Chicken Pot Pie Soup

All the ingredients for chicken pot pie -- the chunky chicken and vegetables and the savory broth -- are in this soup . A crisp crouton stands in for the pie crust.

Serves: Makes 8 (1-cup) servings.
15 mins Prep time 25 mins Cook time
15 mins Prep time
25 mins Cook time
  • Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon. Heat 1 teaspoon of the butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside. Melt remaining 3 teaspoons butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet. Sprinkle with flour; cook and stir 3 to 4 minutes or until flour is lightly browned.

  • Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally. Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.

  • Meanwhile, preheat oven to 350°F. Cut bread into rounds with 3-inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake 10 minutes or until toasted. To serve soup, ladle into soup bowls and top each with 1 crouton.

Nutrition information

(Amount per serving)

  • 211Calories: 211Cholesterol: 42mg
  • Sodium: 469mgProtein: 16g
  • Total Fat: 7gFiber: 2g
  • Carbohydrate: 21g

Ratings & Reviews: 5

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  • DejaV00 on 03/10/2013

    Sounds good with pearl onions and mushrooms and dark chicken thighs carrots and baby snap peas!!! Yum!! Could even add buttered corn on cob kernels cut from ear and left as last 5 minute addition. Not fan of added toast. Good Italian 1" thick slices buttered and toasted six mins on oven bottom rack. Or could be ladled into cut out top of 8" round mini-loaves of Italian Bread. Thickened could make great mini pot pies.

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  • Tester on 06/04/2014


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  • Kesha on 10/14/2013

    Great flavor and recipe for type 2 diabetics. Used pre-boiled shredded chicken breasts and added broccoli, portabella mushrooms, celery, green beans, and diced sweet potatoes for a heartier flavor. Also used low sodium stock instead of broth, and cut butter in half. Left out the peas and X'd the croutons for a whole grain mini Italian loaf; Awesome dinner and recipe!

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  • Diane on 03/06/2013

    This soup was very good and easy to make.

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  • Lisa on 11/13/2014


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