Chicken Pot Pie Soup Recipe
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5
30 reviews
Excellent
Chicken Pot Pie Soup Recipe
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This creamy, delicious chicken pot pie soup is hearty and flavorful. It's on the table in only 45 minutes!
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Ingredients
Pot Pie Soup
- 2 tablespoons butter
- 1 cup potato about 2 medium peeled potatoes, golden variety, cubed
- 2 ribs celery chopped
- 2 medium carrot peeled and chopped
- ½ cup all-purpose flour
- 1 teaspoon garlic salt with parsley flakes
- ¼ teaspoon black pepper ground
- 3 (14.5-ounce) cans chicken broth
- 2 cups chicken rotisserie chicken works well, shredded
- 1 cup peas frozen
- 1 cup corn frozen
Pie Crust Hearts
- 2 cups all-purpose flour
- 1 ¼ teaspoon salt
- ⅔ cup shortening
- 5-6 tablespoons milk 2%
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
(10%)
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
30 reviews
Excellent
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