Chicken Pot Pie Soup
Description
This amazing dish is comfort food at its best. Fill with veggies, chicken and serve with biscuits for a wonderful, delicious meal.
Ingredients
2 c. all-purpose flour
1-1/4 t. salt
2/3 c. shortening
5-6 T. 2% milk
Soup:
2 T. butter
1 c. cubed peeled potatoes
1 c. chopped sweet onion
2 celery ribs, chopped
2 medium carrots, chopped
1/2 c. all-purpose flour
1/2 t. salt
1/4 t. pepper
3- 14 1/2 oz. cans low sodium chicken stock
2 c. shredded cooked chicken
1 c. frozen petite peas
1 c. frozen corn
Directions
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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 inch thickness. Using a floured 2-1/ inch heart-shaped or round cutter, cut 18 shapes.
Place 1 inch apart on ungreased baking sheets. Bake at 425 degrees for 8-11 minutes or until golden brown. Cool on a wire rack.
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 biscuits.
Makes 6 servings.