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Chicken Potpie Soup

My grandmother hand-wrote a cookbook; she supplied the best pie crust, and I created the delicious soup for it. —Karen LeMay, Pearland, Texas

6 ServingsPrep: 20 min. + chilling Cook: 20 min.

Ingredients

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

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 wrap. 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.

2 of 2

Chicken Potpie Soup (continued)

Directions (continued)

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, 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 through. Serve with pastries. Yield: 6
servings.

Nutrition Facts: 1-1/2 cups with 3 pastries equals 614 calories, 30 g fat (9 g saturated fat), 57 mg cholesterol, 1,706 mg sodium, 60 g carbohydrate, 5 g fiber, 23 g protein.