Chicken Potpie Soup

Name: Chicken Potpie Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 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

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

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. 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.

Nutrition 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.

Originally published as Chicken Pot Pie Soup and Home made pie crust in Taste of Home February/March 2013

Reviews

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Average Rating:

ellimaye1

Jan 11, 2019

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.
geewizkid1

Dec 2, 2018

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.
jstowellsupermom

Nov 8, 2018

This soup hit the spot on a super chilly night! The flavors are simple and comforting.
beckoch

Apr 2, 2018

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.
Denise

Mar 13, 2018

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.
funmom27616

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.
meaganteal

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.
lindaeich

Feb 14, 2016

I thought the soup was rather bland. It needs some seasoning to spice it up a bit.
mruggier0

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

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 :-) !