This Chicken Pot Pie Soup is a warm hug in a bowl! It’s creamy, hearty, and loaded with tender chicken, veggies, and tasty spices.
Honestly, who can resist a dish that brings the classic pot pie flavors to soup form? I love to serve it with warm bread for dunking—so cozy!
Key Ingredients & Substitutions
Butter: Unsalted butter is best for control over salt levels. If you’re dairy-free, try olive oil or coconut oil instead for a slightly different flavor.
Vegetables: Classic choices are celery, carrots, and onions, but feel free to add bell peppers or peas based on your taste or what you have. Frozen veggies are also great in a pinch!
Chicken: Use cooked chicken breast for convenience. Rotisserie chicken works well, or if you’re vegetarian, chickpeas or tofu make a great substitute.
Dairy: Whole milk or half-and-half creates a creamy texture, but you can use unsweetened almond milk or oat milk for a dairy-free option without losing creaminess.
Herbs: Dried thyme, parsley, and rosemary add flavor. If you have fresh herbs, use them for an even fresher taste. Just double up in quantity since they’re milder dried.
How Do I Get Fluffy Dumplings?
Making fluffy dumplings is a great way to elevate your soup! Here are key tips:
- Mix the dry ingredients: Flour and baking powder should be combined well before adding wet ingredients.
- Don’t overmix the batter. Stir just until combined for a fluffy texture. Overmixing can make them dense.
- Cook with the lid on and avoid opening it. Steaming is vital for fluffiness, so resist the urge to peek!
- Timing is everything. Cooking the dumplings for the right amount of time ensures they’re fully puffed and cooked through.
With these tips, you’ll have perfect dumplings to complement your tasty soup!
How to Make Chicken Pot Pie Soup
Ingredients You’ll Need:
For the Soup:
- 2 tablespoons unsalted butter
- 1 cup diced celery
- 1 cup diced carrots
- 1 cup diced onion
- 3 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 2 cups cooked chicken breast, shredded or diced
- 1 cup frozen peas
- 1 cup frozen corn
- 1 1/2 cups whole milk or half-and-half
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1/2 teaspoon dried rosemary
- Salt and black pepper, to taste
- 1/2 teaspoon onion powder (optional)
- 1/2 teaspoon garlic powder (optional)
- Fresh thyme or parsley, for garnish
For the Dumplings:
- 1 cup all-purpose flour
- 2 teaspoons baking powder
- 1/2 teaspoon salt
- 1/2 cup milk
- 2 tablespoons unsalted butter, melted
How Much Time Will You Need?
This Chicken Pot Pie Soup will take about 15 minutes for preparation and around 30 minutes for cooking. In total, you should set aside about 45 minutes to enjoy this delicious meal from start to finish!
Step-by-Step Instructions:
1. Prepare the Base of the Soup:
In a large pot or Dutch oven, melt the butter over medium heat. Once melted, add the diced celery, carrots, and onion. Sauté for about 5-7 minutes, or until the vegetables are nice and tender. Add your minced garlic and cook for an additional minute until it’s fragrant.
2. Thicken the Soup:
Sprinkle in the flour, stirring well to coat the vegetables. Cook this mixture for about 2 minutes. This step helps to thicken your soup and get rid of the raw flour taste!
3. Add the Broth and Chicken:
Slowly whisk in the chicken broth, making sure to mix well and avoid any lumps. Now, it’s time to add in the cooked chicken, dried thyme, dried parsley, dried rosemary, salt, pepper, and the optional onion and garlic powder. Stir everything together to combine.
4. Simmer the Soup:
Let the soup simmer on low heat for about 10 minutes to allow all those lovely flavors to meld together!
5. Add Peas, Corn, and Milk:
Stir in the frozen peas, corn, and your choice of milk or half-and-half. Keep the soup simmering gently, but be careful not to let it boil as you prepare the dumplings!
6. Make the Dumplings:
In a separate bowl, mix the flour, baking powder, and salt. Stir in the milk and melted butter until just combined; be careful not to overmix. The batter should be a bit lumpy—that’s perfect!
7. Cook the Dumplings:
Drop spoonfuls of the dumpling batter gently into the simmering soup. Cover the pot and cook for 10-15 minutes without lifting the lid; this is crucial for fluffy dumplings!
8. Final Seasoning and Serve:
Once the dumplings are cooked through, taste the soup and adjust the seasoning if needed. Serve your Chicken Pot Pie Soup hot, garnished with fresh thyme or parsley for a lovely touch. Pair it with warm biscuits or crusty bread if you like!
Enjoy your comforting, creamy Chicken Pot Pie Soup filled with tender vegetables and fluffy dumplings!
Can I Use Leftover Chicken in This Soup?
Absolutely! Leftover rotisserie chicken or any cooked chicken works perfectly in this recipe. Just shred or dice it and add it in when instructed.
Can I Make This Soup in Advance?
Yes! You can make the soup a day ahead of time. Just store it in an airtight container in the refrigerator. Reheat gently on the stove. However, it’s best to make the dumplings fresh when you’re ready to serve for optimal fluffiness!
Can I Freeze the Soup?
Yes, but it’s recommended to skip adding the dumplings if you plan to freeze the soup. Cooked dumplings don’t freeze well and can become mushy. Instead, freeze the soup base, and when you’re ready to serve, reheat it and add fresh dumplings.
What Can I Substitute for Milk in the Soup?
If you’re looking for a dairy-free option, unsweetened almond milk, oat milk, or coconut milk can be great substitutes! They provide a creamy texture without the dairy.
