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.

Chicken Pot Pie Soup


  • 1 1/2 teaspoons McCormick® Rosemary Leaves, crushed
  • 1 1/2 teaspoons McCormick® Thyme Leaves
  • 1 teaspoon McCormick® Garlic Powder
  • 4 teaspoons butter, divided
  • 1 (8 ounce) package mushrooms, sliced
  • 1 cup sliced carrots
  • 1/2 cup all-purpose flour
  • 4 cups reduced sodium chicken broth
  • 1 1/2 cups frozen pearl onions
  • 1 pound boneless skinless chicken thighs, cut into 1-inch pieces
  • 1 cup frozen peas
  • 8 thin bread slices
  • 1 teaspoon oil


  1. Mix rosemary, thyme and garlic powder in small bowl. Reserve 1/2 teaspoon.
  2. Heat 1 teaspoon of the butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir for 3 minutes. Remove from saucepan. Set aside.
  3. 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 for 3 to 4 minutes or until flour is lightly browned.
  4. Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer for 10 minutes or until slightly thickened, stirring occasionally.
  5. Add vegetable mixture, chicken, pearl onions and peas; simmer for 8 minutes or until chicken is cooked through, stirring occasionally.
  6. Meanwhile, preheat oven to 350 degrees F.
  7. Cut bread into rounds with 3 inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mixture. Bake for 10 minutes or until toasted.
  8. To serve soup, ladle into soup bowls and top each with 1 crouton.

Yield: 8 (1-cup) servings | Prep: 15 min | Cook: 25 min

Nutrition information per serving: Calories: 211 Fat: 7 g Carbohydrates: 21 g Cholesterol: 42 mg Sodium: 469 mg Fiber: 2 g Protein: 16 g

Recipe and photo used with permission from: McCormick

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