Ingredients
2 cups all-purpose flour1-1/4 teaspoons salt2/3 cup shortening5 to 6 tablespoons 2% milkSOUP:2 tablespoons butter1 cup cubed peeled potatoes1 cup chopped sweet onion2 celery ribs, chopped2 medium carrots, chopped1/2 cup all-purpose flour1/2 teaspoon salt1/4 teaspoon pepper3 cans (14-1/2 ounces each) chicken broth2 cups shredded cooked chicken1 cup frozen petite peas1 cup frozen corn
Preparation
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°. On a lightly floured surface, roll dough to 1/8-in. thickness. Using a floured 2-1/2-in. heart-shaped or round cutter, cut 18 shapes. Place 1 in. apart on ungreased baking sheets. Bake for 8-11 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 5-7 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 8-10 minutes or until potatoes are tender. Stir in remaining ingredients; heat through. Serve with pie crust toppers.
