Chicken Potpie Soup

2 cups all-purpose flour

1-¼ teaspoons salt

⅔ cup shortening

5 to 6 tablespoons 2% milk

subheading: SOUP:

2 tablespoons butter

1 cup cubed peeled potatoes

1 cup chopped sweet onion

2 celery ribs, chopped

2 medium carrots, chopped

½ cup all-purpose flour

½ teaspoon salt

¼ teaspoon pepper

3 cans (14-½ ounces each) chicken broth

2 cups shredded cooked chicken

1 cup frozen petite peas

1 cup frozen corn

Directions at tasteofhome.com

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