Chicken Pot Pie Soup

Source: Raley's and Belair

1 tbsp. butter
1 medium onion, peeled and chopped
1 (6-oz.) package sliced baby bella mushrooms
2 stalks celery, chopped
1 cup sliced carrots
1/2 cup frozen corn
1 tsp. thyme
1 (32-oz.) container chicken stock
2 (10.5-oz.) cans chicken gravy
2 cups shredded rotisserie chicken
1/2 sheet refrigerated pie crust
Freshly ground pepper to taste

Melt butter in a large pot. Add onion; cook and stir over medium heat for 10 minutes. Add mushrooms, celery, carrots, corn and thyme and cook for 10 minutes more. Stir in stock and gravy. Bring to a boil; reduce heat and simmer, covered, for 30 minutes. Stir in chicken and simmer, uncovered, for 10 minutes more. While soup is cooking, preheat oven to 450°F. Cut pie dough into 1/2-inch squares and bake on a small baking sheet for 5 to 7 minutes or until golden brown. Season soup to taste with pepper; ladle into bowls and sprinkle with pie crust squares.

Makes 6 servings.