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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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In a dutch oven or large stockpot, melt the butter over medium heat. Add the carrot, celery, and onion, stirring occasionally until softened and slightly browned, 10 minutes. Then add the garlic, cook for 30 seconds until fragrant, stirring constantly. Add the flour to the pot and mix it in, cook for 1 minute.


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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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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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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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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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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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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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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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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.


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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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The Allure Of Chicken Pot Pie Soup. Chicken Pot Pie Soup from Potbelly triumphs in the comfort food kingdom. The soup's creamy texture and hearty ingredients come together. Potbelly's signature recipe wraps you in warmth. Each spoonful promises nostalgic flavors and homemade goodness. This soup is often a top choice for those needing a.


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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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Your Chicken Pot Pie Soup Potbelly recipe is ready to be savored! Ladle the creamy concoction into bowls, gently place the flaky puff pastry circle on top, and watch as it elegantly floats on the surface. Each spoonful is a journey through layers of comfort, taste, and pure satisfaction.