Name: Creamy Chicken Pot Pie Soup Potbelly Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Cuisine: American
Ingredients: 3 tablespoons butter; 1 yellow onion, diced; 2 carrots, peeled and diced; 2 celery stalks, diced; 3 tablespoons all-purpose flour; 1 russet potato, peeled and cubed; 3 cups chicken stock; 1 cup heavy cream; 2 cups cooked chicken breast, shredded (or use Rotisserie Chicken for convenience); ½ cup frozen peas; ½ cup frozen corn; Salt and black pepper, to taste; 1 refrigerated pie crust, baked and crumbled for topping

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There’s just something about a warm bowl of Chicken Pot Pie Soup that takes me straight back to my mom’s kitchen.

The creamy texture, the tender chicken, and those classic pot pie flavors all wrapped into one cozy bowl? It’s comfort food at its best.

I remember standing by the stove, sneaking tastes of the soup while she stirred with one hand and pinched pie crust crumbles with the other.

This Chicken Pot Pie Soup Potbelly Recipe brings all that nostalgia to life—but in a quicker, simpler version that tastes just like Potbelly’s famous version. I’m so excited to share my take on it, and I’ll walk you through every spoonful of the process.

Chicken Pot Pie Soup Potbelly Recipe Step-By-Step

This Chicken Pot Pie Soup Potbelly Recipe is loaded with tender chicken, soft potatoes, sweet peas, corn, and a creamy broth. It’s just like the Potbelly Chicken Pot Pie Soup we all love, topped with flaky pie crust crumbles.

Recipe Overview

Prep Time: 15 minutes

Cook Time: 30 minutes
Total Time: 45 minutes
Cuisine: American

Course: Main Course
Difficulty Level: Easy
Yield: 4–6 servings

Calories Per Serving: Approx. 360 kcal

What Is In Chicken Pot Pie Soup?

This dish is exactly what it sounds like—a creamy, savory bowl of soup that tastes like Chicken Pot Pie. Think of it as the warm, scoopable version of a pot pie, but with all the comfort and none of the baking.

It’s packed with chicken breasts or Rotisserie Chicken, veggies like carrots, celery, and peas, and that signature pot pie soup flavor with pie crust crumbles for crunch.

Ingredients:

3 tablespoons butter
1 yellow onion, diced
2 carrots, peeled and diced

2 celery stalks, diced
3 tablespoons all-purpose flour
1 russet potato, peeled and cubed

3 cups chicken stock
1 cup heavy cream
2 cups cooked chicken breast, shredded (or use Rotisserie Chicken for convenience)

½ cup frozen peas
½ cup frozen corn
Salt and black pepper, to taste

1 refrigerated pie crust, baked and crumbled for topping

Ingredient Notes:

Chicken: You can use leftover roasted chicken or grab a rotisserie chicken to save time.
Pie Crust Crumbles: Bake the crust until golden, then break it into crumbles—these mimic the top of a pot pie perfectly.

Potato: Adds body to the soup. Don’t skip it.
Heavy Cream: You can swap with half-and-half if you want a lighter version.

Instructions

Step 1: Sauté The Veggies

In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery, and cook until softened, about 5–6 minutes. Stir occasionally to keep them from browning too much.

Tip: Dice the veggies evenly so they cook at the same rate.

Step 2: Make The Roux

Sprinkle in the flour and stir well to coat the vegetables. Cook for about 1 minute, just until it starts to smell a bit toasty. This step helps thicken your soup later on.

Step 3: Add Potatoes And Broth

Pour in the chicken stock slowly while stirring. Add the diced potatoes, bring everything to a simmer, and cook for about 12–15 minutes or until the potatoes are fork-tender.

Step 4: Add Cream And Chicken

Lower the heat and pour in the heavy cream. Stir in the shredded chicken, peas, and corn. Simmer for another 5–7 minutes, just until everything is heated through and well combined.

Step 5: Season And Serve

Season with salt and pepper to taste. Spoon the soup into bowls and top each one with a handful of pie crust crumbles.

That first bite with creamy soup and crispy pie crust? Absolutely worth the wait.

What Are Some Common Mistakes To Avoid When Making Chicken Pot Pie?

Here are a few things I’ve learned through trial and error:

Undercooking the veggies: Take your time sautéing—this builds flavor from the start.
Adding cream too soon: Wait until after the broth and veggies have simmered so the cream doesn’t curdle.

Skipping the crust: The pie crust crumbles give that signature Potbelly Pot Pie Soup texture. Don’t skip them!

How Do I Thicken My Chicken Pot Pie Soup?

If your soup feels too thin:

Mash a few of the cooked potatoes into the soup.

Simmer uncovered to let it reduce.
Stir in a small slurry of cornstarch and cold water.

The flour roux at the beginning should do most of the work, but you’ve got options if it needs a little help.

Pairing & Serving Suggestions

This soup makes a full meal on its own, but here are a few ways I love serving it:

With buttered crusty bread or garlic toast
A crisp side salad for balance

A light sprinkle of chopped parsley for a pop of color
Extra pie crust on the side—nobody complains about more crust

Personal Tips For Perfect Chicken Pot Pie Soup

Rotisserie Chicken is a lifesaver when you’re short on time.

Taste your soup before serving—chicken stock can vary in saltiness.
Make extra pie crust crumbles—they go fast!
This soup thickens as it sits. Add a splash of water or stock when reheating.

FAQs

Can I Freeze Chicken Pot Pie Soup?

Yes, but leave out the cream if freezing. Add it fresh when reheating for best texture.

What Kind Of Chicken Works Best?

Cooked chicken breasts or Rotisserie Chicken both work great. Just shred and stir in!

Is This The Exact Potbelly Recipe?

This is my homemade version that mimics the Potbelly Chicken Pot Pie Soup—it’s not the original but it hits all the same flavors.

Can I Use A Dairy-Free Alternative?

Yes. Try coconut milk or a plain oat-based cream, though the flavor will change slightly.

What Other Veggies Can I Add?

Try mushrooms, green beans, or chopped spinach. Just make sure they’re chopped small and cooked until tender.

This Chicken Pot Pie Soup Potbelly Recipe is one of my all-time favorites to make when the weather cools down or I just need a comforting bowl of something familiar. It’s simple, hearty, and packed with flavor. If you love Chicken Pot Pie, this soup version will win you over in no time.

Give it a try and let me know how it turns out! If you enjoyed this recipe, don’t forget to share it or check out more cozy recipes on the blog.

Happy cooking,
Naznin