- 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
- 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. 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.
Reviews for Chicken Potpie Soup
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"The sodium obviously is coming mostly from the broth here..use no sodium broth. Recipe turns out fantastic!!!"
"Thanks for the recipe....if I was looking for healthy and not comfort food, I wouldn't be on this site. Has anyone ever thought of portion control. Hate when people give low ratings...don't like it - don't make it!"
"Does no one see the sodium level here? It is more than what you should have for an entire day. And shortening? Use either real butter or sub olive oil. I'm sure many can figure out how to make it, but more healthily."
"This soup is delicious!! I mixed everything up and let the crock pot do all the work (for 6-8 hrs). Will be making this again."
"Fantastic, simple recipe. I used a rotisserie chicken to make things faster and only used half a large onion. It turned out excellent. The crust isn't one I'd use for regular pies, but for pot pies, it was absolutely perfect!!! This recipe is a keeper."