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.

bowl of pot pie soup with crust crumbles on top.

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.

For more restaurant copycat recipes to try, check out Olive Garden Steak Gorgonzola, Olive Garden Eggplant Parmesan, Popcorn Chicken Bowl (Copycat KFC Famous Bowl), Chicken Friand (La Mad Copycat) and Red Robin Copycat Ensenada Chicken Platter.

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

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.

mirepoix veggies added to melted butter.

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.

pot pie soup ingredients before broth 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 Tips

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.
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.

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

What to serve with Chicken Pot Pie Soup

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.

More Soup Recipes

Did you enjoy this Potbelly Chicken Pot Pie Soup? I would love for you to let me know by leaving a comment and star rating. I can't wait to hear from you!

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