Chicken Pot Pie Soup

Chicken Pot Pie Soup Biscuit Rounds 2 cups flour 1 tsp salt 2/3 cup shortening 5-6 tbsp milk Mix ingredients, cutting in the shortening until the mixture crumbles. Form into a ball and flatten it. Wrap in plastic wrap and refrigerate for at least 30 minutes to an hour. Overnight is preferable. Roll chilled dough out to 1/8 of an inch thick and cut into rounds. Bake on a cookie sheet at 425F for about 10 minutes until lightly browned. Set aside. Soup 2 tbsp butter 1 cup cubed potatoes 1 cup chopped onion 2 stalks celery, chopped 2 carrots, chopped 1/2 cup flour 1/2 tsp salt 1/4 tsp pepper 6 cups chicken broth 1 tsp chicken bouillon powder 2 cups cooked chicken, chopped or shredded 1 cup frozen peas 1 cup frozen corn Melt butter in large stock pot. Add in potatoes, onion, celery, carrots. Cook until onions are translucent, stirring frequently. Add in flour, salt and pepper. Stir to coat all vegetables. Slowly add the chicken broth and bring to a boil. Reduce the heat and allow the soup to simmer until potatoes are cooked to fork tender. Add in chicken, bouillon powder and frozen vegetables and continue to simmer until everything is heated through. Serve with a couple of biscuit rounds in each bowl.