-1/4 teaspoons salt
- 2/3 cup shortening
- 5 to 6 tablespoons 2% milk
- 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.
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
"I thought the soup was rather bland. It needs some seasoning to spice it up a bit."
"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"
"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 :-) !"
"Love this recipe! We make it with leftover turkey all the time because my son doesn't like chicken. It's delicious!"
"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!"
"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!"
"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!"
"Bravo Martoona! My thoughts exactly!"
"The sodium obviously is coming mostly from the broth here..use no sodium broth. Recipe turns out fantastic!!!"
"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."
"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."
"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."
"2 thumbs up."
"Excellence with homemade broth. We used frozen mixed vegables too."
"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!"
"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."
"Just made this soup on this snow winter day. It's very delicious and is a keeper. Worth making as written."
"Haven't made it yet, but sounds wonderful---finally something without 'cream of something soup'! Will try it tonight!"
"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?"
"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."
"This is wonderful."
"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?"
"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."
"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."
"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!"
"Very good & easy to make."
"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."
"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!"
"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."
"This soup was very good. Did skip the biscuits."
"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!"
"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."
"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."
"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!"