Chicken Pot Pie Soup
I can’t stop thinking about this dairy-free chicken pot pie soup since I made it; it might just be my new favorite! I’m planning to keep it stocked in the freezer all winter long. Growing up, chicken pot pie was a staple during family dinners, making this recipe feel nostalgic for me. While it retains the comforting essence of traditional chicken pot pie, this version is also gluten-free and dairy-free, making it a perfect option for those with dietary restrictions!
Chicken Pot Pie Soup Ingredient Notes:
Mushrooms: White mushrooms add umami flavor and a meaty texture to the soup. You can substitute with cremini or shiitake if desired, or omit if mushrooms aren’t your thing! White mushrooms typically absorb the flavor of herbs and other vegetables they’re cooked with, making them an easy veggie to slip into soups.
Yukon Gold Potatoes: These potatoes provide creaminess and a hearty texture making each bite feel like a warm hug. I prefer to use Yukon Gold in this meal for their thin skin and buttery flavor. For a sweeter profile, you could also opt for sweet potatoes or just use what you have on hand!
Shredded Chicken: The base of any good chicken pot pie…chicken! Rotisserie chicken makes for a quick and easy option. Alternatively, you can cook and shred your chicken breast for a healthier choice. I like to shred mine in a stand mixer for quick shredding, but you can always use two forks.
Coconut Milk: If you’ve been here a while, you know this is my favorite way to enrich a soup or stew! Full-fat coconut milk adds creaminess and a subtle sweetness, enhancing the soup’s richness, while keeping it dairy-free. My go-to is the Trader Joe’s or Whole Foods brand.
Frozen Peas: These add a pop of color and sweetness, but also protein. They can be replaced with other frozen vegetables like corn or green beans. The best part about adding frozen vegetables is no extra chopping!
Chicken Pot Pie Soup
4
servings15
minutes30
minutesI can’t stop thinking about this dairy-free chicken pot pie soup since I made it; it might just be my new favorite! I’m planning to keep it stocked in the freezer all winter long. Growing up, chicken pot pie was a staple during family dinners, making this recipe feel nostalgic for me. While it retains the comforting essence of traditional chicken pot pie, this version is also gluten-free and dairy-free, making it a perfect option for those with dietary restrictions!
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Ingredients
3 tablespoons avocado oil
3 large carrots, chopped (about 2 cups)
3 celery ribs, small-diced (about 1 1/2 cups)
1 large yellow onion, small-diced (about 1 1/2 cups)
8 ounces white mushrooms, small-diced (about 2 cups)
4 garlic cloves, minced
1 tablespoon finely chopped fresh rosemary, or 1 teaspoon dried
1 tablespoon finely chopped fresh sage, or 1 teaspoon dried
1 tablespoon finely chopped fresh thyme, or 1 teaspoon dried
1 1/2 teaspoons kosher salt
1/2 teaspoon ground black pepper
1/4 cup tapioca flour or arrowroot starch (can substitute cornstarch)
4 cups low-sodium chicken broth
2 1/2 cups medium-diced peeled Yukon Gold potatoes (about 3 medium potatoes)
3 cups baked chicken or store-bought rotisserie chicken, shredded
3/4 cup full-fat coconut milk (about half of a well-shaken 13.5-ounce can)
1 cup fresh or frozen green peas (8 ounces)
chopped fresh parsley
Directions
- Heat the oil in a large pot over medium heat. Add the carrots, celery, and onion and cook, stirring occasionally, until softened, about 7 minutes. Add the mushrooms and garlic and cook, stirring occasionally, until softened, 4 to 5 minutes. Add the rosemary, sage, thyme, salt, black pepper, and tapioca flour, stir, and cook, stirring constantly to form a paste, 2 to 3 minutes.
- Add the broth and potatoes, cover, and bring to a boil over high heat. Reduce the heat to low, cover, and simmer until the vegetables are tender, about 15 minutes.
- Add in the shredded chicken, coconut milk, and frozen peas until combined. Simmer until the peas are heated through, about 2 minutes.
- Divide the soup among four bowls and garnish with the parsley.
Notes
- Store it: Refrigerate in a sealed container for up to 4 days, or freeze for up to 3 months.
- Reheat It: From the refrigerator, heat in a saucepan over medium heat until warm or microwave for 2 to 3 minutes. From the freezer, thaw in the refrigerator overnight, then heat in a saucepan over medium heat or microwave in 30-second increments until warm.
- Tapioca flour: The tapioca flour is what makes the soup nice and thick without using all-purpose flour, so don’t skip it!
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Have a dairy free kid so was excited to try this. It did not disappoint!! Tastes just like chicken pot pie without the crust.
I made this with turkey (only thing on hand at the time) and it was one of the best soups I have had in awhile! So good and hearty. I will be making it again. Thank you for sharing!
I’m so glad you liked it Julie! Thanks for the review.
I saw you post this on IG awhile back and instantly had to make it. This soup was SO GOOD!! I have a dairy allergy so I love when I don’t have to do anything extra to a recipe to make it safe to eat. Most chicken pot pie soups have cream of chicken condensed soup and I was so excited that this one didn’t. Thank you for making such delicious recipes that are perfect for those of us with special diets!!
Fantabulous!!!! Picky kids ate it too 😁
I’m not dairy free and was wondering if I can just use regular flour in the place of the arrowroot starch/gluten free flour?
Or if I could use almond flour because I was hoping to use your turkey meatballs recipe to add meat to this recipe and I’d love to just buy one thing of flour if possible!
We made this tonight and it was really good. Definitely our new go-to chicken stew recipe.
This soup is soooo good!!!! Can’t believe it’s GF/DF and so delicious!! I’ve made this 3 times in the past 2 weeks and changed it a little each time based on what I have at home. Thank you!!
This soup hits all my cravings for chicken pot pie while feeding my dairy-free toddler! Don’t know why I didn’t think of coconut milk before but it’s a game changer and the recipe is so easy to follow. Thank you!
Hi! Love this soup. Swapped homemade Cashew cream with the coconut cream. My question is, can we just throw this into a pie? It’s soooo good!
Finally made this recipe and holy moly! SO GOOD! The only thing I added was a little umami seasoning. But would have been great even without that!
We’re not GF/DF would I replace the coconut milk with the same amount of milk or cream or a mix with condensed chicken soup?
You can sub for cream! I would start with 1/2 cup and add more in increments to your desired creaminess
Several of the amounts are missing measurements in the ingredients list (12 black pepper, 1/4 flour, etc). Can you specify what each of those measurements should be? Excited to make this!
Hi Rebecca! The recipe should have all of those measurements now, sorry for the glitch!
Can i throw all of this in a crockpot on low?
“Is this another Jen recipe?” – hubby
“Yes”
“Somebody stop that woman! This is amazing!!” – hubby
Thanks for another win!!
I skipped the mushrooms, but bulked up carrot/onion/celery/potatoes instead. I baked a couple chicken breasts beforehand and just added those. I think ill add chicken breast at the same time as the broth, when you set it to boil, and then pull it out and shred if i dont have rotisserie. So delicious and warming!! Will have it again.
I used the dairy free milk I had on hand and omitted the mushrooms just because I didn’t already have any at home and this was great. I love this site for easy dairy free recipes.
Made it today…it’s amazing