Recipe by Rena Tuchinsky

2-for-1 Chicken Soup Supper

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Meat Meat
Easy Easy
5 Servings


- Gluten - Wheat
2 Hours

Some won’t go a Shabbos without their chicken soup, but in my house it is the ultimate weeknight supper. Here’s how I take my chicken soup and use parts of it to make an amazing chicken pot pie! And don’t worry, if you can’t get over the idea of having chicken soup on a weeknight, I’ve got you covered for the ultimate trick to change that soup easily to something perfect for a cold winter weeknight supper. For more delicious, easy supper ideas that will please everyone, watch Supper, Again?


Chicken Soup Pot Pie

  • chicken from the soup, shredded or cubed (3 chicken bottoms – thigh and leg – or 3 chicken breasts)

  • 2 to 4 carrots from the soup, diced

  • 2 potatoes from soup, diced

  • 1/4 cup Mishpacha Flour

Easy Pie Crust

  • 1/2 teaspoon salt

Easy Hearty Vegetable Pea Soup


Prepare the Chicken Pot Pie


Preheat oven to 190 degrees Celsius. Put chicken and vegetables into a round pie dish or nine- by 13-inch pan. Cut up everything. Sprinkle on the salt, pepper and flour and mix.


Pour over the broth. Mix once more to dissolve the flour.


Cover with crust (recipe below) or puff pastry. Cut slits in the crust. Bake uncovered 25 minutes till crust is golden and filling is bubbling.

Prepare the Easy Pie Crust


Mix together the oil and water. Add in the flour and salt and mix to combine.


Roll out the dough on a piece of parchment paper. Flip parchment over onto baking pan and peel away from dough. Pinch the edges and cut small slits into the dough.


If using this crust for the bottom of a pie, double the crust recipe. Line to bottom of the dish with half the dough and poke holes into the crust with a fork. Par-bake 10-15 minutes at 180 degrees Celsius (350 degrees Fahrenheit) before placing filling on top.

Bonus: Vegetable Pea Soup


Heat up the chicken soup. (Optional: Remove any whole vegetables from the soup at this point and set aside.) Add in the package of vegetable soup mix, reserving the spice packet. Bring to a simmer and allow to cook two hours or until the peas and barley have softened.


Cube the whole vegetables you removed earlier and return them to the soup. Add in the spice packet (to taste) and cook another 10 minutes before enjoying. Soup will thicken as it cools.


Sponsored by Manischewitz

2-for-1 Chicken Soup Supper

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sheva silkin
sheva silkin
5 months ago

my veg chicken mixture tasted very floury once baked. how can I avoid that?

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9 months ago

Amazing, loved it!

1 year ago

Please share your chicken soup recipe! Can’t wait to try this one!!!