Chicken Pot Pie Soup with Pie-Crust Dumplings Recipe

Cook Time: 25 minutes

Ingredients

This recipe serves 4 and was developed for its original yield. Ingredient amounts are automatically adjusted for larger or smaller servings, but cooking times and techniques remain the same. Note that not all recipes scale perfectly.

• 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. Lightly flour your workspace and roll out the pie dough into a 12-inch circle. Using a sharp knife or pizza cutter, slice the dough into 7 strips, then cut each strip crosswise into 7 squares. Discard any scraps. You should have roughly 40 squares. Cover them with plastic wrap to keep them from drying out.
2. To form dumplings, take one square at a time and lightly brush the edges with water. Bring the opposite corners together and press firmly to seal, forming a triangle. Repeat with the remaining squares, keeping them covered with plastic wrap.
3. In a large Dutch oven, whisk together the chicken broth and condensed cream of onion soup until smooth. Stir in the shredded chicken, frozen peas and carrots, Italian seasoning, black pepper, and garlic powder.
4. Place the pot over medium-high heat and bring the mixture to a gentle boil, stirring occasionally. Reduce the heat to medium and cover the pot, cooking for about 3 minutes, until the chicken and vegetables are heated through.
5. Gently fold the dumplings into the soup. Continue cooking uncovered, stirring occasionally, for 8 to 10 minutes until the dumplings are tender and the soup has thickened slightly.
6. Serve hot, garnished with fresh thyme sprigs and additional black pepper to taste.

Nutrition Facts (per serving)

• Calories: 611
• Fat: 32g (40% DV)
• Saturated Fat: 10g (49% DV)
• Cholesterol: 148mg (49% DV)
• Sodium: 1248mg (54% DV)
• Carbohydrates: 45g (17% DV)
• Dietary Fiber: 4g (15% DV)
• Total Sugars: 7g
• Protein: 40g (80% DV)
• Vitamin C: 9mg (10% DV)
• Calcium: 86mg (7% DV)
• Iron: 4mg (19% DV)
• Potassium: 784mg (17% DV)

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is based on available data for the ingredients and may not be complete. Consult your doctor or registered dietitian if you have dietary restrictions.

History and Origins of Chicken Pot Pie Soup with Pie-Crust Dumplings

Chicken pot pie soup with pie-crust dumplings is a modern twist on the classic American chicken pot pie. Traditional chicken pot pie dates back to early European settlers who adapted savory pies from England and France, combining meat, vegetables, and a pastry crust. The soup version emerged as home cooks sought a quicker, more versatile dish that captured the comforting flavors of a pie without the labor-intensive process of baking a full crust. By transforming the pie into a hearty soup and incorporating pie-crust dumplings, this recipe preserves the essence of the original while making it easier to serve in smaller portions.

Regional Variations

While chicken pot pie is popular across the United States, regional differences influence the soup adaptation. In the Midwest, the dish tends to feature cream-based broths with a higher proportion of vegetables such as peas, carrots, and potatoes, emphasizing hearty comfort food. Southern variations often include a touch of spicy seasoning or incorporate cornbread or biscuit-style dumplings instead of traditional pie crust. Coastal regions may add seafood or substitute chicken with turkey, reflecting local ingredients. These regional differences give the soup subtle flavor distinctions while maintaining its signature comforting character.

How It Differs from Similar Dishes

Chicken pot pie soup with pie-crust dumplings is distinct from other chicken and dumpling recipes primarily in its use of pre-made pie dough for the dumplings, rather than biscuit or flour-based dough. This creates a slightly flakier texture that mimics the original pie crust. Unlike classic chicken noodle soup, it emphasizes a creamy, thickened broth and larger, more substantial pieces of chicken and vegetables. The dumplings themselves are a key differentiator, folding pie dough into small triangles that provide both texture and a playful nod to the pies heritage.

Where Its Typically Served

This soup is commonly served as a warm, comforting entre during colder months, either in casual family dinners or holiday gatherings. It is often featured at community potlucks and dinner parties because of its ease of preparation in large batches. Restaurants with American comfort food menus may serve it as a specialty soup, sometimes accompanied by fresh bread or a side salad. Its versatility allows it to fit seamlessly into both informal and slightly elevated dining experiences.

Interesting Facts

• The idea of turning a pie into a soup likely originated from home cooks looking to use leftover pie crust creatively.
• The triangular dumpling shape mimics bite-sized mini pies, making each spoonful reminiscent of a traditional chicken pot pie.
• Using condensed soups as a base became popular in mid-20th century American kitchens, simplifying the cooking process without sacrificing flavor.
• Variations of this dish can include different vegetables, seasonings, or even herbs like fresh thyme and rosemary to reflect regional tastes.
• Despite its name, chicken pot pie soup can be easily adapted for dietary preferences, including gluten-free or lower-sodium versions, by swapping ingredients accordingly.

FAQ about Chicken Pot Pie Soup with Pie-Crust Dumplings Recipe

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