Search

Chicken Pot Pie Soup

Serves 6

This soup tastes like the REAL Chicken pot pie your grandmother used to make.

To buy The Garlic Box product click here:



Ingredients:

  • All purpose flour - 2 cups

  • Salt - 1 1/4 tsp

  • Shortening - 2/3 cup

  • Milk 2% - 5 to 6 tbsp

  • Soup Ingredients: -

  • Butter - 2 tbsp

  • Potatoes - 1 cup cubed peeled

  • Sweet Onion - 1 cup chopped

  • Celery Ribs - 2 chopped

  • Carrots - 2 medium chopped

  • all purpose flour - 1/2 cup

  • Lemon Garlic & Rosemary Poultry Rub - 1-2 tbsp or to taste

  • Chicken Broth - 14- 1/2 oz (3 cans)

  • Chicken or Turkey - 2 cups shredded

  • Frozen Peas - 1 cup

  • Salt - 1/2 tsp

  • Pepper - 1/4 tsp

Instructions:

Crust instructions: 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 sheet. Bake at 425 for 8-11 min or until golden brown. Cool on a wire rack. Soup Instructions: Heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery, and carrots; cook and stir for 5-7 min or until onion is tender. Stir in Lemon Garlic & Rosemary poultry rub. Stir in the flour, until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for 8-10 min or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pastries toppers.