Chicken Pot Pie Soup

By ccavaletti

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