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  Potatoes; peeled, diced
      1 c  Sweet onion; chopped
      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 Chicken broth (3 cans)
      2 c  Chicken; cooked, shredded
      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 @ 425°F/218°C.
  
  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" 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 to
  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.
  
  Recipe by Karen LeMay, Seabrook, Texas
  
  RECIPE FROM: https://www.tasteofhome.com
  
  Uncle Dirty Dave's Archives
 
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