Chicken Potpie Soup

• 2 cup all-purpose flour
• 1 1/4 tsp salt
• 2/3 cup shortening
• 6 tbsp milk
• 2 tbsp butter
• 1 cup cubed peeled potatoes
• 1 cup chopped sweet onion
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1/2 cup all-purpose flour
• 1/2 tsp salt
• 1/4 tsp pepper
• 3 can (14 1/2 oz each) chicken broth
• 2 cup shredded cooked chicken
• 1 cup frozen peas
• 1 cup frozen corn

1. In a large bowl, mix flour and salt; cut in shortening until crumbly.
2. Gradually add milk, tossing with a fork until dough holds together.
3. Shape into a disk; wrap in plastic wrap.
4. Refrigerate for 30 minutes or overnight
5. On a floured surface, roll dough to 1/8 inch thickness.
6. Using a floured 2 1/2 inch heart-shaped or round cutter, cut 18 shapes.
7. Place 1 inch apart on ungreased baking sheets.
8. Bake at 425F for 8-11 minutes or until golden brown.
9. Cool on a rack.
10. Heat butter over medium-high heat.
11. Add the potatoes, onions, celery and carrots; cook and stir for 5-7 minutes or until onion is tender.
12. Stir in the flour, salt and pepper until blended; gradually whisk in broth.
13. Bring to a boil, stirring occasionally.
14. Reduce heat; simmer, uncovered, for 8-10 minutes or until potatoes are tender.
15. Stir in remaining ingredients; heat through.
16. Serve with pastries

flour, salt, shortening, milk, butter, potatoes, sweet onion, celery, carrots, allpurpose, salt, pepper, chicken broth, chicken, frozen peas, frozen corn

Taken from cookpad.com/us/recipes/363835-chicken-potpie-soup (may not work)