- 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
"I thought the soup was rather bland. It needs some seasoning to spice it up a bit."
"It is very simple to reduce sodium in this or just about any recipe. Avoid adding salt to crust or soup and use the low sodium cartons of broth readily available at any supermarket. Rate recipes on taste, ease etc. If you are going to rate recipe, the nutritionals are for your reference. You can not judge ones recipe on sodium, that being said.... Prepare your own chicken soup and crust and assemble and you will have your own version. Overall this is a great idea and I have made my own version several years back for our annual soup fest. This was a big hit. I followed this recipe except eliminated the salt and used low sodium cartons of broth . Eliminating the salt did not change the end result except I needed to have the shaker available at the table, too bland for my gang"
"jctilson - I have to carefully control my salt intake too & would suggest the following changes to help with that: Pastry: Reduce Salt to 1/2 to 3/4 tsp (which is similar to my biscuit recipe), use a salt-free shortening. Soup: Use Low Sodium 32 oz carton of Chicken Broth, skip the added salt, use unsalted butter, prepare your own chicken or use a low sodium rotisserie chicken or rinse precooked chicken before adding, if frozen veggie's have high sodium just rinse them before adding. Also you can use small amount of fresh lemon in the soup as a salt substitute and flavor enhancer (I've used it for 2 decades and you don't taste it). Two large 10 inch Celery stalks contains approx. 100 mgs of sodium--but it's a healthy, organic type & much different from Table Salt so I normally subtract the per serving amount from the total listed. Hope this helps :-) !"
"Love this recipe! We make it with leftover turkey all the time because my son doesn't like chicken. It's delicious!"
"I made this last fall and I'm excited to make it again this year. my husband and guests loved it! I will be teaching a home school cooking class this month and we are using this recipe. yum!"