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    Home » Recipes » Chicken Pot Pie Soup

    Chicken Pot Pie Soup

    Published: Feb 16, 2014 · Modified: Jan 26, 2022 · by Debra with · 843 words. About 5 minutes to read this article. · This post contains affiliate links

    Jump to Recipe Print Recipe

    This chicken pot pie soup is made without milk or cream, and tastes just like the delicious filling of a chicken pot pie. File it under easy fall and winter soups - you can make it with rotisserie chicken or leftover roasted chicken.

    A mug of chicken pot pie soup with a spoon in it. A pot of soup and some crusty bread sit beside it.

    This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    I don't know about you, but I am not a big fan of being in the deep freeze. Winter weather really takes it out of me. Snow is fine, and I'd rather have that than drab and gray any day, but COLD? It's relentless.

    When the cold sets in, all I want to do is curl up on the couch with an old movie and a comforting bowl of soup. I like to keep a list of good fall and winter soups handy for days like this, but I'm always looking for something new, too.

    Jump to:
    • Why you'll love it
    • Ingredients
    • Step by step instructions
    • Related recipes
    • Recipe

    Why you'll love it

    One afternoon I got to thinking about what would cut through the cold and the flavors of chicken pot pie came wafting into view. I started looking through some recipes and decided I really didn't want the "pie" part, just the filling. So this easy chicken pot pie soup was born.

    I was just craving the gravy-ness of it all. But what could I add to make the gravy even better without milk or cream? And then it came to me. Cream-style corn. Ba-BAM! Call me country, but I am never gonna turn down some cream-style corn.

    A steaming pot of chicken pot pie soup sits on a wooden tray next to two slices of crusty bread.

    The key to this soup is the sweetness of the vegetables, contrasted with lots of cracked pepper that gives the hearty base a flavor reminiscent of gravy, without being so heavy you feel like you have to pour it over biscuits. (But if you happen to have some handy...)

    The cream-style corn is a thickener and makes this a hearty soup without needing milk or cream.

    This dairy-free chicken pot pie soup is a quick and easy after work meal. Sometimes you need a little school night snuggle...

    Shredded chicken, carrots, potatoes, onions, corn, creamed corn, and a flour mixture on a wooden tray,

    Ingredients

    • Cooked chicken: One of the things that makes this recipe so easy is that we are using pre-cooked chicken. You can use rotisserie chicken or some leftovers that you already have.
    • Corn and cream-style corn: I like the sweetness from the corn, and that cream-style corn is going to be a great thickener with lots of added flavor.
    • Yukon gold potatoes: stick with the theme of a bit of sweetness and creaminess and use Yukon Golds instead of Russets.
    • Carrots and onions: As any good soup base should.
    • Freshly ground black pepper: This soup has a LOT of pepper! I love that flavor against the sweetness of the corn, but you can reduce if you prefer.
    • Flour, chicken stock, olive oil, and salt: round out the ingredients for this dairy free soup!

    Step by step instructions

    In a deep soup pot, heat olive oil over medium high heat, then add onions and carrots. Sweat until onions are translucent and aromatic.

    Add the seasoned flour mixture and stir constantly for about a minute. Add chicken stock and whisk until flour is combined.

    Diced potatoes, carrots, and onions.

    Add chicken, corn, cream-style corn and potatoes. Bring to a boil, reduce heat and simmer about 25 minutes or until potatoes are tender.

    Add more cracked pepper to taste and serve with crusty bread.

    Related recipes

    • We make Black-Eyed Pea Soup on New Year's Day to bring good luck and prosperity in the New Year. Super easy (and a great hangover cure!)
    • I love Cheesy Potato Soup with Bacon and Beer on a cold and rainy weeknight because it cooks so fast.
    • The French know how to clean out the winter cupboards in a delicious way. Soupe au Pistou is a great choice to welcome spring.

    Recipe

    A cup of chicken pot pie soup pictured next to a pot of the soup and with a side of toasted bread

    Chicken Pot Pie Soup

    This dairy-free chicken pot pie soup recipe is creamy and delicious, and made without milk. It's an easy recipe for cold winter nights using rotisserie chicken or leftover roasted chicken. 
    5 from 2 votes
    Print Pin
    Course: Soups
    Cuisine: American
    Keyword: chicken pot pie soup without milk
    Prep Time: 15 minutes
    Cook Time: 30 minutes
    Total Time: 45 minutes
    Servings: 6 people
    Calories: 422kcal

    Equipment

    • chef's knife
    • cutting board
    • whisk
    • large stock pot

    Ingredients

    • 12 oz chicken cooked and shredded, light or dark meat, or combination
    • 6-8 Yukon Gold potatoes diced into ¼ inch cubes
    • 4 carrots diced
    • 1 onion white or yellow, diced
    • 1 can corn (15-16 oz)
    • 1 can cream-style corn (15-16 oz)
    • ¾ cup flour seasoned with 1 tablespoon kosher salt and 1 tablespoon cracked black pepper
    • 7 cups low sodium chicken stock
    • 1 tablespoon olive oil
    US Customary - Metric
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    Instructions

    • In a deep soup pot, heat olive oil over medium high heat, then add onions and carrots. Sweat until onions are translucent and aromatic.
    • Add the seasoned flour mixture and stir constantly for about a minute.
    • Add chicken stock and whisk until flour is combined.
    • Add chicken, corn, cream-style corn and potatoes. Bring to a boil, reduce heat and simmer about 25 minutes or until potatoes are tender.
    • Add more cracked pepper to taste and serve with crusty bread.

    Notes

    This post contains affiliate links. If you make a purchase through one of my links, I may receive a small commission. As an Amazon Associate, I earn from qualifying purchases. Read my full disclosure policy here.

    Nutrition

    Calories: 422kcal | Carbohydrates: 71g | Protein: 21g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 25mg | Sodium: 378mg | Potassium: 1421mg | Fiber: 9g | Sugar: 9g | Vitamin A: 7129IU | Vitamin C: 31mg | Calcium: 89mg | Iron: 8mg
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    Hi, I'm Debra! I love to cook and eat and travel, and cook the things I eat when I travel! I'm a detail-oriented Virgo, so it's my jam to simplify recipes and break them down into easy to follow steps. I help you bring the world to your table!

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