Name: Chicken Pot Pie Soup with Pie-Crust Dumplings
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 4
Cuisine: American
Ingredients: 1/2 (14.1-ounce) package refrigerated pie dough; 4 cups low-sodium chicken broth; 1 (10.5-ounce) can condensed cream of onion soup; 2 cups coarsely shredded rotisserie chicken; 2 cups frozen peas and carrots; 2 teaspoon Italian seasoning; 1/2 teaspoon black pepper, plus more for garnish; 1/2 teaspoon garlic powder; Fresh thyme sprigs, for garnish

Ingredients

4 serv.

1/2 (14.1-ounce) package refrigerated pie dough
4 cups low-sodium chicken broth
1 (10.5-ounce) can condensed cream of onion soup
2 cups coarsely shredded rotisserie chicken
2 cups frozen peas and carrots
2 teaspoon Italian seasoning
1/2 teaspoon black pepper, plus more for garnish
1/2 teaspoon garlic powder
Fresh thyme sprigs, for garnish

Instructions

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1 On a lightly floured surface, roll pie crust into a 12-inch circle. Cut with a sharp knife or pizza cutter into 7 strips, then cut crosswise into 7 strips, discarding any scraps. You should have about 40 squares. Cover squares with plastic wrap.
2 To form dumplings, working with 1 square at a time, lightly brush edges with water. Lift opposite corners to meet, then press to seal and form a triangle. Repeat with remaining squares, keeping dumplings covered with plastic wrap.
3 Whisk together broth and condensed soup in a large Dutch oven. Stir in chicken, frozen vegetables, Italian seasoning, pepper, and garlic powder. Bring mixture to a boil over medium-high heat, stirring occasionally. Reduce heat to medium. Cook, covered, stirring occasionally, until vegetables and chicken are heated through, about 3 minutes.
4 Gently stir dumplings into soup. Cook, uncovered, stirring occasionally, until dumplings are tender and soup is slightly thickened, 8 to 10 minutes. Garnish servings with fresh thyme and additional pepper.