Chicken Potpie Soup with Pie Crust Discs

I don't typically post recipes on my blog, but this was so good I have to share! 

(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.