Creamy Chicken Pot Pie Soup Potbelly
This Chicken Pot Pie Soup Potbelly Recipe is loaded with tender chicken, soft potatoes, sweet peas, corn, and a creamy broth. It’s just like the Potbelly Chicken Pot Pie Soup we all love, topped with flaky pie crust crumbles.
- Prep time
- 15 min
- Cook time
- 30 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 3 tablespoons butter
- 1 yellow onion, diced
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 tablespoons all-purpose flour
- 1 russet potato, peeled and cubed
- 3 cups chicken stock
- 1 cup heavy cream
- 2 cups cooked chicken breast, shredded (or use Rotisserie Chicken for convenience)
- ½ cup frozen peas
- ½ cup frozen corn
- Salt and black pepper, to taste
- 1 refrigerated pie crust, baked and crumbled for topping
Instructions
- 1
In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5–6 minutes. Stir occasionally to keep them from browning too much.
- 2
Sprinkle in the flour and stir well to coat the vegetables. Cook for about 1 minute, just until it starts to smell a bit toasty. This step helps thicken your soup later on.
- 3
Pour in the chicken stock slowly while stirring. Add the diced potatoes, bring everything to a simmer, and cook for about 12–15 minutes or until the potatoes are fork-tender.
- 4
Lower the heat and pour in the heavy cream. Stir in the shredded chicken, peas, and corn. Simmer for another 5–7 minutes, just until everything is heated through and well combined.
- 5
Season with salt and pepper to taste. Spoon the soup into bowls and top each one with a handful of pie crust crumbles.