Potbelly Chicken Pot Pie Soup Recipe

Potbelly Chicken Pot Pie Soup is made with tender chicken breast, aromatic vegetables, creamy broth, and a flaky pie crust topping. This hearty potbelly chicken pot pie soup recipe creates a comforting dinner that takes about 45 minutes to prepare and can serve up to 6 people.

Potbelly Chicken Pot Pie Soup Ingredients

• 4 tbsp. butter
• 1 medium onion, diced
• 2 carrots, peeled and diced (small dice)
• 2 celery stalks, diced (small dice)
• ¼ cup all-purpose flour
• 1 cup heavy cream
• 2 cups cooked boneless, skinless chicken breast, shredded
• 1 medium russet potato, peeled and diced (small dice)
• 4 cups chicken stock
• 1 tsp. salt
• ½ tsp. black pepper
• 1 cup frozen peas
• 1 cup frozen corn
• 1 refrigerated pie crust

Potbelly Chicken Pot Pie Soup Instructions

1. Preheat the oven according to the instructions on the refrigerated pie crust packaging. Roll out the pie crust on a nonstick baking sheet or silicone baking mat. Bake the pie crust according to the packaging instructions. Set aside.
2. In a large soup pot, melt the butter over medium heat. Add the diced onions, carrots, and celery. Sweat the vegetables for about 5 minutes, stirring occasionally, until the onions are translucent.
3. Add the flour to the pot and stir continuously for 1-2 minutes to cook out the raw flour taste.
4. Stir in the shredded chicken breast, frozen peas, frozen corn, diced potatoes, salt, and black pepper.
5. Slowly pour in the chicken stock, whisking constantly to prevent lumps from forming. Bring the soup to a simmer over medium-low heat and cook for about 20 minutes, or until the potatoes are tender.
6. Once the potatoes are cooked through, stir in the heavy cream until well incorporated.
7. Ladle the soup into bowls and top each serving with crumbled pieces of the baked pie crust.
8. Serve hot and enjoy your comforting Potbelly Chicken Pot Pie Soup!

Recipe Tips

• Enhance Flavor with Herbs: Add fresh or dried herbs such as thyme, rosemary, or parsley to the soup for added depth of flavor. You can also incorporate a bay leaf while simmering the soup for extra fragrance.
• Boost Creaminess: For an even creamier texture, blend a portion of the soup using an immersion blender before adding the heavy cream. This will thicken the soup naturally and create a luxurious consistency.
• Use Homemade Chicken Stock: If possible, use homemade chicken stock for richer flavor. You can make chicken stock by simmering chicken bones, vegetables, and herbs in water for a few hours, then straining out the solids.

How To Store Potbelly Chicken Pot Pie Soup

Refrigerate: Once the Potbelly Chicken Pot Pie Soup has cooled completely, transfer it to an airtight container or cover the soup pot tightly with plastic wrap. Store it in the refrigerator for up to 3-4 days to maintain its freshness.

Freeze: If you want to store the soup for a longer period, freezing is the best option. Allow the soup to cool completely before transferring it to a freezer-safe container or portioning it into individual freezer bags. Ensure the container is tightly sealed or the bags are properly sealed to prevent freezer burn. The Potbelly Chicken Pot Pie Soup can be frozen for up to 2 months. When you’re ready to enjoy it again, thaw it overnight in the refrigerator before reheating on the stove or in the microwave.

How To Reheat Leftover Potbelly Chicken Pot Pie Soup

In The Microwave: Place a portion of the leftover Potbelly Chicken Pot Pie Soup in a microwave-safe dish and cover it loosely with a microwave-safe lid or paper towel. Microwave on high for 2-3 minutes, stirring halfway through to ensure even heating.

On The Stove: Transfer the leftover soup to a saucepan or pot. Heat over medium heat, stirring occasionally, until the soup is warmed through. Be careful not to let it boil.

In The Oven: Preheat the oven to 350°F (175°C). Pour the leftover soup into an oven-safe dish and cover it with aluminum foil. Heat for about 15-20 minutes, or until the soup is hot all the way through.

What To Serve Potbelly Chicken Pot Pie Soup

Potbelly Chicken Pot Pie Soup pairs well with crusty bread, garlic breadsticks, a fresh green salad, and steamed vegetables. It also can be served alongside buttery mashed potatoes, cheesy biscuits, roasted sweet potatoes, and a side of coleslaw for better savoring of the meal.

Frequently Asked Questions

Can I use rotisserie chicken instead of cooking my own chicken breast?

Yes, using rotisserie chicken is a convenient option. Simply shred the rotisserie chicken and add it to the soup during the final stages of cooking.

Can I substitute the heavy cream with a lighter alternative?

Yes, you can use half-and-half or milk for a lighter version of this soup. Keep in mind that the texture and richness may vary slightly.

How can I make this soup gluten-free?

To make this recipe gluten-free, you can use a gluten-free all-purpose flour or a cornstarch slurry as a thickener instead of regular flour. Also, ensure that your chicken stock and other ingredients are gluten-free.

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