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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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.
About this recipe
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.
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...
- 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.
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.