Chicken Potpie Soup Recipe

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 wrap. 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 425degrees for 8-11 minutes or until golden brown. Cool on a wire rack. For 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 pastries. Yield: 6 servings. Originally published as Chicken Potpie Soup in Taste of Home February/March 2013 Nutritional Facts 1-1/2 cups with 3 pastries equals 614 calories, 30 g fat (9 g saturated fat), 57 mg cholesterol, 1,706 mg sodium, 60 g carbohydrate, 5 g fiber, 23 g protein. Print Add to Recipe Box Email a Friend