Potbelly Chicken Pot Pie Soup Recipe
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.
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.