Potbelly Chicken Pot Pie Soup Recipe

Craving that rich, creamy chicken pot pie flavor but in a warm, spoonable form? This Potbelly Chicken Pot Pie Soup recipe is precisely what you need.
I love how every spoonful is loaded with shredded chicken, sweet peas, carrots, corn, and a silky broth infused with savory spices. Topped with golden-baked biscuits or flaky pie crust, it’s like your favorite pot pie reinvented in a bowl.

Not only is this recipe perfect for chilly nights, but it’s also easy to prepare and flexible enough for substitutions. You can go all out with heavy cream for indulgence or use evaporated milk for a lighter twist; either way, it’s pure comfort.

Soup Preparation

Making this Potbelly Chicken Pot Pie Soup is all about layering flavors and textures so every spoonful is creamy, savory, and satisfying. Here’s how I do it step by step.

Step 1: Prepare the Roux

In a medium saucepan, melt ½ cup butter over medium heat. Once melted, whisk in ½ cup chickpea flour until smooth. Keep stirring in a gentle figure-eight motion for about 2 minutes, just until the mixture becomes bubbly and slightly golden. This is the base that will give your soup its rich, velvety texture.

Step 2: Build the Stock

Slowly whisk in 8 cups of chicken broth (or water) along with eight teaspoons of Knorr low-sodium chicken bouillon powder. Stir until thoroughly combined, then bring the mixture to a gentle boil. Once boiling, reduce the heat to medium so it stays at a steady simmer.

Step 3: Sauté the Vegetables

In another pan, melt 1 tsp butter over medium heat. Add chopped celery and diced onion, sautéing for 2–3 minutes until they turn tender and aromatic. This quick sauté helps bring out their sweetness and enhances the soup’s flavor depth.

Step 4: Combine and Simmer

Add the sautéed vegetables and shredded chicken to your stockpot. Stir well, ensuring the chicken is evenly distributed. Let the soup simmer for 45 minutes; this slow cooking time allows the flavors to mingle fully and the chicken to soak up the rich broth.

Step 5: Bake the Topping

While your soup simmers, bake your biscuits or pie crust according to the package instructions. If using biscuits, keep them whole to serve alongside. If using pie crust, cut it into strips or rounds for easy topping later.

Adding the Final Touches

Once the soup has simmered to perfection, it’s time to make it luxuriously creamy and full of flavor.

Step 6: Enrich the Soup

Stir in 1 cup evaporated milk (or heavy whipping cream for extra richness) along with 1 cup frozen peas and carrots and 1 cup frozen corn. Add ¼ tsp paprika, ¼ tsp garlic powder, and ¼ tsp onion powder—season with salt and pepper to taste. Let the soup cook for another 4 minutes, just enough for the veggies to heat through while keeping their vibrant color.

Step 7: Garnish and Serve

Ladle the hot, creamy soup into bowls. Garnish each serving with a sprinkle of fresh parsley for a pop of color and freshness.

For the topping, either:

• Place a warm, golden biscuit on top of each bowl, or
  
• Float a crisp piece of pie crust directly on the soup for that signature pot pie touch.

Serving and Decoration Ideas

Here’s how I like to serve this Potbelly Chicken Pot Pie Soup to make it extra inviting:

• Rustic Style: Serve in deep, wide soup bowls with biscuits on the side for dipping.
  
• Pot Pie Style: Spoon the soup into oven-safe bowls, place a baked pie crust round on top, and give it a quick broil for a bubbly, golden crust.
  
• Family Style: Serve in a large tureen at the center of the table with a basket of biscuits so everyone can help themselves.

Storage Instructions

Keeping Your Soup Fresh

If you have leftovers (which is rare in my kitchen when I make this!), store them in an airtight container in the refrigerator. The soup will keep well for up to 3–4 days.

When reheating, do it slowly over medium-low heat on the stovetop to preserve the creamy texture. If the soup has thickened too much, stir in a splash of milk or chicken broth to loosen it up.

Freezing the Soup

This soup also freezes beautifully,  just be sure to freeze it without the biscuit or pie crust topping for best results.

• Cool the soup thoroughly before transferring it to freezer-safe containers.
  
• Leave about an inch of space at the top for expansion.
  
• Freeze for up to 2 months.
  

To enjoy again, thaw in the refrigerator overnight, then reheat gently on the stovetop. Bake fresh biscuits or pie crust before serving for that just-made taste.

Frequently Asked Questions – Potbelly Chicken Pot Pie Soup

1. Can I use rotisserie chicken instead of cooking my own?
Absolutely! Using pre-cooked rotisserie chicken is a great time-saver. Just shred the meat and add it during the simmering stage so it can soak up the flavors.

2. What can I use instead of chickpea flour?

If you don’t have chickpea flour, you can substitute it with all-purpose flour. The texture will still be creamy, though chickpea flour adds a slightly nutty flavor.

3. Can I make this soup dairy-free?

 Yes! Replace evaporated milk or cream with unsweetened coconut milk or almond milk. You’ll still get creaminess without the dairy.

4. How do I keep the pie crust from getting soggy?

 Bake the pie crust separately and add it to the soup just before serving. This way, it stays crisp and flaky.

5. Is this soup freezer-friendly?

 Yes, but freeze it without the biscuit or pie crust topping. Add fresh topping when reheating to maintain texture.

6. Can I make this soup in a slow cooker?

 Definitely! Prepare the roux and sautéed veggies first, then transfer everything to the slow cooker. Cook on low for 6–7 hours or high for 3–4 hours, adding the cream and frozen veggies in the last 30 minutes.

Conclusion

This Potbelly Chicken Pot Pie Soup recipe is the definition of comfort in a bowl: creamy, flavorful, and loaded with wholesome ingredients. From the tender chicken and sweet vegetables to the rich, savory broth and buttery topping, it’s everything you love about chicken pot pie but in cozy soup form.

It’s perfect for weeknight dinners, meal prepping, or serving guests on a cold day. With a few pantry staples and under two hours of your time, you can have a homemade version that tastes just as good (if not better!) than the restaurant’s.

So next time you’re craving something warm and satisfying, skip the takeout line, roll up your sleeves, and make this Potbelly Chicken Pot Pie Soup right at home. Your family will thank you!