Chicken Pot Pie Soup

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
• pepper
• garlic powder
• fresh thyme

Instructions

1. Whisk together cream of onion soup with chicken broth.
2. Add chicken, frozen veggies, pepper, garlic powder, and Italian seasoning.
3. Bring to a simmer and let it cook.
4. Roll out pie crust and cut it into strips, then into bite-sized pieces.
5. When the soup is boiling, drop the dumplings in and cook for another 8 to 10 minutes until thickened and the dumplings are cooked.