Introduction
Potbelly Chicken Pot Pie Soup is a delicious and comforting soup that is perfect for cold winter nights. This soup is made with chicken, vegetables, and a creamy broth that is seasoned to perfection. It’s a hearty meal that will warm you up from the inside out.
Ingredients
Here are the ingredients you will need to make Potbelly Chicken Pot Pie Soup:
- 4 tablespoons unsalted butter
- 1 medium onion, diced
- 2 cloves garlic, minced
- 3 carrots, peeled and diced
- 3 celery stalks, diced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup whole milk
- 2 cups cooked shredded chicken
- 1 cup frozen peas
- 1 tablespoon chopped fresh thyme leaves
- Salt and pepper to taste
- 1 sheet store-bought puff pastry, thawed
Instructions
Here’s how to make Potbelly Chicken Pot Pie Soup:
- Melt the butter in a large pot over medium heat.
- Add the onion, garlic, carrots, and celery to the pot and cook until the vegetables are tender, about 10 minutes.
- Sprinkle the flour over the vegetables and stir to combine.
- Add the chicken broth and milk to the pot and whisk until well combined.
- Add the shredded chicken, peas, and thyme to the pot and stir to combine.
- Season with salt and pepper to taste.
- Simmer the soup for 15-20 minutes, or until it has thickened and the vegetables are tender.
- Meanwhile, preheat the oven to 400°F.
- Roll out the puff pastry on a floured surface and cut it into 6-8 rounds.
- Place the rounds on a baking sheet lined with parchment paper.
- Bake the puff pastry rounds for 12-15 minutes, or until golden brown.
- Ladle the soup into bowls and top each bowl with a puff pastry round.
Conclusion
Potbelly Chicken Pot Pie Soup is a delicious and comforting meal that is perfect for any night of the week. It’s easy to make and packed with flavor, making it a family favorite. So why not give it a try?