There’s something deeply satisfying about a hot bowl of this chicken pot pie soup recipe. It’s like taking the classic pot pie and turning it into a creamy, rich soup that warms you from the inside out. And while there are many recipes out there, the Potbelly version has garnered quite a fan base. Today, we’re going to explore this beloved dish, guiding you through a homemade rendition that’s sure to impress!
Potbelly Chicken Pot Pie Soup Recipe
Ingredients
- 2 boneless, skinless chicken breasts diced
- 1/4 cup butter
- 1 onion finely chopped
- 2 celery stalks sliced
- 2 carrots diced
- 1/2 cup peas
- 1/2 cup corn kernels
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup heavy cream
- 2 tsp fresh thyme, minced
- Salt and pepper to taste
- 1 pie crust (optional, for garnish)
Instructions
- In a large pot, melt the butter over medium heat. Add the onions, celery, and carrots, and sauté until tender.
- Stir in the diced chicken and cook until the chicken is browned.
- Sprinkle the flour over the vegetables and chicken, stirring continuously for about 2 minutes.
- Gradually pour in the chicken broth, followed by the heavy cream, ensuring there are no lumps.
- Add the peas, corn, and fresh thyme. Season with salt and pepper.
- Simmer for about 20-25 minutes until the soup thickens.
- If using a pie crust for garnish: Preheat oven according to the pie crust instructions. Cut the crust into desired shapes and bake until golden.
- Serve the soup hot, garnished with baked pie crust pieces.
Notes
- Alternative Meats: If you don’t have chicken on hand, turkey is an excellent substitute. The cooking time might vary slightly, so ensure it's cooked thoroughly.
- Vegetable Variations: Feel free to add or substitute vegetables based on your preferences. Green beans, bell peppers, or even diced potatoes can make great additions.
- Thickening the Soup: If you like your soup to be extra thick, you can increase the amount of flour or add a cornstarch-water slurry towards the end of the cooking process.
- Herbs & Seasonings: This recipe uses fresh thyme, but rosemary, parsley, or tarragon can also be added for different flavors. Adjust seasonings to taste, especially if you use store-bought broth, which can vary in saltiness.
- Dairy-Free Version: If you're opting for a dairy-free milk substitute, keep in mind that coconut milk will impart a distinct flavor to the soup. If you prefer a more neutral taste, go for almond or oat milk.
- Storage: The soup can be refrigerated for up to 3-4 days in an airtight container. If freezing, avoid adding the pie crust garnish until you're ready to serve.
- Reheating Tips: When reheating the soup, do so on a low-medium flame to ensure the creamy consistency remains without curdling. If the soup becomes too thick upon reheating, a splash of broth or water can help adjust the consistency.
- Pie Crust Garnish: This garnish is optional but highly recommended for that authentic pot pie experience. If you're short on time, store-bought pie crust or puff pastry can be used.
- Slow Cooker Adaptation: This recipe can easily be adapted for a slow cooker. Add all the ingredients (except for the heavy cream) and cook on low for 6-8 hours. Stir in the heavy cream in the last 30 minutes of cooking.
- Vegan Version: Replace the chicken with tofu or a plant-based meat substitute, use vegetable broth instead of chicken broth, and opt for a dairy-free cream alternative.
Why Make Potbelly Chicken Pot Pie Soup Recipe?
This particular recipe stands out because it encapsulates the comfort and warmth of a traditional chicken pot pie but in a soup form. It’s a versatile dish suitable for cold winter nights or when you need a hearty meal to lift your spirits.
How Difficult Is It To Make Potbelly Chicken Pot Pie Soup Recipe?
With straightforward ingredients and a simple cooking process, this soup is quite easy to prepare. Even novice cooks can master it and create a dish that tastes gourmet.
How Does Potbelly Chicken Pot Pie Soup Recipe Taste?
Imagine the creaminess of a pot pie filling, accentuated by tender chunks of chicken, crisp veggies, and a rich, flavorful broth. The added pie crust garnish provides a delightful crunch, making every bite reminiscent of the classic pot pie.
Frequently Asked Questions:
Can I use leftover chicken for this recipe?
Absolutely! Leftover rotisserie chicken or any cooked chicken will work. Just skip the browning step and add it later in the cooking process.
Can I make this soup ahead of time?
Yes, the flavors often meld and improve overnight. Just reheat on the stove when you’re ready to serve.
Is there a dairy-free option?
Substitute the heavy cream with a dairy-free alternative like coconut milk or almond milk, but the flavor and texture might vary slightly.
Can I freeze this soup?
Yes, it freezes well. Store in an airtight container. Thaw in the refrigerator and reheat on the stove. Add more broth if necessary.
Are there any alternatives to the pie crust garnish?
Certainly! Oyster crackers, croutons, or even puff pastry can be used as toppings for added texture.
Get This Potbelly Chicken Pot Pie Soup Recipe
Warm your soul with this potbelly chicken pot pie soup recipe, and enjoy the flavors that have made this dish an iconic comfort food favorite. Happy cooking!
