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Potbelly chicken pot pie soup
This creamy chicken pot pie soup from Potbelly is the perfect comfort food for chilly weather. It's packed with chunks of chicken, veggies, and a flaky crust in every bite.
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Prep Time
15
minutes
mins
Cook Time
15
minutes
mins
15
minutes
mins
Total Time
45
minutes
mins
Course
Soup
Cuisine
American
Servings
4
Calories
645
kcal
Ingredients
1
chunks
chicken breast, cut into small chunks
1
diced
onion,
1
diced
carrot, peeled and diced
1
diced
celery stalk,
3
minced
cloves garlic,
2
cups
chicken broth
2
tablespoons
all-purpose flour
1
teaspoon
dried thyme
Salt and black pepper to taste
1
(9 inch)
pie crust, unbaked
8
ounces
frozen mixed vegetables, thawed
2
tablespoons
butter or margarine, melted
1/4
cup
pearl onions, finely chopped
Instructions
In a large soup pot over medium heat, sauté the chicken, onion, carrot and celery in butter or margarine until the vegetables are tender.
1 chunks chicken breast, cut into small chunks,
1 diced onion,,
1 diced carrot, peeled and diced,
1 diced celery stalk,,
3 minced cloves garlic,,
2 tablespoons butter or margarine, melted,
1/4 cup pearl onions, finely chopped
Add the flour and thyme;season with salt and black pepper. Stir well and cook for 2 minutes longer.
2 tablespoons all-purpose flour ,
Salt and black pepper to taste ,
1 teaspoon dried thyme
Add the chicken broth and bring to a boil. Reduce heat and simmer for 15 minutes.
2 cups chicken broth
Pour soup into the pie crust. Sprinkle with frozen mixed vegetables.
8 ounces frozen mixed vegetables, thawed,
1 (9 inch) pie crust, unbaked
Bake for 30 minutes or until crust is browned and potatoes are cooked.
Serve hot
Keyword
Potbelly chicken pot pie soup