Chicken Pot Pie Soup is a warm and hearty dish that combines all the comforting flavors of a traditional chicken pot pie in a delicious soup form. This comforting soup is perfect for chilly evenings and is sure to please everyone at your table.
Why Make This Recipe Chicken Pot Pie Soup?
Making Chicken Pot Pie Soup is a wonderful way to enjoy the flavors you love without the fuss of pie crust. It’s an easy one-pot meal packed with nutrients and flavor. Plus, this recipe is gluten-free and dairy-free, making it suitable for various dietary needs.
How to Make Chicken Pot Pie Soup
Making Chicken Pot Pie Soup is a simple process that anyone can follow. Here’s how to do it:
Ingredients:
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup corn, frozen or fresh
- 1 cup peas, frozen or fresh
- 1 onion, diced
- 4 cups chicken broth
- 1 cup coconut milk (for creaminess)
- 2 tablespoons gluten-free flour (for thickening)
- Salt and pepper to taste
- Gluten-free, dairy-free biscuits for topping
Directions:
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the corn and peas, stirring to combine.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and coconut milk.
- Whisk together the gluten-free flour with a little water to make a slurry, then stir into the pot to thicken.
- Season with salt and pepper.
- Serve hot, topped with fluffy gluten-free, dairy-free biscuits.
How to Serve Chicken Pot Pie Soup
Serving Chicken Pot Pie Soup is easy. Ladle the soup into bowls and add a biscuit on top or on the side. You can also sprinkle some fresh herbs like parsley for a pop of color and flavor.
How to Store Chicken Pot Pie Soup
To store Chicken Pot Pie Soup, let it cool completely first. Then, transfer it to an airtight container. It will last in the refrigerator for up to 3 days. You can also freeze it for up to 3 months. Just make sure to leave out the biscuits if you want to freeze it!
Tips to Make Chicken Pot Pie Soup
- Use leftover rotisserie chicken for a quicker option.
- Adjust the vegetables based on your preference. Potatoes or green beans work great too.
- For added flavor, consider adding thyme or rosemary.
Variation
You can make chicken pot pie soup with different proteins, like turkey or even tofu for a vegetarian option. You may also swap out the coconut milk for almond milk for a different flavor.
FAQs
Q: Can I use canned chicken broth?
A: Yes, using canned chicken broth is a quick and easy option if you don’t have homemade broth on hand.
Q: Is this soup freezable?
A: Yes! Chicken Pot Pie Soup freezes well, but remember to leave out the biscuits if you plan to freeze it.
Q: What can I use as a topping instead of biscuits?
A: You can serve it with gluten-free crackers or bread, or even enjoy it plain!
Q: Where can I get gluten-free flour?
A: You can buy gluten-free flour at most grocery stores or order it online. Buy it here.
Chicken Pot Pie Soup
Ingredients
Main Ingredients
- 1 lb chicken breast, cooked and shredded
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup corn, frozen or fresh
- 1 cup peas, frozen or fresh
- 1 onion onion, diced
- 4 cups chicken broth Can use canned broth.
- 1 cup coconut milk For creaminess.
- 2 tablespoons gluten-free flour For thickening.
- Salt and pepper to taste
- Gluten-free, dairy-free biscuits for topping
Instructions
Preparation
- In a large pot, sauté the onion, carrots, and celery until softened.
- Add the corn and peas, stirring to combine.
- Pour in the chicken broth and bring to a simmer.
- Add the shredded chicken and coconut milk.
- Whisk together the gluten-free flour with a little water to make a slurry, then stir into the pot to thicken.
- Season with salt and pepper.
Serving
- Serve hot, topped with fluffy gluten-free, dairy-free biscuits.
