Chicken Pot Pie Soup
Recipes Chicken Main Dish Quick and Easy Seasonal cooking Soups and stews
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.