Preheat your oven to 425 degrees (or whatever temperature your homemade or store-bought pie crust needs to bake.

Fill 4-ounce mason jars with the soup by spooning in the contents of the can and then pouring the stock to ⅛ inch below the rim.

Place jars on a baking sheet.

Using cookie cutters or biscuit cutters cut shapes from your pie dough and press them together on a parchment or waxed paper lined surface until they stay together, gently lift and top each mason jar with the dough, leaving an overhang as the dough will shrink up while it bakes.

Bake for 15 minutes or until pie dough is crisp.

Remove from oven and allow jars to cool a bit as they will be hot.

Bake additional dough cutouts and enjoy dipping them in your soup or eating them on their own.