Chicken Pot Pie Soup with Golden Garlic Toast

Preparation 15 min
Total 45 min
6 Servings

Warm, hearty and satisfying, our Chicken Pot Pie Soup with Golden Garlic Toast is the perfect cold-weather comfort food. The creamy texture of the soup is complemented by crusty garlic toasts made from Dempster’s® White Bread. This is a great recipe to serve when you have a hungry crowd. Serves six.

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  • 6 slices Dempster's® White Bread, lightly toasted
  • 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


  1. 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.
  2. 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.
  3. 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.

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