Easy Dairy-Free Chicken Pot Pie Soup is a hearty, comforting dish that brings the flavors of a classic pot pie in the form of a warm, spoonable soup.
This budget-friendly meal is made with chicken, peas, carrots, and onions in a savory broth.
It’s great on chilly evenings, and the simple meal prep makes it perfect for busy weeknight dinners or potlucks.
And it’s a good leftover chicken idea!
Pot pie soup is a warm, hearty, and savory chicken soup with vegetables.
It is a convenient make-ahead meal for a quick dinner after a busy day or a great way to save money on lunch by bringing it to work or school.
This budget-friendly classic dish is great for family meals or potluck dinners with friends.
And if you have leftover moist chicken, this is a convenient way to use it up!
Plus, the ingredients—chicken, peas, and carrots—provide a well-rounded, nutritious meal.
A little about Pot Pie
It seems that the first version of the pot pie began with the Greeks, who made a dish with different meats and other ingredients cooked in open pastry shells called “artocreas.” The pastry was made of a flour and oil mixture and the dish was served at banquets
When the dish spread to the Romans, they served the dish with various meats, fowl, and seafood and added pastry on top.
The Crusaders spread meat pies across medieval Europe.
The English of the 16th century used meat such as pork, lamb, birds, and game, such as venison, in their pies. While the basic version was eaten by the lower class, the wealthy would serve them at banquets in which the chefs would show their talent by crafting and decorating them with flowers, designs, and heraldic devices.
The pies were brought to America by the settlers, who made chicken pot pie, beef pot pie, and sea pie, which was apparently developed on the ships across the ocean and used turkey, veal, and mutton, whichever was available.
While many things are called “pies” (take Eskimo Pie, for example, which is an ice cream), anything that does not include dough and is not baked is not truly a “pie.”
Then there is Pennsylvania Dutch chicken pot pie, made by the Pennsylvania Dutch (of course). It is most commonly made with chicken, noodles, potatoes, and sometimes vegetables and is eaten out of a bowl. So, it is not really a pie at all, as there is no dough and no baking involved.
Some useful cooking terms
What does it mean when recipes say “to taste” about an ingredient?
When recipes say “to taste,” it means that you can put in as little or as much as you like to your own taste. Some recipes have many ingredients that a cook can adjust to their own taste when cooking (not so much when baking, though).
The best way to calculate what your taste is with a recipe that you are not yet familiar with is to first taste the dish and then add the “to taste” ingredient GRADUALLY, a little at a time—a splash of this or a pinch of that—until the dish is just the way you like it.
Make sure to stir the ingredient after each time you add it so that the flavor will distribute evenly and become part of the dish. Then taste again. Repeat until you reach your personal preference.
Note: If you plan on using the recipe again, it is highly recommended to make a note of what and how much you added so that you can refer to it next time.
What does it mean when a recipe says that an ingredient is “optional”?
If an ingredient is “optional,” it means that you can add it in or not based on your own preference. An optional ingredient can be flavor-related (i.e., salty, sweet, spicy, etc.), appearance-related (garnish), or even something like nuts or chocolate chips in baking.
What does “savory” mean?
“Savory” refers to foods that are not sweet, such as foods that taste salty, spicy, or herbal.
Tips for Easy Dairy-Free Chicken Pot Pie Soup:
- You can use fresh or leftover chicken.
- If you use canned or frozen vegetables, the cook time will be reduced compared to fresh.
- Cornstarch works better as a thickener for slurry and makes gravy more glossy. However, in a pinch, you can use flour, but you must double the amount needed for cornstarch.
- It’s often easier to make a slurry by mixing liquid into the thickener rather than vice versa, which can cause clumps.
Easy Dairy-Free Chicken Pot Pie Soup
Delicious pot pie in soup form, with chicken, peas, carrots, and onions. Easy prep and dairy-free.
Ingredients
- 2 cups chicken breast, cubed (fresh or leftover) or other chicken meat
- 2 cups peas and carrots*
- 1 medium onion, diced
- 1 tablespoon chicken or beef consommé (bullion) powder
- 2 cups water or milk substitute
- 2 tablespoons cornstarch or 1/4 cup flour as a thickening agent (or a little more if you want your soup thicker)**
- Oil for frying
Instructions
- Heat a little oil in the bottom of a medium-sized saucepan.
- Lightly fry diced onions on medium heat.
- Add chicken and mix with onions, stirring occasionally.
- When the chicken has cooked through (around 5 minutes), add peas and carrots, consommé powder, and water or milk substitute.***
- Cook on medium heat for 10 minutes or until chicken is cooked through.
- Lower heat to medium-low.
- Place the cornstarch/flour in a bowl.
- Remove 1/2 cup of liquid from the mixture and pour it over the cornstarch/flour and mix into a smooth slurry.
- Pour the slurry into the pot and mix it in well.
- Pour into bowls (the soup will thicken as it cools).
Notes
*Or any 2-cup mixture of vegetables; peas, carrots, diced celery, corn, diced potatoes. If you use celery or raw potatoes, fry them with the onions so they will get soft. ** Cornstarch is a better thickener than flour. *** Or you can use 1 ½ cups chicken broth instead of the consomme powder and water.
Nutrition Information:
Yield:
4Serving Size:
1Amount Per Serving: Calories: 373Total Fat: 13gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 111mgSodium: 157mgCarbohydrates: 21gFiber: 3gSugar: 5gProtein: 42g
yisroel
Saturday 8th of November 2025
How are 1 or 2 cups of water or dairy substitute enough to make 6 servings of soup should i add more water ? Will it affect the taste of the soup?
Lori
Sunday 9th of November 2025
Shavua tov! This recipe is actually for TWO 2-cup servings (or 4 ONE-cup servings). Thanks for asking!