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    Home » Recipes » All Recipes » Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles

    Published: Oct 3, 2022 · Modified: Sep 4, 2023 by Sarah Baumeister · This post may contain affiliate links · 4 Comments

    Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles

    Jump to Recipe Print Recipe

    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.

    dutch oven full of soup being stirred with a spoon.

    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

    ingredients for potbelly chicken pot pie soup on a white background.
    • 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.

    flat pie crust on a baking sheet.
    mirepoix veggies added to melted butter.
    sauteed veggies in dutch oven.

    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.

    flour added to sauteed mirepoix.
    sauteed mirepoix in a roux.

    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.

    pot pie soup ingredients before broth has been added.
    veggies added to soup broth.
    finished chicken pot pie soup before cream has been added.


    Add heavy cream and stir to incorporate.

    heavy cream drizzled over the top of soup.

    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.

    bowls of chicken pot pie soup with crumbled pie crust on the side.

    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.

    bowls of pot pie soup with crumbles on top.
    overhead shot of bowl full of potbelly chicken pot pie soup with pie crust on top.

    Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles

    Sarah Baumeister
    Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles is a tasty and classic soup copycat recipe that will warm you right up!
    5 from 2 votes
    Print Recipe Pin Recipe
    Prep Time 15 minutes mins
    Cook Time 30 minutes mins
    Total Time 45 minutes mins
    Course Soups and stews
    Cuisine American
    Servings 6
    Calories 577 kcal

    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.

    Nutrition

    Serving: 1gCalories: 577kcalCarbohydrates: 45gProtein: 25gFat: 33gSaturated Fat: 17gPolyunsaturated Fat: 13gTrans Fat: 1gCholesterol: 110mgSodium: 887mgFiber: 5gSugar: 9g
    Tried this recipe?Let us know how it was!


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    Reader Interactions

    Comments

    1. Missy Szymczak says

      June 30, 2019 at 5:37 pm

      5 stars
      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!

      Reply
      • Sarah says

        July 01, 2019 at 1:51 am

        That would work well! That way you still get that crunch in your bites.

        Reply
    2. Don Wyant says

      September 13, 2023 at 2:54 pm

      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

      Reply
      • Sarah Baumeister says

        September 16, 2023 at 7:14 pm

        Sounds like a great way to prepare it. I love my Ninja Foodi, as well.

        I am glad you both enjoyed the soup!

        -Sarah

        Reply

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    Hi, I'm Sarah! I am a wife, mother, and believer. I have been cooking since I could stand and am excited to share my love for being in the kitchen with all of you. You will find a variety of recipes here from healthy family dinners, to ways to prepare venison, to soups, to baked goods, we love it all!

    Learn more about me →

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