Chicken Pot Pie Soup Recipe
User Reviews
5.0
45 reviews
Excellent
Chicken Pot Pie Soup Recipe
Report
This creamy, delicious chicken pot pie soup is hearty and flavorful. It's on the table in only 45 minutes!
Share:
Ingredients
Pot Pie Soup
- 2 tablespoons butter
- 1 cup cubed golden potatoes about 2 medium peeled potatoes
- 2 ribs celery chopped
- 2 medium carrots peeled and chopped
- ½ cup all purpose flour
- 1 teaspoon garlic salt (with parsley flakes)
- ¼ teaspoon ground pepper
- 3 (14.5-ounce) cans chicken broth
- 2 cups shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
Pie Crust Hearts
- 2 cups all-purpose flour
- 1 ¼ teaspoon salt
- ⅔ cup shortening
- 5-6 tablespoons 2% milk
Instructions
Heart Pastry
- In a mixing bowl, add the flour and salt and mix. Then add the shortening and use a pastry cutter, or fork, to cut the shortening into the flour until it resembles a meal-type texture.
- Add 3 tbsp milk and mix with a fork. Add remaining milk, 1 tbsp at a time, mixing until you get a dough that holds together when pressed. Shape into a ball and wrap tightly with plastic wrap. Refrigerate for 30 minutes or overnight. (While the dough is chilling start your soup.)
- Finishing the pastry: Preheat the oven to 425° F. Remove the plastic wrap and press the dough down onto a lightly floured surface. Roll the dough to ⅛-inch thickness. Use a 2½ inch heart-shaped or round cutter cookie cutter to stamp out 18 shapes. Place the cutout shapes 1 in. apart on a baking sheet. The sheet does not need to be greased but adding parchment paper helps to keep them from sticking. Bake for 8-11 minutes or until golden brown. Cool on a wire rack.
Pot Pie Soup
- Heat the butter in a large pot over medium-high heat. Add the potatoes, celery and carrots. Cook and stir for 5-7 minutes.
- Add the flour, salt, and pepper to the pot and stir until blended. Gradually stir in the chicken broth. Bring it to a boil, stirring occasionally. Once boiling reduce the heat and simmer, uncovered, for 8-10 minutes or until potatoes are tender. You will notice that the broth will begin to thicken. Stir in the chicken, peas and corn. Cook until heated through.
- Spoon soup into bowls and add a heart pastry to the top.
Nutrition Information
Show Details
Calories
499kcal
(25%)
Carbohydrates
54g
(18%)
Protein
9g
(18%)
Fat
28g
(43%)
Saturated Fat
8g
(40%)
Cholesterol
11mg
(4%)
Sodium
1745mg
(73%)
Potassium
489mg
(14%)
Fiber
4g
(16%)
Sugar
3g
(6%)
Vitamin A
3773IU
(75%)
Vitamin C
29mg
(32%)
Calcium
53mg
(5%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 6large servings
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 54g | 18% |
| Protein | 9g | 18% |
| Fat | 28g | 43% |
| Saturated Fat | 8g | 40% |
| Cholesterol | 11mg | 4% |
| Sodium | 1745mg | 73% |
| Potassium | 489mg | 10% |
| Fiber | 4g | 16% |
| Sugar | 3g | 6% |
| Vitamin A | 3773IU | 75% |
| Vitamin C | 29mg | 32% |
| Calcium | 53mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
45 reviews
Excellent
Other Recipes
You'll Also Love
