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The Potbelly Chicken Pot Pie Soup recipe is a delicious and satisfying dish that combines tender chicken with a rich and creamy soup base. Introducing a perfect comfort food recipe for those cold winter nights, Potbelly Chicken Pot Pie Soup is a hearty and flavorful dish that will warm your soul.
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Instructions. Melt the butter in a large soup pot or dutch oven over medium-high heat. Add chopped onion and celery, and sauté about 5 minutes, stirring occasionally, until softened and lightly browned. Add minced garlic and sauté for 2 more minutes, until fragrant. Add flour and stir continuously for 1 minute until golden.
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Rich and savory, this soup is made with a creamy base of butter, onions, and garlic and packed with classic pot pie flavors like chicken, potatoes, carrots, peas, and a hearty biscuit topping. Forget standing over the stove for hours, this Potbelly Chicken Pot Pie Soup is a cinch to make!
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Melt the butter in a large pot or Dutch oven over medium heat. Add in the onion, celery, peas and carrots; sauté, stirring occasionally, until tender, about 3-4 minutes. Stir in garlic until fragrant, about 30 seconds. Stir in the Italian seasoning, salt, and pepper.
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Once pot reaches a boil reduce heat to simmer on med heat. Saute celery & onion. In a separate saucepan, add butter and heat on medium heat until the butter is melted. Add chopped celery and diced onion. Saute until translucent. ( About 2-3 minutes) Add celery, onion, and shredded chicken to the stockpot.
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Steap-3. Add the dried thyme, dried oregano, salt, and pepper to the pot, stirring the mixture to combine the flavors evenly. Steap-4. Sprinkle the all-purpose flour over the vegetables, stirring continuously for about 2 minutes to cook off the raw taste of the flour.
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Unveiling the Comfort in a Bowl: Potbelly's Chicken Pot Pie Soup The Potbelly Legacy. Potbelly, a beloved American sandwich shop, has earned a special place in the hearts of food enthusiasts. Beyond their iconic sandwiches, Potbelly is renowned for their Chicken Pot Pie Soup—a rich and velvety concoction that embodies the essence of comfort.
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Looking for a Chicken Pot Pie Soup Potbelly recipe? This easy, delicious, and comforting recipe is the perfect way to enjoy the flavors of a classic pot pie in a hearty and warming soup. With tender chunks of chicken, vegetables, and a creamy broth, this soup is a satisfying meal that the whole family will love. Chicken Pot Pie Soup Potbelly is.
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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.
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To begin making the Potbelly Chicken Pot Pie Soup, start by heating a large pot over medium heat. Add a tablespoon of olive oil and let it heat up for a minute. Then, add diced onions, carrots, and celery to the pot and sauté them until they become tender and slightly browned.
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In a large pot, melt the butter over medium heat. Add the onions, garlic, and celery. Sauté until the onions become translucent and the celery softens. 2. Add Vegetables: Incorporate the carrots, peas, and corn to the pot. Continue to sauté for an additional 5 minutes until the vegetables are slightly tender. 3.
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Instructions. Melt 1 tablespoon butter in a large stockpot or Dutch oven over medium high heat heat. Season chicken with salt and pepper, to taste. Add chicken to the stockpot and cook until golden, about 2-3 minutes; set aside. Reduce heat to medium; melt remaining 4 tablespoons butter.
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Mince the garlic cloves finely. In a large pot, melt the butter and add the carrots, onions, garlic, bay leaves, and onions. Cook for 8-10 minutes. Add the flour and stir for an additional 2 minutes until incorporated into the vegetables. Add the milk to the vegetable mixture and whisk until smooth.
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First, let the soup cool completely before transferring it to freezer-safe containers or bags. Be sure to leave enough room for the soup to expand as it freezes. Then, freeze for 2-3 months. To reheat, let the container thaw in the fridge overnight and then microwave on high for 2-3 minutes, stirring halfway through.
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Set the large pot on an available burner. Raise the heat to medium temperature. Add the butter to the pot, allowing to melt and coat the bottom of the pot. Once the butter has melted in the pot, it's time to add in some veggies. Toss in the diced celery, carrots, minced garlic, bay leaves, and onions.
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Add shredded chicken breast, frozen peas, corn, potatoes, salt, and pepper. Stir. Slowly add chicken stock, whisking constantly. Simmer on medium-low heat for 20 minutes or until the potatoes are cooked through.Add heavy cream and stir to incorporate. Top with crumbled pie crust and enjoy.
