Fall is almost here! Which means it's soup season! Who doesn't like soup and who doesn't love chicken pot pie? Now these 2 have come together in a lightened up version that will instantly put a smile on your face. 1st because it is soooo good and 2nd because you don't have all the cream and butter that you have in your standard pot pie. But no worried, you won't miss all of that fat one bit. The bite size crusts are my favorite, the whole wheat gives an extra crunch to the texture. I found the cutest pie crust cutters in leaf shapes that I couldn't resist using. You can cut them into any shape you want or just cut them into strips. If you don't have time to make crust. Oyster cracker work great in a pinch. :)
1 Cup of Whole Wheat Flour
1/2 Teaspoon of Salt
1/4 Cup & 2 Tablespoons of Vegetable Shortening
If you don't have time to make homemade crust, pillsbury makes a roll out dough. I have used it and it's not my favorite, but it is still good. Oyster crackers would be a good choice too & even easier. :)
Chicken Pot Pie Soup
2 Cups of cooked diced chicken
6 Cups of chicken stock
2 Potatoes, peeled & diced
2 Carrots, peeled & diced
1 Cup of frozen peas
1 Cup of frozen peas
2 Tablespoons of shallots, minced
1 Cup of fat free milk
1/2 Cup of fat free half & half
1/2 Cup of fat free half & half
2 Tablespoons of cornstarch
Salt & White Pepper to taste
In a large gown, combine 1 cup of flour and 1 teaspoon of salt. Add the lard and cut in until the mixture resembles course crumbs. Stir in water until mixture forms a ball. Wrap in plastic wrap and refrigerate for 2 - 4 hours. Roll dough out to 1/4 inch thickness and cut into strips or use small cookie cutter to make bite size pieces. Bake at 350 for 15 minutes.
Add olive oil to a large pot and heat to medium high heat. Add minced shallots & sauté until translucent. Add in the chicken stock and bring to a boil then stir in the potatoes & carrots & boil 15 minutes, or until potatoes are tender. Whisk together the milk, 1/2 and 1/2 and cornstarch then stir into the soup. Stir in frozen peas & boil a minute or 2 more. Season to taste with salt & white pepper. I really like the white pepper in this vs black.
Serve soup topped with your bite size crusts & enjoy! :)
Salt & White Pepper to taste
In a large gown, combine 1 cup of flour and 1 teaspoon of salt. Add the lard and cut in until the mixture resembles course crumbs. Stir in water until mixture forms a ball. Wrap in plastic wrap and refrigerate for 2 - 4 hours. Roll dough out to 1/4 inch thickness and cut into strips or use small cookie cutter to make bite size pieces. Bake at 350 for 15 minutes.
Add olive oil to a large pot and heat to medium high heat. Add minced shallots & sauté until translucent. Add in the chicken stock and bring to a boil then stir in the potatoes & carrots & boil 15 minutes, or until potatoes are tender. Whisk together the milk, 1/2 and 1/2 and cornstarch then stir into the soup. Stir in frozen peas & boil a minute or 2 more. Season to taste with salt & white pepper. I really like the white pepper in this vs black.
Serve soup topped with your bite size crusts & enjoy! :)
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