Cozy Chicken Pot Pie Soup (Gluten + Dairy Free)
All the comforting flavors of chicken pot pie in an easy one-pot soup, no crust required. Rich and creamy without any gluten or dairy, and ready in 40 minutes.
Servings: 4 servings
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 for garnish (I make my gluten free air fryer biscuits)
Instructions
- In a large pot or a Dutch oven, heat olive oil on a medium high heat. Add onion, carrot, and celery, and cook stirring for 5-6 minutes until the onions are translucent and the vegetables are softened.2 tbsp olive oil, 1 onion, 2 medium carrots, 2 celery stalks
- Stir in garlic for 1 minute, then add flour. Stir together until all the flour is absorbed by the vegetables.4 garlic cloves, ¼ cup gluten free all purpose flour
- Add potatoes salt, pepper, thyme, chicken broth, and milk. Bring to a boil, then reduce to simmer for 10-15 minutes partially covered until the potatoes are tender. Stir occasionally.1 lb Yukon Gold potatoes, 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
- Add shredded chicken and frozen peas. Simmer for 2-3 more minutes until the peas are tender. Season with more salt and pepper to taste.4 cups cooked shredded chicken, 1 cup frozen peas
- Remove from heat and enjoy, garnished with chopped parsley. Top with a biscuit, if you wish.Chopped parsley and biscuits
Notes
- Any potatoes will work, but Yukon gold has the creamiest texture when cooked. Make sure to cut them up small so they cook fast and you get some with each bite.
- This recipe is made dairy free using dairy free milk (I used almond milk). Because of the addition of flour, it will still result in a rich and creamy soup. If you want to use regular milk or half and half, 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.
- Make sure all the flour is absorbed by the vegetables before adding the broth, so it doesn't clump.
- Leftovers can be cooled completely, then stored in an airtight container for 3-4 days. You can also freeze in an airtight container or freezer bag for 2-3 months. I like to freeze in individual portions. Once thawed, reheat in the microwave or the stovetop. Add a splash of chicken broth or milk if the consistency is too thick.
Nutrition
Calories: 499kcal | Carbohydrates: 40g | Protein: 44g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 9g | Cholesterol: 112mg | Sodium: 2414mg | Potassium: 1156mg | Fiber: 7g | Sugar: 8g | Vitamin A: 5536IU | Vitamin C: 42mg | Calcium: 167mg | Iron: 4mg