Chicken Pot Pie Soup with Garlic Toast

Chicken Pot Pie Soup with Garlic Toast
  • Prep Time: 15
  • Total Time: 45
  • Servings: 6

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About this Recipe

Skip the plain pastry and serve this hearty, comforting soup topped with thick-cut crusty, garlicky bread.


2 tbsp (30 mL) butter
1 onion, chopped
2 carrots, peeled and chopped
2 celery stalks, sliced
1 tsp (5 mL) dried thyme
2 cloves garlic, minced
1 bay leaf
3/4 tsp (4 mL) salt
1/4 tsp (1 mL) freshly ground pepper
2 cups (500 mL) sliced mushrooms
1/4 cup (60 mL) all-purpose flour
6 cups (1.5 L) sodium-reduced chicken broth
1 cup (250 mL) 10% half-and-half cream
2 cups (500 mL) chopped cooked chicken
1/2 cup (125 mL) each peas and corn kernels
Garlic Toast:
2 tbsp (30 mL) butter, slightly softened
1 tbsp (15 mL) grated Parmesan cheese
1 tsp (5 mL) chopped fresh parsley
2 cloves garlic, minced
6 slices Ben’s® White Bread, lightly toasted


In large saucepan, melt butter over medium heat; cook onion, carrots, celery, thyme, garlic, bay leaf, salt and pepper for 10 minutes or until softened. Add mushrooms and cook for 5 minutes or until tender.

Sprinkle flour over vegetables and stir to combine; pour in broth and cream. Add chicken; simmer for 30 minutes or until mixture has thickened. Stir in peas and corn. Divide evenly among soup bowls.

Garlic Toast: Stir together butter, cheese, parsley and garlic until well combined. Arrange bread on baking sheet; broil for 2 minutes on one side until golden brown. Flip over and carefully spread garlic butter on untoasted side; broil for 2 minutes or until golden and bubbling. Place one on top of each soup bowl. Serve immediately.


The garlic toast can also be prepared in a toaster oven, if desired. Use 35% whipping cream for a more indulgent soup, if desired.

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