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Chicken Pot Pie Soup

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Makes: 6 servings adjust



  • 1 12 teaspoons Dried Ground Rosemary
  • 1 12 teaspoons Dried Whole Thyme
  • 1 teaspoon Garlic Powder

Step 1

Mix rosemary, thyme and garlic powder in a small bowl. Reserve 1/2 tsp.


  • 4 teaspoons Butter, divided
  • 8 ounces Mushrooms, sliced
  • 1 cup Sliced Carrot

Step 2

Heat 1 tsp butter in large saucepan on medium heat. Add mushrooms, carrots and remaining seasoning mixture; cook and stir 3 minutes. Remove from saucepan. Set aside. Melt remaining 3 tsp butter in saucepan on medium heat, stirring to release browned bits from bottom of skillet.


  • 12 cup Flour

Step 3

Sprinkle flour over melted butter; cook and stir 3-4 minutes or until flour is lightly browned.


  • 4 cups Chicken Broth
  • 1 pound Boneless Skinless Chicken Breast
  • 1 12 cups Frozen Pearl Onions
  • 1 cup Frozen Peas

Step 4

Gradually stir in broth until well blended. Bring to boil. Reduce heat to low; simmer 10 minutesor until slightly thickened, stirring occasionally. Addvegetable mixture, chicken, pearl onions and peas; simmer8 minutes or until chicken is cooked through, stirring occasionally.


  • 8 slices Bread
  • 1 teaspoon Oil

Step 5

Meanwhile, preheat oven to 350. Cutbread into rounds with 3 inch cookie cutter. Place on baking sheet. Brush bread with oil and sprinkle with reserved seasoning mix. Bake 10 minutes or until toasted. Top bowl of soup with crouton.
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