CHICKEN POTPIE SOUP
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.
CHICKEN POT PIE SOUP RECIPE
Chicken pot pie soup is creamy, comforting and hearty. It has all the comforts of Chicken Pot Pie without the effort of making the crust. We love this with freshly-baked Biscuits.
Provided by Natasha Kravchuk
Categories Easy/Medium
Time 45m
Number Of Ingredients 16
Steps:
- Heat a dutch oven or soup pot over medium/high heat and melt in 6 Tbsp butter. Add chopped onion, chopped celery, and sliced carrots and sauté 5-7 minutes, stirring occasionally, until softened and lightly golden.
- Add sliced mushrooms and garlic and sauté for another 5 minutes, stirring occasionally until softened.
- Add 1/3 cup flour and stir constantly for 1 minute until golden.
- Add 6 cups chicken stock, sliced potatoes, 3 1/2 tsp salt (or to taste), and 1/2 tsp black pepper. Bring to a boil then reduce heat to a simmer, partially cover and cook 12-15 minutes or just until potatoes are tender.
- Add shredded chicken, frozen peas, and frozen corn, 1/2 cup heavy whipping cream and 1/4 cup parsley. Bring back to a simmer and continue to cook for another 5 minutes or until peas and corn are tender. Season to taste with salt and pepper and remove from heat.
Nutrition Facts : Calories 363 kcal, Carbohydrate 25 g, Protein 25 g, Fat 18 g, SaturatedFat 9 g, Cholesterol 91 mg, Sodium 977 mg, Fiber 3 g, Sugar 6 g, ServingSize 1 serving
CHICKEN POT PIE SOUP
This is a good hearty warm soup. Easy to put together. I have used Recipe #256812 with success for the pastry on top. I like that there are no cans of cream of whatever soup in it.
Provided by LilPinkieJ
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Melt butter and cook onion and celery in butter on low until soft. Season with salt and pepper. Add flour and cook on low for a minute stirring constantly so it doesn't burn.
- Add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. If too thick add more broth or milk. Turn down heat and add the chicken, potatoes, and vegetables. Season with salt, pepper. Let simmer for a minute on low. Add the cream.
- Ladle into oven safe bowls and top with pieces of puff pastry or pie crust. Brush with egg. And bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use). Sprinkle with chopped parsley.
Nutrition Facts : Calories 636, Fat 45, SaturatedFat 27.5, Cholesterol 188.8, Sodium 400.2, Carbohydrate 45.2, Fiber 5.9, Sugar 1.4, Protein 16.6
CHICKEN POPEYE SOUP ( CHICKEN AND SPINACH POT PIE SOUP)
Well This is my creation in my first RSC contest. After thinking about it, I went into the kitchen and made it. When it came time for my DH to give it his review, HE really liked it! It is loaded with flavor. Rich and creamy. The crust served on top of the soup makes it extra good! Enjoy.
Provided by michEgan
Categories Savory Pies
Time 1h
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- In a small fry pan add olive oil, onion, portabello and celery.
- Cook till soft, set aside in into another bowl.
- In the same pan, saute chicken pieces with a little olive oil till done. About 10 minutes.
- In stock pot add the chicken stock, 3 tablespoons of the chicken bouillon, and cubed chicken. Cook about 10 minutes.
- Heat to a soft boil, reduce heat and add the onion, mushroom and celery mixture, and the powdered milk.
- Add the spinach and basil.
- Simmer just till spinach and basil are limp, about 5 to 8 minutes.
- Add cheddar cheese, stir til melted.
- Bring back to a soft boil.
- Add corn starch in 1/3 cups cold water, slowly add into the chicken stock.
- Stir till all is thicken.
- Crust:.
- In bowl, add butter and flour till like small peas.
- Add enough water to make a nice pie dough.
- Roll out on floured board and cut into desired shapes, place onto cookie sheet, bake till light brown.
- Let cool about 15 minutes.
- To serve:.
- Ladle into bowl.
- Place pieces of the crust on top of the soup.
- Enjoy.
CHICKEN POTPIE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.
Nutrition Facts : Calories 707, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 132 milligrams, Sodium 965 milligrams, Carbohydrate 69 grams, Fiber 5 grams, Protein 41 grams
CHICKEN POT PIE SOUP
This recipe is easy and can be doubled, tripled, whatever! It is a quick alternative to pot pie as there is no crust to deal with (I always go for the center anyways)
Provided by startnover
Categories Savory Pies
Time 35m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
- In sauce pan melt margarine or butter.
- Blend in flour, chicken bouillon, garlic and pepper.
- Cook until mixture is smooth and bubbly; gradually add milk.
- Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
- Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
- Serve in bread bowls or over cornbread.
- NOTE: Cook time does not include time for individual ingredients, soup only.
Nutrition Facts : Calories 568.6, Fat 30.4, SaturatedFat 9.5, Cholesterol 77.3, Sodium 1098.7, Carbohydrate 42.9, Fiber 4.9, Sugar 17.4, Protein 30.9
CHICKEN POT PIE SOUP
Wrap yourself in comfort with this heartwarming and delicious soup recipe from Carnation. All the savory flavors of a classic chicken pot pie - chicken, celery, carrots, peas, in a creamy sauce - are showcased in this easy-to-make soup. A great cold weather lunch or dinner dish for your family. What a fabulous way to use up leftover roasted chicken.
Provided by Chef mariajane
Categories Low Cholesterol
Time 40m
Yield 8 cups
Number Of Ingredients 12
Steps:
- Heat oil in large saucepan over high heat. Add vegetables, thyme, salt and pepper. Cook and stir until vegetables begin to soften, about 5 minutes.
- Add cooked chicken. Add flour and stir to coat. Cook 1 minute, stirring constantly. Add chicken stock and stir, picking up any cooked bits from bottom of pan.
- Bring to a boil. Reduce to a simmer, cover and cook about 10-15 minutes, or until vegetables are soft.
- Add frozen peas and evaporated milk and stir until heated through.
Nutrition Facts : Calories 224.7, Fat 10.6, SaturatedFat 3.4, Cholesterol 37.4, Sodium 287.5, Carbohydrate 17.9, Fiber 2.1, Sugar 5.3, Protein 14.6
DISNEY'S CHICKEN POT PIE SOUP
Make and share this Disney's Chicken Pot Pie Soup recipe from Food.com.
Provided by zoe85
Categories Savory Pies
Time 15m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.
Nutrition Facts : Calories 381.9, Fat 12.2, SaturatedFat 3.9, Cholesterol 71.2, Sodium 1084.9, Carbohydrate 36.1, Fiber 5.3, Sugar 1.7, Protein 32.8
CHICKEN POT PIE SOUP
Make and share this Chicken Pot Pie Soup recipe from Food.com.
Provided by DrGaellon
Categories Chicken Breast
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Bake biscuits according to package directions. Set aside to cool.
- Melt 2 tablespoons of butter in a large pot over medium heat. Stir in the cubed chicken, and cook, until firm and no longer pink in the center, about 10 minutes. Remove chicken meat and set aside.
- Pour in the chicken broth and bring to a boil over high heat. Reduce heat to medium, and whisk in the chicken soup base, thyme, and parsley.
- Mix together the softened butter and flour in a small bowl to form a paste. Whisk this paste into the simmering soup a little at a time, whisking constantly, and cook 10 minutes or until thickened.
- Stir in the cooked chicken, mushroom pieces, peas and carrots, and cream. Return soup to a simmer, and cook a few minutes until hot. Place a biscuit in each bowl, and ladle soup over to serve.
Nutrition Facts : Calories 474.7, Fat 18.1, SaturatedFat 6.8, Cholesterol 81.1, Sodium 1431.7, Carbohydrate 40.9, Fiber 3, Sugar 6.2, Protein 36.4
CHICKEN-VEGETABLE POT PIE SOUP
Make and share this Chicken-Vegetable Pot Pie Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Chicken
Time 1h11m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 400°.
- Cut 6 rounds from puff pastry with 3-inch round cutter.
- Place on ungreased cookie sheet.
- Bake 12-15 minutes or until puffed and golden brown; keep warm.
- Meanwhile, in a 4 1/2 to 5-quart Dutch oven, melt butter over med-high heat.
- Cook potatoes, celery, carrot, and onion in butter 5-6 minutes, stirring frequently, until the onion is softened.
- Beat broth, flour, poultry seasoning, salt, and pepper into potato mixture with wire whisk.
- Heat to boiling, decrease heat to medium low.
- Cover and cook, 15-20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
- Stir in remaining ingredients; cover and cook 5-6 minutes, stirring occasionally, until chicken and peas are hot.
- Ladle soup into bowls; top each serving with pastry.
Nutrition Facts : Calories 599.8, Fat 28.5, SaturatedFat 10.1, Cholesterol 67.5, Sodium 973.7, Carbohydrate 57.8, Fiber 7, Sugar 5.6, Protein 28
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