This Chicken Pot Pie Soup is another recipe inspired by my DoorDash habits. There’s a Potbelly’s Sandwich shop close to our new home, which I’d never been to before. I tried it for the first time last week and it was so good! The stand out for me was their Chicken Pot Pie: a soup full of all the goodness of traditional Chicken Pot Pie, topped with crumbled pie crust. Of course, I had to recreate it at home, and here we are!
Now you might be tempted to skip the Pie Crust Crumble Topping, but I really don’t recommend that. It’s what makes this Chicken Pot Pie Soup – and Potbelly’s, too – so damn good. You don’t actually have to carefully roll out and shape the dough or build the pie so this recipe is really only a fraction of the work of a Traditional Chicken Pot Pie, but I understand if making the pie dough is still daunting. If that’s the case, buy some refrigerated pie crust at the grocery store, roll it out, bake it up, and break that into pieces. You could also skip the Pie Crust Crumble Topping entirely, and this soup will still give you 60% of the goodness and comfort of a Chicken Pot Pie.
Chicken Pot Pie Soup Ingredients
Feel free to jump to the full recipe, but here are useful notes about the ingredients you will need to make this Chicken Pot Pie Soup recipe:
- Boneless skinless chicken breast: Thighs would work fine, too. If you don’t want to worry about preparing chicken, you can just pull the meat off a grocery store rotisserie bird and that’ll work just fine. if you do that you’ll want to reduce the amounts of certain seasonings called for in the recipe – some of them are for seasoning the chicken.
- Garlic, parsley: Freshly minced, please! For the soup. You’re mincing everything else for the mirepoix anyway! If you’re truly in a pinch, dried parsley and garlic powder are fine. I guess. Hmph.
- Carrots, celery, onion, peas, corn: Your standard chicken pot pie veggies. Swap or omit them as you see fit, for your tastes.
- Chicken broth, half-and-half, ice water: Our liquids. Broth and half-and-half for the soup. Ice water for the crust. You can substitute whole milk for the half-and-half, or go the opposite way and substitute with heavy cream. If you use milk you’ll want to simmer the soup for longer to help it thicken and reduce.
- All-purpose flour, baking powder: Flour to thicken the Chicken Pot Pie Soup, and to make the Pie Crust Crumble Topping. Self-rising will work fine in place of either of these.
- Salted butter, extra virgin olive oil: You can use unsalted butter if that’s your preference. Add about half a teaspoon of fine sea salt to the pie crust. The olive oil is for cooking the chicken. The butter is for the crust, and for softening the mirepoix.
- Garlic powder, onion powder, paprika, cayenne pepper, black pepper, oregano flakes, dried dill: The onion powder and paprika, as well as some of the garlic powder, are for the chicken.
- Seasoned salt, Kosher salt: I use measured amounts of seasoned salt for the chicken and the soup, while the amount of kosher salt is left largely up to you, sprinkled in as needed during different stages of cooking. Use your best judgment as far as how much your Chicken Pot Pie Soup needs.
How to Make Chicken Pot Pie Soup
Full instructions are included in the recipe below, but here is a basic overview of what you’ll need to do, along with some important tidbits to help you make the most of this Chicken Pot Pie Soup recipe:
- Prepare for Pie Crust Crumble Topping. At least two hours before you’re ready to cook the Chicken Pot Pie Soup add the flour, salt, dill, baking powder, and frozen butter to the bowl of your food processor. Pulse the ingredients together in 2-second pulses until combined – the mixture should resemble coarse crumbs or cornmeal. Pour in the ice water and continue pulsing just until a dough has formed – don’t let it pull into a ball – as soon as you start being able to see large gaps between the coarse crumbs as they congeal, stop processing. Add the remaining two tablespoons of ice water only if the dough is dry and has issues sticking together. Transfer the dough to a clean work surface and form it into a ball with your hands. Shape that into a flat disc, wrap it up tightly in plastic wrap and refrigerate it for at least two hours.
- Prepare for Chicken Pot Pie soup. Add your chicken breasts to a mixing bowl or other large container. Add in about a teaspoon of olive oil, one teaspoon of garlic powder, and all of the onion powder and paprika. Use your hands to make sure all of the chicken is evenly coated in seasonings and oil. If it’s easier you can make a marinade out of the oil and seasonings, then toss the chicken in that. Place a large saute pan over medium-high heat and add one tablespoon of olive oil. Let it heat for 3 minutes, then add the chicken to the pan. Let the chicken sear undisturbed for 3 minutes, then flip to the other side. Cover with a lid, reduce the heat to medium, and let cook until cooked through, about 7 minutes longer. Remove from the pan and set aside on a cutting board to rest.
- Sauté the mirepoix. Increase the heat to medium-high again, then add the remaining olive oil to the pan. Once the oil is heated add the onions. Sprinkle over an inch of Kosher salt, then stir and allow to cook until just softened. Add the carrots, celery, and garlic. Add a pinch more Kosher salt and toss the carrots and celery together with the onions. Let cook for 3 minutes, or until you smell the garlic. Around this time go ahead and turn the oven on to 400°F and let it preheat.
- Make it thicc. Next, add the 4 tablespoons of butter and stir it around until the melts. Once that happens, sprinkle all of the flour over the top of the sauteed veggies. Stir it all together with a wooden spoon, making sure you don’t see any dry bits of flour. Keep stirring occasionally as the flour cooks, for about 2 minutes. While the flour cooks down, dice the cooked chicken into bite-sized pieces.
- Build the Chicken Pot Pie Soup. Stir in the chicken broth and cream, along with all of the remaining seasonings and half of the minced parsley. Next, add the diced chicken and frozen peas, and carrots. Bring to a low boil, then reduce the heat to medium-low and cover with a lid. Let it simmer while you work on the Pie Crust Crumble Topping, returning to stir it occasionally.
- Build the Pie Crust Crumble Topping. Pull your dough from the refrigerator and unwrap it. Flour a clean work surface and place the dough round in the center. Use your rolling pin to smack the top of the dough round until begins to flatten and break apart. Begin to roll the dough out in portions just enough to flatten it – we don’t care if it breaks apart or doesn’t have any particular shape, we’re only flattening it. Once the portion of dough you’re working on has flattened to about 1/2″, transfer it to a large baking sheet lined with a silicone mat or parchment paper. Continue to roll and flatten the dough until you’ve gone through all of it and it covers the baking sheet in a single layer. Now, use the rolling pin to flatten the pie crust even further. It still doesn’t matter if it’s in a bunch of pieces, only that it’s all flattened into an even layer about 1/4″ thick all across the baking sheet.
- Turn it into Pie Crust Crumble Topping. Pop the baking sheet into the preheated oven and bake for 15-20 minutes, or until deeply browned around the edges and cooked through completely in the center. Remember to stir the Chicken Pot Pie Soup ever so often while the crust is baking. Once the crust is ready, remove it from the oven and allow it to cool just a bit, then use a wooden spoon to break it up into pieces.
- Serve it up. Ladle the Chicken Pot Pie Soup into bowls and sprinkle each serving with minced parsley, then top with a couple of spoonfuls of Pie Crust Crumble Topping. Enjoy!
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