(From Taste of Home Magazine - italics are my comments)
Makes: 6 servings
Prep time: 20 minutes, plus time for chilling dough
Cook time: approx. 20 minutes
For Pie Crust Discs:
2 cups all-purpose flour
1 1/4 tsp. salt
2/3 cup shortening (I substituted butter, because shortening is just... gross)
5 to 6 Tbs. milk
Soup:
2 Tbs. butter (I actually used 3)
1 cup (or more) cubed peeled potatoes
1 cup (or more) chopped sweet onion
2 (or more) celery ribs, chopped
2 (or more) medium carrots, chopped
1/2 cup all-purpose flour
1/2 tsp. salt
1/4 tsp. pepper
3 - 14.5 oz cans chicken broth (you can use approx. 42 ounces of your own chicken broth)
2 cups (or more) shredded cooked chicken
1 cup (or more) frozen peas
1 cup (or more) frozen corn
Notice I wrote (or more) next to the amounts of various ingredients. I say this because I usually increase the amount of solids in my soups, as we prefer a chunkier soup. If you increase the amount of potato, onion, celery, or carrot, increase the amount of butter used in the initial sauté time.
Directions:
1. In a large bowl, mix flour and salt; cut in shortening (or butter) until crumbly. Gradually add milk, tossing with a fork, until dough holds together. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight. While dough is chilling, chop vegetables and start soup.
2. Preheat oven to 425. On a floured surface, roll dough to 1/8 inch thickness. (If you have used butter, you may need to let the dough sit for a few minutes before it is workable) Using a floured 2 1/2 in. cutter (I used a drinking glass), cut out 18 shapes. Place 1 in. apart on ungreased baking sheet. Bake for 8-11 minutes or until golden brown. Cool on a wire rack.
2. In a dutch oven, heat buter over med-high heat. Add the potatoes, onion, celery, and carrots; cook and stir for 5-7 minutes or until onion is tender.
3. Stir in the flour, salt, and pepper until blended; gradually stir 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.