Chicken Potpie Soup

Prep : 20 minutes + chilling   Cook : 20 minutes   Makes 6 servings

2              cups all-purpose flour
1-1/4        teaspoon salt
2/3           cups shortening
6              tablespoons 2% milk
SOUP :
2              tablespoons butter
1              cup cubed peeled potatoes
1              cup chopped sweet onion
2              celery ribs , chopped
2              medium carrrots , chopped
1/2           cup all-purpose flour
1/2           teaspoon salt
1/4           teaspoon pepper
3              cans (14-1/2 ounces each) chicken broth
2              cups shredded cooked chicken
1              cup frozen petite peas
1              cup frozen corn

1 .  FOR PASTRIES :    In a large bowl , mix flour and salt  ; cut in shortening  until crumbly . Gradually add milk  , tossing with a folk  until dough  holds together . Shape into a disk ; wrap in plastiic  wrap . Refrigerate  for 30 minutes or overnight .
2 .      On a floured surface  , roll dough  to 1/8-inch thickness . Using a floured  2-1/2 heart-shape or round  cutter  , cut 18 shapes  . Place 1-inch  apart on a ungreased baking sheets . Bake at 435*  for 8 to 10 minutes  or until golden brown . Cool on a rack .
3 . FOR SOUP : In a Dutch oven , heat  butter over medium-high heat . Add the potatoes  , onion , celery and carrots  ; cook and stir for 5 to 7 minutes  or until onion is tender .
4 .       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 to 10 minutes  or until potatoes  are tender . Stir in remaining  ingredients  ; heat through .  Serve with pastries .

Your family will love this potpie soup .