Healthy Chicken Pot Pie Soup (Gluten-Free & Dairy-Free)

This healthy chicken pot pie soup is warm and comforting and has all the wonderful flavors of a classic chicken pot pie.

Healthy Chicken Pot Pie Soup

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 has quickly become a family favorite.

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)

Gluten-Free Flour

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 xanthan gum per cup of flour.

How to Make Chicken Pot Pie Soup

I have directions to make this soup for the stove top 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.

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 stove top recipe
• 6-Quart Instant Pot

More Gluten-Free Soups You’ll Love

Zuppa Toscana
Lasagna Soup
White Chicken Chili
Stuffed Pepper Soup
Slow Cooker Chicken Vegetable Soup

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