Rich and creamy chicken potpie soup is a fun variation of the old-fashioned favorite, plus it cooks up in about half the time as the baked version.
Instructions
1
Make the pastry dough
2
In a large bowl, mix the flour and salt. Next, cut in the shortening using a fork or pastry blender, until crumbly. Gradually add the milk, tossing with a fork until the dough holds together when pressed. Shape into a disk, cover and refrigerate for 30 minutes or overnight.
3
Roll, shape and bake
4
Preheat oven to 425°F. On a lightly floured surface, roll out the pastry dough to 1/8-inch thickness. Using a floured 2-1/2-inch heart-shaped or round cutter, cut 18 shapes. Place them one inch apart on ungreased baking sheets, then bake for eight to 11 minutes or until golden brown. Cool on a wire rack. Editor's Tip: If you're new to working with pie crust, read this guide detailing how to roll out pie dough.
5
Cook the vegetables
6
For the soup, melt the butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery and carrots. Cook and stir for five to seven minutes or until the onion is tender.
7
Combine and simmer
8
Next, add the flour, salt and pepper and stir until the vegetables are evenly coated. Gradually whisk in the chicken broth, then bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce heat and simmer, uncovered, for eight to 10 minutes or until the potatoes are fork-tender. Editor's Tip: Don't dump in the broth all at once. Adding the broth gradually is key to achieving a velvety, smooth chicken potpie soup without lumps or grittiness.
9
Finish and serve topped with pastry
10
Stir in the remaining ingredients and cook until heated through. To serve, ladle into bowls with the pastry pieces on top.
