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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