Chicken Potpie Soup Recipe

Introduction

Chicken Potpie Soup is a comforting dish that combines the flavors of a classic potpie into a warm, hearty soup. With tender chicken, fresh vegetables, and flaky homemade crust toppers, it’s perfect for cozy evenings.

Ingredients

• 2 cups all-purpose flour
• 1-1/4 teaspoons salt
• 2/3 cup shortening
• 5 to 6 tablespoons 2% milk
• 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 (for soup)
• 1/2 teaspoon salt (for soup)
• 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

Instructions

1. Step 1: In a large bowl, mix 2 cups of flour and 1-1/4 teaspoons salt. Cut in shortening until the mixture is crumbly. Gradually add milk, tossing with a fork until the dough holds together when pressed. Shape into a disk, cover, and refrigerate for 30 minutes or overnight.
2. Step 2: Preheat the oven to 425°F. On a lightly floured surface, roll dough to 1/8-inch thickness. Using a 2-1/2-inch floured cutter (heart-shaped or round), cut 18 shapes. Place them 1 inch apart on ungreased baking sheets. Bake for 8 to 11 minutes until golden brown. Cool on a wire rack.
3. Step 3: For the soup, heat butter in a Dutch oven over medium-high heat. Add potatoes, onion, celery, and carrots. Cook and stir for 5 to 7 minutes until the onion is tender.
4. Step 4: Stir in 1/2 cup flour, 1/2 teaspoon salt, and pepper until blended. Gradually whisk in chicken broth. Bring to a boil over medium-high heat, stirring occasionally.
5. Step 5: Reduce heat and simmer uncovered for 8 to 10 minutes until potatoes are tender. Stir in shredded chicken, peas, and corn; heat through.
6. Step 6: Serve the soup hot, topped with the baked crust shapes.

Tips & Variations

• Use leftover rotisserie chicken to save time without sacrificing flavor.
• For a richer crust, substitute half of the shortening with cold butter.
• Add fresh herbs like thyme or parsley to the soup for extra aroma.
• Swap in other vegetables such as green beans or mushrooms according to your preference.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Keep crust toppers separate to retain their crispness. Reheat the soup gently on the stove over medium heat, and serve with fresh or reheated crust pieces.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-made pie crust instead of making my own?

Yes, you can use store-bought pie crust dough cut into shapes and baked as directed. This saves time and still provides a delicious topping.

Is it possible to freeze Chicken Potpie Soup?

Absolutely. Freeze the soup without the crust toppers in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating and serving with freshly baked crusts.

Chicken Potpie Soup Recipe

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★★★★★

4.5 from 128 reviews

• Author: lina
• Total Time: 50 minutes
• Yield: 6 servings 1x

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Description

A comforting Chicken Potpie Soup featuring tender chicken, hearty vegetables, and a rich broth, topped with golden, flaky homemade pie crust shapes. This recipe combines the flavors of classic chicken pot pie in a warm, easy-to-make soup form, perfect for cozy meals.

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Ingredients

Scale 1x2x3x

Pie Crust

• 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

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Instructions

1. Prepare Pie Crust Dough: In a large bowl, mix together 2 cups of flour and 1-1/4 teaspoons salt. Cut in 2/3 cup of shortening until the mixture becomes crumbly. Gradually add 5 to 6 tablespoons of 2% milk while tossing with a fork until the dough holds together when pressed. Shape the dough into a disk, cover it, and refrigerate for at least 30 minutes or overnight.
2. Bake Pie Crust Toppers: Preheat your oven to 425°F (220°C). On a lightly floured surface, roll out the chilled dough to about 1/8-inch thickness. Using a floured 2-1/2-inch heart-shaped or round cutter, cut out 18 shapes. Place them 1 inch apart on ungreased baking sheets. Bake for 8 to 11 minutes or until the crust shapes are golden brown. Transfer to a wire rack to cool.
3. Sauté Vegetables: In a Dutch oven, melt 2 tablespoons of butter over medium-high heat. Add the cubed potatoes, chopped sweet onion, celery, and carrots. Cook and stir this mixture for 5 to 7 minutes or until the onion becomes tender and the vegetables start to soften.
4. Thicken Soup Base: Sprinkle 1/2 cup of flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper over the cooked vegetables. Stir well until these dry ingredients are thoroughly blended with the vegetables. Gradually whisk in 3 cans of chicken broth, mixing steadily to avoid lumps.
5. Simmer Soup: Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat and let the soup simmer uncovered for 8 to 10 minutes or until the potatoes are tender and the soup has thickened.
6. Add Chicken and Vegetables: Stir in 2 cups of shredded cooked chicken, 1 cup frozen petite peas, and 1 cup frozen corn. Heat through until all ingredients are warmed evenly.
7. Serve: Ladle the hot soup into bowls and top each serving with the golden pie crust toppers for a delightful crunchy addition. Enjoy your comforting Chicken Potpie Soup!

Notes

• For extra flavor, use homemade chicken broth if available.
• Pie crust dough can be made a day ahead and refrigerated overnight to save time.
• Feel free to substitute frozen mixed vegetables if you prefer.
• Leftover pie crust toppers are great as a snack or served with butter.
• Make sure to cook the vegetables until just tender to maintain good texture in the soup.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Soup
• Method: Baking
• Cuisine: American

Keywords: Chicken Potpie Soup, Comfort Soup, Homemade Pie Crust, Chicken Soup with Vegetables, Hearty Soup