Potbelly Chicken Pot Pie Soup Copycat Recipe

Copycat Potbelly Chicken Pot Pie Soup with Mixed Vegetables

Potbelly Chicken Pot Pie Soup is comfort food at its finest! Just like homemade chicken soup, pot pie soup has lots of chicken and vegetables, but it’s topped with crumbled pie crust.

In other words, this copycat recipe for Potbelly’s famous pot pie soup, has all the yummy flavors of traditional pot pie, but it’s much simpler to make.

Like all soup recipes, you’ve got options.

With a few tweeks you can even make pot pie soup into a tasty vegan alternative. And if you’re trying to cut back on sodium or dairy, you can adjust the ingredients as needed.

Whether you make this copycat recipe just like Potbelly does or make some substitutions, you really can’t go wrong when it comes to soup.

For the “pie” part of this pot pie soup, I take the simple route and bake a pre-made pie crust.

Then all you have to do is crumble some on top of your warm bowl of chicken vegetable soup.

Of course, you can serve it with biscuits instead.

While the chicken pot pie soup is a meal all on it’s own, you can pair it with a salad like this low carb broccoli salad or have a smaller cup of soup alongside a sandwich.

Recipe Highlights

• This homemade Potbelly Chicken Pot Pie Soup recipe serves four.
• This recipe uses chickpea flour and I wouldn’t recommend substituting this ingredient. Chickpea flour gives this dish a savory taste and is the thickening agent.
• If you are trying to reduce sodium, you can use chicken broth instead.
• This soup is easy to prepare with frozen peas, carrots, and corn.
• For that delicious pot pie taste, serve soup with crumbled pie crust on top. Otherwise, serve with biscuits or cornbread.

Ingredients & Substitutions

• Chicken Breast or Chicken Thighs
• Chopped Celery
• Diced Onion
• Frozen Diced Carrots
• Frozen Peas
• Frozen Corn
• Salt & Pepper
• Garlic Powder
• Onion Powder
• Paprika
• Parsley
• Knorr Low Sodium Chicken Bouillon Powder
• Water or chicken broth
• Heavy Cream or Evaporated Milk
• Butter or Vegan Butter
• Pre made Pie Crusts or Pre made Biscuits

This Copycat recipe is full of homemade flavor that uses simple everyday ingredients. Making this a meal idea that won’t take a lot of prep time or cook time.

Yet this soup’s flavor tastes just as if it’s been slowly stewing all day! Yum!

This recipe tastes just like the original Potbelly soup, without having to wait in line or order in.

How to Make Copycat Potbelly Chicken Pot Pie Soup

1. Make a roux. Make a roux by adding butter to a pan. Melt butter on medium heat, stir in chickpea flour and stir vigorously. Stir roux with a wooden spoon in a figure eight motion, making sure to not let the roux burn. Heat mixture on medium heat until mixture bubbles (about 2 minutes). Once roux bubbles stir in water and chicken bouillon powder.
2. Add water, chicken bouillon powder, and bring to a boil. Add water, chicken bouillon powder, and bring to a boil. Once pot reaches a boil reduce heat to simmer on med heat.
3. Saute celery & onion. In a separate saucepan, add butter and heat on medium heat until the butter is melted. Add chopped celery and diced onion. Saute until translucent. ( About 2-3 minutes)
4. Add celery, onion, and shredded chicken to the stockpot. Add celery, onion, and shredded chicken to the stockpot and cook.
5. Cook. Cook on medium heat and simmer for 45 minutes ( uncovered), stirring occasionally. Lower heat slightly if needed.
6. Stir in heavy cream and frozen veggies. Stir in heavy cream, frozen veggies, and sprinkle with seasonings.Simmer for 4 minutes on medium heat. Do Not Boil! Enjoy soup topped with crumbled pie crust or buttermilk biscuits.

What to Serve with Potbelly Chicken Pot Pie Soup

A side salad would best compliment this dish and who doesn’t love a soup and salad combo? Crispy, green, lettuce paired with a comforting hot bowl of chicken pot pie soup is extremely satisfying and tastes scrumptious when paired together.

In addition, to salad being a delicious add on to this favored soup, another tasty option would be a veggie sandwich or Baked Brown Sugar Apples for dessert.

Here are more desserts that make for a delicious dinner idea. When paired with Potbelly copycat chicken pot pie soup. Old-fashioned Apple Dumplings or Apple Crisp with Oats.

Continue to Content

Potbelly Chicken Pot Pie Soup Copycat

Yield: 4 servings

Prep Time: 10 minutes

Cook Time: 45 minutes

Additional Time: 5 minutes

Total Time: 1 hour

Homemade recipe for Potbelly Chicken Pot Pie soup that's made with slow-roasted chicken, mixed vegetables, and topped with crumbled pie crust or buttermilk biscuits.

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Ingredients

• 3 cups chicken, shredded
• 1/2 cup and 1 teaspoon of butter
• 1/2 cup chickpea flour
• 8 cups water or chicken broth
• 8 teaspoons Knorr low sodium chicken bouillon powder
• 3 celery stalks, chopped
• 1 small onion, diced
• 1 cup heavy whipping cream or evaporated milk
• 1 cup frozen peas and carrots
• 1 cup frozen corn
• 1/4 teaspoon paprika
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• salt & pepper to taste
• 1 can canned biscuits or pre-made pie crusts
• Parsley, to garnish (optional)

Instructions

1. Make a roux. Melt 1/2 cup butter in pan on medium heat. Add chickpea flour and stir vigorously. Stir roux with with wooden spoon in a figure eight motion, making sure it doesn't burn. Heat roux on medium heat until mixture bubbles (about 2 minutes). Once roux bubbles stir in water and chicken bouillon powder.
2. Bring stockpot to a boil. Once pot reaches a boil reduce heat to medium heat.
3. Saute celery & onion. In a separate saucepan, melt 1 teaspoon butter on medium heat. Add chopped celery and diced onion. Saute until translucent. (About 2-3 minutes.)
4. Add celery, onion, and shredded chicken to the stockpot. Simmer on medium heat uncovered for 45 minutes. Stirring occasionally. Reduce heat if needed.
5. While soup is simmering prepare pot pie soup topping. Bake canned biscuits or pie crust. Set aside.
6. Add heavy cream, frozen veggies and spices to soup. Stir in heavy cream, peas, carrots, and corn. Add garlic powder, onion powder and paprika. Simmer on medium heat for 4 minutes until frozen veggies are heated through.
7. Serve homemade Potebelly Chicken Pot Pie Soup in bowls. Add salt & pepper. as desired. Garnish with parsley and top with crumbled pie crust or serve with buttermilk biscuits.

Notes

Tips for Making Homemade Potbelly Chicken Pot Pie

• Chickpea flour is the secret to this tasty soup.
• Make sure to consistently stir your roux. Roux should be light in color.

Substitutions:

• Use homemade chicken broth for fewer calories and less sodium. Or replace Knorr chicken bouillon powder with store bought chicken broth.
• Evaporated milk can be substituted in replace of heavy cream.
• Crumbled pie crust is delicious topped on a bowl of warm chicken pot pie soup.

Nutrition Information:

Yield: 4 Serving Size: 1 cup
Amount Per Serving: Calories: 750Total Fat: 49.18gCholesterol: 103.75mgSodium: 1078mgFiber: 8.075gSugar: 4.65gProtein: 32.10g

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