Chicken Pot Pie Soup with Pie-Crust Dumplings
This chicken pot pie soup with pie crust dumplings is the is just what you need for soup season. Folded pie-dough pieces play the part of bouncy dumplings. If you like, swap the Italian seasoning for chili powder or curry powder.
Ingredients
Method
- 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.
- 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.
- 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.
- 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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