Chicken Potpie Soup Recipe

4.5 50 54
Chicken Potpie Soup Recipe
Chicken Potpie Soup Recipe photo by Taste of Home
Publisher Photo

Chicken Potpie Soup Recipe

Read Reviews
4.5 50 54
Publisher Photo
My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. —Karen LeMay, Seabrook, Texas
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 20 min.
MAKES:
6 servings
TOTAL TIME:
Prep: 20 min. + chilling Cook: 20 min.

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, 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.
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.
Originally published as Chicken Potpie Soup in Taste of Home February/March 2013

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.

  • 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.
Originally published as Chicken Potpie Soup in Taste of Home February/March 2013

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Reviews forChicken Potpie Soup

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funmom27616 User ID: 4284581 269581
Reviewed Jul. 17, 2017

"I love the ease of making this recipe. I have never made the pastries as I don't think it's necessary for the meal. I was just here for the soup! It IS rather bland, but I think since the origin of the recipe was when someone was feeling sick, this is just what the doctor ordered for sour tummies! Adding your own seasonings will definitely made this soup "pop" when you are making it as part of your normal routine."

MY REVIEW
meaganteal User ID: 814898 260494
Reviewed Jan. 29, 2017

"Loved this!! I did add some garlic seasoning, based on reviews stating the recipe was bland. I also made biscuits with garlic to save on time. This was really good."

MY REVIEW
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."

MY REVIEW
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"

MY REVIEW
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 :-) !"

MY REVIEW
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!"

MY REVIEW
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!"

MY REVIEW
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!"

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

"Wonderful Recipe!"

MY REVIEW
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!"

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