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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
