Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles

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.

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 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.