Chicken Potpie Soup: Difference between revisions
From McGough's Recipes
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Prep: 20 min. + chilling Cook: 20 min. | Prep: 20 min. + chilling Cook: 20 min. | ||
=== '''Ingredients''' === | === '''Ingredients''' === |
Latest revision as of 06:14, 6 August 2022
Prep: 20 min. + chilling Cook: 20 min.
Ingredients
- 2 cups all-purpose flour
- 1-1/4 teaspoons salt
- 2/3 cup shortening
- 5 to 6 tablespoons 2% milk
SOUP:
- 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
- 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.
- Refrigerate for 30 minutes or overnight.
- 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 at 425° for 8-11 minutes or until golden brown.
- Cool on a wire rack.
- 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.
- 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 pastries.