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Chicken Potpie Soup

Total Time

Prep: 20 min. + chilling Cook: 20 min.

Makes

6 servings. (21/4 qt.)

My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Karen LeMay, Seabrook, Texas
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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

  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, cover and refrigerate for 30 minutes or overnight.
  2. Preheat oven to 425°. 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 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 pie crust toppers.
Chicken Potpie Soup Tips

How can you thicken chicken potpie soup?

To thicken chicken potpie soup, try adding some extra flour directly to the soup. Or, make a roux (a combination of equal parts fat and all-purpose flour) and whisk in 2 ounces for every cup of liquid. Make sure to let the soup simmer until the flour taste has been cooked out. You can also add cornstarch or arrowroot—you'll need 1 Tbsp. for every cup of liquid in the recipe.

How can you make chicken potpie soup your own?

To make this soup your own, add some extras of your favorite vegetables, such as chopped bell peppers, broccoli or green beans. Or, try omitting the shredded chicken and replacing the chicken broth with vegetable broth to make a meatless meal. There are many variations that can be tried out based on your own personal tastes!

How long will leftover chicken potpie soup last?

Leftover chicken potpie soup will last for 3 to 4 days in the refrigerator stored in an airtight container, but can last in the freezer for 4 to 6 months. To maximize storage space, try freezing your soup in flat, heavy-duty bags. If you liked this recipe, check out more of our best chicken potpie recipes or other soup recipes that freeze well.

—Sammi DiVito, Taste of Home Assistant Editor

Nutrition Facts

1-1/2 cups soup with 3 toppers: 614 calories, 30g fat (9g saturated fat), 57mg cholesterol, 1706mg sodium, 60g carbohydrate (7g sugars, 5g fiber), 23g protein.