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Dorothy Thomas

Potbelly Chicken Pot Pie Soup Recipe

A creamy, hearty soup inspired by the flavors of a classic chicken pot pie, featuring tender chicken, vegetables, and a rich, velvety broth. Perfect for cozy nights!
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 6
Course: Main Course, Soup
Cuisine: American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

  • 15 mL 1 tbsp Olive oil or butter
  • Medium 1 Onion, diced
  • Cloves 2 Garlic, minced
  • Medium 2 Carrots, diced
  • Stalks 2 Celery, diced
  • 40 g 1/3 cup All-purpose flour
  • 950 mL 4 cups Chicken broth
  • 475 mL 2 cups Milk or half-and-half
  • 300 g 2 cups Cooked chicken, shredded or diced
  • 150 g 1 cup Frozen peas
  • 150 g 1 cup Frozen corn
  • 5 g 1 tsp Dried thyme
  • 5 g 1 tsp Dried parsley
  • 2.5 g 1/2 tsp Black pepper
  • 5 g 1 tsp Salt (adjust to taste)
  • Sheet 1 Puff pastry or pie crust (optional, for serving)

Equipment

  • Large pot or Dutch oven
  • wooden spoon
  • Measuring cups/spoons
  • Knife and cutting board

Method
 

  1. Heat olive oil in a large pot over medium heat. Add onion, garlic, carrots, and celery. Sauté for 5 minutes until softened.
  2. Sprinkle flour over the vegetables and stir well. Cook for 1-2 minutes to remove the raw flour taste.
  3. Slowly pour in chicken broth while stirring to avoid lumps. Add milk, thyme, parsley, salt, and pepper. Bring to a gentle simmer.
  4. Add cooked chicken, peas, and corn. Simmer for 10-15 minutes until the soup thickens slightly.
  5. Bake puff pastry or pie crust separately until golden. Cut into pieces and serve on top of the soup for a pot pie feel.
  6. Ladle into bowls and garnish with fresh parsley. Enjoy hot!

Notes

  • Make it Gluten-Free: Use cornstarch instead of flour for thickening.
  • Vegetarian Option: Substitute chicken with mushrooms and use vegetable broth.
  • Storage: Keeps refrigerated for 3 days or frozen for up to 1 month. Reheat gently with a splash of broth if needed.