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.


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


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. 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.