Chicken Pot Pie Soup

I saw this recipe in my current Taste of Home magazine. It looked simple and good {and not to mention the super cute heart pastries}. It was so easy, and the heart pastries were fun to make! 

Soup Ingredients:

2 tablespoons butter

1 cup cubed peeled potatoes

1 cup chopped sweet onion

2 celery ribs, chopped

2 medium carrots, chopped

1/2 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

3 (14.5oz.) cans chicken broth

2 cups shredded cooked chicken

1 cup frozen petite peas

1 cup frozen corn

Directions:

In a dutch oven, heat 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. Stir in the flour, salt, pepper until blended; gradually whisk 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. 

**I used a bag of frozen mixed vegetables {green beans, corn, carrots, and peas} and added them all at the end as the remaining ingredients**

Pastry Ingredients:

2 cups all-purpose flour

1.25 teaspoon salt

2/3 cup shortening

5-6 tablespoons 2% milk

Directions:

In a large bowl, mix flour and salt; cut in shortening 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. On a floured surface, roll dough to 1/8in. thickness. Using a floured 2.5in heart-shaped cutter, cut 18 shapes. Place 1in. apart on ungreased baking sheets. Bake at 425degrees for 8-11 minutes or until golden brown. Cool on a rack.

Guten Appetit!!