Chicken Pot Pie Soup

(Courtesy of Taste of Home)

Ingredients:
2 c. all-purpose flour
1 1/4 tsp. salt
2/3 c. shortening
5-6 Tbsp. 2% milk
SOUP:
2 Tbsp. butter
1 c. cubed peeled potatoes
1 c. chopped sweet onion
2 celery ribs, chopped
2 medium carrots, chopped
1/2 c. all-purpose flour
1/2 tsp. flour
1/2 tsp. salt
1/4 tsp. pepper
3 cans (14 1/2 oz. each) chicken broth
2 c. shredded cooked chicken
1 c. frozen petite peas
1 c. frozen peas

Directions:
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 wrap.  Refrigerate for 30 minutes or overnight.

On a lightly floured surface, roll dough to 1/8 inch thickness.  Using a floured 2 1/2 inch heart-shaped or round cutter, cut 18 shapes.  Place 1 inch apart on ungreased baking sheets.  Bake at 425 degrees for 8-11 minutes or until golden brown.  Cool on a wire rack.

For soup, in a Dutch oven, heat butter 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, stirring occasionally.  Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender.  Stir in remaining ingredients; heat through.  Serve with pastries.

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