Potbelly Chicken Pot Pie Soup Recipe (creamy crumbly comfort)

This Potbelly Chicken Pot Pie Soup Recipe came from my love for the chicken pot pie soup at Potbelly. That creamy broth, tender chicken, and little bites of vegetables always hit the spot. But I didn’t always want to head out just for a bowl of soup.

So I started working on a homemade inspired pot pie soup version I could make at home.

I wanted that same cozy Potbelly-style feel without making an actual pot pie. After a few tries, I found that cooked shredded chicken worked best.

It stays tender, mixes into the creamy broth, and saves a good bit of cooking time.

The potatoes were another thing I kept. They make the soup hearty, while the carrots, peas, corn, mushrooms, and celery bring in all those familiar chicken pot pie flavors.

I like serving mine hot with a buttery biscuit on the side. Dip the biscuit into that creamy soup and you get the pot pie experience without the crust.

If you’re a fan of Potbelly and want an easier dinner, this homemade Potbelly chicken pot pie soup is a fun one to try.

Why I’m Using Cooked Shredded Chicken To Make This Soup

I use cooked shredded chicken because it saves time and fits the soft, tender texture I want in this soup.

Since the chicken is already cooked, I can focus on building a thick, creamy broth and getting the vegetables just right.

Rotisserie chicken is my favorite shortcut here. It is easy to pull apart and has plenty of flavor. Leftover baked chicken also works great.

If you only have raw chicken, cook it first, let it cool, then shred it into bite-size pieces.

I prefer shredded chicken over large chunks because it mixes better with the creamy broth. You get chicken, vegetables, and potatoes in almost every spoonful.

Reasons I’m Obsessed With This Potbelly Chicken Pot Pie Soup

It gives me pot pie flavor without the crust. I still get that creamy chicken filling taste, but I don’t have to make pastry.

The chicken stays tender. Cooked shredded chicken blends into the soup instead of giving you big, dry pieces.

Potatoes make it filling. I use yellow potatoes because they turn tender but still hold their shape.

The mushrooms add a nice savory bite. They are not the main flavor, but I think they make the broth taste fuller.

The cream finishes it just right. Half a cup gives the soup a smooth texture without turning it into a heavy cream sauce.

Biscuits complete the meal. I like tearing a warm biscuit into the bowl and using it to soak up the creamy broth.

Potbelly Chicken Pot Pie Soup is Perfect For

Cold nights – A hot bowl with a biscuit feels just right when the weather turns chilly.

Easy weeknight dinners – Cooked chicken cuts down the prep, so you can get dinner moving without much fuss.

Leftover chicken – This is a good way to use chicken from yesterday’s dinner instead of eating the same meal again.

Simple meal prep – Make a large pot and keep the extra servings chilled for later in the week.

Pot pie cravings – You get the creamy chicken pot pie filling without spending time making a pie crust.

Comfort food days – When I want something warm and filling, this soup checks both boxes.

Potbelly Chicken Pot Pie Soup Ingredients

5 cups cooked shredded chicken – This is the main protein. I like small, tender shreds because they spread through the soup instead of sitting in large pieces.

8 ounces mushrooms – White or brown mushrooms both work. They add a deep, savory taste that fits nicely with the chicken and broth.

1 medium onion, about 1 cup chopped – Onion builds the base flavor. Chop it small so it softens well and blends into the soup.

3 garlic cloves, finely minced – Fresh garlic gives the soup a warm savory note without taking over the chicken flavor.

2 celery ribs, finely chopped – Celery gives the soup that familiar chicken soup taste. Small pieces also make each spoonful easier to eat.

2 medium carrots, thinly sliced – Carrots add a little sweetness and color. Thin slices cook faster and stay tender without turning mushy.

1 pound yellow potatoes – Potatoes make this soup hearty. Yellow potatoes are a good choice because they become creamy inside while keeping their shape.

6 tablespoons unsalted butter – Butter cooks the vegetables and gives the flour a rich base for thickening the soup.

1/3 cup all-purpose flour – Flour thickens the broth and helps give it the creamy texture you expect from chicken pot pie filling.

6 cups chicken stock or chicken broth – This forms the main soup base. A good chicken stock can add even more flavor.

3 1/2 teaspoons salt – Start with this amount, then taste at the end. Different broths and chicken can have different salt levels.

1/2 teaspoon black pepper – Black pepper adds a mild bite that works well with the creamy broth.1 cup frozen peas – Peas add color, sweetness, and a soft bite. They only need a few minutes near the end.

1 cup frozen corn – Corn gives the soup little sweet bites. Drained canned corn can also be used.

1/2 cup whipping cream – Cream gives the soup its smooth, rich finish. Add it near the end so it does not cook too hard.

1/4 cup fresh parsley, chopped – Parsley adds a fresh note and keeps the finished soup from tasting too heavy.

For Serving

Homemade biscuits – Warm biscuits give you the flaky, buttery part that a normal chicken pot pie crust would provide.

Fresh parsley – A small sprinkle adds fresh flavor and makes the bowl look finished.

Freshly ground black pepper – Add a little over the top if you like a stronger pepper taste.

How To Make Potbelly Chicken Pot Pie Soup Like the Restaurant

Step 1 | Prepare the Chicken

Shred the cooked chicken into small, bite-size pieces and set it aside. A store-bought rotisserie chicken is an easy option, but any cooked chicken works as long as it is tender and easy to shred.

Step 2 | Prep the Vegetables

Clean and dry the mushrooms, then slice them. Chop the onion into small pieces, finely mince the garlic, finely chop the celery, and slice the carrots into thin rings. Peel the potatoes, quarter them, and cut them into bite-size pieces so they cook evenly.

Step 3 | Melt the Butter

Place a 5 1/2-quart Dutch oven or large soup pot over medium-high heat. Add the 6 tablespoons of unsalted butter and let it melt completely.

Step 4 | Sauté the Aromatics

Add the chopped onion, celery, and carrots to the melted butter. Cook for about 5 to 7 minutes, stirring occasionally, until the vegetables soften and become lightly golden.

Step 5 | Cook the Mushrooms and Garlic

Add the sliced mushrooms and minced garlic to the pot. Continue cooking for about 5 minutes, stirring occasionally, until the mushrooms soften and release some of their moisture.

Step 6 | Add the Flour

Sprinkle the 1/3 cup of all-purpose flour evenly over the vegetables and mushrooms. Stir constantly and cook for about 1 minute. The flour should begin to look slightly golden. Cooking it briefly removes the raw flour taste and helps build the thick base for the soup.

Step 7 | Add the Chicken Broth

Slowly pour in the 6 cups of chicken stock or broth while stirring. Scrape the bottom of the pot as you stir to loosen any browned bits and mix them into the broth.

Step 8 | Add the Potatoes and Seasoning

Add the bite-size potatoes, 3 1/2 teaspoons of salt, and 1/2 teaspoon of black pepper. Stir everything together and bring the soup to a steady boil.

Step 9 | Simmer Until the Potatoes Are Tender

Once the soup reaches a boil, reduce the heat to a simmer. Partially cover the pot and cook for 12 to 15 minutes, or until the potatoes are tender when pierced with a fork. The broth should also have thickened during this time.

Step 10 | Add the Chicken and Vegetables

Stir the shredded chicken, frozen peas, and frozen corn into the soup. If using canned corn instead, drain it well before adding it.

Step 11 | Make It Creamy

Pour in the 1/2 cup of whipping cream and add the 1/4 cup of chopped fresh parsley. Stir well so the cream and parsley are evenly distributed throughout the soup.

Step 12 | Finish the Soup

Bring the soup back to a gentle simmer and cook for about 5 minutes, or until the peas and corn are tender and everything is heated through. Avoid boiling it aggressively after adding the cream.

Step 13 | Taste and Adjust

Taste the soup before taking it off the heat. Add more salt or black pepper if needed. The finished soup should be well seasoned, creamy, and thick enough to resemble the filling of a chicken pot pie.

Step 14 | Serve

Remove the pot from the heat and ladle the hot soup into bowls. Finish with a little chopped fresh parsley and freshly ground black pepper. For the closest pot-pie-style experience, serve each bowl with a warm, buttery biscuit on the side.

Tips & Notes for Making the Best Chicken Pot Pie Soup at Home

Cut the potatoes evenly. I noticed they cook much better when the pieces are close in size. Big pieces stay hard while small pieces can turn too soft.

Don’t skip cooking the flour. One minute in the butter helps remove that raw flour taste.

Add the cream late. I always wait until the potatoes are tender and the chicken is in the pot. It keeps the creamy part smooth.

Watch the salt. If your chicken broth is already salty, you may need less than the full amount. Taste before adding more.

Use rotisserie chicken for speed. It cuts out a whole cooking step and works very well here.

Keep the simmer gentle after adding cream. A strong boil isn’t needed and can change the texture of the soup.

Don’t cut the mushrooms too thick. Thin slices mix better with the chicken and vegetables.

Keep biscuits warm. I like to heat them right before serving so the biscuit and soup hit the table hot together.

Let the soup sit for a few minutes. I find the broth gets a little thicker after resting for 3 to 5 minutes off the heat.

Potbelly Chicken Pot Pie Soup Variations You Can Try

Turkey Pot Pie Soup

Swap the chicken for cooked shredded turkey. This is a handy choice after a holiday meal. Turkey works well with the creamy broth, potatoes, peas, carrots, and corn.

Extra Vegetable Pot Pie Soup

Add more carrots, celery, peas, or mushrooms if you want more vegetables in each bowl. You can also add a small amount of chopped green beans for another texture.

Bacon Chicken Pot Pie Soup

Cook a few slices of bacon in the pot first. Remove the bacon, then use some of the rendered fat with the butter. Crumble the cooked bacon over each bowl before serving.

Herb Chicken Pot Pie Soup

Add a little dried thyme while the broth simmers. Thyme pairs well with chicken and creamy soups. Fresh thyme can also be used if you have it.

Cheesy Chicken Pot Pie Soup

For a richer bowl, stir in a small amount of shredded cheddar near the end. Add it slowly over low heat and stir until melted. I would keep the amount modest so the cheese does not cover the chicken pot pie flavor.

What To Serve with Potbelly Chicken Pot Pie Soup

A warm biscuit is my first choice. It gives the soup the flaky texture that is missing from a crustless pot pie. You can use homemade biscuits or a good store-bought kind.

For a simple dinner, I don’t think you need much more. The soup already has chicken, potatoes, vegetables, and cream. One warm side is enough for me.

Here are a few other choices:

• Buttermilk biscuits – Their soft center and buttery edges are made for dipping into the creamy broth.
• Crusty French bread – Slice it thick and use it to soak up the soup at the bottom of the bowl.
• Simple green salad – A crisp salad with a light dressing adds a fresh side to this rich soup.
• Roasted green beans – Green beans bring a little more vegetable flavor without making the meal feel too heavy.
• Dinner rolls – Soft rolls work well if you want something mild and easy beside the soup.
• Cornbread – A slightly sweet piece of cornbread can be a fun change from biscuits.

Make Ahead, Store, Freezing & Reheating

Make Ahead

You can make the soup 1 day ahead and keep it in the refrigerator. Let the finished soup cool before covering it and placing it in the fridge.

I actually like it the next day because the flavors have more time to settle.

Store

Store leftovers in an airtight container in the refrigerator for 3 to 4 days. Keep the biscuits separate so they don’t soak up the soup.

If the soup thickens in the fridge, add a splash of chicken broth while reheating.

Freezing

The soup can be frozen, but the cream may change texture slightly after thawing. For the best result, freeze portions in airtight containers for up to 2 to 3 months. Leave a little room at the top for expansion.

Reheating

Warm the soup slowly in a saucepan over medium-low heat, stirring often. You can also microwave one serving in short intervals, stirring between each one.

Add a small splash of broth if the soup is too thick. Heat until the center is fully hot.

FAQs

Can I use rotisserie chicken for this soup?

Yes, rotisserie chicken is one of the easiest choices. Remove the skin and bones, then shred about 5 cups of meat into small pieces. Since the chicken is already cooked, add it near the end so it only needs to heat through.

Can I make this soup without mushrooms?

Yes. You can leave out the mushrooms if you don’t enjoy them. The soup will still have plenty of flavor from the chicken, onion, garlic, celery, carrots, potatoes, broth, and creamy base.

What potatoes work best for chicken pot pie soup?

Yellow potatoes are a great choice because they become tender without falling apart too quickly. You can use another waxy potato if needed. Cut every piece close to the same size so they cook evenly.

Can I use canned chicken instead of cooked chicken?

You can, but I prefer freshly cooked or rotisserie chicken for better texture. If using canned chicken, drain it well and gently break it into pieces before adding it near the end of cooking.

Can I use milk instead of whipping cream?

You can use milk, but the soup will be lighter and less rich. For a closer creamy pot pie texture, whipping cream works better. Half-and-half can also be used as a middle option.

Why is my chicken pot pie soup too thick?

The soup can thicken as it cools because of the flour and potatoes. Stir in a little chicken broth until it reaches the texture you like. Add the broth slowly so the soup doesn’t become too thin.

Why is my soup too thin?

Let it simmer uncovered for a few extra minutes so some liquid can cook off. Avoid adding extra flour directly to the hot soup because it can leave lumps. If needed, make a small flour-and-butter mixture separately.

Can I make this soup in a slow cooker?

I prefer the stovetop for this recipe because the butter and flour base needs to be cooked first. The Dutch oven also gives you better control over the vegetables, thickening, and cream.

Can I make the soup less creamy?

Yes. Use less whipping cream or replace part of it with chicken broth. Keep in mind that reducing the cream will make the soup lighter and less like classic chicken pot pie filling.

Can I use chicken stock instead of chicken broth?

Yes. Both work well in this recipe. Stock can give you a slightly richer taste, while regular chicken broth keeps things simple. Just taste the soup before adding extra salt because brands vary.

How do I keep the chicken from getting dry?

Use already cooked tender chicken and add it after the potatoes are nearly done. It only needs a few minutes in the hot soup. Long boiling can make shredded chicken dry and chewy.

I keep coming back to this Potbelly Chicken Pot Pie Soup Recipe because it gives me the comfort of chicken pot pie without the extra work of making a crust.

The creamy chicken soup is thick, warm, and full of potatoes, vegetables, and tender chicken.

A hot biscuit on the side makes it even better. If you have some cooked chicken in the fridge, this is a great way to turn it into a filling homemade dinner.

Grab your soup pot and give this chicken pot pie soup a try.