Olivia Bennet - recipesgarbanzobeans

Get ready for a mouthwatering adventure as we dive into the world of Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles! 🍲🥧 This delicious and hearty soup will warm your heart and leave you craving for more. Recipe Summary: 🍗🥣 Potbelly Chicken Pot Pie Soup with Pie Crust Crumbles is a comforting and creamy soup packed with tender chicken, colorful veggies, and a dreamy broth. 😋🍲 Whether you enjoy it solo or with a tasty salad or sandwich, this dish will become your new favorite comfort food! Bullet Point Ingredients: 🛒📝 4 tbsp. butter 1 onion (diced) 2 carrots (peeled and diced) 2 celery stalks (diced) ¼ cup flour 1 cup heavy cream 2 cups cooked chicken breast (shredded) 1 russet potato (peeled and diced) 4 cups chicken stock 1 tsp. salt ½ tsp. pepper 1 cup frozen peas 1 cup frozen corn 1 refrigerated pie crust Instructions: 👩🍳📃 Roll out the pie crust and bake according to the packaging instructions. Melt butter in a large soup pot and add diced onions, carrots, and celery. Sauté until onions are translucent. Stir in flour and cook for 1-2 minutes. Add shredded chicken, frozen peas, corn, potatoes, salt, and pepper. Give it a good stir. Slowly add chicken stock while whisking constantly. Let it simmer for 20 minutes until the potatoes are tender. Stir in the heavy cream to make it oh-so-creamy. Top with crumbled pie crust for that perfect finishing touch.