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Chicken Pot Pie Soup: Indulgent Comfort with Pie-Crust Dumplings

Chicken Pot Pie Soup with Pie-Crust Dumplings
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Indulge in the creamy goodness of Chicken Pot Pie Soup, topped with flaky pie-crust dumplings for the ultimate comfort food experience.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 2 tablespoons olive oil
  • 1 cup diced onions
  • 2 cups diced carrots
  • 2 cups diced celery
  • 4 cups chicken broth
  • 1 cup frozen peas
  • 1 tablespoon fresh thyme
  • 1 teaspoon salt
  • 1/2 teaspoon pepper
  • 1 cup heavy cream
  • 2 cups pie crust (store-bought or homemade)

Instructions

  1. In a large pot, heat olive oil over medium heat. Add onions, carrots, and celery; sauté until tender.
  2. Add chicken breasts and cook until no longer pink, about 5-7 minutes.
  3. Pour in chicken broth, bring to a boil, then reduce heat and simmer for 15 minutes.
  4. Stir in peas, thyme, salt, and pepper; add heavy cream and mix well.
  5. Roll out pie crust and cut into strips or rounds. Place on top of the soup mixture.
  6. Cover and let it cook for an additional 15 minutes, or until dumplings are cooked through.

Notes

  • Add herbs de Provence for extra flavor.
  • For a lighter version, use half-and-half instead of heavy cream.

Nutrition

Keywords: Chicken Pot Pie Soup, Comfort Food, Soup Recipes

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