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Chicken Potpie Soup Recipe

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This recipe for Chicken Potpie Soup is from The Johnston Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Crust
2 c. flour
1 ¼ t. salt
⅔ c. shortening
5 - 6 T. milk

Soup
2 T. butter
1 c. potatoes, peeled and cubed
¼ c. onion, chopped
2 medium carrots, chopped
½ c. flour
½ t. salt
¼ t. pepper
3 cans (14 ½ ounce each) chicken broth
2 c. shredded chicken
1 c. frozen corn
1 c. frozen peas
Directions:
Directions:
In a large bowl, mix flour and salt; cut in shortening until crumbly. Gradually add milk, Ossining with a fork until dough holds together when pressed. Shape into disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.

On a lightly floured surface, roll dough to ⅛” thickness. Using a floured 2 ½” heart or round-shaped cutter, cut 18 shapes. Place 1” apart on undressed sheet. Bake at 425º for 8 - 11 minutes or until golden brown. Cool on a wire rack.

For soup, in Dutch oven, heat butter over medium-high heat. Add the potatoes, onion, 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 pastries.

 

 

 

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