Dairy-Free Chicken Pot Pie Soup

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Dairy-Free Chicken Pot Pie Soup is a simple recipe for a hearty, savory, comforting meal that brings the flavors of a classic pot pie in the form of a warm soup. And it's made without milk, cream, or butter.

Pot pie soup is a warm and hearty chicken soup with chicken, peas, carrots, and onions in a savory broth.

And it's amazing on chilly evenings, and the simple meal prep makes it perfect for busy weeknight family dinners or potlucks with friends.

It's also great to pack in thermoses for lunches at school or work or if you have a place to warm it up.

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.

Tip: You can easily make this gluten-free by using cornstarch or potato starch as your thickener, and make sure that you use gluten-free consommé powder or a substitute savory flavoring. That's it.

What is needed to make dairy-free chicken pot pie soup?

chicken
peas and carrots (precooked frozen or canned)
onion
chicken or beef consommé (bouillon) powder
water or milk substitute
cornstarch, potato starch, or flour
unsweetened diary-free puff pastry dough
Oil for frying

Frequently Asked Questions (FAQ)

What is chicken pot pie soup?

Chicken pot pie soup is a hearty soup inspired by the classic chicken pot pie. It has tender chicken and vegetables in a savory, creamy-style broth with the comforting flavors of pot pie.

Can I make chicken pot pie soup gluten-free?

Yes. Use a gluten-free thickener, such as cornstarch or potato starch, and make sure any consommé powder or other savory flavoring you use is also gluten-free.

What kind of chicken is best for chicken pot pie soup?

Boneless, skinless chicken breast works well because it cooks quickly and can be cut into bite-size pieces. Boneless, skinless chicken thighs can also be used.

Can I make chicken pot pie soup ahead of time?

Yes. Chicken pot pie soup can be made ahead and refrigerated until you're ready to serve it. Reheat it gently on the stovetop until hot.

How should I store chicken pot pie soup?

Store leftover soup in a covered container in the refrigerator and enjoy it within 3 to 4 days. Reheat thoroughly before serving.

Can I freeze chicken pot pie soup?

Freezing is not recommended for this soup. The vegetables may become soft and the consistency of the broth can change after thawing and reheating. For the best texture, refrigerate leftovers and enjoy them within 3 to 4 days.

Tips:

• You can use fresh or leftover chicken.
• If you use canned or frozen vegetables, the cook time will be reduced compared to fresh.
• Cornstarch or potato starch 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.

What is 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.

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Yield: 2 servings

Dairy-Free Chicken Pot Pie Soup

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Delicious chicken pot pie in soup form, with chicken, peas, carrots, and onions. Easy prep, made without butter, cream, or milk.

Prep Time 10 minutes

Cook Time 20 minutes

Additional Time 5 minutes

Total Time 35 minutes

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 (bouillon) powder, or to taste
• 2 cups water or milk substitute
• 2 tablespoons cornstarch, potato starch, or ¼ cup flour as a thickening agent (or a little more if you want your soup thicker)**
• Oil for frying

Instructions

1. Heat a little oil in the bottom of a medium-sized saucepan.
2. Lightly fry diced onions on medium heat.
3. Add chicken and mix with onions, stirring occasionally.
4. When the chicken has cooked through (around 5 minutes), add peas and carrots, consommé powder, and water or milk substitute.***
5. Cook on medium heat for 10 minutes or until chicken is cooked through.
6. Lower heat to medium-low.
7. Place the cornstarch/flour in a bowl.
8. Remove ½ cup of liquid from the mixture and pour it over the cornstarch/flour and mix into a smooth slurry.
9. Pour the slurry into the pot and mix it in well.
10. Pour into bowls (the soup will thicken as it cools).

Notes

*Or any 2-cup mixture of vegetables: peas, carrots, diced celery, corn, and diced potatoes. If you use celery or raw potatoes, fry them with the onions so they will get soft.

** Cornstarch and potato starch are better thickeners than flour, and you need more if you are using flour.

*** Or you can use 1 ½ cups chicken broth instead of the consommé powder and water, but you will need to salt as the consommé powder typically contains sodium.

Nutrition Information:

Yield:

2

Serving Size:

1
Amount Per Serving: Calories: 622Total Fat: 11gSaturated Fat: 3gUnsaturated Fat: 8gCholesterol: 221mgSodium: 372mgCarbohydrates: 42gFiber: 14gSugar: 14gProtein: 89g

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