Chicken Pot Pie Soup with Pie-Crust Dumplings

01Method

1. 1

   On a floured work surface, flatten the pie dough into a 12-inch round. Using a sharp knife or pizza cutter, slice into 7 strips in one direction, then 7 strips crosswise to create roughly 40 small squares. Set aside under plastic wrap.

2. 2

   To shape each dumpling, take one square at a time, moisten the edges with a little water, then fold two opposite corners together and press firmly to seal into a triangle. Keep finished dumplings covered while you work through the rest.

3. 3

   In a large Dutch oven, whisk the broth and condensed soup together until combined. Add the shredded chicken, frozen vegetables, Italian seasoning, pepper, and garlic powder. Bring to a boil over medium-high heat, stirring occasionally, then lower the heat to medium and cook covered for about 3 minutes until everything is heated through.

4. 4

   Drop the dumplings into the simmering soup and stir gently. Cook uncovered, stirring occasionally, for 8–10 minutes until the dumplings are tender and the soup has thickened slightly. Serve garnished with fresh thyme sprigs and extra black pepper.