Chicken Pot Pie Soup

1 tablespoon butter
1 medium onion, peeled and chopped
1 (6 ounce) package sliced baby bella mushrooms
2 stalks celery, chopped
1 cup sliced carrots
1/2 cup frozen corn
1 teaspoon thyme
1 (32 ounce) container chicken stock
2 (10.5 ounce) 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 degrees 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.