- 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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"This is a great comforting dish for fall. Chicken Pot Pie is a family favorite and this soup version is spot on. I subbed in some dairy-free alternatives for the shortening and butter and also used gluten-free flours. It worked out nicely. The simple crust is really tasty too! We will make this often!"
"My family loves chicken pot pie, so this was a wonderful recipe, something to change it up a little. If you're worried about the sodium intake, do as cmyers526 suggested, use low sodium broth and if you're looking for low fat, look under low fat recipes. Thanks again for sharing this great recipe!"
"Bravo Martoona! My thoughts exactly!"
"The sodium obviously is coming mostly from the broth here..use no sodium broth. Recipe turns out fantastic!!!"