Description

This amazing dish is comfort food at its best. Fill with veggies, chicken and serve with biscuits for a wonderful, delicious meal.

Ingredients

• 2 c. all-purpose flour
• 1-1/4 t. salt
• 2/3 c. shortening
• 5-6 T. 2% milk
• Soup:
• 2 T. butter
• 1 c. cubed peeled potatoes
• 1 c. chopped sweet onion
• 2 celery ribs, chopped
• 2 medium carrots, chopped
• 1/2 c. all-purpose flour
• 1/2 t. salt
• 1/4 t. pepper
• 3- 14 1/2 oz. cans low sodium chicken stock
• 2 c. shredded cooked chicken
• 1 c. frozen petite peas
• 1 c. frozen corn

Steps

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 when pressed. Shape into a disk; wrap in plastic wrap. Refrigerate for 30 minutes or overnight.
2. On a lightly floured surface, roll dough to 1/8 inch thickness. Using a floured 2-1/ inch heart-shaped or round cutter, cut 18 shapes.
3. Place 1 inch apart on ungreased baking sheets. Bake at 425 degrees for 8-11 minutes or until golden brown. Cool on a wire rack.