One of my favorite things to do in the kitchen is to reimagine traditional recipes. Whether that means tweaking the ingredients to create a new flavor profile or adapting the cooking method to give the recipe a different presentation, it’s always a joy to breathe new life into vintage recipes. Chicken potpie soup is a shining example of what a little cooking ingenuity can do.
This soup takes everything you love about a chicken potpie and marries it with a creamy soup base to create a truly divine bowl of homestyle comfort. Loaded with juicy pieces of chicken, an array of colorful vegetables and topped with a flaky, buttery crown of homemade pie crust, chicken potpie soup is a crowd-pleasing recipe that will win over the hearts (and appetites) of anyone dining at your table.
Ingredients for Chicken Potpie Soup
- Pie crust: The included recipe for a homemade pie crust calls for flour, salt, shortening and milk. You can also take a culinary shortcut and use your favorite store-bought pie crust.
- Butter: Saute the mirepoix and potatoes in butter until they’re fragrant and tender.
- Aromatics: This chicken potpie soup recipe uses a blend of carrots, sweet onion and celery to infuse the recipe with classic taste and textures.
- Potatoes: Add extra starch to the recipe with potatoes, which thickens the soup and makes it ultra rich and creamy.
- Flour: The flour acts as a secondary thickener that helps give the soup some body. Here are more of our favorite methods to thicken sauces and soups.
- Seasoning: Nothing fancy here, a bit of salt and black pepper seasons the chicken potpie soup.
- Chicken broth: Choose your favorite brand of chicken broth or opt for homemade chicken broth if you keep it stocked at home.
- Cooked chicken: This homemade soup is one of our favorite ways to use leftover chicken. You may also purchase a cooked rotisserie chicken from the store.
- Vegetables: Have a freezer full of frozen vegetables? This chicken potpie soup will use them right up. We used a combination of frozen peas and corn, but you could use a blend that includes green beans, lima beans or bell peppers.
Directions
Step 1: Make the pastry dough
In a large bowl, mix the flour and salt. Next, cut in the shortening using a fork or pastry blender, until crumbly. Gradually add the milk, tossing with a fork until the dough holds together when pressed. Shape into a disk, cover and refrigerate for 30 minutes or overnight.
Step 2: Roll, shape and bake
Preheat oven to 425°F. On a lightly floured surface, roll out the pastry dough to 1/8-inch thickness. Using a floured 2-1/2-inch heart-shaped or round cutter, cut 18 shapes. Place them one inch apart on ungreased baking sheets, then bake for eight to 11 minutes or until golden brown. Cool on a wire rack.
Editor’s Tip: If you’re new to working with pie crust, read this guide detailing how to roll out pie dough.
Step 3: Cook the vegetables
For the soup, melt the butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots. Cook and stir for five to seven minutes or until the onion is tender.
Step 4: Combine and simmer
Next, add the flour, salt and pepper and stir until the vegetables are evenly coated. Gradually whisk in the chicken broth, then bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, for eight to 10 minutes or until the potatoes are fork-tender.
Editor’s Tip: Don’t dump in the broth all at once. Adding the broth gradually is key to achieving a velvety, smooth chicken potpie soup without lumps or grittiness.
Step 5: Finish and serve topped with pastry
Stir in the remaining ingredients and cook until heated through. To serve, ladle into bowls with the pastry pieces on top.
Recipe Variations
- Add herbs and spices: A selection of dried or fresh herbs—rosemary, thyme, sage, parsley and/or oregano—add depth and extra pizzazz.
- Turkey potpie soup: If you have leftover turkey from Thanksgiving, this chicken potpie soup recipe is the perfect way to use it up.
- Vegetarian potpie soup: Omit the chicken and opt for vegetable broth instead. Add bulk with additional vegetables such as sliced mushrooms, bell peppers, broccoli, spinach or kale.
- Gluten-free chicken potpie soup: To make this a gluten-free recipe, use cornstarch instead of flour to thicken it. Make a slurry with 2 tablespoons of cornstarch and 4 tablespoons of water and add it to the soup in Step 4 of the recipe.
How to Store Chicken Potpie Soup
Leftover chicken potpie soup will last for three to four days in the refrigerator stored in an airtight container. The pie crust toppers may be stored at room temperature in an airtight container for three days.
Can you freeze chicken potpie soup?
This easy chicken potpie soup recipe can last in the freezer for four to six months. For the best taste, freeze the soup and pie crust toppers in separate containers. To maximize storage space, try freezing your soup in flat, heavy-duty bags. Defrost overnight in the refrigerator before reheating.
If you liked this recipe, check out these other soup recipes that freeze well.
How do you reheat chicken potpie soup?
For best taste, reheat chicken potpie soup in a saucepan over medium-low heat on the stovetop until heated through. To reheat the pie crust toppers, arrange them on an ungreased sheet pan and cook in a 350°F oven for four to six minutes until hot.
Can you make chicken potpie soup ahead of time?
If you want to make this soup ahead, you may make the pie dough up to two days ahead. Alternatively, you can bake the crust toppers and store them in an airtight container at room temperature for up to three days.
For the soup, you can save time by chopping the potatoes, onions, celery and carrots up to one day ahead. Prepare the soup as directed the next day.
Chicken Potpie Soup Tips
How can you thicken chicken potpie soup?
To thicken chicken potpie soup, try adding extra flour directly to the soup. Or, make a roux (a combination of equal parts fat and all-purpose flour) and whisk in 2 ounces for every cup of liquid. Make sure to let the soup simmer until the flour taste has been cooked out. You can also add cornstarch or arrowroot. You’ll need 1 tablespoon for every cup of liquid in the recipe.
How can you cook your own chicken for potpie soup?
If you don’t have cooked chicken on hand, you may cook it yourself before starting the recipe. Here are multiple ways you can cook chicken. Our favorite methods for this soup include this grilled buttermilk chicken and this poached chicken recipe.
How do you make chicken potpie soup in a slow cooker?
Looking for a more hands-off approach? You can make this chicken potpie soup recipe in the slow cooker instead (here are more dump-and-go soups you’ll enjoy). Add the potatoes, onions, carrots, celery, salt, pepper and flour to a slow cooker. Stir to coat the vegetables evenly in the flour, then pour in the broth and add the butter. Cook on low for four to six hours or until the vegetables are tender. Add the chicken and frozen vegetables to the soup and then cook for another 30 minutes until everything is heated through. Prepare the pie dough and bake as directed in the oven.
What can you serve with chicken potpie soup?
Chicken potpie soup is a wonderful all-in-one meal that you can serve as a stand-alone meal or as part of a larger spread. Serve with a light and healthy side salad to counter the richness of this soup or bake off a batch of your favorite Parker house rolls for dipping and dunking into the savory soup when the pie crust runs out.
