Chicken Vegetable Pot Pie Soup Recipes

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CHICKEN POTPIE SOUP

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



Chicken Potpie Soup image

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.

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

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



Chicken-Vegetable Pot Pie Soup image

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

1 sheet frozen puff pastry (from 17.3-oz package), thawed
2 tablespoons butter or margarine
6 small red potatoes, cut into eighths
1 medium stalk celery, coarsely chopped (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
1 small onion, coarsely chopped (1/4 cup)
5 cups Progresso™ chicken broth (from two 32-oz cartons)
1/4 cup Gold Medal™ Wondra® quick-mixing flour
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups 1-inch pieces cooked chicken
1 cup frozen sweet peas
1/4 cup whipping cream

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



Easy Chicken and Vegetable Pot Pie image

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.

2 tablespoons butter
1 large onion, coarsely chopped
¾ cup (1/4-inch) cubes peeled potato
2 large stalks celery, halved lengthwise and sliced
2 medium carrots, cut into 1/2-inch cubes
⅓ cup flour
1 ½ cups Almond Breeze Original Unsweetened almondmilk
1 ½ cups low-sodium chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
1 teaspoon poultry seasoning
1 teaspoon garlic salt
½ cup frozen corn, thawed
Meat from 1 rotisserie chicken, skin and bones removed
Ground black pepper to taste

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



Chicken Vegetable Potpie image

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.

2 medium carrots, sliced
1 medium potato, peeled and cubed
1 small onion, chopped
1 celery rib, chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup cubed cooked chicken
1/2 cup frozen peas, thawed
Pastry for single-crust pie (9 inches)

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



Chicken-Vegetable Pot Pie Soup image

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

1 sheet frozen puff pastry (from a 17.3 oz. pkg)
2 tablespoons butter or 2 tablespoons margarine
6 small new potatoes, cut into eighths
1 medium celery, coarsely chopped (1/2 cup)
1 medium carrot, coarsely chopped (1/2 cup)
1 small onion, coarsely chopped (1/4 cup)
5 cups chicken broth
1/4 cup Wondra Flour (quick-mixing flour)
1 teaspoon poultry seasoning
1/4 teaspoon salt
1/8 teaspoon pepper
2 1/2 cups cooked chicken, chopped into 1-inch pieces (can use rotisserie chicken)
1 cup frozen green pea
1/4 cup whipping cream

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



Easy Chicken Pot Pie Soup image

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

4 cups milk
2 cups water
2 (15 ounce) cans mixed vegetables, drained
¾ pound cooked, cubed chicken breast meat
2 medium red potatoes, diced
1 large stalk celery, diced
½ medium onion, diced
1 tablespoon chicken soup base
¼ teaspoon poultry seasoning, or to taste
ground black pepper to taste
2 tablespoons cornstarch
¼ cup water, or as needed

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