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overhead shot of bowl full of potbelly chicken pot pie soup with pie crust on top.
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5 from 4 votes

Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles

Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles is a tasty and classic soup copycat recipe that will warm you right up!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soups and stews
Cuisine: American
Servings: 6
Calories: 577kcal
Author: Sarah Baumeister

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: 1g | Calories: 577kcal | Carbohydrates: 45g | Protein: 25g | Fat: 33g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Trans Fat: 1g | Cholesterol: 110mg | Sodium: 887mg | Fiber: 5g | Sugar: 9g