TMB Studio
Chicken Potpie Soup
TOTAL TIME: Prep: 20 min. + chilling Cook: 20 min.
YIELD: 6 servings. (21/4 qt.)
My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it. —Karen LeMay, Seabrook, Texas
Ingredients
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2 cups all-purpose flour
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1-1/4 teaspoons salt
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2/3 cup shortening
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5 to 6 tablespoons 2% milk
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SOUP:
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2 tablespoons butter
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1 cup cubed peeled potatoes
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1 cup chopped sweet onion
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2 celery ribs, chopped
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2 medium carrots, chopped
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1/2 cup all-purpose flour
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1/2 teaspoon salt
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1/4 teaspoon pepper
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3 cans (14-1/2 ounces each) chicken broth
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2 cups shredded cooked chicken
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1 cup frozen petite peas
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1 cup frozen corn
Directions
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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 when pressed. Shape into a disk, cover and refrigerate for 30 minutes or overnight.
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2.
Preheat oven to 425°. 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 for 8-11 minutes or until golden brown. Cool on a wire rack.
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3.
For soup, heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
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4.
Stir in the flour, salt and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pie crust toppers.
Nutrition Facts
1-1/2 cups soup with 3 toppers: 614 calories, 30g fat (9g saturated fat), 57mg cholesterol, 1706mg sodium, 60g carbohydrate (7g sugars, 5g fiber), 23g protein.
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