Creamy Chicken Pot Pie Soup Recipe with Flaky Pie Crust Leaves

Our family loves a good chicken pot pie any time of the year, but it seems to taste even better after a chilly-windy-rainy fall day 🙂 This summer I tried the Chicken Pot Pie Soup at Zoup on their Customer Appreciation Day (yay for 99 cent soup), and knew we had to try making it this fall. Their soup had amazing flavor, but it was a little too thick for my liking (think “gloppy” :-P), so I made my soup with the thinner texture that I desired. I have to say . . . our chicken pot pie is definitely the best out there ;-). So when I developed this recipe, I started with the basics of the original pie filling recipe and went from there. It was a winner, and I’m thinking it might make it on to the dinner menu several times this fall 🙂

This recipe yields 8-10 servings.

3 12-oz. packages frozen mixed vegetables

2/3 c. margarine

2/3 c. flour

1 c. diced onion

1 tsp. salt

1/2 tsp. pepper

4 c. chicken broth

3 c. milk

1 1/2 lbs. boneless skinless cooked chicken breast, cubed

3 Tbs. corn starch

Rinse frozen vegetables in cold water to separate; drain.

Melt margarine in large “soup pan” over medium heat. (This is a one pot recipe, so make sure your pot will be able to hold 10 cups of soup.) Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.

Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1-2 minutes, until thickened. Stir in chicken and vegetables. Simmer until mixture starts to boil.

Mix cornstarch with a little cold water until blended. Slowly add to soup while stirring. Boil until desired thickness is achieved. (For a thinner soup, use less cornstarch; for a thicker soup, use a little more.) Reduce heat to low-medium and let cook for 30 minutes, stirring occasionally.

Optional: Add 1/4-1/2 cup half and half for extra creaminess.

I loved creating mini leaves with cookie cutters like these ones from Amazon. Believe me, if you buy yourself a set they will get plenty of use – you can use them for SO many different things!!

Flaky Pie Crust Leaves for Topping

1 cup flour

1/2 tsp. salt

3 Tbs. shortening, chilled

3 Tbs. butter

2-3 Tbs. ice cold water

Preheat oven to 450 F. Blend flour and salt. Cut in shortening and butter, until particles are size of small peas. Sprinkle with cold water, one tablespoon at a time, tossing with fork until all flour is moistened and dough begins to leave side of bowl. Gather dough into ball. Chill for 45 minutes. Roll onto floured surface and cut leaf shapes. Bake on ungreased cookie sheet for 10 minutes or until edges begin to brown. (Watch these carefully because they can burn very quickly.)

And there it is! A winner dinner – and so easy. Prep and cook time is minimal for such a hearty, satisfying meal.

When you’re in the mood for an actual chicken pot pie, head here to the best recipe ever! >> CHICKEN POT PIE

Creamy Chicken Pot Pie Soup with Flaky Pie Crust Leaves

Ingredients

For the soup

3 12-oz. packages frozen mixed vegetables
2/3 c. margarine
2/3 c. flour
1 c. diced onion
1 tsp. salt
1/2 tsp. pepper
4 c. chicken broth
3 c. milk
1 1/2 lbs. boneless skinless cooked chicken breast, cubed
3 Tbs. corn starch

For the Flaky Pie Crust Leaves

1 cup flour
1/2 tsp. salt
3 Tbs. shortening, chilled
3 Tbs. butter
2-3 Tbs. ice cold water

Instructions

For the soup

Rinse frozen vegetables in cold water to separate; drain.
Melt margarine in large “soup pan” over medium heat. (This is a one pot recipe, so make sure your pot will be able to hold 10 cups of soup.) Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.
Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1-2 minutes, until thickened. Stir in chicken and vegetables. Simmer until mixture starts to boil.
Mix cornstarch with a little cold water until blended. Slowly add to soup while stirring. Boil until desired thickness is achieved. (For a thinner soup, use less cornstarch; for a thicker soup, use a little more.) Reduce heat to low-medium and let cook for 30 minutes, stirring occasionally.

For the Flaky Pie Crust Leaves

Preheat oven to 450 F. Blend flour and salt. Cut in shortening and butter, until particles are size of small peas. Sprinkle with cold water, one tablespoon at a time, tossing with fork until all flour is moistened and dough begins to leave side of bowl. Gather dough into ball. Chill for 45 minutes. Roll onto floured surface and cut leaf shapes. Bake on ungreased cookie sheet for 10 minutes or until edges begin to brown. (Watch these carefully because they can burn very quickly.)