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Per serving
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- 1
Make the crust toppers
In a large bowl, mix 2 cups of the flour with 1-1/4 teaspoons of the salt. Cut in the shortening with a fork or pastry blender until crumbly, then gradually add the milk, tossing with a fork until the dough holds together when pressed. Shape into a disk, cover, and refrigerate 30 minutes or overnight. This part is easy to do ahead — make the dough up to two days out.
- 2
Roll, cut, and bake
Preheat the oven to 425F. On a lightly floured surface, roll the dough to 1/8-inch thickness. Using a floured 2-1/2-inch round or heart-shaped cutter, cut 18 shapes and place them 1 inch apart on ungreased baking sheets. Bake 8-11 minutes, until golden brown, then cool on a wire rack.
- 3
Build the soup base
Melt the butter in a Dutch oven over medium-high heat. Peel and cube the potatoes, chop the onion, and chop the celery and carrots. Add them all to the pot and cook, stirring, for 5-7 minutes, until the onion is tender.
- 4
Thicken and simmer
Stir in the remaining 1/2 cup flour, the remaining 1/2 teaspoon salt, and the pepper until the vegetables are evenly coated. Gradually whisk in the chicken broth so it stays smooth. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat and simmer uncovered 8-10 minutes, until the potatoes are fork-tender.
- 5
Finish with chicken and veg
Stir in the shredded cooked chicken, peas, and corn and cook until heated through. Ladle into bowls and top each with a few pie crust toppers. For meal prep, keep the toppers on the side and add them at serving so they stay flaky.
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Chicken Pot Pie Soup
Created by: SundayPrepCo
Ingredients
- 2 1/2 cup all-purpose flour
- 1 3/4 tsp salt
- 2/3 cup shortening
- 6 tbsp milk
- 2 tbsp butter
- 1 cup potatoes
- 1 cup sweet onion
- 2 celery
- 2 carrots
- 1/4 tsp black pepper
- 5 1/2 cup chicken broth
- 2 cup cooked chicken
- 1 cup peas
- 1 cup corn
Instructions
- Make the crust toppersIn a large bowl, mix 2 cups of the flour with 1-1/4 teaspoons of the salt. Cut in the shortening with a fork or pastry blender until crumbly, then gradually add the milk, tossing with a fork until the dough holds together when pressed. Shape into a disk, cover, and refrigerate 30 minutes or overnight. This part is easy to do ahead — make the dough up to two days out.
- Roll, cut, and bakePreheat the oven to 425F. On a lightly floured surface, roll the dough to 1/8-inch thickness. Using a floured 2-1/2-inch round or heart-shaped cutter, cut 18 shapes and place them 1 inch apart on ungreased baking sheets. Bake 8-11 minutes, until golden brown, then cool on a wire rack.
- Build the soup baseMelt the butter in a Dutch oven over medium-high heat. Peel and cube the potatoes, chop the onion, and chop the celery and carrots. Add them all to the pot and cook, stirring, for 5-7 minutes, until the onion is tender.
- Thicken and simmerStir in the remaining 1/2 cup flour, the remaining 1/2 teaspoon salt, and the pepper until the vegetables are evenly coated. Gradually whisk in the chicken broth so it stays smooth. Bring to a boil over medium-high heat, stirring occasionally, then reduce the heat and simmer uncovered 8-10 minutes, until the potatoes are fork-tender.
- Finish with chicken and vegStir in the shredded cooked chicken, peas, and corn and cook until heated through. Ladle into bowls and top each with a few pie crust toppers. For meal prep, keep the toppers on the side and add them at serving so they stay flaky.