Easy chicken pot pie soup is a healthy (dairy free!) dinner idea for the family. This recipe has stove top, crock pot and instant pot instructions! It freezes well and is even paleo-approved.
What is chicken pot pie soup?
It’s basically the filling of the famous chicken pot pie recipe turned into a creamy soup. It includes all your favorite heart fillings into a creamy dairy free soup.
How to make chicken pot pie soup from scratch:
- Heat coconut oil in a large stockpot over medium-high heat until melted. Add the onion and celery and saute for 6-7 minutes. Add the garlic and continue cooking for 1-2 minutes. Add the gluten free flour then slowly add the chicken stock then add the coconut milk.
- Stir in the raw chicken, potato, corn, peas, rosemary, thyme, salt and pepper. Turn the heat up to high and bring the mixture to a slight boil then immediately turn the heat down to low and simmer for 10-12 minutes or until the chicken is cooked through, reaching an internal temp of 165°F, and the potatoes are fork-tender.
- Once the soup is done, remove the chicken and shred with 2 forks then place back in the soup.
For the crock pot: Cook the onion and garlic in a saute pan for 6-7 minutes then add to the crock pot with the rest of the ingredients. Cook on high for 3 hours or low 6-7 hours. When it’s done, mix 2 tablespoons of tapioca flour with 2 tablespoons of water and stir into soup. Cook on high for 20 more minutes to thicken.
For the instant pot: Follow the instructions above, sauteing the onion and garlic on the saute setting. Add all the ingredients and cook on high pressure for 10 minutes then quick release.
Can you freeze chicken pot pie soup?
Yes you can! Follow the instructions to make the recipe then allow to cool to cool completely. Store in an air tight container or zip lock bag and store in the freezer for up to 6 months.
How do you thicken this soup?
The best way to thicken this recipe is through a roux with gluten free flour. You mix the coconut oil and flour together that creates the base for this creamy soup.
If you want it more thick: add tapioca flour mixed with water at the end. You could also use cornstarch
If you love this recipe as much as I do, don’t forget to follow me on Instagram and tag me with @what_mollymade so I can see it and feature you.
More healthy chicken soups:
- The best healthy chicken soup
- Instant pot chicken noodle soup
- Creamy chicken and rice soup [whole30]
- Slow cooker chicken tortilla soup
- Healthy white chicken chili
Healthy chicken pot pie soup
For the soup:
- 2 tablespoons coconut oil
- 1 medium yellow onion
- 1/2 cup sliced celery 1-2 stalks
- 3 cloves garlic minced
- 2 tablespoons 1:1 gluten free flour
- 1 1/2 lbs boneless skinless chicken breasts
- 1 teaspoon salt
- 1/4 teaspoon pepper
- 32 oz chicken broth or chicken bone broth
- 1 can full fat canned coconut milk shaken
- 2 cups peeled and diced russet potatoes 2 small or 1 large
- 1 package frozen peas and carrots 2–3 cups
- 2 teaspoons of fresh rosemary
- 1 teaspoon of fresh thyme
- 2 tablespoons tapioca
Gluten free biscuits (optional for serving)
- 1 3/4 cups all purpose gluten free flour
- 1/4 cup tapioca starch
- 1 tablespoon baking powder
- 1/4 teaspoon baking soda
- 1/2 teaspoon salt
- 2 teaspoons coconut sugar
- 8 tablespoons room temperature coconut oil
- 1 cup full fat canned coconut milk chilled (see note)
- 1 tablespoon lemon juice
- Heat coconut oil in a large stockpot over medium-high heat until melted. Add the onion and celery and saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add the garlic and continue cooking for 1-2 minutes, until the garlic is fragrant. Add the gluten free flour until completely combined and coating the onion and celery mixture. Slowly add the chicken stock (or bone broth) then add the coconut milk, stirring frequently.
- Stir in the raw chicken, potato, corn, peas, rosemary, thyme, salt and pepper. Turn the heat up to high and bring the mixture to a slight boil then immediately turn the heat down to low and simmer for 9-11 minutes or until the chicken is cooked through, reaching an internal temperature of 165°F, and the potatoes are fork-tender.
- While the soup is cooking, make the biscuits if desired. If you’re not baking the biscuits, skip to step 5. Preheat the oven to 425°F. Line a large baking sheet with parchment paper or a silpat mat and set aside.
- Whisk together the gluten free flour, tapioca flour, baking powder, baking soda, salt and coconut sugar. Add the coconut oil and use a pastry blender or two knives to cut the coconut oil into the dry ingredients. Create a well in the center and add the coconut milk and lemon juice and gently mix until just combined. On a piece of parchment paper, press the dough out to 1 inch thickness and use a circle cookie cutter or glass cup to cut out biscuits. Place on prepared baking pan. Roll up dough and press out again until all the dough is used and biscuits are cut. This will make about 10 biscuits. Bake for 12-15 minutes or until the tops are golden brown.
- Once the soup is done and the chicken is cooked, remove the chicken from the soup and place on a cutting board. Using two forks, shred the chicken then place back in the soup.
- For a thicker soup, mix 3 tablespoons of tapioca flour with 3 tablespoons of warm water. Add to the soup and bring to a simmer. Stir and cook until the soup thickens. Serve immediately with biscuits.