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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
  • Total Time
    Prep: 20 min. + chilling Cook: 20 min.
  • Makes
    6 servings


  • 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


  • 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
1-1/2 cups soup with 3 pastries: 614 calories, 30g fat (9g saturated fat), 57mg cholesterol, 1706mg sodium, 60g carbohydrate (7g sugars, 5g fiber), 23g protein.
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  • rfrd
    Jan 18, 2020

    To those who wish to nit pick the recipe apart without making it because of the nutritional profile please note it's a recipe printed in an edition named "BEST OF THE 70's"! The sodium does NOT come from shortening as it has ZERO mg. Using butter will ADD sodium. The dough has sodium added as do most

  • grandmascooking22
    Apr 8, 2019

    Before serving I tasted and felt it was a little bland. I added what we usually have in our pot pie which was 1/2 and 1/2, thyme and poultry seasoning. Much better...oh, and didn't add the peas.

  • hypnopatzh
    Feb 26, 2019

    No comment left

  • hidecogal
    Jan 30, 2019

    No comment left

  • ellimaye1
    Jan 11, 2019

    My husband thought this was awesome, but I thought it was ok. We left out the corn as that isn't an ingredient we associate with pot pie and did not make the pastry due to time. It was bland so we added more salt and pepper to taste and about 1 tsp of thyme.

  • geewizkid1
    Dec 2, 2018

    I made the soup today, but not the pastry. It was really good, but a bit salty. I will use reduced sodium chicken broth the next time. I added parsley to give it some color and simmered it a little longer because the vegetables were not quite done. I’ll definitely make it again because it was so easy.

  • jstowellsupermom
    Nov 8, 2018

    This soup hit the spot on a super chilly night! The flavors are simple and comforting.

  • truemainer353
    Jun 21, 2018

    No comment left

  • beckoch
    Apr 2, 2018

    I would have rather made regular chicken pot pie, the soup had very little flavor, veggies were not all done at the same time and took more work. Would not make again.

  • Denise
    Mar 13, 2018

    Oh Good Lord is this ever good! Doesn't need any changes but I did add one teaspoon of sugar and 1/4 tsp of poultry seasoning to the crust and 1/2 tsp. poultry seasoning to the pot pie ingredients. WOW, We totally loved this one. Next time I'll parboil the potatoes, carrots and onions instead of cooking them in butter for a short time (could have used two more minutes of cooking time.) I left out the celery (personal choice) Serving this next fall at my annual gingerbread decorating party with the grandkids................and several more times in-between. PS, We didn't find it bland at all and I used three cups of water to one heaping teaspoon of Better Than Broth (concentrated broth in a jar). Not at all salty.