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
Easy, low in calories and good! Garnish with crumbled crackers.
Provided by TRACYHIBB
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes
Yield 4
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 366.6 calories, Carbohydrate 35.9 g, Cholesterol 64.1 mg, Fat 11.5 g, Fiber 5.7 g, Protein 30.1 g, SaturatedFat 3.5 g, Sodium 1133 mg, Sugar 7.1 g
CHICKEN POT PIE
Just a simple way to throw together leftovers and come out with some down-home comfort food. I've included two different ways to do this pie. You only need EITHER the double pie crust, OR the refrigerated crescent rolls, not both.
Provided by DiXiEmEdiC911
Categories Savory Pies
Time 40m
Yield 4-6 serving(s)
Number Of Ingredients 5
Steps:
- Preheat oven to 350. If you are using a double crust, set one of them out to thaw a little.
- Combine chicken, vegetables, and cream of chicken soup in a large mixing bowl. Add water until the consistency of the mixture is to your liking, not too runny. Salt and pepper to taste.
- If you are using a double pie crust, pour the mixture into the crust you have kept frozen. Trim the fluted edge from the thawed one and place it on top of the mixture. Press down the edges to seal and cut a slit in the top to vent. Place the pie pan on a cookie sheet for baking.
- If you are using crescent rolls for your crust, place the mixture in a 13x9 baking dish. Unroll the crescents on top of the mixture so that they are flat, don't tear them apart.
- Bake at 350 for 30-40 minutes, until bubbly. Keep an eye on the pie to make sure the crust does not burn. You can put tinfoil over the crust edges to prevent this if you like.
- If you are using crescent rolls, it usually takes about 30 minutes for them to get crispy enough. You will be baking this a lot longer than the directions say on the can, but this is okay. You want them to end up much crispier than if you were using them for crescent rolls.
Nutrition Facts : Calories 512.7, Fat 26.8, SaturatedFat 8.5, Cholesterol 6, Sodium 922, Carbohydrate 60.1, Fiber 6, Sugar 3.7, Protein 9.6
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 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
More about "chicken potpie soup food"
CHICKEN POT PIE SOUP - A DASH OF SANITY
From dashofsanity.com
4.8/5 (22)Total Time 30 minsCategory SoupCalories 280 per serving
- Bring a large pot of water to a boil, once water is boiling add in potatoes and cook until tender. Strain potatoes from pot and set them aside in a bowl.
- In a large pot, over medium to high heat add butter, once the butter has started to melt add in carrots, cook for 1-2 minutes, then add in onion and celery, season vegetables with 2 teaspoons of Montreal Steak seasoning. Cook until onions are translucent. Add in water and chicken base, and bring it to a boil.
- Let it cook over medium heat for 10-15 minutes. In a water bottle or cup with lid add a half cup of 1/2 & 1/2 with the flour, shake vigorously. Add in the remainder of the milk to the pot and then add in flour mixture. Add in frozen peas, potatoes, and cubed chicken, season with salt and pepper and add an additional 1-2 teaspoons of Montreal Steak seasoning. Let it simmer 30 minutes until the soup starts to thicken.
CHICKEN POT PIE SOUP RECIPE - PILLSBURY.COM
From pillsbury.com
4/5 (32)Category EntreeServings 4Total Time 45 mins
- In 3-quart saucepan, melt butter over medium-high heat. Add onion; cook 2 to 3 minutes, stirring occasionally, until tender.
- Stir in chicken broth, milk, sauce mix and pepper with whisk until smooth. Stir in diced potato; heat to boiling. Reduce heat to medium; cook 5 to 7 minutes, stirring occasionally, until potatoes are tender.
- Stir in frozen vegetables and chicken; cook 10 to 15 minutes, stirring frequently, until thickened and heated through.
CHICKEN POT PIE SOUP - EVERYDAYDIABETICRECIPES.COM
From everydaydiabeticrecipes.com
4/5 (2)Estimated Reading Time 1 minCategory Slow-Cooker
- In a small bowl, combine remaining ingredients. Pour mixture into slow cooker and stir to combine.
CHICKEN POT PIE SOUP - SIMPLY DELICIOUS
From simply-delicious-food.com
4.7/5 (3)Total Time 1 hr 50 minsCategory Dinner, SoupCalories 319 per serving
- To make the stock, combine all the ingredients in a large stock pot and bring to a simmer. Cover and cook for an hour until the chicken is fall-apart tender. Remove the chicken then shred the meat and set aside. At this stage you can strain the stock and use or return the bones to the pot, add more water and cook for a few more hours to make a stronger, more intense stock.
- To make the soup, melt the butter/oil in a large pot and add the vegetables (except for the peas). Cook until the vegetables start to soften and turn golden brown. Add the garlic and herbs.
- Sprinkle the flour over the vegetables and stir to combine. Pour in the stock. Bring to a simmer and cook for 10 minutes until the vegetables are cooked through.
- Pour in the cream and add the shredded chicken and peas. Cook for 5 minutes until the soup is hot and bubbling.
CHICKEN POT PIE SOUP WITH PUFF PASTRY CROUTONS - FOOD …
From foodandwine.com
5/5 (2)Category Chicken Soup
- Preheat the oven to 350 degrees. Line a sheet pan with parchment paper. Lightly dust a cutting board and rolling pin with all-purpose flour. Unfold the sheet of puff pastry on the board, dust it lightly with all-purpose flour, and lightly roll the pastry just to smooth out the folds. With a star-shaped or fluted round cookie cutters, cut 12 stars or rounds of pastry and place them on the prepared sheet pan. Brush the tops with the egg wash, sprinkle with salt and pepper, and refrigerate until ready to bake.
- Place the chicken on a sheet pan skin side up, rub the skin with olive oil, and season generously with salt and pepper. Roast for 30 to 35 minutes, until a thermometer registers 130 to 140 degrees. Set aside until cool enough to handle, about 15 minutes. Remove and discard the skin and bones and cut the chicken in 1-inch dice. Increase oven temperature to 400 degrees.
- Meanwhile, melt the butter in a medium (11 to 12-inch) heavy-bottomed pot or Dutch oven, such as Le Creuset, over medium heat. Add the leeks, fennel, and carrots, and sauté over medium-high heat for 10 to 15 minutes, stirring occasionally, until the leeks are tender but not browned.
- Stir in the garlic and tarragon and cook, stirring often, for 1 minute. Sprinkle on the Wondra flour and cook, stirring constantly, for 2 minutes. Add 1/2 cup of the sherry, the chicken stock, 4 teaspoons salt, 1 1/2 teaspoons pepper, and the Parmesan rind. Bring to a boil over medium-high, lower the heat to low, and simmer, partially covered, for 20 minutes.
BEST CHICKEN POT PIE SOUP - HOW TO MAKE CHICKEN POT …
From delish.com
Reviews 7Calories 445 per servingCategory Easy Chicken, Dinner
- Roll out pie dough to a ⅛” thickness. Brush with egg wash and bake until golden, about 15 minutes.
- Let cool then then break into pieces. In a large Dutch oven (or heavy bottomed pot) melt butter over medium heat.
CHICKEN POT PIE SOUP RECIPE - RACHAEL RAY SHOW
From rachaelrayshow.com
- Add onion, carrots, and celery and cook, stirring frequently, until the onion is soft and translucent, 6 to 7 minutes
- Add in the garlic and mushrooms, and cook, stirring frequently, until the garlic is fragrant, 2 to 3 minutes more
CHICKEN POTPIE SOUP - WOMAN'S DAY
From womansday.com
Cuisine American, SouthernTotal Time 45 minsCategory Easy Chicken, Dinner, Main Dish, SoupCalories 318 per serving
CHICKEN POTPIE SOUP - MORE.CTV.CA
From more.ctv.ca
Cuisine GreekCategory DinnerServings 10
CHICKEN POT PIE SOUP RECIPE - TWO PEAS & THEIR POD
From twopeasandtheirpod.com
4.9/5 (30)Calories 205 per servingCategory Soup
- In a large soup pot, heat the butter over medium heat. Add the onion, celery, carrots and cook until tender, about 5 minutes. Add in the garlic, bay leaves, and potatoes. Sprinkle with flour and stir until veggies are coated and flour starts to dissolve.
- Add in the chicken broth, 1 1/2 cups milk, and fresh thyme. Stir and reduce the heat to low. Let the soup simmer for 20 minutes or until the potatoes are tender.
- Stir in the shredded chicken, peas, and corn. Season with salt and pepper, to taste. Let the soup simmer for another 10 minutes. If the soup is too thick, add the additional 1/2 cup of milk.
- Stir in the parsley and remove the bay leaves. Ladle the soup into bowls. Serve with pie crust crackers, if desired.
CHICKEN POT PIE SOUP WITH BISCUIT TOPPING - XOXOBELLA
From xoxobella.com
Ratings 1Category Meals, SoupCuisine AmericanTotal Time 1 hr 10 mins
SLOW COOKER CHICKEN POT PIE SOUP RECIPE - PINCH OF YUM
From pinchofyum.com
Reviews 43Calories 522 per servingCategory Dinner
- Place the chicken, salt and pepper, onion, garlic, rosemary, thyme, broth, potato, and pea/carrot mix in a slow cooker. Cook on high for 3 hours. Remove the chicken, shred, and return to pot. Remove the herb sprigs and discard.
- Whisk the flour and cream together until smooth. Add to the slow cooker. Keep on high heat for another hour or so. For a thicker soup, whisk the cornstarch with a little bit of cold water and add it to warm soup in the slow cooker.
- Cut your puff pastry into triangles, circles, or hearts! Bake as directed (we did 375 for 10-15 minutes).
- Stir the parsley into the soup to add a little fresh color. Divide the soup among bowls and top with the puff pastry. Yummy!
CHICKEN POT PIE SOUP - LAUGHING SPATULA
From laughingspatula.com
5/5 (1)Total Time 35 minsCategory Dinner, SoupCalories 293 per serving
- Saute onions, carrots and celery until slightly softened. About 5-7 minutes. Add in garlic and continue to cook for another minute.
- Sprinkle flour over cooked vegetables continuing to cook for 2-3 minutes until no dry flour is visible.
EASY CHICKEN POT PIE - SOULFULLY MADE
From soulfullymade.com
4.3/5 (3)Total Time 50 minsCategory Main DishCalories 440 per serving
- In a bowl mix drained veggies, potato soup, cream of chicken soup, and milk. Add in chopped or shredded chicken and stir.
CHICKEN POT PIE SOUP - KITCHEN FUN WITH MY 3 SONS
From kitchenfunwithmy3sons.com
Ratings 8Total Time 1 hrCategory Dinner, SoupCalories 364 per serving
- In a small pot, combine the chicken bouillon cubes and water; bring to a simmer over medium heat until the bouillon is dissolved. Set aside.
- In a large pot or Dutch oven, melt the butter over medium heat. Add the diced onions, carrots, and celery and cook until softened, stirring often. Stir in the mushrooms and cook until tender. Add the minced garlic and cook for about 1 minute until fragrant.
- Add in the fully cooked chicken, corn, peas, salt, white pepper, garlic powder, paprika, and dried parsley. Stir well and cook for about 1 minute.
- Pour in the chicken bouillon mixture and the half and half. Stir well then bring to a simmer over medium heat.
CHICKEN POT PIE SOUP - PREPPY KITCHEN
From preppykitchen.com
Ratings 32Calories 490 per servingCategory Dinner
- Preheat oven to 450F. On a rimmed baking sheet, toss potatoes and carrots with 2 tablespoons olive oil, 1 teaspoon salt, and ½ teaspoon pepper; spread in an even layer.
INSTANT POT CHICKEN POT PIE SOUP - MAMA NEEDS CAKE
From mamaneedscake.com
4.6/5 (63)Total Time 29 minsCategory Instant PotCalories 514 per serving
HEALTHY CHICKEN POT PIE SOUP (3 WAYS TO COOK) | THE CLEAN ...
From thecleaneatingcouple.com
Ratings 150Calories 378 per servingCategory Main Course
- Set Instant Pot to regular sauté function. Add olive oil to the pot. Lightly sear the chicken breasts on each side about 2 minutes. Remove the breasts to a plate and set aside. The chicken will not be cooked through, but this is ok.
- Heat olive oil in a pan on the stove. Add in the celery, carrot, onion, garlic, salt and pepper. Sauté for 2 minutes or until slightly translucent. (This step is optional, but recommended!)
- Heat olive oil in a large pot on the stove. Add in the celery, carrot, onion, garlic, salt and pepper. Sauté for 2 minutes or until slightly translucent.
CHICKEN POT PIE SOUP - DINNER AT THE ZOO
From dinneratthezoo.com
5/5 (13)Calories 396 per servingCategory Soup
- Heat the olive oil in a large pot over medium high heat. Season the chicken generously with salt and pepper.
CHICKEN POT PIE - THE SOUTHERN LADY COOKS - HEARTY COMFORT ...
From thesouthernladycooks.com
Reviews 40Servings 8Cuisine American, SouthernCategory Main Course
- Cut chicken breasts into bite-sized pieces. Melt butter in skillet on top of stove and add onions, celery, chicken pieces, pepper, garlic, and salt. Saute until onions and celery is tender and chicken is cooked.
- While chicken is cooking place carrots and potatoes in 2 quart casserole dish and cook in microwave for 8 to 10 minutes on high until tender. Remove casserole from microwave and add cooked chicken, onions, and celery to carrots and potatoes.Pour in mixed vegetables. In a bowl combine the chicken soup and chicken broth and thyme and whisk together. Pour over casserole and mix with a spoon. Add Topping.
- In a separate bowl mix the Bisquick, evaporated milk, and egg. Whisk well. Pour over vegetables and spread evenly over the top. Bake in a preheated 400 degree oven for 30 – 40 minutes until golden brown on top. Makes 6 to 8 servings.
CHICKEN POT PIE SOUP RECIPE - SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 1 hrServings 6
- Heat a Dutch oven over medium. Place chicken, skin-side down, in Dutch oven, and cook until golden brown, most of the fat has rendered out, and skin is crispy, about 10 minutes. Transfer chicken to a plate, reserving drippings in Dutch oven. Remove and discard skin from chicken; sprinkle breasts with pepper and 1 teaspoon of the salt.
- Melt butter in hot drippings over medium; add onion, carrots, and celery, and cook, stirring occasionally, until softened, 4 to 5 minutes. Add garlic, thyme, rosemary, and sage; cook, stirring occasionally, until fragrant, about 1 minute. Sprinkle with flour, and cook, stirring constantly, until absorbed, about 1 minute. Add wine, and cook, stirring constantly, until mixture is fully thickened, about 30 seconds. Stir in broth. Bring to a boil over high. Return chicken breasts to broth mixture, reduce heat to medium, and bring to a simmer.
- Simmer, partially covered, stirring occasionally, until a thermometer inserted into thickest part of chicken registers 165°F, about 30 minutes. Transfer chicken to a plate, and let cool slightly, about 10 minutes. Shred chicken meat; discard bones.
- Add shredded chicken to Dutch oven over medium-low; stir in peas and whipping cream. Cook, stirring occasionally, until mixture is warmed through, about 2 minutes. Stir in parsley and lemon juice. Serve with biscuits.
PALEO WHOLE30 CHICKEN POT PIE SOUP - REAL FOOD WITH JESSICA
From realfoodwithjessica.com
5/5 (34)Estimated Reading Time 3 minsServings 7Total Time 45 mins
- In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
- While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
- Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
CHICKEN POT PIE SOUP (STOVE TOP, INSTANT POT, CROCK POT)
From traditionalcookingschool.com
Cuisine AmericanCategory Dinner, MainServings 10Calories 230 per serving
CHICKEN POT PIE SOUP - MIDGETMOMMA
From midgetmomma.com
Reviews 2Servings 6Cuisine AmericanCategory Dinner, Soup
CHICKEN POTPIE SOUP - READER'S DIGEST CANADA
From readersdigest.ca
Servings 6Estimated Reading Time 1 minCategory SoupsTotal Time 20 mins
PRESSURE COOKER CHICKEN POT PIE SOUP - NINJA FOODI POT PIE ...
From temeculablogs.com
Ratings 2Calories 546 per servingCategory Appetizer, Entree, Main Course, Soup
CHICKEN POT PIE SOUP RECIPE | INA GARTEN | FOOD NETWORK
CHICKEN POTPIE | MRFOOD.COM
From mrfood.com
3/5 (2)Estimated Reading Time 1 minCategory Chicken
CHICKEN POT PIE SOUP - ONION RINGS & THINGS
From onionringsandthings.com
Ratings 10Calories 293 per servingCategory Soup
CHICKEN POTPIE SOUP - FOOD GARDENING NETWORK
From foodgardening.mequoda.com
CHICKEN POTPIE SOUP | RECIPE | RECIPES, SOUP, FOOD
From pinterest.ca
CHICKEN POTPIE SOUP | RECIPE | CHICKEN POT PIE SOUP, FOOD ...
CHICKEN POTPIE SOUP | READER'S DIGEST CANADA
From stage.readersdigest.ca
CHICKEN POTPIE SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From crecipe.com
INA GARTEN’S CHICKEN POT PIE SOUP MARRIES TWO COMFORT FOOD ...
From catch.getmyip.com
BAREFOOT CONTESSA | CHICKEN POT PIE SOUP | RECIPES
From barefootcontessa.com
INA GARTEN’S CHICKEN POT PIE SOUP MARRIES TWO COMFORT FOOD ...
From catch.getmyip.com
CHICKEN POTPIE SOUP RECIPE | FOOD NETWORK KITCHEN | FOOD ...
From carrot.recipes.does-it.net
CHICKEN POTPIE SOUP - SOUPES RECIPES
From fooddiez.com
INSTANT POT VEGAN POT PIE - ALL INFORMATION ABOUT HEALTHY ...
From therecipes.info
EASIEST CHICKEN POT PIE RECIPE EVER: 6-INGREDIENT CHICKEN ...
From 30seconds.com
INA GARTEN SAYS HER CHICKEN POTPIE SOUP IS "THE ULTIMATE ...
From msn.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love