All the goodness of a classic chicken pot pie, but without a finicky crust or long bake time? We’re into it. This chicken pot pie soup is creamy, oh-so-savory, and undeniably comforting. It’s the perfect meal for cooler months when you’re craving something hearty but decadent.
Did we mention it’s gluten-free, dairy-free, and requires just 10 ingredients? Let us show you how it’s done!
Origin of Chicken Pot Pie
Contrary to its name, pot pie is not usually made in a pot! It refers to a dish usually made with meat or fish that’s sometimes combined with vegetables or sauce and baked in a pastry or pie-style crust.
In North America, “pot pie” is a common term, but there are “meat pies” of all kinds around the world! The following is our take on chicken pot pie that’s a hybrid of pot pie and chicken and dumplings. It’s the best of both worlds!
How to Make Chicken Pot Pie Soup
This savory, 10-ingredient meal starts with cooking the chicken. It works with boneless skinless chicken thighs or breasts, but we prefer thighs for best flavor and texture!
After setting aside the cooked chicken, we sauté onions and garlic in (dairy-free) butter for maximum flavor. Once fragrant and soft, we make a roux with our gluten-free flour blend to create a thick and creamy base for the broth!
Then it’s time to bring the soup together! Chicken broth or stock combines with coconut milk for a creamy, savory broth. Frozen mixed vegetables join the fun for that classic “chicken pot pie” vibe, while bay leaves add a touch of flavor.
After adding the chicken back in, we top the soup with dollops of gluten-free biscuit dough. We tested steaming and baking the biscuits, and found baking was the clear winner for best texture!
At last, it’s serving time. Prepare to be comforted, friends!
We hope you LOVE this chicken pot pie SOUP! It’s:
& Topped with super FLUFFY biscuits!
Make a batch to enjoy throughout the week or freeze as it’s just as good reheated! You’ll thank yourself in a few weeks when you open your freezer and discover this soup waiting there for you.
More Hearty Entrées for Chilly Weather
- Creamy White Bean Chicken Chili (1 Pot!)
- Spicy Black Eyed Pea Nourish Bowls
- Cornbread & Black Bean Enchilada Bake
- Chicken Noodle Soup (Classic or Immune-Boosting!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo @minimalistbaker on Instagram. Cheers, friends!
Gluten-Free Chicken Pot Pie Soup (Dairy-Free!)
- 3 Tbsp dairy-free butter* (DIVIDED // we like Miyoko’s // or dairy butter, if tolerated)
- 1 ½ – 1 ¾ lbs. boneless skinless chicken breasts, cut into 1-inch pieces (2 large breasts yield ~1 ½ lbs // pasture-raised, organic when possible)
- 1/4 tsp each sea salt and pepper (plus more to taste)
- 1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 225 g diced)
- 3 large cloves garlic, minced or pressed (optional)
- 1/3 cup Minimalist Baker Gluten-Free Flour Blend (*see notes for other options)
- 2 ½ cups chicken broth or stock (or bone broth)
- 1 (14 oz.) can light coconut milk
- 1 (16 oz.) bag frozen mixed vegetables (~3 ½ cups corn, green beans, peas, and carrots // or sub fresh)
- 3 whole bay leaves
- 1 batch Easy Vegan Gluten-Free Biscuit DOUGH (prepared during step 3)
- In a large Dutch oven or other oven-safe pot, melt 1 Tbsp vegan butter over medium heat. Add the chicken and cook, stirring occasionally, until it is mostly cooked through and has released some juices — about 5 minutes. Season with a pinch of salt and pepper, and transfer to a bowl or plate, leaving the juices in the pot. Set chicken aside.
- To the now empty pot, add the remaining 2 Tbsp vegan butter and melt over medium heat. Add the onion and cook for 3-4 minutes, or until translucent and fragrant. Turn the heat to medium low and add the garlic (optional) and flour. Stir to combine the onions and the flour, then slowly add the chicken broth, stirring frequently with a wooden spoon or large whisk to prevent clumps. Once combined, stir occasionally until the mixture is lightly simmering and has thickened, about 3-5 minutes.
- Add the light coconut milk, frozen mixed veggies, and bay leaves. Stir to combine, then cover and let simmer on low heat for 10-15 minutes while you prepare the biscuit dough. Preheat the oven to 400 degrees F (204 C).
- When the biscuit dough is ready, remove the bay leaves and add the cooked chicken back to the pot. Stir to combine. Then scoop the biscuit dough in ~2 Tbsp amounts (we used this scoop) and evenly distribute the dough on the top of the soup. You can do more well-formed “scoops” or simply use a spoon and do “drop” biscuits. Both work!
- Transfer the pot to the oven and bake for 15-20 minutes (uncovered), or until a toothpick inserted into the center of the biscuits comes out clean.
- Remove from the oven, let cool for a few minutes, and enjoy! Leftovers keep in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
*Our DIY Gluten-Free Flour Blend also works in this recipe, but it doesn’t thicken the filling as well. If using the DIY GF blend, we suggest adding 2 Tbsp cornstarch to help it thicken more.
*Nutrition information is a rough estimate calculated with the lesser amount of chicken and without optional ingredients.
*Loosely adapted from The Cozy Cook and our 1-Hour Vegan Pot Pies.
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