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.
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This chicken pot pie soup is a quick and easy weeknight meal and it's dairy free! The cream-style corn acts as a thickener and makes this a hearty soup without needing milk or cream.
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 chicken pot pie filling, without being so heavy you feel like you have to pour it over biscuits like gravy. (But if you happen to have some handy...)
- 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!
How to make it
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.
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Chicken Pot Pie Soup
- 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
- 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.