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-VEGETABLE POT PIE SOUP
Love pot pie? Try a meaty chicken soup with a puff pastry topper for the same great flavors.
Provided by Betty Crocker Kitchens
Categories Entree
Time 1h
Yield 6
Number Of Ingredients 14
Steps:
- Heat oven to 400°F. Cut 6 rounds from puff pastry with 3-inch round cutter. Place on ungreased cookie sheet. Bake 12 to 15 minutes or until puffed and golden brown. Keep warm.
- While pastry is baking, in 4 1/2- to 5-quart Dutch oven, melt butter over medium-high heat. Add potatoes, celery, carrot and onion; cook 5 to 6 minutes, stirring frequently, until onion is softened.
- Beat broth, flour, poultry seasoning, salt and pepper into potato mixture with wire whisk. Heat to boiling; reduce heat to medium-low. Cover; cook 15 to 20 minutes, stirring occasionally, until potatoes are tender and soup is slightly thickened.
- Stir remaining ingredients into soup. Cover; cook 5 to 6 minutes, stirring occasionally, until chicken and peas are hot. Ladle soup into bowls; top each serving with pastry.
Nutrition Facts : Calories 600, Carbohydrate 57 g, Cholesterol 120 mg, Fat 3 1/2, Fiber 6 g, Protein 28 g, SaturatedFat 11 g, ServingSize 1 Serving, Sodium 1170 mg, Sugar 4 g, TransFat 2 g
EASY CHICKEN AND VEGETABLE POT PIE
A simple pot pie filling loaded with chicken and vegetables. Serve with baked pieces of pie crust, puff pastry, crescent rolls, or biscuits.
Provided by Almond Breeze
Categories Trusted Brands: Recipes and Tips Almond Breeze
Time 1h
Yield 6
Number Of Ingredients 15
Steps:
- Melt butter in a large saucepan over medium heat. Add onion and saute for 5 minutes. Add potatoes, celery, and carrots and saute until vegetables are lightly browned, about 5 minutes. Stir in flour and cook for 1 minute. Slowly stir in Almond Breeze almondmilk, broth, and seasonings. Cook, stirring occasionally, until mixture starts to thicken. Cover and simmer for 20 minutes.
- Add corn and chicken to pan and cook, covered, until heated through, about 5 minutes. Season with pepper.
CHICKEN VEGETABLE POTPIE
I ACTUALLY created this recipe when I was a girl. Since then, I've found it's a good way to use up the second pastry when I make a one-crust pie. When I tell my husband, "It's chicken potpie tonight," he lights up and thinks I've slaved in the kitchen all day! -Marva Vandivier, Battle Ground, Washington
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- Place the carrots, potato, onion and celery in a large saucepan and cover with water. Reduce heat; cover and cook for 15-20 minutes or until tender. Drain. Stir in soup and chicken. Gently stir in peas. , Pour into a greased 1-1/2-qt. deep baking dish. Roll out pastry to fit top of dish; place over filling. Trim, seal and flute edges. Cut slits in pastry. , Bake at 350° for 50 minutes or until crust is golden and filling is bubbly.
Nutrition Facts : Calories 903 calories, Fat 42g fat (16g saturated fat), Cholesterol 95mg cholesterol, Sodium 1702mg sodium, Carbohydrate 96g carbohydrate (15g sugars, Fiber 7g fiber), Protein 33g protein.
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
EASY CHICKEN POT PIE SOUP
Chicken pot pie without the baking, in soup form. Serve with biscuits, cornbread, or even toast.
Provided by FoodieJJ54
Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes
Time 30m
Yield 6
Number Of Ingredients 12
Steps:
- Combine milk, water, mixed vegetables, chicken, potatoes, celery, onion, soup base, poultry seasoning, and pepper in a large soup pot; bring to a boil. Reduce heat to a simmer.
- Remove 1 cup liquid to a bowl; add cornstarch and mix until combined. Add cornstarch mixture back to the soup.
- Simmer until vegetables are tender, about 10 minutes, adding water if soup is too thick.
Nutrition Facts : Calories 295.9 calories, Carbohydrate 33 g, Cholesterol 61.9 mg, Fat 5.9 g, Fiber 6.9 g, Protein 26.9 g, SaturatedFat 2.8 g, Sodium 797.3 mg, Sugar 9.2 g
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- 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.
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