Chicken Pot Pie Soup with Pie-Crust Dumplings

Why Make This Recipe

Chicken Pot Pie Soup with Pie-Crust Dumplings is a cozy dish that brings comfort to any table. It combines all the classic flavors of chicken pot pie with the fun twist of pie-crust dumplings. This dish is perfect for a chilly evening or whenever you crave something warm and hearty. Enjoying this soup is not only satisfying but also offers a homemade feel that warms the heart.

How to Make Chicken Pot Pie Soup with Pie-Crust Dumplings

Ingredients:

• 1/2 (14.1 ounce) package refrigerated pie dough
• 4 cups low-sodium chicken broth
• 1 (10.5-ounce) can condensed cream of onion soup
• 2 cups coarsely shredded rotisserie chicken
• 2 cups frozen peas and carrots
• 2 teaspoons Italian seasoning
• 1/2 teaspoon ground black pepper
• 1/2 teaspoon garlic powder
• Fresh thyme sprigs, for garnish

Directions:

1. On a lightly floured surface, roll the pie crust into a 12-inch circle.
2. Cut the circle with a sharp knife or pizza cutter into 7 strips, then cut crosswise into 7 strips, discarding any scraps. You should have about 40 squares. Cover these squares with plastic wrap.
3. To form the dumplings, work with one square at a time. Lightly brush the edges with water. Lift the opposite corners to meet and press to seal, creating a triangle. Repeat this process with the remaining squares, keeping all dumplings covered with plastic wrap.
4. In a large Dutch oven, whisk together the chicken broth and condensed soup.
5. Stir in the shredded chicken, frozen vegetables, Italian seasoning, black pepper, and garlic powder. Bring the mixture to a boil over medium-high heat, stirring occasionally.
6. Once boiling, reduce the heat to medium. Cook, covered, stirring occasionally until the vegetables and chicken are heated through, about 3 minutes.
7. Carefully stir the dumplings into the soup. Cook uncovered, stirring occasionally until the dumplings are tender and the soup is slightly thickened, about 8 to 10 minutes.
8. Serve hot, garnished with fresh thyme sprigs and extra pepper if desired.

How to Serve Chicken Pot Pie Soup with Pie-Crust Dumplings

Serve this soup warm in bowls, and add a sprinkle of fresh thyme on top for a fresh touch. Pair it with crusty bread or a side salad for a complete meal. This comforting dish is perfect for family dinners, gatherings, or even lunch leftovers.

How to Store Chicken Pot Pie Soup with Pie-Crust Dumplings

To store leftover soup, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. If you want to keep it longer, you can freeze it. Let the soup cool completely before pouring it into a freezer-safe container. It can be frozen for up to 2 months. Reheat gently on the stove or in the microwave, adding a splash of broth if needed to loosen it up.

Tips to Make Chicken Pot Pie Soup with Pie-Crust Dumplings

• Use a store-bought rotisserie chicken to save time.
• Feel free to mix in other favorite vegetables like corn or green beans.
• Adjust the seasoning to match your family’s taste preferences.
• For added creaminess, you can stir in a little heavy cream before serving.

Variation

If you want a different flavor or twist, consider adding a splash of white wine to the broth mixture for extra depth. You can also experiment with different herbs, such as rosemary or sage, to change up the flavor profile.

FAQs

1. Can I use homemade pie dough instead of refrigerated?
   Yes, homemade pie dough works well, but make sure it is rolled out thinly for best results.

2. Can I make this soup ahead of time?
   Yes, you can prepare the soup ahead but add the dumplings just before serving to keep them from getting soggy.

3. What if I don’t have chicken broth?
   You can use vegetable broth or water mixed with seasonings as a substitute if you don’t have chicken broth on hand.