Potbelly Chicken Pot Pie Soup is like a warm hug in a bowl. Many people love it because it’s creamy and tasty. In this blog post, I will share with you a Potbelly Chicken Pot Pie Soup Recipe that is extremely delicious.
Think of a soup with soft chicken pieces, good veggies, and a creamy sauce. That’s Potbelly Chicken Pot Pie Soup. It tastes like a pot pie but as a soup.
Why Pick Potbelly Chicken Pot Pie Soup?
This soup is more than yummy; it feels comforting. It’s simple but has lots of flavor. It feels special, like a treat.
I had it on a cold day. I loved its warmth and taste. It felt like eating a cozy meal. Now, I often have it when I want comfort food.
Ingredients To Make Potbelly Chicken Pot Pie Soup
- Canned biscuits or pre-made pie crusts = 1 can
- Celery (chopped) = 3 stalks
- Onion (diced) = 1 small
- Evaporated milk or heavy whipping cream = 1 cup
- Peas and carrots (frozen) = 1 cup
- Corn (frozen) = 1 cup
- Chickpea flour = 1/2 cup
- Chicken (shredded) = 3 cups
- Chicken broth (or water)= 8 cups
- Butter = 1/2 cup and 1 tsp
- Knorr low sodium chicken bouillon powder = 8 teaspoons
- Paprika = 1/4 tsp
- Garlic powder = 1/4 tsp
- Onion powder = 1/4 tsp
- Salt and pepper (to taste)
- Parsley (For garnish)
Steps Involved In Making Potbelly Chicken Pot Pie Soup
- Prepare the roux. In a saucepan, melt butter over a medium heat. Stir in chickpea flour. Blend until smooth.
- Cook the roux. Stir in a figure-eight motion until bubbly (2 minutes). Add water and chicken bouillon.
- Boil the stock. In a pot, bring the mixture to a boil. Reduce to medium heat.
- Cook vegetables. In another pan, melt butter. Add celery and onion. Cook until soft (2-3 minutes).
- Combine ingredients. Add veggies and chicken to the pot. Put the pot on medium heat and cook it for 45 minutes.
- Prepare toppings. Bake biscuits or pie crust. Keep aside.
- Add final touches. Mix in cream, frozen veggies, and spices. Cook for 4 minutes.
- Serve the soup. Pour into bowls. Add salt, and pepper, and garnish with parsley. Top with pie crust or serve with biscuits.
Tips For Making The Soup!
- Cook it slowly for a better taste.
- Use chicken without bones for easy eating.
Questions About Potbelly Chicken Pot Pie Soup:
Is it hot-spicy?
No, it’s not spicy. It’s gentle.
How do I make it more creamy?
A: Add a bit of cream or milk.
What Goes Well with Potbelly Chicken Pot Pie Soup?
- Crusty Bread: Good for dipping.
- Side Salad: Makes the meal fresh.
- Cheese Biscuits: Tasty and cheesy.
Concluding Remarks!
Potbelly Chicken Pot Pie Soup is more than a soup; it’s comforting. Many people love its taste and creamy feel. If you want something warm and tasty, try this soup. It’s like a warm hug in a bowl. Enjoy!
More Amazing Recipes
- Famous Barr French Onion Soup Recipe
- House Special Soup Recipe
- Bob Evans Vegetable Soup Recipe
- Progresso Chicken Noodle Soup Recipe
Potbelly Chicken Pot Pie Soup Recipe
Ingredients
- 1 can Canned biscuits or pre-made pie crusts
- 3 stalks Celery (chopped)
- 1 small Onion (diced)
- 1 cup Evaporated milk or heavy whipping cream
- 1 cup Peas and carrots (frozen)
- 1 cup Corn (frozen)
- 1/2 cup Chickpea flour
- 3 cups Chicken (shredded)
- 8 cups Chicken broth (or water)
- 1/2 cup and 1 tsp Butter
- 8 teaspoons Knorr low sodium chicken bouillon powder
- 1/4 tsp Paprika
- 1/4 tsp Garlic powder
- 1/4 tsp Onion powder
- Salt and pepper (to taste)
- Parsley (For garnish)
Instructions
- Prepare the roux. In a saucepan, melt butter over a medium heat. Stir in chickpea flour. Blend until smooth.
- Cook the roux. Stir in a figure-eight motion until bubbly (2 minutes). Add water and chicken bouillon.
- Boil the stock. In a pot, bring the mixture to a boil. Reduce to medium heat.
- Cook vegetables. In another pan, melt butter. Add celery and onion. Cook until soft (2-3 minutes).
- Combine ingredients. Add veggies and chicken to the pot. Put the pot on medium heat and cook it for 45 minutes.
- Prepare toppings. Bake biscuits or pie crust. Keep aside.
- Add final touches. Mix in cream, frozen veggies, and spices. Cook for 4 minutes.
- Serve the soup. Pour into bowls. Add salt, and pepper, and garnish with parsley. Top with pie crust or serve with biscuits.
Notes
- Cook it slowly for a better taste.
- Use chicken without bones for easy eating.