Chickenpopeyesoupchickenandspinachpotpiesoup Recipes

CHICKEN POTPIE SOUP

Steps:

• 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 sheets. Bake at 425° 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 5-7 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 pastries.

CHICKEN POT PIE SOUP

Steps:

• To begin, all ingredients should start out cooked (this helps prevent cream base from scorching).
• In sauce pan melt margarine or butter.
• Blend in flour, chicken bouillon, garlic and pepper.
• Cook until mixture is smooth and bubbly; gradually add milk.
• Cook and stir over medium heat till mixture boils, simmer one minute, stirring constantly.
• Add chicken and then each vegetable one at a time carefully so as not to break up other ingredients.
• Serve in bread bowls or over cornbread.
• NOTE: Cook time does not include time for individual ingredients, soup only.

LONE STAR STEAKHOUSE & SALOON CHICKEN POT PIE SOUP - COPYCAT

Steps:

• Cook chicken, in water, for about 4-5 hours. Turn often and keep covered. Skim fat as needed but don't remove all fat.
• Transfer chicken to a plate to cool, Keep broth simmering on low.
• Add two small cans of mixed vegetables, minus the liquid from one can. When chicken is cool, tear into small bites and add to broth.
• Add chicken bouillon, poultry seasoning, sage, pearl onions, pepper and salt.
• Bake two Pillsbury pie crusts according to package directions and let cool. Set aside.
• In a shaker jar, mix flour, corn starch and milk. Shake until smooth. Add slowly to the broth, stirring constantly.
• Add Kitchen Bouquet and stir until smooth, adding more milk if necessary.
• Pour into bowls over the top of crumbled pie crust. Add a bit more crust on top.
• This makes about 4 quarts of soup, which can be frozen. Defrost and bake pie crust at the time of serving.

CHICKEN POT PIE SOUP

Steps:

• Melt butter and cook onion and celery in butter on low until soft. Season with salt and pepper. Add flour and cook on low for a minute stirring constantly so it doesn't burn.
• Add the milk, chicken broth, and chicken base and stir with a whisk until it comes to a boil and has thickened. If too thick add more broth or milk. Turn down heat and add the chicken, potatoes, and vegetables. Season with salt, pepper. Let simmer for a minute on low. Add the cream.
• Ladle into oven safe bowls and top with pieces of puff pastry or pie crust. Brush with egg. And bake on a cookie sheet in a preheated 375 degree oven until pastry or crust is cooked (times depend on what type you use). Sprinkle with chopped parsley.