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
   (42)
RATING DISTRIBUTION
5 Star
 (34)
4 Star
 (5)
3 Star
 (0)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Oct. 11, 2014

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

MY REVIEW
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!"

MY REVIEW
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."

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."

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