Chicken Pot Pie Soup

This was the Grand Prize winner in last month's "Taste of Home" magazine.  One great comfort food, and a recipe that, if you're like me, is most likely to have everything on hand.

This recipe makes little pie crusts to top the soup with, but I'd just bought a neat mini waffle maker and had some leftover, uncooked cornbread sage dressing in the freezer from Christmas, so thought I'd try making some mini waffles using the dressing.  They came out great and were a great complement to the soup.

This makes plenty.  I could have cut the recipe in half, but now I've got another dinner in the freezer.  Pretty sweet, huh?

CHICKEN POT PIE SOUP (serves 6-8)

2 cup AP flour
1 1/4 tsp salt
2/3 cup shortening
5-6 Tbsp 2% milk

2 Tbsp butter
1 cup cubed peeled potatoes
1 cup chopped sweet onion
2 celery ribs, chopped
2 medium carrots, chopped
1/2 cup AP flour
1/2 tsp salt
1/4 tsp pepper
3 cans (14 1/2 oz each) chicken broth
2 cups shredded cooked chicken
1 cup frozen peas
1 cup 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; wrap in plastic wrap.  Refrigerate for 30 minutes or overnight.

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 at 425 for 8-11 minutes or until golden brown.  Cool on a wire rack.

For soup, in a Dutch oven, heat butter over medium heat.  Add the potatoes, onion, celery, and carrots; cook and stir for 5-7 minutes or until onion is tender.

Stir in the flour, S&P until blended; gradually whisk in broth.  Bring to a boil, stirring occasionally.  Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender.  Stir in remaining ingredients; heat through.  Serve with pastries.

NOTE:  I just reheated some of this and thought.....hmmmm....how about adding some grated cheddar cheese!  What a wonderful idea!