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Chicken Pot Pie Soup with Pie-Crust Dumplings

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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
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
  1. Preheat your oven to 400°F (200°C).
  2. Unroll the pie crust on a clean surface.
  3. Cut it into small squares or rustic strips—no need for perfection.
  4. Transfer pieces to a baking sheet and brush with melted butter.
  5. Bake for 8–10 minutes, or until puffed and lightly golden.
  6. Set aside to cool while you cook the soup.
2. Build the Soup Base
  1. In a large pot, heat butter and olive oil over medium heat.
  2. Add the onion, carrots, and celery; sauté 5–6 minutes until softened.
  3. Stir in the garlic and cook for 30 seconds.
3. Thicken the Broth
  1. Sprinkle flour over the vegetables and stir until coated.
  2. Cook for 1 minute to remove raw flour taste.
  3. Gradually whisk in the chicken broth to avoid lumps.
  4. Add thyme, parsley, bay leaf, salt, and pepper.
4. Add Chicken and Creaminess
  1. Bring the soup to a gentle simmer.
  2. Stir in the cooked chicken and milk or half-and-half.
  3. Simmer another 10 minutes, stirring occasionally, until thickened and creamy.
  4. Add peas in the last 3 minutes of cooking.
  5. Remove the bay leaf before serving.
5. Serve
  1. Ladle hot soup into bowls.
  2. Top each serving with pie-crust dumplings.
  3. 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).