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Chicken Potpie Soup

My grandmother hand-wrote a cookbook. She included this amazing pie crust, and I added this delicious chicken potpie soup for it.

Ingreadient:

    • 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

Directions :

    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.
    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.
    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.
    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.

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