Chicken Potpie Soup

Name: Chicken Potpie Soup
Total time: 2700 s
Yield: 4 servings
Cuisine: American
Ingredients: 2 cup all-purpose flour; 1 1/4 tsp salt; 2/3 cup shortening; 6 tbsp milk; 2 tbsp 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 tsp salt; 1/4 tsp pepper; 3 can (14 1/2 oz each) chicken broth; 2 cup shredded cooked chicken; 1 cup frozen peas; 1 cup frozen corn

Jon Zatkoff @jonzatkoff

Chicken Potpie Soup

Jon Zatkoff @jonzatkoff

Saved

Ingredients

45 mins

4 servings

2 cupall-purpose flour
1 1/4 tspsalt
2/3 cupshortening
6 tbspmilk
2 tbspbutter
1 cupcubed peeled potatoes
1 cupchopped sweet onion
2celery ribs, chopped
2 mediumcarrots, chopped
1/2 cupall-purpose flour
1/2 tspsalt
1/4 tsppepper
3 can(14 1/2 oz each) chicken broth
2 cupshredded cooked chicken
1 cupfrozen peas
1 cupfrozen corn

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Steps

45 mins

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. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight
2

On a floured surface, roll dough to 1/8 inch thickness. Using a floured 2 1/2 inch heart-shaped or round cutter, cut 18 shapes. Place 1 inch apart on ungreased baking sheets. Bake at 425°F for 8-11 minutes or until golden brown. Cool on a rack.
3

Heat butter over medium-high heat. Add the potatoes, onions, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
4

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