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Chicken Pie Soup with Pie-Crust Dumplings

Prep Time:30 minutes Cook Time: 45 minutes Servings: 4 minutes

Soup season calls for this chicken pot pie soup with pie crust dumplings. Folded pie-dough pieces play the part of bouncy dumplings, and rotisserie chicken shortens the cook time. If you like, swap the Italian seasoning for chili powder or curry powder.

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 teaspoons italian seasoning
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon garlic powder
  • fresh thyme sprigs, for garnish
Directions:
  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.
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