Potbelly’s Chicken Pot Pie Soup Recipe

Last Updated on July 3, 2022

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This Potbelly’s Chicken Pot Pie Soup Recipe combines powerfully nutritious vegetables, flavorful herbs like parsley and thyme, and high-protein chicken, for a decidedly soothing and warming soup dish. An almost exact replica of Potbelly’s chicken pot pie soup, this dish is masterfully created to be made in the comfort of your own home!

Continue reading to get a taste of this replica of Potbelly’s chicken pot pie soup!

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What Is Potbelly’s? 

Potbelly Sandwich Shop is an American fast-casual restaurant chain founded in 1977 and is named after the potbelly stove. The selling focus of the restaurant is milkshakes and submarine sandwiches though they do sell other food products like their famous Chicken Pot Pie Soup!

The chain is dedicated to using high-quality ingredients without skimping out on quality or size. Potbelly’s all started out with a husband and wife that decided to sell sandwiches at their antique shop in Chicago. From then on out, they accumulated a following, with one of their regulars, Bryant Keil, ending up buying the shop and growing it. Keil grew the shop from 1 to 250 shops in 12 years! 

What Is The Potbelly Stove?

Potbelly Sandwich Shop is named after the potbelly stove. The potbelly stove is a cast-iron, wood-burning, or coal-burning stove designed with a cylindrical bulge in the middle. The term “potbelly” was essentially derived from the stove’s similarity to a bigger man’s pot belly.

The potbelly stove was used to heat up larger rooms. They were often found at train stations or in one-room schoolhouses. The top of the potbelly stove can be used to heat water or even cook food, making for a great multi-purpose tool. 

What You Will Need To Make Potbelly’s Chicken Pot Pie Soup Recipe

There’s nothing quite like a warming batch of Chicken Pot Pie Soup, and for all the fans of Potbelly’s, this recipe will have you squealing with joy! It combines all the base ingredients with a secretive touch of nutmeg and fresh herbs like thyme, bay leaves, and parsley, to empower the ultimate soothing soup recipe.

This recipe is easy to make! Simply dice up the veggies, shred the cooked chicken, and add to a pot to simmer together for your new favorite Potbelly’s Chicken Pot Pie Soup Recipe!

Ingredients: 

  • 4 Tablespoons Butter
  • 1 Yellow Onion (Diced)
  • 2 Carrots (Peeled, Diced)
  • 2 Celery Stalks (Diced)
  • 2-3 Garlic Cloves (Minced)
  • ¼ Cup All-Purpose Flour
  • 2 Cups Milk
  • 2 Cup Chicken Breast (Cooked, Shredded)
  • 4 Cups Chicken Stock
  • ¼ Teaspoon Nutmeg
  • 1 Cup Peas (Frozen)
  • 1 Cup Corn (Frozen)
  • 1 Medium Yukon Gold Potato (Diced)
  • 1½ Teaspoons Fresh Thyme (Chopped)
  • 1 Tablespoon Fresh Parsley (Chopped)
  • 2 Bay Leaves
  • Salt (To Taste)
  • Pepper (To Taste)

Equipment:

  • Measuring Utensils
  • Measuring Cup
  • Cutting Board
  • Chef’s Knife
  • Large Pot
  • Whisk
  • Potato Peeler

 How many calories are in potbelly's chicken pot pie soup

Step By Step Instructions

Step 1: Prepare The Veggies

Before we cook anything, we need to prepare the veggies. First, rinse all of the vegetables to remove any dirt or excess debris. Set the cutting board on a flat surface and grab the Chef’s knife.

Step 2: Cut The Onion

On the cutting board, use the Chef’s knife to cut the ends off of the yellow onion. Slice the onion lengthwise. Remove the outer skin layer. Dice the onions. Set aside.

Step 3: Cut The Carrots

Peel the carrots. Cut off the head of the carrots. Dice the carrots and set them aside.

Step 4: Cut The Celery

Cut the ends off of the celery stalks. Dice the celery and set them aside.

Step 5: Cut The Potato

Peel the Yukon potato. Dice the potato and set it aside.

Step 6: Mince The Garlic

Remove the outer layer of the garlic cloves. Mince the garlic with a knife or with a mincer. Set aside. 

Step 7: Heat Up The Large Pot

Now that the veggies have all been prepped, it’s time to get cooking! Set the large pot on an available burner. Raise the heat to medium temperature. Add the butter to the pot, allowing to melt and coat the bottom of the pot. 

Step 8: Add In The Carrots, Onions, And Celery

Once the butter has melted in the pot, it’s time to add in some veggies. Toss in the diced celery, carrots, minced garlic, bay leaves, and onions. Allow the veggies to cook anywhere from 8-10 minutes until the onions are translucent. 

Step 9: Add The Flour

The onions should be translucent now. Sprinkle the flour into the pot. Stir for 2 minutes to combine.

Step 10: Add The Milk 

Pour the milk into the pot. Using the whisk, stir the contents until the milk thickens.

Step 11: Add In More Ingredients

Once the milk has thickened up, it’s time to add in some more essential ingredients. Toss in the shredded chicken breast, fresh thyme, nutmeg diced potatoes, chicken stock, pepper, and salt. Stir to combine the ingredients. Simmer the contents on medium-low heat for 25 minutes.

Step 12: Remove The Bay Leaves

Before proceeding to the next step, remove the bay leaves from the pot. 

Step 13: Add The Fresh Parsley

Toss the fresh parsley into the pot. Mix to combine. 

Step 14: Add In The Frozen Veggies

Now that the contents have simmered for 25 minutes, let’s add in the frozen corn and frozen peas. Mix to combine. Cook for 5 more minutes.

Step 15: Serve And Enjoy!

Serve hot or warm. Enjoy! 

Tips And Tricks

For an easy tip, buy garlic pre-minced or chopped from your local grocery store. Another option is buying a mincer to make mincing garlic much easier when desiring it freshly minced. 

Servings And Preparation Time

Preparation Time  Cook Time Servings
15-20 Minutes 30 Minutes  6

Conclusion

Did you enjoy this recipe? Make sure to leave a comment below to tell us what you think or if you have any questions. Don’t forget to share this article for Potbelly’s Chicken Pot Pie Soup Recipe! It’s warm and soothing, boasting loads of nutritious and flavor veggies, along with high protein chicken! 

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FAQs

How many calories are in Potbelly’s chicken pot pie soup?

There's about 280 calories in Potbelly's chicken pot pie soup.

How many carbs are in a potbelly pot pie soup?

In one serving, there's about 9 grams of carbohydrates.

How do you thicken chicken soup for pie?

To thicken the soup add in corn flour or all-purpose flour.

What is the sauce made of in chicken pot pie?

The "sauce" in chicken pot pie is a mixture of milk, stock, and veggies.

Potbelly’s Chicken Pot Pie Soup Recipe

Potbelly’s Chicken Pot Pie Soup Recipe

Anias Vibrant Kitchen
There’s nothing quite like a warming batch of Chicken Pot Pie Soup, and for all the fans of Potbelly’s, this recipe will have you squealing with joy! It combines all the base ingredients with a secretive touch of nutmeg and fresh herbs like thyme, bay leaves, and parsley, to empower the ultimate soothing soup recipe. This recipe is easy to make! Simply dice up the veggies, shred the cooked chicken, and add to a pot to simmer together for your new favorite Potbelly’s Chicken Pot Pie Soup Recipe!
Prep Time 20 mins
Cook Time 30 mins
Total Time 50 mins
Course Soup
Cuisine American
Servings 6

Equipment

  • Measuring Utensils
  • Measuring Cup
  • Cutting Board
  • Chef’s Knife
  • Large Pot
  • Whisk
  • Potato Peeler

Ingredients
  

  • 4 Tablespoons Butter
  • 1 Yellow Onion Diced
  • 2 Carrots Peeled, Diced
  • 2 Celery Stalks Diced
  • 2-3 Garlic Cloves Minced
  • ¼ Cup All-Purpose Flour
  • 2 Cups Milk
  • 2 Cup Chicken Breast Cooked, Shredded
  • 4 Cups Chicken Stock
  • ¼ Teaspoon Nutmeg
  • 1 Cup Peas Frozen
  • 1 Cup Corn Frozen
  • 1 Medium Yukon Gold Potato Diced
  • Teaspoons Fresh Thyme Chopped
  • 1 Tablespoon Fresh Parsley Chopped
  • 2 Bay Leaves
  • Salt To Taste
  • Pepper To Taste

Instructions
 

  • Before we cook anything, we need to prepare the veggies. First, rinse all of the vegetables to remove any dirt or excess debris. Set the cutting board on a flat surface and grab the Chef’s knife.
  • On the cutting board, use the Chef’s knife to cut the ends off of the yellow onion. Slice the onion lengthwise. Remove the outer skin layer. Dice the onions. Set aside.
  • Peel the carrots. Cut off the head of the carrots. Dice the carrots and set them aside.
  • Cut the ends off of the celery stalks. Dice the celery and set them aside.
  • Peel the Yukon potato. Dice the potato and set it aside.
  • Remove the outer layer of the garlic cloves. Mince the garlic with a knife or with a mincer. Set aside.
  • Now that the veggies have all been prepped, it’s time to get cooking! Set the large pot on an available burner. Raise the heat to medium temperature. Add the butter to the pot, allowing to melt and coat the bottom of the pot.
  • Once the butter has melted in the pot, it’s time to add in some veggies. Toss in the diced celery, carrots, minced garlic, bay leaves, and onions. Allow the veggies to cook anywhere from 8-10 minutes until the onions are translucent.
  • The onions should be translucent now. Sprinkle the flour into the pot. Stir for 2 minutes to combine.
  • Pour the milk into the pot. Using the whisk, stir the contents until the milk thickens.
  • Once the milk has thickened up, it’s time to add in some more essential ingredients. Toss in the shredded chicken breast, fresh thyme, nutmeg diced potatoes, chicken stock, pepper, and salt. Stir to combine the ingredients. Simmer the contents on medium-low heat for 25 minutes.
  • Before proceeding to the next step, remove the bay leaves from the pot.
  • Toss the fresh parsley into the pot. Mix to combine.
  • Now that the contents have simmered for 25 minutes, let’s add in the frozen corn and frozen peas. Mix to combine. Cook for 5 more minutes.
  • Serve hot or warm. Enjoy!

Notes

  • For an easy tip, buy garlic pre-minced or chopped from your local grocery store. Another option is buying a mincer to make mincing garlic much easier when desiring it freshly minced. 
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