Chicken Potpie Soup with Homemade Biscuits

I have been wanting to try Chicken Potpie for some time.   Looks simple, yummy, and screams IC Friendly!!!  I found this one that was a soup and used Biscuits instead of a pie crust.  Bingo!!! I thought the fun shaped biscuits would appeal to my toddler.  No such luck (picky girl!)... but that's okay, cause Momma and Dada loved it!!   I found it in my Taste of Home Cooking magazine... submitted by Karen Lemay.   Modified slightly (more salt & added garlic)

Ingredients:
Biscuits:
2 Cups all-purpose flour
1 1/2 tsp salt
2/3 C shortening
5-6 Tbsp 2% milk
Soup:
2 Tbsp butter
1 Cup cubed peeled potatoes
1 Cup chopped sweet onion
2 celery ribs
2 medium carrots chopped
1/2 C all-purpose flour
1 tsp salt
1/4 tsp pepper
1tsp garlic powder
4 Cups Chicken Broth
2 shredded cooked Chicken breasts
1 Cup peas
1 Cup corn

Directions:
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 1/8 thickness.  Using any fun shaped cookie cutters, cut 18 shapes.  Place 1 inch apart on ungreased baking sheets.  Bake at 425 for 7-11 minutes or until golden brown.  Cool on a rack.
3.  For soup, in a large pot, heat butter over medium-high heat.  Add the potatoes, onion, celery, and carrots; cook and stir for 10 minutes until onions are tender.
4. 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 biscuits.

**note, the biscuits will not grow while cooking (like cookies).  So choose your medium-large cookie cutters.