Chicken Pot Pie Soup Potbelly Recipe
Description
When it comes to comfort food, nothing quite beats a classic chicken pot pie. But why stop there? With this delicious chicken pot pie soup recipe from Potbelly Sandwich Shop, you can enjoy all the flavors of a pot pie without the extra effort. This creamy and comforting soup is made with potatoes, carrots, celery, peas, and chicken chunks in a savory cream sauce. Topped with a flaky biscuit, this soup is sure to be a crowd pleaser!
Prep Time
This soup takes just minutes to prepare. Begin by gathering all the ingredients you will need and prepping them before starting the cooking process. You will need to peel and dice the potatoes, carrots, and celery, and mince the onion. Then you will need to prepare the biscuit topping. This can be done while the soup is cooking.
Cook Time
Once the ingredients are prepped, the soup will take about 30 minutes to cook. It is important to keep an eye on the soup and stir it occasionally so that it does not stick to the bottom of the pot. At the end of the cooking time, the vegetables should be tender and the sauce should be thick and creamy.
Ingredients
- 2 tablespoons of butter
- 1 small onion, minced
- 2 carrots, peeled and diced
- 2 celery stalks, peeled and diced
- 2 potatoes, peeled and diced
- 3 cups of chicken broth
- 1 cup of heavy cream
- 2 cups of cooked, shredded chicken
- 1 cup of frozen peas
- Salt and pepper to taste
- 1 batch of biscuit topping (see below)
Instructions
1. In a large pot, melt the butter over medium heat. Add the onion, carrots, and celery and cook for 5 minutes, or until softened.
2. Add the potatoes and chicken broth and bring to a boil. Reduce the heat to low and simmer for 15 minutes, or until the potatoes are tender.
3. Add the cream and chicken and stir to combine. Simmer for an additional 5 minutes.
4. Stir in the frozen peas and season with salt and pepper to taste. Simmer for an additional 5 minutes.
5. To serve, ladle the soup into bowls and top with a spoonful of the biscuit topping. Enjoy!
Equipment
- Large pot
- Wooden spoon
- Knife and cutting board
- Measuring cups and spoons
Notes
You can use any type of cooked and shredded chicken for this recipe. If you don’t have any cooked chicken on hand, you can quickly poach a few boneless, skinless chicken breasts in the chicken broth before adding the cream. This will infuse the soup with extra flavor.
Nutrition: Per Serving
- Calories: 447
- Fat: 20g
- Carbohydrates: 39g
- Protein: 23g
Recipe Tips
This soup can be made ahead of time and frozen for later. Simply allow the soup to cool completely and then freeze it in an airtight container for up to 3 months. To reheat, simply thaw overnight in the refrigerator and then warm on the stovetop over low heat.
If you are short on time, you can use store bought biscuit dough instead of making your own. Simply roll out the dough and cut it into 1-inch pieces. Place the pieces on top of the soup and bake as directed.
For a vegetarian version, omit the chicken and replace the chicken broth with vegetable broth. You can also add extra vegetables, such as corn or green beans, if desired.
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