Chicken Pot Pie Soup
This is a hearty soup made to mimic the yummy taste of chicken pot pie, but convenient for ladling into a bowl.
Servings: 6
Ingredients
"Pie" Crust
- 2 cups all-purpose flour
- 1 ¼ tsp salt
- ⅔ cup shortening
- 5-6 tbsp 2% milk
Soup
- 2 tbsp butter
- 1 cup cubed and peeled potatoes
- 1 cup chopped, sweet onion
- 2 stalks celery, chopped
- 2 medium carrots, chopped
- ½ cup all-purpose flour
- ½ tsp salt
- ¼ tsp pepper
- 3 cans chicken broth (14 1/2 oz each)
- 2 cups shredded, cooked chicken
- 1 cup frozen, petite peas
- 1 cup frozen corn
Instructions
- 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.