Chicken Potpie Soup

Name: Chicken Potpie Soup
Prep time: 20 min
Cook time: 20 min
Total time: 40 min
Yield: 6 servings.
Cuisine: Comfort Food Recipes, Comfort Food Soup Recipes
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.

Every product is independently selected by our editors. If you buy something through our links, we may earn an affiliate commission.

Reviews

Click stars to rate

Average Rating:

rfrd

Jan 18, 2020

To those who wish to nit pick the recipe apart without making it because of the nutritional profile please note it's a recipe printed in an edition named "BEST OF THE 70's"! The sodium does NOT come from shortening as it has ZERO mg. Using butter will ADD sodium. The dough has sodium added as do most
grandmascooking22

Apr 8, 2019

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.
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.