Chicken Potpie Soup
from Taste of Home, Feb/Mar 2013
This recipe was the grand prize winner in the magazine and in my kitchen.

Prep: 20 min + Chilling; Cook: 20 min; Serves: 6

2 cups all-purpose flour
1 1/4 tsp salt
2/3 cup shortening
5 to 6 tbsp 2% milk

Soup:
2 tbsp 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 tsp salt
1/4 tsp pepper
3 cans (14.5 oz each) chicken broth
2 cups shredded cooked chicken
1 cup frozen petite peas
1 cup frozen corn

1.  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.
2.  On a floured surface, roll dough to 1/8in thickness.  Using a floured 2.5 inch cookie cutter, cut 18 shapes.  Place 1 inch apart on ungreased baking sheets.  Bake at 425 for 8-11 minutes, or until golden brown.  Cool on a rack.
3.  For soup, 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 onion is tender.
4.  Stir in the flour, salt, and 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.  

Fran's Footnotes:  The recipe is easy to double.  Why not go ahead and make a 2nd batch to freeze?  I cooked the chicken in a skillet with a little oil and garlic.  It gave extra flavor to the meat.  I didn't take enough care with the dough since I was in a rush, but it tasted great.  Jason said the soup tasted even better the second day.  The recipe calls for a heart or round cookie cutter.  The heart would be cute for Feb 14 (or any day) but I used a chicken shape.  It made me smile.