2 1/4 cups Gold medal self-rising flour
1 cup low fat butter
1 can club soda
2 1/2 cups chopped left over chicken or turkey
3 1/2 cups frozen mixed veggies
4 tsp. low sodium chicken bouillon
3 cups water
2 tbsp. cornstarch

In a medium bowl cut butter into the flour until it resembles course meal, and add enough club soda to form a ball, then refrigerate dough for a few hours. In a medium saucepan combine chicken (or turkey), mixed veggies and water and bring to boil, add the bouillon, and enough cornstarch to thicken it all. After dough has been refrigerated, divide the dough into 5 balls, put 1 ball aside for the tops, and roll out the dough on a lightly floured surface. Gently line an onion soup bowl with the dough (as you would a pie plate).

Put 1 1/2 cups of the thickened filling in to the dough-lined bowl, repeat for the other 3 onion soup bowls, any dough above the side of bowl can be folded over the filling. Roll out the last dough ball and make 4 cut outs with a cup slightly larger than bowl opening, then put the top inside the bowl.

Bake at 400°F for about 45-50 minutes or til crust is golden brown. Let stand for 10-15 minutes before serving.

PREP TIME: 20 - COOK TIME: 45-50 minutes - READY IN 3 hrs 50 minutes.

Amount Per Serving: calories 769, Total Fat 42 g, Cholesterol 116 mg, Sodium 2010 mg, Potassium 598 mg, Total Carbohydrate 71 g, Dietary Fiber 5 g, Sugars 5 g, Protein 31 g, Vitamin A 99 %, Vitamin C 66 %, Calcium 18%, Iron 18 %

Submitted by: Tony Carriere