Chicken Pot Pie Soup
By ccavaletti
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Ingredients
- Toppers:
- 2 c all-purpose flour
- 1-1/4 tsp salt
- 2/3 c shortening
- 5 to 6 Tbsp 2% milk
- Soup:
- 2 Tbsp butter
- 1 c cubed peeled potatoes
- 1 c chopped sweet onion
- 2 celery ribs, chopped
- 2 medium carrots, chopped
- 1/2 c all-purpose flour
- 1/2 tsp salt
- 1/4 tsp pepper
- 3 cans (14.5 oz each) chicken broth
- 2 c shredded cooked chicken
- 1 c frozen petite peas
- 1 c frozen corn
Details
Servings 6
Preparation time 20mins
Cooking time 40mins
Preparation
Step 1
In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, tossing with a fork until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate or 30 minutes or overnight.
On a floured surface, roll dough to 1/8" thickness. Using a floured 2-1/2" heart-shaped or round cutter, cut 18 shapes. Place 1 inch apart on an ungreased baking sheet. Bake at 425º for 8-11 minutes or until golden brown. Cool on a rack.
For soup, in a Dutch oven, heat butter 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, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat though.
Serve with pastries.
From Taste of Home, February/March 2013
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