Cozy Chicken Pot Pie Soup (Gluten + Dairy Free)

Name: Cozy Chicken Pot Pie Soup (Gluten + Dairy Free)
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Ingredients: 2 tbsp olive oil; 1 onion (diced); 2 medium carrots (diced); 2 celery stalks (chopped); 4 garlic cloves (minced); ¼ cup gluten free all purpose flour (or regular all purpose flour); 1 lb Yukon Gold potatoes (diced into ¼-½ inch pieces); 1½ tsp sea salt; ½ tsp ground black pepper; ½ tsp dried thyme; 6 cups chicken broth; 1 cup dairy free milk - I used almond milk; 4 cups cooked shredded chicken; 1 cup frozen peas; Chopped parsley and biscuits

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This chicken pot pie soup is everything you love about chicken pot pie without the crust: shredded chicken, Yukon Gold potatoes, carrots, celery, and peas in a rich, creamy broth. It’s also gluten-free and dairy-free, thickened with gluten free all purpose flour and made creamy with almond milk instead of heavy cream.

It comes together in one pot in about 40 minutes, so it’s easy, and my kids love it too (win!). This hearty comfort food is one of my family’s favorite cozy fall meals (we serve ours with a biscuit on top!).

A bowl of chicken pot pie soup in a bowl showing the peas, chicken, carrots, and potatoes. — *Photo: Loren Runion*

Why This Chicken Pot Pie Soup Recipe Works

No crust to roll out. No oven. Just one pot and about 40 minutes, most of which is the soup simmering away on its own! Now this is a chicken pot pie you can make again and again!

I developed this recipe after I realized that most chicken pot pie soup recipes are built on butter, a wheat flour roux, and heavy cream. If you’re gluten- or dairy-intolerant like me, that pretty much rules out every classic version. This one is for you, and it’s still SO creamy!

And about that missing crust. This soup goes perfectly with my gluten free air fryer biscuits on top, which is how you get the “pie” part without the work – tear them up and use them for scooping. If you’re after the real deal with an actual crust, my mini paleo chicken pot pies with a cassava flour crust are adorable and worth the extra effort.

Ingredient Notes

So what’s in chicken pot pie soup? Basically the filling of a pot pie: onion, carrots, celery, and garlic. Plus potatoes, chicken broth, dried thyme, shredded chicken, and frozen peas, with something to thicken it and something to make it creamy. Here are a few notes before you shop. You’ll find the full ingredient list with exact measurements in the recipe card below!

Flat lay of chicken pot pie soup ingredients labeled on a pink surface.

Gluten free all purpose flour: Classic recipes thicken the soup with a wheat flour roux. This works the same way – the flour gets cooked into the veggies and thickens the broth as it simmers – just without the gluten. Regular all purpose flour works too if you’re not gluten free.
Yukon Gold potatoes: Any potatoes will work, but Yukon gold has the creamiest texture when cooked. Make sure to cut them up small, about ¼-½ inch pieces, so they cook fast and you get some with each bite.
Chicken broth: Chicken broth or chicken stock both work here. Bone broth works too!
Dairy free milk: This stands in for the heavy cream in a classic recipe. I used almond milk, and because of the addition of flour, the soup still turns out rich and creamy. Whatever dairy free milk you use, make sure it’s unsweetened and unflavored. Vanilla almond milk in chicken soup is not the move.
Cooked shredded chicken: You need 4 cups of chicken that’s already cooked, which makes this a great way to use up leftover chicken or a rotisserie chicken.

Recipe Variations

Use regular milk or half and half. If dairy isn’t a concern for you, either one works. I recommend adding it in at step 4 with the shredded chicken so it doesn’t curdle while boiling and simmering in the previous step.
Add corn or mushrooms. A lot of classic versions add in frozen corn along with the peas, and some use sliced mushrooms with the onions. Both should be easy add-ins, though I haven’t tested them in this recipe.
Swap the potatoes. Yukon gold is my pick for the creamiest texture, but russet or red potatoes will work in a pinch. Just keep the pieces small.
Make it with leftover turkey. Shredded turkey should work the same way as chicken, which would make this a great day-after-Thanksgiving soup. I haven’t tested it myself though, so I can’t say for sure. For more ideas, I have a whole list of paleo and Whole30 leftover turkey recipes.
Try a different dairy free milk. I used almond milk for this recipe. Coconut cream or cashew cream should make it even richer, but I haven’t tested them so I can’t say for sure how the flavor turns out.

And if you’re planning out the whole season, I rounded up my favorite easy fall soups for cozy weeknights all in one place.

How to Make Chicken Pot Pie Soup

Step 1: In a large pot or a Dutch oven, heat the olive oil on medium high heat. Add the onion, carrots, and celery, and cook, stirring, for 5-6 minutes until the onions are translucent and the vegetables are softened.

Adding garlic to veggies sauteeing in a dutch oven.

Step 2: Stir in the garlic for 1 minute, then add the flour. Garlic only needs that one minute – any longer and it can burn and turn bitter. Stir together until all the flour is absorbed by the vegetables and you don’t see any dry white spots. This step is the secret to a creamy soup without any dairy, so don’t rush it.

Adding potatoes and broth to the veggies in a dutch oven.

Step 3: Add the potatoes, salt, pepper, thyme, chicken broth, and milk. Bring to a boil, then reduce to a simmer for 10-15 minutes, partially covered, until the potatoes are tender. You want a fork to slide through them easily while they still hold their shape. Stir occasionally so nothing sticks to the bottom of the pot.

Incorporating the peas and chicken into the chicken pot pie soup ingredients in a Dutch oven.

Step 4: Add the shredded chicken and frozen peas. Simmer for 2-3 more minutes until the peas are tender and bright green, then season with more salt and pepper to taste.

A gold spoon stirring a finished chicken pot pie soup recipe in a Dutch oven.

Step 5: Remove from heat and enjoy, garnished with chopped parsley. Top each bowl with a biscuit, if you wish. (You wish.)

If biscuits aren’t your thing, a slice of my gluten-free cornbread would be yummy for dunking too.

A close up of a bowl filled with creamy chicken pot pie soup with a fluffy biscuit on top.

Recipe Tips

Cut the potatoes small, about ¼-½ inch pieces. They cook in 10-15 minutes at that size, and you get some potato with each bite. Big chunks will take a looong time to get tender.
Cook the flour into the veggies before adding any liquid. Coating the vegetables first is what keeps the flour from clumping up once the broth goes in.
If using, regular milk or half and half should go in at step 4 with the chicken so it doesn’t separate or curdle while the soup boils and simmers.
Leave the lid cracked to let some steam escape, so the soup thickens up while the potatoes cook.
Chicken broths vary a lot in saltiness, so taste the soup at the end and add more salt and pepper from there.

A spoon lifting a bite of chicken pot pie soup out of a bowl.

Storage and Make-Ahead Tips

Cool leftovers completely, then store in an airtight container for 3-4 days. Freeze in an airtight container or freezer bag for 2-3 months, then thaw overnight in the fridge. I like to freeze in individual portions, which makes this a great one for meal prep.

If you made it with dairy: I haven’t tested freezing the version with regular milk or half and half. Dairy can separate once it’s frozen and reheated, so for a freezer batch I’d leave it out and stir it in after reheating.
Make ahead: You can make the whole pot a day or two ahead and reheat it for dinner. Hold the biscuits and parsley until you serve.
To reheat: Once thawed, reheat in the microwave or on the stovetop. Add a splash of chicken broth or milk if the consistency is too thick.

Recipe FAQs

Is chicken pot pie soup gluten free?

Most recipes aren’t, since they’re thickened with regular wheat flour. This one is a gluten free chicken pot pie soup as long as you use gluten free all purpose flour and top it with gluten free biscuits. It’s also worth a quick look at the label on your chicken broth, since not all of them are gluten free.

How do you make chicken pot pie soup creamy without heavy cream?

The flour does most of the work! It gets cooked into the vegetables, then thickens the broth as the soup simmers. Add one cup of dairy free milk (I used almond milk) and it still results in a rich and creamy soup, no heavy cream needed.

How do you thicken chicken pot pie soup?

The ¼ cup of flour cooked into the veggies is the thickener, and the soup keeps thickening as it simmers and as it cools. If yours still seems thin once the potatoes are tender, let it simmer uncovered for a few extra minutes before adding the chicken.

Why did my leftover soup get so thick?

Totally normal! Flour-thickened soups with potatoes set up a lot in the fridge. Reheat it gently on the stovetop over low heat with a splash of chicken broth or milk, and stir until it loosens back up. Try not to let it come to a hard boil.