Hearty Chicken Pot Pie Soup with Flaky Crust Toppers

Instructions

1. 1

   In a large bowl, mix the flour and salt, then cut in the shortening until the mixture is crumbly. Gradually add the milk, tossing with a fork until the dough holds together when pressed. Shape the dough into a disk, cover, and refrigerate for 30 minutes or overnight.

2. 2

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

3. 3

   In a Dutch oven, melt the butter over medium-high heat. Add the potatoes, onion, celery, and carrots; cook and stir for 5-7 minutes or until the onion is tender.

4. 4

   Stir in the flour, salt, and pepper until blended, then gradually whisk in the broth. Bring the mixture to a boil over medium-high heat, stirring occasionally. Reduce the heat and simmer, uncovered, for 8-10 minutes or until the potatoes are tender. Stir in the cooked chicken, peas, and corn; heat through. Serve the soup warm, topped with the flaky pie crust pieces.