Creamy Homestyle Chicken Pot Pie Soup
A thick, comforting soup inspired by classic chicken pot pie. Tender shredded chicken, soft vegetables, and small dumplings cook in a creamy broth that tastes like the filling of a homemade pot pie. This version focuses on simple ingredients and a cozy, homemade look and flavor.
- Total time
- 40 min
- Servings
- 4
- Calories
- 420
- Protein
- 28g
Ingredients
- 2 tbsp butter
- 1 tbsp olive oil
- 1 small onion, finely chopped
- 2 medium carrots, diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 3 cups chicken broth
- 1 cup whole milk
- 1 ½ cup heavy cream
- 2 cups cooked chicken breast, shredded
- 1 tsp salt
- 1 ½ teaspoon black pepper
- 1 tsp dried thyme
- 1 ½ teaspoon dried parsley
- 1 cup all-purpose flour
- 1 tsp baking powder
- 1 ¼ teaspoon salt (for dumplings)
- 1 ½ cup milk (for dumplings)
- 1 tbsp melted butter (for dumplings)
Instructions
- 1
Place a large soup pot or Dutch oven on the stove over medium heat.
- 2
Add 2 tablespoons butter and 1 tablespoon olive oil. Allow the butter to melt completely.
- 3
Add the chopped onion, diced carrots, and diced celery to the pot.
- 4
Stir the vegetables so they coat with the butter and oil.
- 5
Cook for 5–6 minutes, stirring occasionally, until the vegetables begin to soften.
- 6
Add the minced garlic and stir into the vegetables.
- 7
Cook for 30 seconds to 1 minute until the garlic smells fragrant.
- 8
Slowly pour 3 cups chicken broth into the pot.
- 9
Stir well, scraping the bottom of the pot to lift any cooked bits.
- 10
Increase the heat to medium-high and bring to a gentle simmer.
- 11
Add the shredded cooked chicken and stir to distribute evenly.
- 12
Let the soup simmer for 5 minutes so the chicken absorbs the flavor.
- 13
Reduce the heat to medium-low.
- 14
Slowly pour 1 cup milk into the soup while stirring.
- 15
Add ½ cup heavy cream and stir gently to combine.
- 16
Add 1 teaspoon salt, ½ teaspoon black pepper, 1 teaspoon dried thyme, and ½ teaspoon dried parsley.
- 17
Stir the soup thoroughly so the seasoning spreads evenly.
- 18
In a medium bowl, combine 1 cup flour, 1 teaspoon baking powder, and ¼ teaspoon salt.
- 19
Add ½ cup milk and 1 tablespoon melted butter to the dry ingredients.
- 20
Mix gently with a spoon until a soft, slightly sticky dough forms.
- 21
Keep the soup at a gentle simmer on medium-low heat.
- 22
Using a spoon, scoop small spoonfuls of dumpling dough and drop directly into the soup.
- 23
Cover the pot with a lid.
- 24
Cook the dumplings for 10–12 minutes without lifting the lid.
- 25
Remove the lid and gently stir the soup.
- 26
Taste and add extra salt or pepper if needed.
- 27
Ladle the soup into bowls and serve warm.
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