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