Chicken Pot Pie Soup Recipe

Name: Chicken Pot Pie Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ teaspoons rosemary, leaves crushed; 1 ½ teaspoons thyme leaves; 1 teaspoon garlic powder; 4 teaspoons butter, divided; 1 (8 ounce) package mushrooms, sliced; 1 cup carrot, sliced; ½ cup flour; 4 cups reduced-sodium chicken broth; 1 lb boneless chicken thighs, cut into 1-inch pieces; 1 ½ cups frozen pearl onions; 1 cup frozen peas; 8 bread, slices thin; 1 teaspoon oil

Servings: persons

1 ½ teaspoons rosemary, leaves crushed
1 ½ teaspoons thyme leaves
1 teaspoon garlic powder
4 teaspoons butter, divided
1 (8 ounce) package mushrooms, sliced
1 cup carrot, sliced
½ cup flour
4 cups reduced-sodium chicken broth
1 lb boneless chicken thighs, cut into 1-inch pieces
1 ½ cups frozen pearl onions
1 cup frozen peas
8 bread, slices thin
1 teaspoon oil

1
Mix rosemary, thyme and garlic powder in small bowl; reserve 1/2 t.
2
Heat 1 t butter in large saucepan on medium heat.
3
Add mushrooms, carrots, and remaining seasoning mixture; cook and stir 3 minutes.
4
Remove from saucepan; set aside.
5
Melt remaining 3 t butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet.
6
Sprinkle with flour; cook and stir 3-4 minutes or until flour is lightly browned.
7
Gradually stir in broth until well blended.
8
Bring to a boil.
9
Reduce heat to low; simmer 10 minutes or until slightly thickened, stirring occasionally.
10
Add vegetable mixture, chicken, pearl onions and peas; simmer 8 minutes or until chicken is cooked through, stirring occasionally.
11
Meanwhile, cut bread into rounds with 3-inch cookie cutter.
12
Place on baking sheet.
13
Brush bread with oil and sprinkle with reserved seasoning mixture.
14
Bake in preheated oven 350 degrees F for 10 minutes or until toasted.
15
To serve soup, ladle into soup bowls and top each with 1 crouton (bread).

819

kcal

Calories

Fat

Carbs

109

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1 ½ teaspoons rosemary, leaves crushed, 1 ½ teaspoons thyme leaves, 1 teaspoon garlic powder, 4 teaspoons butter, divided, and more.

Yes, Chicken Pot Pie Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

That's it — enjoy your meal!

Chicken Pot Pie Soup

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions