• 10 Favorite Chicken - 09

    From Dave Drum@1:3634/12 to All on Tue May 21 13:06:00 2024
    MMMMM----- Recipe via Meal-Master (tm) v8.06

    Title: Chicken Potpie Soup
    Categories: Pastry, Poultry, Vegetables, Herbs
    Yield: 6 servings

    2 c A-P flour
    1 1/4 ts Salt
    2/3 c Shortening
    6 tb Milk

    MMMMM----------------------------SOUP---------------------------------
    2 tb Butter
    1 c Diced, peeled potatoes
    1 c Chopped sweet onion
    2 Celery ribs; chopped
    2 md Carrots; chopped
    1/2 c A-P flour
    1/2 ts Salt
    1/4 ts Pepper
    43 1/2 oz (3 cans) chicken broth
    2 c Shredded, cooked chicken
    1 c Frozen petite peas
    1 c Frozen corn

    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.

    Set oven @ 425ºF/218ºC.

    On a lightly floured surface, roll dough to 1/8"
    thickness. Using a floured 2 1/2" 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.

    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 pie crust toppers.

    Karen LeMay, Seabrook, Texas

    Makes: 6 servings. (2 1/4 qt.)

    RECIPE FROM: https://www.tasteofhome.com

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