Chicken Pot Pie Soup with Dumplings

This chicken pot pie soup with dumplings tastes just like chicken pot pie in soup form. Loaded with veggies, this soup is wholesome and delicious. Your family’s next favorite comfort food, right here.

Hi friends! I’m happy to be here today.

If you can believe it, the sun is shining! Love it.

But despite the sun, I’m still ready to snuggle up in my bunny slippers for a good bowl of soup this time of year. Aren’t you?

Two soups in a row, I know. But I just can’t help myself. The creamy corn and potato chowder I posted last week totally rocks my world…and I have another one coming really soon that is basic and delicious and amazing all in one.

I love soup!

So it’s a difficult contest, but this chicken pot pie soup may very well be my favorite soup we’ve made this year. It’s warm, comforting flavor is just like the feel of a warm blanket. It is so good.

I cook this soup in my heavy duty Lodge brand dutch oven (non-sponsored aff. link) that we’ve had for years. It’s heavy duty cast iron and works great. But it be fine in any wide, heavy-bottom soup pot with a lid. You will want a wider pot so there is plenty of surface area to drop dumplings.

Check out those cute little dumplings

If you’ve never made dumplings, don’t worry. Dumplings are fun (and not hard) addition to this soup, especially since it’s kind of reminiscent of the biscuit topping so many of us love with chicken pot pie. They are not absolutely necessary in this soup, (meaning this soup will still taste amazing if you leave them out) but let me just encourage you to try them.

The main things to remember with dumplings is that like any biscuit or muffin dough, don’t over mix them. And above all don’t be too curious while they are cooking. If you check them too early, then you’ve lost all that wonderful steam that cooks the dumplings and makes them puff up and taste delicious. Just leave the lid on until it’s time, trust me! They will turn out lovely.

I use my #60 cookie scoop to scoop them (aff. link) and if you are looking for an easy option, that is great. But you don’t need one. Just plop them in with a spoon if you want. Remember to keep them small and fairly uniform so they cook evenly. They don’t have to look beautiful. If yours are looking like blobs of dough, don’t worry that’s exactly what they are supposed to look like.

This soup is a great one to make with cooked chicken or turkey. Since the chicken is already cooked, you won’t need to cook it with the vegetables, just add it at the end. So perfect for with a rotisserie chicken or any leftovers you’ve got on hand. I know it’s only March, but is anybody else making a mental note to make sure you have plenty of Thanksgiving leftovers this year? Oh yeah.

Well that’s about all I have to say except to tell you that if you are looking for a family friendly, veggie packed, comfort food that will knock your socks off with its deliciousness. Look no further, my friends. This soup is it.

5 from 1 vote

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Chicken Pot Pie Soup with Dumplings

This chicken pot pie soup with dumplings tastes just like chicken pot pie in soup form. Loaded with veggies, this soup is wholesome and delicious. Your family's next favorite comfort food, right here.

Course Dinner, Soup

Cuisine American

Keyword Soup

Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 6 servings

Author Heather @ thecookstreat.com

Ingredients

Soup:

• 5 tablespoon butter
• 1 ½ cups diced yellow onion
• 1 ½ cups chopped carrots about 4-5 large
• 1 cup chopped celery about 2-3 stalks
• 1 cup peeled diced potatoes about 1 medium/large
• 1 teaspoon salt
• ¼ teaspoon pepper
• 6 cups low-sodium chicken broth see note
• 1 ½ cups boneless, skinless chicken breasts cut into ½ to 1-inch pieces, about 2-3 medium, see note
• ½ cup water
• ¼ cup all-purpose flour
• 1 ½ cups frozen peas
• 2 cups heavy whipping cream see note

For Dumplings:

• 1 ¼ cups (6.25 ounces) all-purpose flour
• 2 teaspoons baking powder
• ½ teaspoon salt
• ½ cup sour cream
• ½ cup milk
• 1 tablespoon neutral flavored oil like avocado, vegetable or canola oil

Instructions

1. In a large pot (I use a dutch oven), melt the butter over medium heat. Add the onions, carrots, celery, potatoes, salt, and pepper. Cook for 2 to 3 minutes, stirring often, until the vegetables start to soften.

2. Add the chicken broth and diced chicken breasts. Cover pot, turn up heat to bring to a simmer, and cook for 10-15 minutes (adjusting heat if needed to maintain a gentle simmer) until chicken is cooked through and veggies are tender.

3. In a small bowl, combine the ½ cup water and ¼ cup flour and whisk until smooth. Whisking vigorously, slowly add the flour mixture into the hot broth and stir until well combined. Stir in the frozen peas and heavy cream and bring the soup back to a gentle simmer.

4. For the dumplings, in a medium bowl, whisk together the dry ingredients. Add the sour cream, milk and oil. Stir just until combined, being careful not to overmix.

5. Drop teaspoon-sized amounts of dumpling dough (I use a #60 small cookie scoop) into the boiling soup, covering the entire surface of the soup. Keep the dumplings fairly small as they will expand while cooking. 

6. Cover the pot and let the soup and dumplings simmer gently for 12-15 minutes. Avoid the temptation to lift the lid of the pot while the dumplings cook or you will lose all that lovely steam that helps the dumplings puff up and taste amazing. 

7. After the time is up, check dumplings. Cover pot and continue cooking a few minutes longer if needed until dumplings are completely cooked through. Remove the lid and stir the dumplings gently to break them apart. Then serve.

Recipe Notes

1. For the chicken broth I use 6 cups water + 3 teaspoons chicken or vegetable bouillon substitute.

2. Milk or half-n-half could easily be substituted for the cream in this soup. But the cream just kind of sends it over the top.

2. You can also easily make this recipe with cooked chicken or turkey (leftovers work great for this). Follow the recipe except add the cooked chicken/turkey in step 3 with the frozen peas and cream rather than in step 2.

Recipe Source: Heather @ The Cook’s Treat

All images and text ©The Cook’s Treat

Disclaimer: post contains a few affiliate links for items on Amazon.