Chicken Potpie Soup
My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. —Karen LeMay, Seabrook, Texas
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
Reviews
Before serving I tasted and felt it was a little bland. I added what we usually have in our pot pie which was 1/2 and 1/2, thyme and poultry seasoning. Much better...oh, and didn't add the peas.
My husband thought this was awesome, but I thought it was ok. We left out the corn as that isn't an ingredient we associate with pot pie and did not make the pastry due to time. It was bland so we added more salt and pepper to taste and about 1 tsp of thyme.
I made the soup today, but not the pastry. It was really good, but a bit salty. I will use reduced sodium chicken broth the next time. I added parsley to give it some color and simmered it a little longer because the vegetables were not quite done. I’ll definitely make it again because it was so easy.
This soup hit the spot on a super chilly night! The flavors are simple and comforting.
I would have rather made regular chicken pot pie, the soup had very little flavor, veggies were not all done at the same time and took more work. Would not make again.
Oh Good Lord is this ever good! Doesn't need any changes but I did add one teaspoon of sugar and 1/4 tsp of poultry seasoning to the crust and 1/2 tsp. poultry seasoning to the pot pie ingredients. WOW, We totally loved this one. Next time I'll parboil the potatoes, carrots and onions instead of cooking them in butter for a short time (could have used two more minutes of cooking time.) I left out the celery (personal choice) Serving this next fall at my annual gingerbread decorating party with the grandkids................and several more times in-between. PS, We didn't find it bland at all and I used three cups of water to one heaping teaspoon of Better Than Broth (concentrated broth in a jar). Not at all salty.
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.
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.
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