Soups & Stews
This Souper Cubes Chicken Pot Pie recipe delivers the comfort of a classic pot pie with velvety gravy and a golden, flaky crust—all in one dish. 💛 The secret lies in using Souper Cubes as the base for a rich, savory gravy that perfectly coats tender chicken and seasonal vegetables, creating a filling that's both hearty and elegant.
I've perfected this recipe over years of testing, ensuring every bite delivers that perfect balance of creamy sauce and crispy top crust.
The beauty of this recipe is its simplicity: you'll start with a flavorful chicken and vegetable filling, then build the gravy using just a few pantry staples and those convenient Souper Cubes.
The crust, made from a simple pie dough, bakes up beautifully golden and flaky, creating the perfect contrast to the tender filling inside. This method ensures you get restaurant-quality results without the fuss of making gravy from scratch.
By the time it emerges from the oven, you'll have a pot pie with a flaky crust that shatters at the touch and a filling that's rich, savory, and packed with tender chicken and vegetables.
The gravy, thickened by the Souper Cubes, coats every ingredient, creating a cohesive and satisfying bite. It's the kind of dish that feels like a warm hug on a chilly evening, perfect for family dinners or cozy gatherings.
Whether you're serving this as a comforting weeknight meal or a showstopper for a dinner party, this recipe delivers consistent, delicious results. The best part? It comes together in just 60 minutes, making it the ideal solution for a satisfying, homemade meal without the stress. Let's get started!
Ingredients for souper cubes chicken pot pie
Just 14 ingredients transform into a comforting pot pie with restaurant-quality gravy and flaky crust.
| Ingredient | Amount | Notes |
|---|---|---|
| Boneless, Skinless Chicken Breast 🍗 | 1 ½ lb | Cut into bite-sized pieces |
| All-Purpose Flour 🌾 | 1 cup | For pie crust |
| Unsalted Butter 🧈 | ¾ cup | Cold, cubed for crust |
| Milk 🥛 | ¼ cup | Cold for pie crust |
| Salt 🧂 | 1 tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground |
| Fresh Parsley 🌿 | ¼ cup | Chopped, for garnish |
| Carrots 🥕 | 1 lb | Peeled, diced small |
| Yellow Onion 🧅 | 1 whole | Diced small |
| Frozen Peas 🌽 | 1 cup | Thawed, no need to drain |
| Chicken Broth 🥫 | 1 ½ cups | Low-sodium preferred |
| Souper Cubes 🧂 | 2 tbsp | For velvety gravy |
| Heavy Cream 🥛 | ½ cup | Full-fat for richness |
| Garlic Cloves 🧄 | 3 cloves | Minced for flavor |
The Souper Cubes are the game-changer here—they create that velvety gravy without roux fuss. Grab the low-sodium version if you're watching salt, but regular works too. I always buy mine from Target or Walmart since they're cheaper than the specialty stores. The chicken should be tender but not falling apart—cut into even pieces so it cooks uniformly. For the carrots, baby carrots work too—just halve them if they're extra large. The onion? Yellow or white—whatever's on sale, really. Fresh parsley adds that pop of color, but dried works in a pinch if you're in a hurry.
No heavy cream? Half-and-half or coconut cream gets you close, though the texture won't be quite as rich. Short on chicken broth? Vegetable broth plus 1 tsp chicken bouillon works perfectly. Want to stretch this further? Add 1 cup corn or green beans to the veggie mix. The garlic can be jarred minced if you're lazy, but fresh is always better. For the crust, Trader Joe's pie crust is my secret weapon—saves time and tastes amazing. If you're making the dough from scratch, chill it at least 30 minutes before rolling. Trust me on that.
This pot pie reheats beautifully—350°F for 20 minutes covered with foil. Keeps 3-4 days in the fridge, freezes for up to 3 months if you wrap it tightly. I always make a double batch because leftovers taste even better the next day. For serving, a sprinkle of fresh parsley and extra black pepper makes it feel extra special. The crust stays crispy if you bake it straight from the fridge—worth the extra 10 minutes in the freezer.
Why You'll Love This Recipe
- No-Fuss Flour Magic: The secret’s in those souper cubes—no rolling, no fuss. I just dump flour, butter, and milk into a bowl, whisk it once, and spread it over the chicken like I’m painting a masterpiece. (It’s not pretty, but the kids still fight over the last bite.)
- Creamy Crisp Perfection: That golden crust? It’s all about the butter-to-flour ratio—rich but not greasy, with a snap that shatters like a dream. The milk keeps it velvety inside, so every bite is a balance of crisp and dreamy. (Yes, even my picky husband nods at this one.)
- Lunchbox Hero: Pack these cubes cold or reheated—they’re the same greatness either way. I make a double batch on Sundays, and by Wednesday, they’re still the star of my kids’ lunches. (Bonus: They freeze like champs, so no more sad, soggy leftovers.)
- Budget Comfort: Chicken breast and pantry staples? This recipe costs me half what takeout does, but tastes like I slaved over it. Honestly, I’d rather spend more time not cooking than on anything else. (And the leftovers? Free dinner for the next two nights.)
Step-by-step instructions for Souper Cubes chicken pot pie
Here's how to create a restaurant-quality pot pie with velvety gravy and golden crust—every bite is pure comfort.
🍳 Step 1: Sear the Chicken and Sauté the Veggies
Heat 1 tablespoon unsalted butter in a large skillet over medium-high heat until foaming. Add the 1.5 lb boneless, skinless chicken breast, cut into bite-sized pieces, and cook for 5-6 minutes until the chicken is lightly browned on all sides. Here's the thing—don't overcrowd the pan. Work in batches if needed so the chicken can develop that perfect sear.
Remove the chicken and set it aside. In the same skillet, add 1 tablespoon more butter and sauté the 1 whole yellow onion and 1 lb carrots, both diced small, for 5-6 minutes until they begin to soften and the onions turn translucent. Add the 3 minced garlic cloves and cook for 30 seconds until fragrant. This step builds the flavor foundation for your pot pie filling.
🥘 Step 2: Create the Velvety Gravy
Pour in the 1.5 cups chicken broth and sprinkle in the 2 tablespoons Souper Cubes. Stir well and bring to a gentle simmer. Let it cook for 5 minutes until slightly reduced. Here's where the magic happens—the Souper Cubes dissolve completely, creating that ultra-smooth, velvety texture that makes this gravy next-level.
Return the seared chicken to the skillet and add the 1 cup frozen peas and 0.5 teaspoon black pepper. Simmer for another 3-4 minutes until the chicken is cooked through and the peas are heated through. The chicken should reach an internal temperature of 165°F—use an instant-read thermometer to check. Remove from heat and stir in the 0.5 cup heavy cream for added richness.
👨🍳 Step 3: Prepare the Flaky Pie Crust
In a large bowl, combine the 1 cup all-purpose flour, 1 teaspoon salt, and 0.25 teaspoon black pepper. Cut in the 0.75 cup cold unsalted butter using a pastry cutter or your fingers until the mixture resembles coarse crumbs with some pea-sized butter pieces remaining. This is crucial for achieving that flaky texture we're after.
Add the 0.25 cup cold milk and mix gently with a fork until the dough just comes together. Turn it out onto a lightly floured surface and knead it 8-10 times until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes while you preheat your oven to 375°F. Chilling the dough prevents it from shrinking during baking.
🔥 Step 4: Assemble and Bake the Pot Pie
Roll out the chilled dough on a lightly floured surface to about 1/8-inch thickness and large enough to fit your pie dish with some overhang. Transfer the chicken and vegetable filling to a 9-inch pie dish. Pour the filling into the dish, spreading it evenly. Here's a pro tip: sprinkle half of the 0.25 cup chopped fresh parsley over the filling to add a pop of color and freshness.
Lift the rolled-out dough over the pie dish, tucking the edges in to create a rim. Trim any excess dough and crimp the edges using a fork or your fingers. Cut a few small slits in the top crust to allow steam to escape—this prevents a soggy bottom. Bake for 40-45 minutes until the crust is golden brown and the filling is bubbling. The filling should be hot and the crust should be crispy to the touch.
🍽️ Step 5: Rest and Serve
Remove the pot pie from the oven and let it rest for 10 minutes before serving. This resting time allows the filling to set and makes it easier to slice. The crust will be warm and flaky, while the filling will be perfectly heated through with that velvety gravy coating every bite.
Garnish with the remaining 0.25 cup chopped fresh parsley and serve warm. Each forkful should deliver tender chicken, sweet carrots, savory onions, and that ultra-smooth gravy all encased in a golden, flaky crust. This is the kind of dish that makes weeknight dinners feel like a special occasion!
Pro Tips For Making Souper Cubes Chicken Pot Pie
- CUT CHICKEN SMALLER THAN YOU THINK: I used to eyeball it and ended up with unevenly cooked chunks—some rubbery, others mushy. For this recipe, aim for 1-inch cubes or smaller, especially since you’re using boneless breasts. They cook faster than you’d expect, and tiny pieces melt into the roux instead of sitting like dense, unyielding lumps.
- SALT THE CHICKEN BEFORE COOKING: Skip this, and your chicken will taste bland no matter how much you season the broth later. Wet the chicken with salted water (1 tsp salt per 2 cups water) and let it sit for 10 minutes before cooking. The salt penetrates better, and the flavor isn’t just on the surface—it’s in the meat.
- WHISK THE ROUX FASTER THAN YOU WANT TO: That butter-and-flour paste is finicky. After adding the flour to the melted butter, blast it on medium-high heat and stir like your life depends on it for the first 30 seconds. If you linger, you’ll get lumps that turn into floury grit in your pot pie. Once it’s smooth, drop the heat to medium and cook until it’s the color of peanut butter—not lighter, not darker.
- USE WHOLE MILK, NOT 2%: I know 2% is easier to find, but whole milk adds richness that makes the sauce cling to the chicken and cubes like it’s supposed to. If you’re set on 2%, at least warm it slightly before adding it to the roux—cold milk makes the sauce split, and you’ll be scrambling to fix it mid-recipe.
Troubleshooting this dish
Filling Too Watery
If your filling looks too thin after baking, you likely didn’t reduce the gravy enough. Simmer the broth with Souper Cubes for an extra 2-3 minutes before adding cream—this helps thicken naturally.
For instant fixes, mix 1 tablespoon cornstarch with 2 tablespoons cold water and stir into the filling before baking. 💛
Crust Not Flaky
Cold butter is key! If your crust turns out tough, ensure your butter is frozen solid before cutting into the flour. Work quickly when mixing dough and avoid overworking it—just 8-10 kneads max. Chill the dough 30+ minutes before rolling to prevent shrinking. I swear by this step!
Chicken Overcooked
Check internal temp with an instant-read thermometer—165°F is perfect. If chicken dries out, reduce searing time to 4-5 minutes and use boneless thighs instead of breasts (they’re more forgiving). For extra moisture, add 2 tablespoons chicken broth when reheating leftovers.
Soggy Bottom
Prevent this by brushing the crust with 1 beaten egg before baking or sprinkling ½ cup crushed cornflakes on the bottom crust for crunch. Bake on the middle rack to ensure even heat.
If it still gets soggy, try a pie weights or dry beans in the bottom crust for 10 minutes before adding filling.
Gravy Too Salty
Use low-sodium Souper Cubes or reduce the amount to 1.5 tablespoons. If already too salty, balance with 1 tablespoon heavy cream or milk to dilute. A pinch of sugar (½ tsp) can also help round out harsh flavors. Taste as you go!
Filling Not Cooked Through
Bake for 45-50 minutes total if your oven runs hot. For extra insurance, cover the pie with foil for the first 30 minutes, then uncover to crisp the crust. If filling still seems underdone, pop it back in for 5-10 minutes until bubbly and hot. 🔥
Nutrition facts
Frequently asked questions
Can I use store-bought pie crust instead of making it from scratch?
Store-bought crust saves time and still delivers great results. For the best texture, choose a high-quality brand like Trader Joe's or Pillsbury. If using refrigerated dough, let it sit at room temperature for 10 minutes before rolling to prevent cracking. Pre-bake the crust for 5 minutes at 375°F before adding filling to avoid a soggy bottom.
What if I don’t have Souper Cubes? Can I substitute them?
Yes! You can substitute with 2 tablespoons chicken bouillon powder or 1 cube chicken bouillon dissolved in the broth. For extra depth, add 1 teaspoon dried thyme or parsley along with the bouillon. If using low-sodium bouillon, you may want to add a pinch of salt to balance the flavor.
How do I make this recipe gluten-free?
Swap the all-purpose flour in the crust for a 1:1 gluten-free flour blend (like Bob's Red Mill or King Arthur). Use 1/4 cup extra cold water if the dough seems dry. For the filling, ensure your broth and Souper Cubes are certified gluten-free. The gravy will still turn out creamy and delicious!
Can I prep this pot pie ahead of time?
Yes! Assemble the pie (without baking) up to 24 hours ahead and refrigerate. Bake straight from the fridge, adding 5-10 minutes to the baking time. For freezing, bake the pie, cool completely, wrap tightly in foil, and freeze for up to 3 months. Thaw overnight in the fridge before reheating at 350°F for 20 minutes.
What’s the best way to reheat leftovers?
Cover the pot pie with foil and reheat at 350°F for 20-25 minutes until bubbly. For extra crispiness, broil for 1-2 minutes at the end. Microwave reheating works too—cover with a damp paper towel and heat for 1-2 minutes (though the crust may soften). Leftovers keep for 3-4 days in the fridge.