Creamy Chicken Pot Pie Soup with Flaky Pie Crust Leaves

Step 1

Rinse frozen vegetables in cold water to separate; drain.

Step 2

Melt margarine in large “soup pan” over medium heat. (This is a one pot recipe, so make sure your pot will be able to hold 10 cups of soup.) Stir in flour, onion, salt, and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat.

Step 3

Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1-2 minutes, until thickened. Stir in chicken and vegetables. Simmer until mixture starts to boil.

Step 4

Mix cornstarch with a little cold water until blended. Slowly add to soup while stirring. Boil until desired thickness is achieved. (For a thinner soup, use less cornstarch; for a thicker soup, use a little more.) Reduce heat to low-medium and let cook for 30 minutes, stirring occasionally.

Step 5

Preheat oven to 450 F. Blend flour and salt. Cut in shortening and butter, until particles are size of small peas. Sprinkle with cold water, one tablespoon at a time, tossing with fork until all flour is moistened and dough begins to leave side of bowl. Gather dough into ball. Chill for 45 minutes. Roll onto floured surface and cut leaf shapes. Bake on ungreased cookie sheet for 10 minutes or until edges begin to brown. (Watch these carefully because they can burn very quickly.)