This healthy chicken pot pie soup is warm and comforting and has all the wonderful flavors of a classic chicken pot pie. I love this idea of taking a favorite meat pie and turning it into soup. While I love traditional chicken pot pie, this soup takes it to another level and is pure comfort food. This will quickly become a family favorite.
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Ingredients
- 4 tablespoons buttery spread or coconut oil
- 1 onion, medium, diced
- 3 carrots, thinly sliced
- 3 celery ribs, finely chopped
- 3 cloves garlic, minced
- 3 potatoes (about 1 lb.) Yukon gold or russet, peeled and diced
- 3 teaspoons salt
- 1/2 teaspoon pepper
- 1/2 teaspoon thyme
- 1/3 cup gluten-free flour
- 4 cups gluten-free chicken broth
- 4 cups chicken, cooked & shredded
- 1 cup frozen peas
- 1 cup frozen corn
- 1 can coconut milk or 1 3/4 cups almond milk
- fresh parsley (optional)
Ingredient notes
Gluten-Free Flour: My favorite gluten-free & dairy-free flour blends to use are Pamela’s Artisan Blend and Better Batter. I’ve been using them both with great results. They are both a 1-1 substitute. If you use another gluten-free flour blend, be sure that it contains xanthan gum. If not, add 1/2 teaspoon of xanthan gum per cup of flour.
Instructions
I have directions to make this soup for the stovetop or Instant Pot.
Stove Top
Heat coconut oil in a large Dutch oven. Add diced onions, carrots, and celery and saute for 6-7 minutes.
Add the minced garlic and gluten-free flour and stir constantly for one minute. Slowly pour in the broth while stirring, and then add in the potatoes—season with salt, pepper, and thyme. Stir well.
Bring to a boil and then reduce heat to low and simmer for 15 minutes or until potatoes are tender. Stir occasionally.
Add chicken, coconut milk, peas, and corn. Continue cooking for 5-10 more minutes. Serve with fresh chopped parsley if desired.
Instant Pot
Press the saute button and add the coconut oil to the pot to heat. Next, add the diced onions, carrots, and celery and saute for 6-7 minutes.
Then add the minced garlic and gluten-free flour and stir constantly for one minute. Slowly pour in the broth while stirring, and then add in the potatoes—season with salt, pepper, and thyme. Stir well.
Press cancel and then close the lid and set the knob to seal. Set the manual or pressure button for 4 minutes.
Use the quick-release method and then remove the lid. Press cancel, and then press saute. Add the shredded chicken, coconut milk, peas, and corn. Heat the soup for 5-10 minutes, stirring frequently. Cancel saute. And then serve.
Serve with fresh chopped parsley if desired.
Tools used with this recipe
- Cutting Board
- Chef’s Knife
- 6-Quart Dutch Oven – for stovetop recipe
- 6-Quart Instant Pot
More gluten-free soups you’ll love
Healthy Chicken Pot Pie Soup (Gluten-Free & Dairy-Free)
- Prep Time: 15 minutes
- Cook Time: 45 minutes
- Total Time: 1 hour
- Yield: 6 servings 1x
- Category: Main Course
- Method: Stovetop
- Diet: Gluten Free
Description
This healthy chicken pot pie soup is warm and comforting and has all the wonderful flavors of a classic chicken pot pie.
Ingredients
- 4 tablespoons coconut oil
- 1 onion, medium, diced
- 3 carrots, thinly sliced
- 3 celery ribs, finely chopped
- 3 cloves garlic, minced
- ⅓ cup gluten-free flour
- 4 cups gluten-free chicken broth
- 3 potatoes (about 1 lb) Yukon gold or russet, peeled and diced
- 3 teaspoons salt
- ½ teaspoon pepper
- ½ teaspoon thyme
- 4 cups chicken, cooked & shredded
- 1 can coconut milk or 1 ¾ cups almond milk
- 1 cup frozen peas
- 1 cup frozen corn
Instructions
Stove Top
- Heat coconut oil in a large Dutch oven. Add diced onions, carrots, and celery and saute for 6-7 minutes.
- Add the minced garlic and gluten-free flour and stir constantly for one minute. Slowly pour in the broth while stirring, and then add in the potatoes—season with salt, pepper, and thyme. Stir well.
- Bring to a boil and then reduce heat to low and simmer for 15 minutes or until potatoes are tender. Stir occasionally.
- Add chicken, coconut milk, peas, and corn. Continue cooking for 5-10 more minutes. Serve with fresh chopped parsley if desired.
Instant Pot
- Press the saute button and add the coconut oil to the pot to heat. Next, add the diced onions, carrots, and celery and saute for 6-7 minutes.
- Then add the minced garlic and gluten-free flour and stir constantly for one minute. Slowly pour in the broth while stirring, and then add in the potatoes—season with salt, pepper, and thyme. Stir well.
- Press cancel and then close the lid and set the knob to seal. Set the manual or pressure button for 4 minutes.
- Use the quick-release method and then remove the lid. Press cancel, and then press saute. Add the shredded chicken, coconut milk, peas, and corn. Heat the soup for 5-10 minutes, stirring frequently. Cancel saute. And then serve.
- Serve with fresh chopped parsley if desired.
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For more delicious soup recipes, see my Gluten-Free Dairy-Free Soups.
Lindsay O.
Since I’m gluten free without being dairy free, I make this with dairy. The result? Sooo delicious and comforting! For 1.5x the original recipe, I use 4.5 tbsp. of butter and 2.5 cups of half-and-half. We end up with several meals for two adults (can’t recall how much our small boys have eaten).
Because of a recent family tragedy, tomorrow I’ll be making a double-batch for relatives. They are happy to be having this again! I’m happy to have a recipe that, with a big soup pot, allows me to make so much food in one go that will bring some comfort! Eventually I’d like to add this to potlucks too because I’m convinced many people would love it.
To my surprise, I’ve found that the soup retains its heat quite well in a rubberbanded, towel-wrapped, 1/2 gallon Mason jar for a 40-minute drive.
Due to my changes, I’ll refrain from a rating. Yet I wanted to throw my comments out as a thank-you to you, plus an FYI for other readers who consume dairy. Thank you for such a nice recipe base! YUM!
By the way, I met you years ago at a Botkins conference. Thank you so much for being so friendly! Your family and two sisters were the only people I really talked to. I had tried talking to some women with families earlier on, but I didn’t find it went well as a lone 20-something female in that environment.
Debby
This is absolutely my favorite chicken soup recipe. I wouldn’t change a thing! Delicious!
MamaShire
I’m so glad you’re enjoying it!
Kristine M Oliver
Can you use a corn starch slurry instead of the gluten free flour
MamaShire
Yes, that would work as well.
Monique Lipps
I don’t have an instant pot, Has anyone tried this in a crockpot?
Amanda
Wondering if I could use oat milk instead? Currently avoiding nuts and coconut?
MamaShire
I haven’t tried oat milk but I would think it should work.
Anonymous
Anonymous