Chicken Potpie Soup

For Pie Crust Toppers:
2 C all-purpose flour
1 1/tsp teaspoons salt
2/3 C shortening
5 to 6 T 2% milk

Soup:
2 T 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 salt
1/4 tsp pepper
3 cans (14-1/2 ounces each) chicken broth
2 C shredded cooked chicken
1 C frozen petite peas
1 C frozen corn

For Pie Crust Toppers: 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, cover and refrigerate for 30 minutes or overnight. Preheat oven to 425 degrees. 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 one inch apart on ungreased baking sheets. Bake for eight to eleven minutes or until golden brown. Cool on a wire rack.

For Soup: Heat butter in a Dutch oven over medium-high heat. Add the potatoes, onion, celery, and carrots; cook and stir for five to seven minutes or until onion is tender. Stir in the flour, salt, and pepper until blended; gradually whisk in broth. Bring to a boil over medium-high heat, stirring occasionally. Reduce heat; simmer, uncovered, for eight to ten minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pie crust toppers. Makes six servings.