Chicken Pot Pie Dumpling Soup

Introduction: Chicken Pot Pie Dumpling Soup

The first time that I made this soup it was a creamy chicken vegetable. Each time I made it I kept making it thicker and thicker until it was like chicken pot pie. That's when I added a can of refrigerator biscuits to the top. The biscuits are golden brown on the top and soft and doughy on the bottom like a dumpling.

Thanks for taking a look, and if you like this instructable please give me a vote.

Step 1: Ingredients

1 1/2 lb. Chicken (3 chicken breasts)
Everglade Seasoning
64 oz. Chicken Broth (homemade chicken stock if you have it, I ran out)
1 can of large flaky refrigerator biscuits

Most of the measurements are based on personal taste and what I happen to have available.

Step 2: Prep Work

Get a large pot of water and start heating it up. I boil the chicken for about 6 minutes. Depending on the thickness that should be enough time to cook 3 chicken breasts. If you are unsure just cut some of the thicker pieces and check to see if all the pink is gone.

While the chicken and the water are boiling you can cut the vegetables. Make sure to keep you cutting boards separate to prevent cross-contamination. In the photo it looks like a lot of vegetables, but I am making another soup that I need them for. Many soups start with the same basic framework. Cooked onions, carrots, and celery create a nice base flavor to build upon.

Step 3: Adding Flavor to the Stock

Once the chicken is done, set aside the chicken and let it cool.

Rinse out the pot and add some olive oil and some garlic. Use medium to high heat and add the onion, carrot, and celery and cook that down until the are soft and tender. Add some of Everglade Seasoning, if you are unfortunate enough not to have any; use salt, black pepper, celery salt, red pepper, and whatever else you think might work.

When the onion turns translucent add the chicken broth. Turn down the temperature to simmer and add a bay leaf and the diced up chicken.

Step 4: The Roux!

After the broth has simmered awhile with the bay leaf in it., turn off the heat and let it cool down a bit.

In a medium sauce pan melt some butter (4 to 8 tablespoons) and add to that an equal amount of flour. Keep stirring and it is going to turn into a paste. I let might get yellowish-brown I don't like mine too dark.

Then add some milk a little at a time. It will thicken up quickly, don't worry, just keep stirring and adding milk until you get the desired thickness. Use an stick blender or immersion blender to get it really smooth. Add a bit of salt or it will dilute the flavor of your soup.

I like to do this in a separate saucepan so I can add as much or as little as I need.

Step 5: Stir Baby, Stir

Add the roux to the soup mixture and stir until smooth and creamy, turn it up to a simmer and let it thicken.

Preheat the oven to 350• degrees

Once it get to the consistency that you want pour it into a baking dish and cover with a layer of biscuits. Bake in the oven until the tops are brown, about 12 to 15 minutes.

Step 6: Take It Out and Serve

Take it out of the oven and serve it up, with one biscuit per bowl.
You can always go back for another bowl.

My wife likes dumplings and I like to dip my bread, so this is a good compromise.

If you have read this far I guess you liked it, thanks and don't forget to vote for me in the soup contest!

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    11 years ago on Step 3

    Since I'm not a fan of celery, I think I'd replace it with either peas or split asparagus tops. Would this work well? Which would be best?


    Reply 11 years ago on Step 3

    The celery is just one third of a Mirepoix. It adds a nice hearty flavor to the stock. If you already have a good chicken stock, you can skip it. I would add cooked peas after the rest of the ingredients are mixed in and before you bake it in the oven. In fact adding peas would make it more like a traditional chicken pot pie. Yummy!

    Perfect for a rainy afternoon.