It's All About the Food

A quick update on our housing situation is that we still don't have any definitive answers. We're still living in limbo, and it's getting harder, but we're clinging to the Lord. Your prayers are appreciated.

In the meantime, I just started a food/recipe blog, because I'm always making something or doing something with food, and I always have people asking me for my recipes. The emphasis is on whole foods and traditional diets. So pop over to Food in the Garden. That's my healthy creme brulee in the picture to the left. My latest post is a recipe for butter fudge... mmmmm, butter. 

Chicken Potpie Soup with Pie Crust Discs

I don't typically post recipes on my blog, but this was so good I have to share! 

(From Taste of Home Magazine - italics are my comments)

Makes: 6 servings

Prep time: 20 minutes, plus time for chilling dough

Cook time: approx. 20 minutes

For Pie Crust Discs:

2 cups all-purpose flour

1 1/4 tsp. salt

2/3 cup shortening (I substituted butter, because shortening is just... gross)

5 to 6 Tbs. milk

Soup:

2 Tbs. butter (I actually used 3)

1 cup (or more) cubed peeled potatoes

1 cup (or more) chopped sweet onion

2 (or more) celery ribs, chopped

2 (or more) medium carrots, chopped

1/2 cup all-purpose flour

1/2 tsp. salt

1/4 tsp. pepper

3 - 14.5 oz cans chicken broth (you can use approx. 42 ounces of your own chicken broth)

2 cups (or more) shredded cooked chicken

1 cup (or more) frozen peas

1 cup (or more) frozen corn

Notice I wrote (or more) next to the amounts of various ingredients.  I say this because I usually increase the amount of solids in my soups, as we prefer a chunkier soup.  If you increase the amount of potato, onion, celery, or carrot, increase the amount of butter used in the initial sauté time.  

Directions:

1. In a large bowl, mix flour and salt; cut in shortening (or butter) until crumbly. Gradually add milk, tossing with a fork, until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight. While dough is chilling, chop vegetables and start soup.

2. Preheat oven to 425.  On a floured surface, roll dough to 1/8 inch thickness. (If you have used butter, you may need to let the dough sit for a few minutes before it is workable) Using a floured 2 1/2 in. cutter (I used a drinking glass), cut out 18 shapes. Place 1 in. apart on ungreased baking sheet. Bake for 8-11 minutes or until golden brown. Cool on a wire rack.

2. In a dutch oven, heat buter over med-high heat. Add the potatoes, onion, celery, and carrots; cook and stir for 5-7 minutes or until onion is tender. 

3. Stir in the flour, salt, and pepper until blended; gradually stir 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.