Chicken Pot Pie Soup Recipe

5 from 15 votes

This creamy, delicious chicken pot pie soup is hearty and flavorful. It's on the table in only 45 minutes!

Prep Time5

Cook Time40

Total Time45

Course: Soup

Cuisine: American

Servings: large servings

Author: Lil' Luna

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.

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.