Disney S Chicken Pot Pie Soup Recipes

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CHICKEN POTPIE SOUP



Chicken Potpie Soup image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 13

1 disk refrigerated pie dough
Freshly ground pepper
1/2 teaspoon plus a pinch of poultry seasoning
2 tablespoons unsalted butter
1 pound skinless, boneless chicken breasts, cut into 1/2-inch pieces
Kosher salt
2 stalks celery, chopped
1 medium onion, chopped
1/4 cup all-purpose flour
3 cups low-sodium chicken broth
1 cup half-and-half
3 medium Yukon gold potatoes, chopped
1 10-ounce package frozen mixed peas and carrots

Steps:

  • Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.

Nutrition Facts : Calories 707, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 132 milligrams, Sodium 965 milligrams, Carbohydrate 69 grams, Fiber 5 grams, Protein 41 grams

CHICKEN POTPIE SOUP



Chicken Potpie Soup image

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

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

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 POT PIE SOUP RECIPE BY TASTY



Chicken Pot Pie Soup Recipe by Tasty image

Here's what you need: onion, celery, carrots, garlic, butter, flour, chicken stock, half & half, pepper, dried thyme, ground nutmeg, frozen corn, frozen peas, whole rotisserie chicken

Provided by Pierce Abernathy

Categories     Lunch

Yield 6 servings

Number Of Ingredients 14

1 onion, diced
4 stalks celery, diced
6 carrots, diced
1 clove garlic
3 tablespoons butter
¼ cup flour
2 cups chicken stock
2 cups half & half
1 teaspoon pepper
1 teaspoon dried thyme
1 pinch ground nutmeg
1 cup frozen corn
1 cup frozen peas
1 whole rotisserie chicken

Steps:

  • Heat oil in large pot on medium high heat.
  • Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
  • Stir in butter and melt.
  • Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
  • Add the chicken stock and half and half and stir to combine.
  • Season with pepper, thyme, and nutmeg and allow to come to a boil.
  • Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
  • Season with salt.
  • Optional - garnish with cookie sized pieces of pie crust.
  • Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 41 grams, Fat 44 grams, Fiber 4 grams, Protein 18 grams, Sugar 12 grams

SLOW COOKER CHICKEN POT PIE SOUP



Slow Cooker Chicken Pot Pie Soup image

Very simple slow cooker chicken pot pie soup without the hassle of dealing with pastry. We find this is best served with oven-fresh biscuits.

Provided by jessikill

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Chicken Soup Recipes

Time 4h10m

Yield 8

Number Of Ingredients 9

4 medium skinless, boneless chicken breasts, cubed
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
3 cups frozen mixed vegetables
2 teaspoons seasoned salt
1 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 ½ cups milk

Steps:

  • Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
  • Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 19.6 g, Cholesterol 45 mg, Fat 7.5 g, Fiber 2.8 g, Protein 18.1 g, SaturatedFat 2.8 g, Sodium 864.7 mg, Sugar 5.9 g

CHICKEN POT PIE SOUP



Chicken Pot Pie Soup image

Easy, low in calories and good! Garnish with crumbled crackers.

Provided by TRACYHIBB

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes

Yield 4

Number Of Ingredients 5

2 cups cubed cooked chicken breast meat
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups skim milk

Steps:

  • In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Nutrition Facts : Calories 366.6 calories, Carbohydrate 35.9 g, Cholesterol 64.1 mg, Fat 11.5 g, Fiber 5.7 g, Protein 30.1 g, SaturatedFat 3.5 g, Sodium 1133 mg, Sugar 7.1 g

DISNEY'S CHICKEN POT PIE SOUP



Disney's Chicken Pot Pie Soup image

Make and share this Disney's Chicken Pot Pie Soup recipe from Food.com.

Provided by zoe85

Categories     Savory Pies

Time 15m

Yield 4 serving(s)

Number Of Ingredients 5

2 cups cubed cooked chicken breasts
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10 3/4 ounce) can condensed cream of potato soup
1 (10 3/4 ounce) can condensed cream of chicken soup
2 cups skim milk

Steps:

  • In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

Nutrition Facts : Calories 381.9, Fat 12.2, SaturatedFat 3.9, Cholesterol 71.2, Sodium 1084.9, Carbohydrate 36.1, Fiber 5.3, Sugar 1.7, Protein 32.8

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