Chicken Potpie Soup

Name: Chicken Potpie Soup
Ingredients: 2 cups all-purpose flour; 1-1/4 teaspoons salt; 2/3 cup shortening; 5 to 6 tablespoons 2% milk; 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

16 ingredients

5 steps

Ingredients

2 cups all-purpose flour
1-1/4 teaspoons salt
2/3 cup shortening
5 to 6 tablespoons 2% milk
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

Directions

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 when pressed. Shape into a disk; wrap in plastic. Refrigerate for 30 minutes or overnight.
2

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
3

. Bake at 425° for 8-11 minutes or until golden brown. Cool on a wire rack.
4

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.
5

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.