Best Bills Best Chicken Pot Pie Soup Recipes

CHICKEN POTPIE SOUP

Chicken Potpie Soup image

My grandmother hand-wrote a cookbook; she created this amazing pie crust, and I added the delicious soup for it. -Karen LeMay, Seabrook, Texas

Provided by Taste of Home

Categories Dinner Lunch

Time 40m

Yield 6 servings.

Number Of Ingredients 17

Ingredients

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

Steps:

In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together when pressed. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight., On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack., For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender., Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries.

Nutrition Facts : Calories 614 calories, Fat 30g fat (9g saturated fat), Cholesterol 57mg cholesterol, Sodium 1706mg sodium, Carbohydrate 60g carbohydrate (7g sugars, Fiber 5g fiber), Protein 23g protein.

BILL'S BEST CHICKEN POT PIE SOUP

Bill's Best Chicken Pot Pie Soup image

I had never heard of chicken pot pie soup, until I learned that it was an all-around best seller at a soup restaurant chain. I decided to create one for my dear William, who was bowled over (nice pun?) with the results. Posting here while it's still fresh in my memory!

Provided by JackieOhNo

Categories Chicken

Time 30m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 medium russet potatoes, peeled and diced
1 small onion, chopped
1 garlic clove, minced
6 tablespoons butter
1/3 cup flour
2 tablespoons instant chicken bouillon and seasoning
1/4 teaspoon white pepper
4 cups 2% low-fat milk
2 cups frozen peas and carrots
2 cups shredded cooked rotisserie chicken or 2 cups chopped cooked rotisserie chicken
salt, to taste

Steps:

Steam potatoes until cooked (I steamed them in the microwave for about 5 minutes).
Meanwhile, spray large soup pot or Dutch oven with non-stick cooking spray. Cook onion and garlic until translucent.
Add butter; when melted, whisk in flour, bouillon and white pepper. Cook for about 1 minute, then slowly add milk, whisking well to blend, and bring to a simmer. Cook for another minute.
Stir in chicken, peas and carrots, and potatoes. Cook for about 1 minute. If too thick, add a little milk. Add additional salt, if desired.

Nutrition Facts : Calories 440.3, Fat 22.7, SaturatedFat 14.1, Cholesterol 65.3, Sodium 329.5, Carbohydrate 48.1, Fiber 5.4, Sugar 14, Protein 14.1