Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles is a delicious hearty soup that is full of veggies and tender chicken in a creamy, thick broth. Serve on its own or with your favorite salad or sandwich
This soup is a recipe I made with my dad in mind. Whenever we order Potbelly we order Chicken Pot Pie soup that we both just love.
I love to experiment in the kitchen, but when I go out to restaurants I can be a creature of habit. There are just certain dishes I love from certain places! Potbelly is this way for me. I get the same thing every time. A skinny TKY with everything, add extra hot peppers and extra pickles. It’s warm, it’s spicy, IT’S SO GOOD. And a side of chicken pot pie soup.
Chicken pot pie surely is a delicious dish that doesn’t need to be changed. However, sometimes soup is just easier to pull off, especially if you don’t want to make a pie crust.
At Potbelly, this soup is served with pie crust crumbles on top, which I LOVE. Because my thought in making this was to create an easily accessible weeknight dinner, and making a good pie crust seemed like an extra step, this recipe uses store bought crust. Feel free to make homemade if you want though-- I think it would be awesome.
Ingredients
- butter
- onion
- carrots
- celery stalks
- flour
- heavy cream
- shredded chicken
- chicken stock
- salt
- pepper
- potato
- frozen peas
- frozen corn
- refrigerator pie crust
How to Make Potbelly Chicken Pot Pie Soup
Roll out pie crust on a nonstick baking sheet or silicone baking mat. Bake pie crust according to the packaging instructions.
Begin by melting butter in a large soup pot. Add in diced onions, carrots, and celery. Sweat for 5 minutes, until onions are translucent.
Add in flour and stir for 1-2 minutes.
Add shredded chicken breast, frozen peas, corn, potatoes, salt, and pepper. Stir.
Slowly add chicken stock, whisking constantly.
Simmer on medium-low heat for 20 minutes or until the potatoes are cooked through.
Add heavy cream and stir to incorporate.
Top with crumbled pie crust and enjoy.
Recipe Tip
Something that really cuts down on time in this recipe is to use store bought pie crust for the crumbles on top. This makes it as simple as rolling it out and baking.
You can certainly use homemade pie crust if you prefer your own recipe. I find if I am already making pie crust for another recipe, say my blueberry hand pies, I will use any edges or remnants to bake up for the pie crust topping.
You could also use biscuits or dumplings like in Chicken and Dumplings.
Variations
If you don't want to make the pie crust, the soup is still delicious without it. Alternatively, you can add butter noodles or dumplings to the soup itself to bulk it up a bit. You can also serve it with canned biscuits on the side or on top.
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
Storage
Storage leftovers in the fridge for up to 3 days. Reheat in the microwave or a small saucepan on the stove until warm. Store pie crust crumbles separately.
Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles
Ingredients
- 4 tbsp. butter
- 1 onion diced
- 2 carrots peeled and diced
- 2 celery stalks diced
- ¼ cup flour
- 1 cup heavy cream
- 2 cups cooked chicken breast shredded
- 1 russet potato peeled and diced
- 4 cups chicken stock
- 1 tsp. salt
- ½ tsp. pepper
- 1 cup frozen peas
- 1 cup frozen corn
- 1 refrigerated pie crust
Instructions
- Roll out pie crust on a nonstick baking sheet or silicone baking mat. Bake pie crust according to the packaging instructions.
- Begin by melting butter in a large soup pot. Add in diced onions, carrots, and celery. Sweat for 5 minutes, until onions are translucent.Add in flour and stir for 1-2 minutes.
- Add shredded chicken breast, frozen peas, corn, potatoes, salt, and pepper. Stir.
- Slowly add chicken stock, whisking constantly. Simmer on medium-low heat for 20 minutes or until the potatoes are cooked through.Add heavy cream and stir to incorporate.
- Top with crumbled pie crust and enjoy.
Missy Szymczak says
Yummy! Thanks for working out the recipe so I can try to recreate! I love chicken pot pie. Maybe a loaf of rustic bread can sub for the crust crumbles. Thanks!
Sarah says
That would work well! That way you still get that crunch in your bites.
Don Wyant says
I made this yesterday using your recipe as a guideline, but using a Ninja Foodi to pressure cook the chicken. Added most of the ingredients in a Dutch oven and simmered on a low heat. Once chicken was finished, combined everything in Ninja and used simmer/sauté function until ingredients were fully incorporated.
Thank you so much, my wife and I love Potbelly's version and this is very very close.
Don
Sarah Baumeister says
Sounds like a great way to prepare it. I love my Ninja Foodi, as well.
I am glad you both enjoyed the soup!
-Sarah