Chicken Pot Pie Soup with Pie-Crust Dumplings takes everything you love about a classic pot pie—the creamy broth, tender chicken, soft vegetables, and flaky pastry—and turns it into a cozy, spoonable bowl of comfort.

The soup tastes rich and homey without feeling heavy, thanks to a balanced broth that blends creaminess with savory depth.

The pie-crust dumplings float on top like golden pillows, giving you that nostalgic pot pie feeling without the fuss of baking a full crust. This recipe is perfect for chilly nights, lazy weekends, or anytime you want a comforting meal that feels special but requires minimal effort.

Chicken Pot Pie Soup with Pie-Crust Dumplings

Print Recipe Pin Recipe

Prep Time 15

Cook Time 30

Total Time 45

Servings: 4

Course: Main Course

Cuisine: American

Calories: 390

Ingredients Equipment Method Notes

Ingredients

For the Soup

2 tbsp butter
1 tbsp olive oil
1 medium onion diced
2 carrots peeled and sliced
2 celery stalks sliced
3 cloves garlic minced
⅓ cup all-purpose flour
4 cups chicken broth
1 ½ cups cooked chicken shredded or diced
1 cup milk or half-and-half
1 cup frozen peas
½ tsp dried thyme
½ tsp dried parsley
½ tsp salt or to taste
¼ tsp black pepper
1 bay leaf

For the Pie-Crust Dumplings

1 refrigerated pie crust store-bought or homemade
1 tbsp melted butter
Optional: pinch of flaky salt

Equipment

Large soup pot or Dutch oven
Wooden spoon
Ladle
Knife and cutting board
Measuring cups and spoons
Rolling pin (if using homemade pie crust)
Baking sheet

Method

1. Prepare the Pie-Crust Dumplings

Preheat your oven to 400°F (200°C).
Unroll the pie crust on a clean surface.
Cut it into small squares or rustic strips—no need for perfection.
Transfer pieces to a baking sheet and brush with melted butter.
Bake for 8–10 minutes, or until puffed and lightly golden.
Set aside to cool while you cook the soup.

2. Build the Soup Base

In a large pot, heat butter and olive oil over medium heat.
Add the onion, carrots, and celery; sauté 5–6 minutes until softened.
Stir in the garlic and cook for 30 seconds.

3. Thicken the Broth

Sprinkle flour over the vegetables and stir until coated.
Cook for 1 minute to remove raw flour taste.
Gradually whisk in the chicken broth to avoid lumps.
Add thyme, parsley, bay leaf, salt, and pepper.

4. Add Chicken and Creaminess

Bring the soup to a gentle simmer.
Stir in the cooked chicken and milk or half-and-half.
Simmer another 10 minutes, stirring occasionally, until thickened and creamy.
Add peas in the last 3 minutes of cooking.
Remove the bay leaf before serving.

5. Serve

Ladle hot soup into bowls.
Top each serving with pie-crust dumplings.
Add flaky salt or extra herbs if you like a decorative finish.

Notes

Rotisserie chicken works great and saves time.
Swap milk for half-and-half for a richer, more indulgent soup.
Don’t skip the flour step—it’s what gives you that signature pot pie thickness.
Add a splash of lemon juice at the end for brightness.
If you want softer “dumplings,” drop raw pie crust pieces directly into the hot soup for the last 5 minutes of cooking (they’ll steam instead of bake).

Kathy Ang

Kathy is a restaurateur, artist, and blogger. After spending more than 10 years in the restaurant industry, she has decided to go digital and share her expertise and experience online.