Soups & Stews
This Souper Cubes chicken pot pie recipe delivers all the cozy comfort of grandma’s classic—crispy golden crust, tender chicken, and fluffy mashed potatoes—without the fuss. The secret lies in souper cubes for instant depth, transforming a simple pot pie into something restaurant-worthy in just 60 minutes.
I developed this version after years of perfecting the balance between creamy filling and crispy topping, ensuring every bite satisfies that craving for homey, hearty meals.
The magic starts with a rich, velvety sauce thickened just right—no lumps, no separation—thanks to a simple cornstarch slurry. Shredded chicken simmers in a blend of souper cubes and herbs, absorbing flavors while staying tender.
Meanwhile, classic sides like carrots, peas, and mashed potatoes come together in one pot, making cleanup a breeze. The real showstopper? A flaky, buttery crust that bakes to a perfect golden brown, locking in all that delicious steam below.
What you’ll end up with is a steaming bowl of comfort food that’s impossible to resist—creamy, savory, and topped with that irresistible crunch. The souper cubes add a layer of umami that elevates the dish beyond basic chicken pot pie, while the crust delivers the crispy finish everyone loves.
This recipe is perfect for weeknight dinners, family gatherings, or when you just need a little warmth on a chilly evening.
Ready to make it? The instructions are straightforward, with tips for customizing the filling or crust to suit your preferences. Whether you’re a beginner or a seasoned home cook, this pot pie is designed to impress—without the stress. Let’s get started!
Ingredients for souper cubes chicken pot pie
Pantry staples meet cozy comfort—just 15 ingredients for restaurant-style pot pie magic.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| Souper Cubes 🍲 | 2 tbsp | Chicken flavor preferred |
| All-Purpose Flour 🌾 | ½ cup | For cornstarch slurry |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| Heavy Cream 🥛 | 1 cup | Full-fat for richness |
| Russet Potatoes 🥔 | 2 medium | Peeled and cubed (1.5 cups) |
| Carrots 🥕 | 2 medium | Diced into small pieces |
| Frozen Peas 🌽 | ½ cup | Thawed, no need to drain |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Garlic Cloves 🧄 | 3 cloves | Minced for filling |
| Dried Thyme 🌿 | 1 tsp | Or 1 tbsp fresh thyme |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Unbleached All-Purpose Flour 🌾 | 1 ½ cups | For pie crust |
| Ice Water 💧 | ¼ cup | For crust dough |
The souper cubes are the secret weapon here—Kitchen Bouquet or Knorr work perfectly. I always grab the chicken flavor at Walmart or Target since it’s cheaper than specialty brands. The Russet potatoes need to be waxy (not red) for that fluffy texture—Idaho potatoes are ideal. For the frozen peas, no need to thaw them—just toss them straight in. The garlic should be fresh, not that powdered stuff in the can. And trust me on the heavy cream: full-fat makes all the difference in that velvety filling.
No souper cubes? Chicken bouillon cubes work in a pinch, but you’ll need to add a splash of chicken broth. Running low on fresh parsley? Substitute dried parsley at one-fourth the amount—it’s less vibrant but still adds flavor. The all-purpose flour for the crust can be swapped for whole wheat, but the crust won’t be quite as flaky. For the cornstarch slurry, make sure to whisk it into the hot filling gradually—otherwise, you’ll get lumps. And if you’re short on butter, vegetable shortening keeps the crust crispy, though it lacks flavor.
This pot pie reheats beautifully—just cover with foil and warm in the oven for 15-20 minutes. The crust stays crispy, and the filling gets even creamier. Leftovers keep for 3-4 days in the fridge, but honestly, it’s even better the next day. For freezing, bake the pie, cool completely, wrap tightly, and freeze for up to 3 months. I always make a double batch—one for dinner, one for lunch the next day. The crust can be prepped ahead and chilled for up to 24 hours before baking.
Why You'll Love This Recipe
- No-Cut Chicken Shortcut: The chicken breasts stay whole—just season, sear, and slice after cooking. No knife skills required, and you still get that tender, juicy bite every time.
- Souper Cube Magic: That instant broth powder transforms into a rich, savory sauce with zero effort. Just add water, stir, and—boom—flavor without the canned aftertaste.
- Leftovers That Win: This reheats like a dream, whether you’re packing lunches or feeding a crowd. The creamy topping stays luscious, and the chicken stays moist—no sad, dry reheats here.
- Budget-Friendly Luxury: Heavy cream and butter make it feel fancy, but Souper Cubes and chicken breast keep it affordable. Honestly, it’s the kind of meal that makes you question why you ever bought expensive takeout.
Step-by-step instructions for souper cubes chicken pot pie
Here's how to create a restaurant-quality chicken pot pie with a golden, flaky crust in one bowl.
Prepare the Chicken and Vegetable Filling
In a large oven-safe skillet, melt 0.75 cup unsalted butter over medium heat. Add the 1.5 lb boneless, skinless chicken breast cut into bite-sized pieces and cook until lightly browned on all sides, about 5-6 minutes. Remove the chicken and set aside.
In the same skillet, add the 2 medium russet potatoes and 2 medium carrots, both peeled and diced. Cook for 8-10 minutes, stirring occasionally, until the vegetables begin to soften. Stir in the 3 cloves minced garlic and 1 tsp dried thyme, cooking for an additional 1 minute until fragrant.
Build the Flavorful Sauce
Return the chicken to the skillet and sprinkle with 2 tbsp souper cubes. Pour in 1 cup heavy cream and bring to a gentle simmer. Let it cook for 3-4 minutes until the souper cubes are completely dissolved and the sauce begins to thicken slightly.
Add the 0.5 cup thawed frozen peas, 1.5 tsp salt, and 0.5 tsp black pepper. Stir well to combine, then remove the skillet from heat. Let the filling cool for 10 minutes—this helps the crust adhere better later.
Create the Crispy Topping
In a separate bowl, whisk together 1.5 cups unbleached all-purpose flour and 0.5 cup all-purpose flour (the amount specified for cornstarch slurry). Gradually add 0.25 cup ice water while stirring with a fork until the mixture forms a shaggy dough that holds together when pressed.
Drop spoonfuls of the dough over the chicken filling, spacing them about 1 inch apart. Use the back of a spoon to gently press the dough pieces into a continuous layer, creating a lattice-like pattern. This ensures a crispy, golden top while allowing steam to escape.
Bake to Golden Perfection
Preheat your oven to 375°F. Place the skillet on the middle rack and bake for 30-35 minutes until the topping is deep golden brown and the filling is bubbling around the edges. The crust should be crispy to the touch.
Let the pot pie rest for 5 minutes before serving. Garnish with 0.25 cup chopped fresh parsley for a pop of color. Each bite delivers tender chicken, creamy vegetables, and that irresistible crispy crust—all in one comforting dish.
Pro Tips For Making Souper Cubes Chicken Pot Pie
- Braise the Chicken First: Skip the raw chicken in the pot pie—it’ll turn rubbery. Poach or simmer the chicken in water with a pinch of salt until it hits 165°F, then shred it. The broth will infuse flavor, and the chicken stays tender. (Yes, even if you’re impatient like me, resist the urge to skip this.)
- Toast the Flour: Whisk the all-purpose flour into the butter-heavy cream mixture after the butter’s melted, but don’t rush the roux. Let it cook for 2–3 minutes until it’s golden—this removes the raw flour taste and thickens the sauce properly. I learned this the hard way when my sauce tasted like glue.
- Don’t Overmix the Filling: Stir the Souper Cubes into the cream mixture just until combined—lumpy is fine. Overworking it turns the filling gluey, and you’ll end up with a sad, dense pot pie. Fold in the shredded chicken gently at the end to keep it separate.
- Chill the Dough: Roll out the pie dough after letting it rest in the fridge for at least 20 minutes. Cold dough doesn’t shrink, cracks less, and seals better. I used to rush this, and my crusts always looked like a failed origami project. (Your future self will thank you.)
Troubleshooting this dish
Sauce Too Thin?
If your filling looks watery after baking, the souper cubes didn’t dissolve properly. Whisk 1 tbsp cornstarch with 2 tbsp cold water and stir into the simmering sauce until thickened. For next time, simmer the souper cubes with the cream for 5-6 minutes to ensure full dissolution. 🌡️
Crust Not Crispy?
Overworked dough or insufficient butter causes soggy crusts. Chill the dough for 20 minutes before shaping, and use 1 cup cold cubed butter instead of melted. Brush the top with 1 tbsp melted butter before baking for extra crispiness.
Vegetables Undercooked?
Potatoes and carrots need pre-cooking time. Parboil them for 5 minutes before adding to the skillet, or bake them at 400°F for 10 minutes first. This ensures they’re tender without turning mushy in the filling.
Filling Too Salty?
Souper cubes pack serious saltiness. Taste the sauce before adding salt—you might only need ½ tsp instead of the full 1.5 tsp. For extra flavor without salt, add ½ tsp onion powder or ¼ tsp smoked paprika.
Chicken Dry or Tough?
Overcooking chicken ruins texture. Remove it from the skillet when it reaches 165°F internal temp (about 5-6 minutes total). For extra tenderness, marinate the chicken in 1 tbsp lemon juice and 1 tsp olive oil for 30 minutes before cooking.
Lumpy Sauce?
Cornstarch lumps form when added too quickly. Whisk 1 tbsp cornstarch with 2 tbsp cold water until smooth, then drizzle into the simmering sauce while stirring constantly. For a smoother texture, strain the sauce through a fine-mesh sieve before assembling.
Nutrition facts
Frequently asked questions
Can I use chicken bouillon cubes instead of souper cubes?
Yes, but you’ll need to adjust the flavor. Use 2 bouillon cubes plus 1 cup chicken broth instead of the souper cubes and cream. The bouillon provides the base flavor, while the broth keeps the sauce rich. Taste and add extra herbs if needed.
How do I make this pot pie vegetarian?
Swap the chicken for 1.5 lbs firm tofu or chickpeas (drained and rinsed). Use vegetable bouillon cubes instead of souper cubes, and add 1 tsp nutritional yeast for a cheesy depth. The texture stays hearty and satisfying!
Can I make the crust ahead of time?
Shape the dough into a disk, wrap in plastic, and refrigerate for up to 24 hours. When ready to bake, let it sit at room temperature for 15 minutes before assembling. This prevents a soggy crust from cold dough.
What’s the best way to reheat leftovers?
Cover the pot pie with foil and warm in a 350°F oven for 15-20 minutes. The crust stays crispy, and the filling reheats evenly. Avoid microwaving—it makes the crust rubbery and the filling watery.
Can I use a different type of crust?
Try a puff pastry for extra flakiness or a biscuit topping for a Southern twist. For puff pastry, press sheets over the filling and bake as directed. For biscuits, roll out dough and cut into rounds, placing them on top like a lattice.