Potbelly Chicken Pot Pie Soup: A Comforting Delight for Your Taste Buds

Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles is a delectable and filling soup that features a medley of vegetables and tender chicken in a rich and creamy broth. Whether you savor it on its own or pair it with your favorite salad or sandwich, this soup is sure to satisfy your cravings.

This recipe was inspired by the love for Potbelly’s Chicken Pot Pie soup. Sometimes, when it comes to certain dishes at our favorite restaurants, we become creatures of habit. We find comfort in the familiar flavors that bring us joy. For me, Potbelly is one of those places. Every time I visit, I can’t resist ordering a skinny TKY with everything, extra hot peppers, and extra pickles. It’s warm, it’s spicy, and it’s oh-so-good. And let’s not forget the side of chicken pot pie soup!

While chicken pot pie is undeniably delicious, sometimes a comforting bowl of soup is just what we need. It’s easier to prepare, especially if making a pie crust from scratch is not on our agenda for the day. At Potbelly, this soup is served with pie crust crumbles on top, which adds a delightful twist. In the spirit of creating an easily accessible weeknight dinner, this recipe uses store-bought crust. But if you’re up for a homemade crust, go for it! It will be equally amazing.

Ingredients

  • Butter
  • Onion
  • Carrots
  • Celery stalks
  • Flour
  • Heavy cream
  • Shredded chicken
  • Chicken stock
  • Salt
  • Pepper
  • Potato
  • Frozen peas
  • Frozen corn
  • Refrigerator pie crust
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How to Make Potbelly Chicken Pot Pie Soup

  1. Roll out the pie crust on a nonstick baking sheet or silicone baking mat and bake it according to the instructions on the packaging.

  1. Melt butter in a large soup pot and add diced onions, carrots, and celery. Sweat for 5 minutes until the onions turn translucent. Stir in the flour and cook for an additional 1-2 minutes.

  1. Add shredded chicken breast, frozen peas, corn, potatoes, salt, and pepper. Stir well.

  2. Slowly pour in the chicken stock while whisking constantly. Simmer the soup on medium-low heat for 20 minutes or until the potatoes are tender.

  1. Add the heavy cream and stir to incorporate.

  1. Top the soup with crumbled pie crust and indulge in the comforting flavors.

Recipe Tip

To save time, you can use store-bought pie crust for the crumbles. Simply roll it out and bake it according to the instructions. However, if you have a favorite homemade pie crust recipe, feel free to use that instead. You can even use any leftover pie crust edges or remnants from other recipes to create the delightful crust topping.

Variations

If you prefer not to have the pie crust, you can enjoy the soup without it. Alternatively, you can add butter noodles or dumplings to give the soup more substance. Another option is to serve it with biscuits on the side or even on top, similar to Chicken and Dumplings.

What to Serve with Chicken Pot Pie Soup

  • Turkey Pesto Sandwich
  • Homemade Cheese Biscuits
  • Simple Rocca Salad
  • Garlic Butter Sourdough Breadsticks
  • Roasted Sweet Potato and Kale Caesar Salad
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Storage

Store any leftovers in the fridge for up to 3 days. Simply reheat them in the microwave or a small saucepan until warm. Remember to store the pie crust crumbles separately to maintain their crunchiness.

Indulge in the comforting flavors of Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles. Whether it’s a cozy weeknight dinner or a gathering with friends, this soup is sure to impress. Explore the world of Rowdy Hog Smokin BBQ and discover more delicious recipes like this at Rowdy Hog Smokin BBQ.