A big bowl of Chicken Pot Pie Soup is the perfect comforting meal, especially during those cooler months. And thanks to using rotisserie chicken, everything comes together in one pot in less than 30 minutes!
This is one of my favorite Whole30 recipes to keep on rotation. It's dairy-free, comforting, and filling enough to where you won't even miss the crust. Plus, it comes together all in one pot; it's really one of the best meals to make when you're in a pinch!
The Coined Breakdown
- Total Cost per serving: $2.81
- Total Cost (about 2 large bowls): $5.62
- Those Other Guys: $14.99 per serving
Ingredients
- Potatoes - Be sure to dice them into small, even pieces so they cook all the way through.
- Cooked Chicken - Cut down on time by using already cooked chicken! My favorite is Rotisserie.
- Frozen Vegetables - I normally add frozen peas and carrots for extra fiber, but you could use your favorite veggies if you prefer.
- Coconut Milk - This is how the soup remains creamy, but dairy-free.
- Spice Mix - The soup is packed with flavor - a blend of chicken bouillon, dried basil, garlic, onion, and all-purpose seasoning really makes a tasty dish.
Variations and Substitutions
Potatoes: You can use red, yellow, or Russet potatoes. Just ensure you scrub them thoroughly beforehand.
Coconut Milk: Allergic to coconut? You can always substitute for cream or even half and half.
Classic Chicken Pot Pie: I have a delicious recipe for Chicken Pot Pie with Puff Pastry that is so great when you want the classic meal!
Serving Suggestions: You can serve a big bowl of this alongside Brown Butter Sage Cornbread or fluffy Cheddar Biscuits.
How to Make Chicken Pot Pie Soup with No Cream
This is one of the easiest soups to create. The most work you'll do is chopping the potatoes, and then everything else comes together in the pot!
Step 1: To begin, sauté your seasoned potatoes in oil for about 5 minutes, stirring occasionally.
Step 2: Pour in coconut milk, frozen vegetables, chicken bouillon, and hot sauce.
Step 3: Stir well, and taste.
Add in your cooked, shredded chicken.
Step 4: Cover the pot and simmer everything together for another 10 minutes. That's it!
Recipe FAQs
You can definitely sear or air fry the chicken yourself, although it will add a few minutes of cooking time!
To sear in the pot: Season your chicken breasts or thighs well, and cook in the Dutch oven before adding the potatoes.
Once the chicken is fully cooked, set aside to rest for a few minutes before chopping or shredding.
To air fry: Season, then air fry until golden brown and fully cooked.
You certainly can. Milk, cream, or half and half work well in this recipe instead of the coconut milk.
Other One-Pot Dishes You'll Love!
If you tried this Chicken Pot Pie Soup Recipe, or any other recipe on my website, please leave a star rating and let me know how it went in the comments below. I love hearing from you! Thanks for visiting!
Chicken Pot Pie Soup (Non-Dairy!)
Equipment
- Vegetable Brush
- Chef's Knife
- Dutch Oven with lid
- Wooden Spoon
- Can Opener
Ingredients
- 1 tablespoon vegetable oil
- 1 pound potatoes
- 2 teaspoons Adobo seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
- ½ teaspoon dried basil
- 8 ounces frozen peas & carrots
- 13.5 ounces canned coconut milk
- 2 teaspoons chicken bouillon
- 1 - 2 teaspoons hot sauce
- 6 ounces cooked chicken about 2 cups, shredded
Instructions
- Heat the vegetable oil on medium heat in a Dutch oven. Meanwhile, wash and chop your potatoes into small cubes.1 tablespoon vegetable oil, 1 pound potatoes
- Add potatoes to the pot, and season with adobo seasoning, garlic powder, onion powder, black pepper, and basil.2 teaspoons Adobo seasoning, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon black pepper, ½ teaspoon dried basil
- Sauté for about 5 minutes, stirring occasionally.
- Pour in the frozen peas and carrots and the can of coconut milk. Fill the empty can with water, and pour that in as well.8 ounces frozen peas & carrots, 13.5 ounces canned coconut milk
- Add in the chicken bouillon and hot sauce, then stir until fully incorporated.2 teaspoons chicken bouillon, 1 - 2 teaspoons hot sauce
- Taste the soup and adjust any seasonings to your preference.
- Stir in the cooked, shredded chicken and then turn the heat to low.6 ounces cooked chicken
- Cover the pot with a lid and simmer for another 10 minutes. Your potatoes should be fork-tender.
- Serve on its own, or with Cheddar Drop Biscuits. Enjoy!
Notes
- Season well, and cook in the Dutch oven before adding the potatoes. Once the chicken is fully cooked, set aside to rest for a few minutes before chopping or shredding.
- Air fry until golden brown and fully cooked, then shred.
- Bake seasoned chicken in the oven until fully cooked. Let rest, then chop or shred.
SS says
This turned out really well! Thanks! It made way more than 2 servings, more like 5 I’d say. Delicious. Very comforting while I’m sick.
Shani W. says
Thank you so much for commenting! I hope you feel better!