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.