Potbelly Chicken Pot Pie Soup Recipe

The Potbelly Chicken Pot Pie Soup recipe is a delightful and hearty concoction, brimming with an array of vegetables and tender chicken swimming in a lusciously thick and creamy broth.

This savoury delight can stand alone as a comforting meal or pair harmoniously with your preferred salad or sandwich.

This soup holds a special place in my heart as a creation inspired by the cherished moments spent in the kitchen with my mom.

Our shared love for Potbelly often leads us to indulge in their Chicken Pot Pie soup, a dish that never fails to satisfy our cravings.

While I’m an avid experimenter in my kitchen, my restaurant choices can be somewhat predictable. Potbelly, in particular, holds a unique sway over my taste.

Traditionally, Potbelly serves this soup crowned with pie crust crumbles, a touch that I absolutely adore.

However, in the spirit of crafting an effortlessly accessible weeknight dinner, I opted for the convenience of store-bought crust in this recipe.

Of course, if you’re feeling adventurous or in the mood for a culinary challenge, feel free to whip up a homemade crust.

It would undoubtedly add an extra layer of deliciousness to this already fantastic soup.

Potbelly Chicken Pot Pie Soup Recipe

Recipe Details

Preparation Time: 15 minutes

Cooking Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

Calories: Around 577 kcal per serving

Ingredients

• 2 tablespoons of olive oil
• 1 onion, finely chopped
• 2 cloves of garlic, minced
• 2 carrots, diced
• 2 celery stalks, diced
• 1 teaspoon of dried thyme
• ½ teaspoon of dried oregano
• 1 teaspoon of salt (to taste)
• ½ teaspoon of pepper (to taste)
• ¼ cup of all-purpose flour
• 4 cups of chicken broth
• 2 cups of cooked chicken, shredded or diced
• 1 cup of frozen peas
• 1 cup of heavy cream
• 1 refrigerated pie crust
• Parsley, to garnish (optional)

Instructions

Steap-1.

Heat the olive oil in a large pot over medium heat. Add the chopped onions and garlic, sautéing them until they’re softened and fragrant, for about 3-4 minutes.

Steap-2.

Incorporate the diced carrots and celery into the pot, stirring occasionally.

Let them cook until slightly softened, approximately 5 minutes.

Steap-3.

Add the dried thyme, dried oregano, salt, and pepper to the pot, stirring the mixture to combine the flavors evenly.

Steap-4.

Sprinkle the all-purpose flour over the vegetables, stirring continuously for about 2 minutes to cook off the raw taste of the flour.

Steap-5.

Slowly pour in the chicken broth, stirring constantly to prevent any lumps from forming.

Bring the mixture to a gentle boil while continuing to stir.

Steap-6.

Once the broth is gently boiling, add the cooked chicken and frozen peas.

Let the soup simmer for 10-15 minutes, allowing the flavours to meld together.

Steap-7.

Pour in the heavy cream, stirring well to incorporate it into the soup.

Let it simmer for an additional 5 minutes until the soup thickens slightly. Taste and adjust seasoning if needed.

Steap-8.

Preheat your oven according to the instructions on the pie crust package.

Steap-9.

Ladle the soup into oven-safe bowls.

Steap-10.

Unroll the pie crust and cut it into rounds that are slightly larger than the diameter of the bowls.

Steap-11.

Place the pie crust rounds on top of each bowl, pressing the edges to seal.

Steap-12.

Bake the bowls in the preheated oven until the crust turns golden brown, which usually takes around 10-15 minutes.

Once done, remove the bowls from the oven. Garnish the soup with parsley, if desired, and let it cool slightly before serving.

Cooking Tips

When making Potbelly Chicken Pot Pie Soup Recipe, ensure a rich flavour by sauteing onions and garlic until fragrant.

Use store-bought pie crust for convenience, but consider adding a homemade touch for an extra layer of flavour.

Adjust the thickness with heavy cream and let the soup simmer to blend the flavours perfectly.

Serving Suggestions

Enjoy the Potbelly Chicken Pot Pie Soup on its own for a comforting meal, or pair it with a crisp side salad or your favourite sandwich for a delightful and satisfying dining experience.

How To Store And Reheat?

Store Potbelly Chicken Pot Pie Soup in an airtight container in the refrigerator for up to 3 days.

To reheat, gently warm on the stove over low heat, stirring occasionally, or use a microwave in short intervals until heated through.

Variations

If skipping the pie crust, the soup remains delicious on its own. For a heartier option, consider adding buttered noodles or dumplings directly into the soup.

Another idea is to serve the soup alongside or atop canned biscuits for a delightful twist.

You can customize the materials as you wish. Consider your preferences when making soup.

Conclusion

Potbelly Chicken Pot Pie Soup Recipe brings the warmth and flavour of a traditional pot pie in a convenient and soul-nourishing soup form.

With its simple preparation and rich taste. It’s a must-try for anyone seeking comfort in a bowl.

Embrace the joy of cooking and let the aroma of this delightful soup fill your home with happiness.

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