Chicken Pot Pie Soup

Super thick and creamy chicken pot pie soup has all the delicious flavor of chicken pot pie without the long cooking time.

Short on time tonight, but craving a warm and comforting slice of chicken pot pie? You should make pot pie soup instead!

What is Chicken Pot Pie Soup?

Pot pie soup is basically chicken pot pie filling with a little extra milk and broth that turns it into a super creamy and rich soup.

And where a whole pot pie is going to set you back a couple hours between making the dough, chilling it, and baking the pie, this soup can be on your table in less than half that time.

Things You Should Know About This Soup

• The chicken is seared in the hot pan and then cooked in the soup before being shredded or chopped, so no need to have pre-cooked chicken on hand.
• This is a real stick-to-your bones sort of soup packed with veggies, chicken, heavy cream and a splash of white wine, so it’s rich, creamy, and full of flavor.
• The vegetables are added in 3 stages so everything gets a chance to be cooked to the perfect level of doneness.

Ingredient Notes

• Boneless skinless chicken breasts: As mentioned above, the chicken in this recipe is cooked in the soup, but if you have a rotisserie chicken or cooked shredded chicken on hand, feel free to use 2 to 3 cups of cooked chicken instead. Simply stir it in at the end along with the corn and peas. You can also substitute cooked turkey for the chicken. This is a great soup to make with Thanksgiving leftovers!
• Dry white wine: Sauvignon Blanc and Pinot Grigio are both good options. I love the subtle boost in flavor the wine gives this dish, but you can omit it if needed. Simply use a splash of the chicken broth to deglaze the pot instead.
• Heavy cream: Heavy cream adds extra richness to the soup, but if you don’t have any, you can replace it with more milk. If you have leftover heavy cream, check out my post What to Do With Leftover Whipping Cream for storage tips and recipe ideas to use up the leftovers.

How to Make Chicken Pot Pie Soup

1. Sear chicken: Pat the chicken dry and generously salt and pepper both sides. Cook the chicken until well-browned, 3 to 4 minutes, flip and repeat. Transfer chicken to a plate and set aside.

2. Start your veggies: To the same pot, add garlic, onion, celery, and carrots, and cook, stirring occasionally, until the vegetables begin to soften. Stir in the white wine, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.

3. Simmer: Add potatoes and chicken broth and bring to a simmer. Cut chicken breasts in half (so they cook faster) and return the chicken pieces to the pot and simmer until the chicken is cooked through and potatoes are fork tender, 15 to 20 minutes. Remove the chicken from the pot and set on a clean plate or cutting board to cool slightly.

4. Make the roux: While your chicken cools, in a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until the flour is lightly golden and forms a sticky paste with the butter.

5. Add milk: Slowly drizzle in the milk followed by the cream, whisking out any lumps as they form. Cook, whisking continuously, until mixture is thickened (it should be the consistency of thick gravy) and bubbly around the edges, about 5 minutes.

6. Add to soup: Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it to the soup.

7. Add remaining ingredients: Stir in corn and peas and heat over medium heat until vegetables are heated through, 2 to 3 minutes. If soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.

8. Serve: Adjust salt to taste. Serve, and enjoy!

Can I make this in advance?

Yes. You can make this soup up to 48 hours in advance. When you’re ready to eat it, reheat gently on the stove over medium heat, stirring occasionally, until heated through.

Can you make chicken pot pie soup in a crockpot?

Yes, but you’ll still have to make the roux on your stovetop. To your slow cooker, add all the ingredients except the butter, flour, milk, and cream. Cook on high for 3 to 4 hours, low for 6 to 7 hours, until chicken can be easily shredded and potatoes are tender.

Remove chicken, shred it, and return it to the pot. Follow the recipe instructions for making the roux and adding the milk and cream, and then stir the sauce into the soup. Add salt and pepper to taste.

What to serve with chicken pot pie soup?

I love to serve chicken pot pie with a side of cream biscuits or cheese scones and a simple veggie side like roasted broccoli or green beans .

More Easy Soup Recipes

• Ham and Potato Soup
• Creamy Tortellini Soup
• Tomato Soup
• Broccoli and Potato Soup

Ingredients

• ▢ 1½ pounds (about 2 medium) boneless skinless chicken breasts *
• ▢ 2 tablespoons olive oil divided
• ▢ 3 garlic cloves minced or pressed
• ▢ ½ medium onion diced
• ▢ 2 celery ribs diced ¼-inch
• ▢ 2 medium carrots peeled and diced ¼-inch
• ▢ ¼ cup dry white wine
• ▢ 1 large russet potato peeled and diced ½-inch
• ▢ 3 to 4 cups chicken broth divided
• ▢ 5 tablespoons ( 71g ) butter salted or unsalted is fine
• ▢ ¼ cup and 1 tablespoon (44g) all-purpose flour
• ▢ 1½ cups milk any percentage
• ▢ ½ cup heavy cream *
• ▢ ⅔ cup frozen or canned corn optional
• ▢ ⅔ cup frozen or canned peas optional
• ▢ ¼ teaspoon black pepper
• ▢ Salt

Instructions

• Pat chicken dry and generously salt and pepper both sides.
• In a large pot, heat 1 tablespoon of the oil over medium-high heat. Cook the chicken until well-browned, 3 to 4 minutes, flip and repeat. Transfer chicken to a plate and set aside.
• Turn heat down to medium and to the same pot, add remaining 1 tablespoon of the olive oil. Add garlic, onion, celery, and carrots, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 8 minutes.
• Stir in the white wine, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.
• Add potatoes and 3 cups of the chicken broth and bring to a simmer. Cut the chicken breasts in half*, return them to the pot and simmer until the chicken is cooked through and potatoes are fork tender, 15 to 20 minutes. Remove pot from heat and use tongs to transfer the chicken pieces from the liquid to a clean plate or cutting board to cool slightly.
• While your chicken cools, in a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until the flour is lightly golden and forms a sticky paste with the butter.
• Slowly drizzle in the milk followed by the cream, whisking out any lumps as they form. Cook, whisking continuously, until mixture is thickened (it should be the consistency of thick gravy) and bubbly around the edges, about 5 minutes.
• Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it to the soup.
• Stir in corn and peas and heat over medium heat until vegetables are heated through, 2 to 3 minutes.
• If soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.
• Add pepper and salt to taste. Serve, and enjoy!

Notes

Cream cheese whipped cream is tangy, lusciously smooth, and creamy. It’s completely irresistible served over fruit, hot chocolate, or dessert.

If you’re looking to make some whipped cream and you’re feeling a little adventurous today, might I recommend adding some cream cheese to the mix?

This is one of my favorite tweaks to take sweet and simple whipped cream and make it feel twice as decadent. With a bit of cream cheese, whipped cream becomes extra smooth, a little tangy, and perfect for serving with fruit or spooned over your favorite dessert.

It takes a little longer to make than regular old whipped cream since you have to give the cream cheese time to soften, but it’s not much more effort, and I think the results are well worth the time.

Ingredient Notes

• Heavy cream: Heavy cream (30–36% milk fat) and heavy (whipping) cream (36%+ milk fat) both work just fine for whipped cream. Use whichever one you have on hand. Have some leftover cream? Check out my post What to Do With Leftover Whipping Cream for some recipe ideas to use up the leftovers.
• Powdered sugar: To offset the tanginess of the cream cheese, this recipe is quite a bit sweeter than the other whipped cream recipes on the site. If you prefer a less-sweet whipped cream, cut the sugar in the recipe by about ⅓. You can substitute granulated sugar here, but you’ll need less granulated sugar than powdered sugar, so be sure to read the substitution notes in the recipe card.

How to Make Cream Cheese Whipped Cream

1. Whip the heavy cream until stiff peaks form (when you lift the beaters/whisk straight up, the cream should stand up without flopping over at the tip). If you’re using your stand mixer, transfer the whipped cream to another bowl so you can use it again for the next step, no need to wash it out.

2. In a second large bowl or the bowl of your stand mixer, combine the remaining ingredients. I recommend sifting the powdered sugar so you don’t get any sugar lumps in your cream cheese, but that step’s technically optional. Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.

3. Use a spatula to fold whipped cream into the cream cheese mixture, doing your best not to deflate the whipped cream. Once the mixture is uniform in color, you’re good to go. Serve and enjoy!

Variations

• Chocolate cream cheese whipped cream: Sift in 3 tablespoons of unsweetened cocoa powder (1 teaspoon for a single serving) when you add the powdered sugar.

Where to Use Cream Cheese Whipped Cream

• Waffles (with strawberry sauce is my favorite!!)
• Over fruit
• In hot chocolate if you’re feeling really decadent

Can you pipe cream cheese whipped cream?

Not really. Cream cheese whipped cream is much softer than regular whipped cream. It’s perfect for scooping up with fruit or spooning over desserts, but it isn’t stiff enough to pipe or use to frost the sides of a cake.

Can you freeze cream cheese whipped cream?

Yes, with some caveats. If you would like to freeze leftover cream cheese whipped cream, spoon scoops of it onto a parchment paper-lined plate or baking sheet and freeze until solid. Then cut the parchment paper into squares and transfer the frozen scoops (still on the paper) to a freezer bag.

Like all frozen whipped cream , cream cheese whipped cream should be used within just a couple of weeks of freezing because its quality starts to deteriorate fairly quickly. It also won’t have quite the same texture as the cream can separate a bit and make defrosted whipped cream a little watery.

I wouldn’t make whipped cream specifically to freeze, but if I have leftovers, I think it freezes well enough to be worth the small effort of freezing to use in hot chocolate or over some fruit later.

You Might Also Enjoy

• Whipped Cream (Three Ways)
• Chocolate Whipped Cream
• Coffee Whipped Cream
• Cinnamon Whipped Cream
• Peanut Butter Whipped Cream

Recipe Notes

• Storage: Store leftover whipped cream in an airtight container in the refrigerator. The whipped cream will firm up considerably once chilled because of the cream cheese.

Ingredients

Full Batch

• ▢ 1 cup heavy whipping cream
• ▢ 4 ounces cream cheese softened
• ▢ ½ cup ( 60g ) powdered sugar sifted*
• ▢ 1 teaspoon lemon juice or vanilla extract

Single Serving

• ▢ 2 tablespoons heavy whipping cream
• ▢ ½ ounce cream cheese softened
• ▢ 1 tablespoon ( 8g ) powdered sugar sifted
• ▢ ⅛ teaspoon lemon juice or vanilla extract

Instructions

• To a large bowl* or the bowl of your stand mixer, add heavy cream, and beat until stiff peaks form. If using a stand mixer, transfer the whipped cream to another bowl and set aside.
• In a second large bowl or the bowl of your stand mixer, combine softened cream cheese, sifted powdered sugar, and lemon juice or vanilla extract. Beat until well-mixed and smooth, scraping the sides of the bowl with a silicone spatula as needed.
• Use a spatula to fold whipped cream into the cream cheese mixture, being careful not to deflate the whipped cream.
• Serve and enjoy!

Notes

Creamy and buttery microwave mashed potatoes are a quick and easy side dish you can make without ever having to turn on your stove.

Need a super speedy and simple side tonight? Make a homemade batch of mashed potatoes in the microwave!

Microwave mashed potatoes are everything you love about classic homemade mashed potatoes. They’re buttery, rich, and completely satisfying. They just happen to be made in your microwave. 😉

Equipment & Ingredient Notes

• A large microwave-safe bowl: Make sure you use a bowl that is large enough that the potatoes/water only fill about ½ to ⅔ of the bowl. If the bowl is too full, the contents can bubble over while cooking and make a bit of a mess in your microwave.
• Russet potatoes: I like to use russets for this dish, but if you have red or Yukon Gold potatoes on hand, you can use them (or a combo of them) instead.
• Milk, half and half, or heavy cream: Milk, half and half, and heavy cream will all work. Cream will give you the richest mashed potatoes and milk the lightest. If you have leftover cream or half and half after making the potatoes, check out my What to Do With Leftover Half and Half and What to do With Leftover Heavy Cream posts for recipe ideas to use up the leftovers.

How to Make Mashed Potatoes in the Microwave

1. Microwave potatoes: Place potatoes in a microwave-safe bowl and add just enough cold water to completely cover them. Add salt and cover the bowl with an upside-down, microwave-safe plate. Microwave for 10 minutes and allow to sit for 1 minute after the timer goes off.

2. Check potatoes: Very carefully (the plate, bowl, and steam will be hot!) remove the plate. Check to make sure the potatoes are fork-tender. If not, replace the plate and continue to microwave in 1-minute increments until the potatoes are cooked through.

3. Warm cream/milk: Place cream/milk in a microwave-safe container and heat until warm, 30 to 45 seconds. Using warm liquid will keep it from cooling down your potatoes so they stay piping hot on their way to the table.

4. Mash and mix: Drain the potatoes and add butter to the bowl. Use a fork or potato masher to mash potatoes. Add half of the milk or cream and stir until mixed. If needed, stir in more of the liquid until the potatoes reach your desired consistency. Add salt and pepper to taste. Don’t skimp on this step. Salt until the potatoes taste amazing!

Variations

• Vegan mashed potatoes: To make microwave potatoes that are vegan, you can use dairy-free butter or margarine and your favorite non-dairy milk.

Can I double/halve this recipe?

Yes. You may need a slightly longer cooking time if you’re doubling the recipe, but it will work. To change the recipe yield, in the recipe card, hover over the servings or click if you’re on mobile and slide the slider.

Do I need a potato masher to make mashed potatoes?

No, you can mash your potatoes with a good sturdy fork, but if you’re going to regularly make mashed potatoes in the future, you might want to invest in one. Potato mashers are not super pricey and make mashing potatoes so much quicker and easier.

What to serve with microwave mashed potatoes?

I love a good gravy with my potatoes, so I recommend a quick and easy gravy , but if you have some leftover drippings, try my gravy from drippings . For main dishes, serve this with something quick and easy like:

• Oven BBQ Chicken Thighs
• Roasted Tri-tip
• Crispy Lemon Chicken Thighs
• Easy Balsamic Chicken

More Easy Microwave Sides

• Microwave Baked Potato
• Microwave Sweet Potato
• Microwave Broccoli
• Microwave Corn on the Cob
• Microwave Green Beans

Recipe Notes

• Substitutions: You can try replacing the dairy in the potatoes with warmed chicken or vegetable broth. The potatoes won’t be as rich or as creamy as if you had used half and half/heavy cream, but it’s a good option if you’re out of milk or are dairy-free.
• Potato weight: This recipe calls for 1 pound of potatoes. That’s about 3 medium or 2 large russet potatoes. If you’re a couple ounces over or under, that’s not going to hurt anything, so just aim for about a pound.
• Yield: This recipe will make 2 large servings or 4 smaller ones.

Equipment

• Potato masher
• Medium microwave-safe bowl*
• Large microwave-safe plate

Ingredients

• ▢ 1 pound (about 3 medium or 2 ) large russet potatoes peeled and diced
• ▢ ¾ teaspoon salt divided, plus more as needed
• ▢ ⅓ cup milk, half and half, or heavy cream *
• ▢ 4 tablespoons (56g) butter cut into chunks, salted or unsalted is fine*

Instructions

• To a medium, microwave-safe bowl, add potatoes and just enough cold water to completely cover them. Add ½ teaspoon of the salt and cover the bowl with an upside microwave-safe down plate.
• Microwave for 10 minutes and allow to sit for 1 minute after the timer goes off.
• Very carefully (the plate, bowl, and steam will be hot!) remove the plate. Check to make sure the potatoes are fork-tender. If not, replace the plate and continue to microwave in 1-minute increments until the potatoes are cooked through.
• Place milk/cream in a microwave-safe container and heat until warm, 30 to 45 seconds.
• Drain potatoes and add butter to the potatoes. Use a fork or potato masher to mash potatoes. Add half of the milk or cream and stir until mixed. If needed, stir in more of the liquid until the potatoes reach your desired consistency. Add remaining ¼ teaspoon of the salt. Taste and add more salt and pepper as needed.
• Serve and enjoy!

Notes

Creamy Chicken Pot Pie Soup

Ingredients

• 1½ pounds (about 2 medium) boneless skinless chicken breasts *
• 2 tablespoons olive oil divided
• 3 garlic cloves minced or pressed
• ½ medium onion diced
• 2 celery ribs diced ¼-inch
• 2 medium carrots peeled and diced ¼-inch
• ¼ cup dry white wine
• 1 large russet potato peeled and diced ½-inch
• 3 to 4 cups chicken broth divided
• 5 tablespoons ( 71g ) butter salted or unsalted is fine
• ¼ cup and 1 tablespoon (44g) all-purpose flour
• 1½ cups milk any percentage
• ½ cup heavy cream *
• ⅔ cup frozen or canned corn optional
• ⅔ cup frozen or canned peas optional
• ¼ teaspoon black pepper
• Salt

Instructions

• Pat chicken dry and generously salt and pepper both sides.
• In a large pot, heat 1 tablespoon of the oil over medium-high heat. Cook the chicken until well-browned, 3 to 4 minutes, flip and repeat. Transfer chicken to a plate and set aside.
• Turn heat down to medium and to the same pot, add remaining 1 tablespoon of the olive oil. Add garlic, onion, celery, and carrots, and cook, stirring occasionally, until the vegetables begin to soften, 5 to 8 minutes.
• Stir in the white wine, using a wooden spoon to scrape any cooked-on bits from the bottom of the pot.
• Add potatoes and 3 cups of the chicken broth and bring to a simmer. Cut the chicken breasts in half*, return them to the pot and simmer until the chicken is cooked through and potatoes are fork tender, 15 to 20 minutes. Remove pot from heat and use tongs to transfer the chicken pieces from the liquid to a clean plate or cutting board to cool slightly.
• While your chicken cools, in a medium pot, melt butter over medium heat. Add flour and cook, whisking continuously, until the flour is lightly golden and forms a sticky paste with the butter.
• Slowly drizzle in the milk followed by the cream, whisking out any lumps as they form. Cook, whisking continuously, until mixture is thickened (it should be the consistency of thick gravy) and bubbly around the edges, about 5 minutes.
• Stir the milk mixture into the soup. Shred or chop the cooked chicken and add it to the soup.
• Stir in corn and peas and heat over medium heat until vegetables are heated through, 2 to 3 minutes.
• If soup is too thick, add up to 1 cup more broth until it reaches your desired consistency.
• Add pepper and salt to taste. Serve, and enjoy!

Notes

Nutrition