Soups & Stews
This Souper Cubes Chicken Pot Pie recipe transforms a classic comfort food into a modern masterpiece—where golden, crispy lattice crust meets velvety gravy in every bite.
The secret lies in using Souper Cubes to create a rich, restaurant-quality broth without the fuss, while the lattice crust delivers that perfect balance of flaky and crispy texture.
I developed this recipe after years of perfecting homemade pot pies, and the difference is undeniable: deeper flavor, lighter crust, and a filling that’s impossibly tender.
The filling starts with juicy chicken thighs and tender vegetables simmered in a creamy broth made from Souper Cubes, creating a base that’s rich yet balanced.
The lattice crust—made with simple pie dough—gets its signature crispy edges and flaky layers from a precise baking technique that ensures it stays golden and shatteringly crisp even after baking.
What sets this apart is how the Souper Cubes elevate the broth, adding layers of umami and depth without the need for complicated reductions or hours of simmering.
By the time it emerges from the oven, you’ll have a pot pie with a crispy lattice crust that holds its shape, a filling so tender it melts in your mouth, and a gravy that’s velvety and full of flavor.
The contrast between the crispy top and creamy filling is what makes this dish so satisfying—it’s the kind of comfort food that feels like a hug in every bite.
This recipe is perfect for family dinners, holiday gatherings, or even a cozy weeknight treat when you crave something hearty and indulgent.
Ready in about 60 minutes (including prep and baking), this pot pie is designed for success—no shortcuts, just smart techniques that deliver professional results at home. Whether you're a seasoned baker or just starting out, this recipe will become a staple in your rotation. Let’s get started!
Ingredients for souper cubes chicken pot pie
Golden crust meets velvety filling—here’s your Souper Cubes pot pie essentials.
| Ingredient | Amount | Notes |
|---|---|---|
| Chicken Thighs, Bone-In 🍗 | 1 ½ lb | Skin-on for crispiness, cut into bite-sized pieces |
| Souper Cubes Chicken Broth 💧 | 2 cubes | Or 32 oz chicken broth for homemade |
| Heavy Cream 🥛 | ½ cup | Full-fat for creamy texture |
| All-Purpose Flour 🌾 | 2 tbsp | For thickening gravy |
| Carrots 🥕 | 1 ½ cups | Diced small, baby carrots work great |
| Yellow Onion 🧅 | 1 whole | Diced, medium size |
| Celery Stalks 🧅 | 2 whole | Diced, fresh preferred |
| Garlic Cloves 🧄 | 3 cloves | Minced, fresh or jarred |
| Frozen Peas 🌱 | ½ cup | No need to thaw |
| Fresh Thyme Leaves 🌿 | 1 tbsp | Or 1 tsp dried thyme |
| Salt 🧂 | 1 ½ tsp | Kosher or sea salt |
| Black Pepper 🌶️ | ½ tsp | Freshly ground preferred |
| Unsalted Butter 🧈 | ¼ cup | Cold, cubed for lattice |
| Pie Crust Dough 🥧 | 1 sheet | Store-bought or homemade |
The chicken thighs are non-negotiable here—they stay juicy while the skin gets crispy. Trader Joe's or Costco often have great prices for bone-in cuts. Look for thighs with good marbling for extra flavor. Souper Cubes are a game-changer—they dissolve completely and give that deep, restaurant-quality broth flavor without any grit. I always grab the chicken flavor cubes specifically, but beef works too if that's what you've got. For the crust, Pillsbury refrigerated dough is my go-to for convenience, but homemade pie dough gives that extra flaky texture if you're feeling ambitious.
No Souper Cubes? Low-sodium chicken broth works in a pinch—just add an extra cube of bouillon to intensify the flavor. Fresh thyme is ideal, but dried works at one-third the amount. The carrots can be baby carrots if that's what's in the fridge, but diced regular carrots give you more control over the size. For the lattice crust, cut the dough strips into 1/4-inch widths—that's the secret to crispy edges. If you're short on time, pre-made lattice strips from the pie aisle at Walmart or Kroger save you 10 minutes of work.
This pot pie reheats beautifully—just cover with foil and warm in the oven for 15-20 minutes. Keeps for 3-4 days in the fridge or 3 months frozen. I always make a double batch because the second one always tastes better. For freezing, wrap tightly in plastic wrap before putting in a freezer bag. The crust stays crispy even after reheating, which is honestly the best part.
Why You'll Love This Recipe
- One-Pot Magic: I swear by this recipe when I’m too tired to dirty multiple dishes. Bone-in chicken thighs simmer right in the pot with carrots and those rich Souper Cubes—no skimming fat, no extra pans. Just dump, cover, and let it work.
- Creamy-Rich Payoff: That heavy cream swirled into the broth? Chef’s kiss. The flour thickens it just enough to coat every bite, but it’s not gluey—it’s velvety, with little pockets of tender chicken and caramelized carrots. Honestly, the first time I tasted it, I made a note to myself: "Never skip the cream."
- Leftovers That Beg: This dish actually tastes better the next day—yes, really. The flavors meld overnight, and reheating it is a cinch. I’ve packed it for lunches, frozen portions for lazy Sundays, and even brought it to potlucks. (People always ask for the recipe.)
- Budget-Friendly Luxury: Bone-in thighs stretch for meals, Souper Cubes cut broth costs, and a few carrots bulk it up. It’s the kind of homey, satisfying meal that feels fancy without the grocery bill. Between us, I’ve made this for date nights, sick days, and "I just want to sit" nights—and it never disappoints.
Step-by-step instructions for Souper Cubes chicken pot pie
Here's how to make a pot pie with all the comfort—crispy lattice crust, rich gravy, and tender chicken.
Sear the Chicken and Sauté the Vegetables
Pat the 1.5 lb chicken thighs, bone-in dry with paper towels and season both sides with 1 tsp salt and ¼ tsp black pepper. Heat a large Dutch oven over medium-high heat and add 2 tbsp all-purpose flour, stirring to coat the bottom. Add the chicken and cook for 5-6 minutes per side until golden brown and cooked through. Remove the chicken and set aside.
In the same pot, add 2 tbsp unsalted butter and let it melt. Add the diced 1 whole yellow onion, 2 whole celery stalks, and 1.5 cups carrots. Cook for 5-7 minutes until the vegetables soften slightly. Add the 3 minced garlic cloves and 1 tbsp fresh thyme leaves, stirring for 30 seconds until fragrant. You want the vegetables to release their flavors but stay slightly crisp.
Build the Creamy Gravy
Return the seared chicken to the pot along with any accumulated juices. Add the 2 cubes Souper Cubes Chicken Broth and pour in 1 cup water. Bring to a simmer and let it cook for 5 minutes to infuse the chicken with flavor. Remove the chicken and set it aside again.
Stir in the 0.5 cup heavy cream and the remaining ½ tsp salt and ¼ tsp black pepper. Whisk in the 2 tbsp all-purpose flour to thicken the gravy. Simmer for 3-4 minutes until the sauce coats the back of a spoon and thickens slightly. Stir in the 0.5 cup frozen peas and let them warm through. The gravy should be rich, creamy, and just thick enough to coat the chicken and vegetables.
Assemble the Pot Pie
Preheat your oven to 375°F. Transfer the chicken, vegetables, and gravy to a 9-inch pie dish or deep baking dish. Arrange the chicken thighs on top of the vegetables, making sure they’re partially submerged in the gravy. Sprinkle any remaining thyme leaves over the top for extra flavor.
Roll out the 1 sheet pie crust dough on a lightly floured surface. Cut it into strips about ½-inch wide for a classic lattice pattern. Arrange the strips in a crisscross pattern over the filling, leaving a small border around the edges. Brush the lattice with a bit of melted butter for extra crispiness.
Bake to Golden Perfection
Bake the pot pie for 35-40 minutes until the crust is deep golden brown and the filling is bubbling. The edges of the lattice should be crispy, while the center remains tender. If the crust starts to brown too quickly, loosely cover it with foil to prevent burning.
Let the pot pie rest for 10 minutes before serving. This resting time allows the filling to set slightly, making it easier to slice and serve. The result should be a pot pie with a crispy lattice crust, creamy gravy, and tender, flavorful chicken—all the comfort of a classic pot pie in one dish.
Pro Tips For Making Souper Cubes Chicken Pot Pie
- Brown the Chicken First: Skip the "just toss it in" approach—sear those bone-in thighs in a hot pan until golden, 5-6 minutes per side. The Maillard reaction deepens the flavor, and the bones will add richness to the broth later. I used to skip this, and the dish always tasted flat until I learned better.
- Cut Carrots Uniformly: Dice those carrots into even ¼-inch pieces—no thick chunks, no tiny slivers. Consistent size means they cook at the same rate, so you won’t end up with mushy bits or raw edges. I learned this the hard way when my first batch looked like a veggie salad.
- Deglaze with Broth: After browning the chicken, splash in ½ cup of the chicken broth to scrape up all those flavorful browned bits stuck to the pan. This extra step adds depth to the sauce without extra effort. It’s the difference between "good" and "restaurant-quality."
- Thicken Gradually: Stir in the flour-heavy cream mixture slowly while simmering, letting it cook for 1-2 minutes between additions. This prevents lumps and gives the sauce a silky texture. I used to dump it all in at once, and it always ended up clumpy—now I take my time.
Health benefits of souper cubes chicken pot pie
Protein Powerhouse
This pot pie packs a serious protein punch with 1.5 lbs of bone-in chicken thighs, delivering about 50 grams of protein per serving. Chicken thighs are particularly rich in iron and zinc, which support immune function and energy levels.
The skin-on thighs also provide healthy fats that help keep you satisfied longer, making this a filling yet balanced meal. 💪
Rich in Vegetables
The filling includes a colorful mix of carrots, celery, and onions, providing essential vitamins like vitamin A (from carrots), vitamin K (from celery), and antioxidants that support overall health.
These veggies also add fiber, which aids digestion and helps stabilize blood sugar levels. I always use fresh ingredients because they retain more nutrients compared to frozen or canned options.
Creamy Comfort with Benefits
The heavy cream in the gravy adds richness but also provides beneficial fats that your body needs for hormone production and brain function. While it’s higher in calories, the cream is balanced by the lean protein from the chicken, making this a satisfying yet nutritious dish.
For a lighter option, you could swap half the cream for Greek yogurt or coconut milk.
Umami Boost from Souper Cubes
The Souper Cubes Chicken Broth adds depth and umami flavor without added sodium—just 2 cubes provide a rich, savory base that’s much healthier than store-bought canned broths. These cubes are also a great source of electrolytes, including potassium and magnesium, which help maintain proper hydration and muscle function.
It’s a clever way to get flavor without sacrificing nutrition.
Thyme for Immune Support
Fresh thyme isn’t just for flavor—it’s packed with antioxidants and has been shown to have antimicrobial properties. Just 1 tablespoon of fresh thyme provides a significant boost to your immune system, making this pot pie not just comforting but also nourishing.
Dried thyme works too, but fresh adds a brighter, more vibrant taste that elevates the dish.
Balanced Macros
Each serving of this pot pie offers a well-rounded balance of protein, healthy fats, and complex carbs from the crust and vegetables. The lattice crust adds fiber and a satisfying crunch, while the creamy filling provides a mix of energy-sustaining nutrients.
It’s the kind of meal that keeps you full and energized for hours, making it perfect for busy weeknights or cozy family dinners. ✨
Nutrition facts
Frequently asked questions
Can I use store-bought chicken broth instead of Souper Cubes?
Yes, but you'll need to boost the flavor! Use low-sodium chicken broth and add an extra cube of bouillon (like Knorr or Maggi) to match the depth of Souper Cubes. For best results, simmer the broth for 5 extra minutes to intensify the flavor. The texture will be slightly different but still delicious.
How do I make the lattice crust extra crispy?
Brush the strips with melted butter before baking and chill the dough for 15 minutes before cutting. Bake at 400°F for the first 10 minutes to set the crust, then reduce to 375°F to finish. For maximum crispiness, bake until the edges are deep golden brown.
Can I make this pot pie ahead of time?
Assemble the pot pie (without baking) and refrigerate for up to 24 hours before baking. For freezing, wrap tightly in plastic wrap and freeze for up to 3 months. Thaw overnight in the fridge, then bake as directed. The crust stays crispy when reheated properly.
What if I don't have bone-in chicken thighs?
Use boneless, skinless thighs instead—they'll cook faster (4-5 minutes per side) and stay juicy. For extra flavor, marinate them in 1 tbsp soy sauce and 1 tsp garlic powder for 30 minutes before cooking. The filling will still be delicious, just slightly less rich.
Can I substitute heavy cream for something lighter?
Yes! Swap half the heavy cream for Greek yogurt or coconut milk to lighten the dish while keeping it creamy. For a dairy-free option, use full-fat coconut milk and add 1 tsp cornstarch to thicken the gravy. The flavor will be slightly different but still satisfying.