Chicken Pot Pie Soup Recipe
This creamy, delicious Chicken Pot Pie Soup can be made on the stovetop or in a crock pot! It has all your favorite vegetables, big chunks of chicken, and even seasoned pie crust crumbled on top. This is the ultimate comfort food right here!!
Pot Pie Soup
- 2 tbsp butter
- 1 cup cubed golden potatoes about 2 medium peeled potatoes
- 2 ribs celery chopped
- 2 medium carrots peeled and chopped
- 1/2 cup all purpose flour
- 1 tsp garlic salt
- 1/4 tsp ground pepper
- 3 14.5 oz cans chicken broth
- 2 cups shredded chicken (rotisserie chicken works well)
- 1 cup frozen peas
- 1 cup frozen corn
Pie Crust Hearts
- 2 cup flour
- 1 1/4 tsp salt
- 2/3 cup shortening
- 5-6 tbsp 2% milk
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 1/8-in. thickness. Use a 2 1/2 in. heart-shaped or round cutter cookie cutter to stamp out 18 shapes. Place the cut out 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.
Calories: 499kcalCarbohydrates: 54gProtein: 9gFat: 28gSaturated Fat: 8gCholesterol: 11mgSodium: 1745mgPotassium: 489mgFiber: 4gSugar: 3gVitamin A: 3773IUVitamin C: 29mgCalcium: 53mgIron: 3mg