There’s nothing like Chicken Pot Pie to really warm up your soul. However, it’s a bit heavy to eat at times because of the pie crust/biscuits. My solution? Make my Chicken Pot Pie Soup as a very capable substitute! It’s warm, filling, perfectly seasoned, and even dairy-free!
Let’s get into this Chicken Pot Pie Soup. It’s always on rotation in my household – that’s just how great it is!
The weather has finally moved on from the sunny, warm seasons that I love. It’s been rainy and chilly outside, UGH. The only redeeming qualities of weather like this honestly revolves around food & comfort: hot cocoa, a big blanket, fuzzy socks, and soup!
I love a good soup recipe, year-round. And when I had a craving for pot pie (but didn’t really want a whole bunch of bread) I thought why not make it into soup form??
- Red Potatoes – To help bulk up this soup, I like to add chopped red or yellow potatoes. They are a great way to make your meal more filling!
- Frozen Peas & Carrots – Now you definitely can chop these up yourself if you really want to… but I personally think the bag of veggies gives it a nostalgic vibe in terms of flavor and texture. And it saves you some prep time!
- Coconut Milk – I’ve used coconut milk/cream for almost all of my soups as a lighter, dairy-free way to get that creamy texture that you really need from a soup.
- Shredded Chicken – I just used some leftover Rotisserie chicken for convenience. But, you can also grill/air fry your own chicken and chop it into cubes if you want!
How to Make Chicken Pot Pie Soup
Make this creamy chicken pot pie soup when you have no energy to put together a meal. You can use a rotisserie chicken that’s already cooked and seasoned for you, and basically dump all your ingredients into a pot while it does the work for you. This can be made in a slow cooker or a normal soup pot.
I beefed it up with the addition of potatoes since I don’t have any pie crust on top to make sure you’re satisfied. (Normal pot pie should not both have crust and potatoes – period!) Red or white potatoes are fine; the main thing is to be sure you chop them into bite-sized pieces.
And did I mention this is completely dairy-free? Another lightened-up recipe thanks to the power of coconut milk. If you’re allergic to coconut, just sub with another non-dairy cream option or heavy cream if you don’t mind dairy.
- Start off by sauteeing your potatoes in a bit of veggie oil. Add some seasonings to them as well.
- Pour in the frozen veggies, coconut milk, water, and chicken bouillon flavoring. Don’t forget a couple shakes of hot sauce for flavor!
- Add your seasoned chicken into the pot and turn the heat down to low; simmer until everything smells and tastes amazing. It’s that simple!
Potatoes…. You can grab any type of potato honestly. I’ve made this recipe with red potatoes, russet (use about 2), and yellow potatoes. Be sure to dice them into even pieces.
Chicken…. If you want to cook your own chicken, feel free to season and bake/air fry/grill to your liking. My favorite method is air frying – 360°F for about 11 minutes, then let it sit for a few minutes so the meat is extra juicy!
Veggies…. Carrots + peas are the standard pot pie veggies. But you can also add in chopped broccoli, celery, or green beans!
Other Super Easy Dinner Ideas!
Chicken Burger Bowls (Whole30!)
Chicken Pot Pie Soup (Non-Dairy!)
- 1 tbsp. vegetable oil
- 5 ct. red potatoes diced small
- 2 tsp Adobo seasoning
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp black pepper
- ½ tsp chopped basil
- 8 oz. frozen peas & carrots
- 2 cups shredded chicken seasoned
- 13.5 oz. canned coconut milk
- 2 ct. bouillon cube
- hot sauce a couple splashes
- Heat a large pot on medium heat and add the vegetable oil.
- Add potatoes to the pot and season with adobo seasoning, garlic powder, onion powder, black pepper, and a bit of basil. Sauté for about 10 minutes.
- Pour in the frozen veggies and the can of coconut milk. Fill the empty can with water, and pour that in.
- Add your bouillon cubes and a couple shakes of hot sauce, then stir until fully incorporated.
- Taste the soup and adjust any seasonings to your preference.
- Turn heat to low, stir in the seasoned chicken, and simmer for another 10 minutes or so to fully incorporate all your flavors. Your potatoes should be fork-tender.
- Serve on its own or with a biscuit to imitate the pot pie experience. Enjoy!
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The Coined Breakdown
- Total Cost per serving: $2.81
- Total Cost (2 bowls): $5.62
- Those Other Guys: $14.99 per serving