Chicken Pot Pie Soup
A warm and hearty soup that combines all the comforting flavors of a traditional chicken pot pie in a delicious soup form. Perfect for chilly evenings, this gluten-free and dairy-free dish is sure to please everyone at your table.
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.
Notes
You can store leftovers in an airtight container for up to 3 days in the refrigerator or freeze for up to 3 months without biscuits. Use leftover rotisserie chicken for a quicker option and adjust vegetables based on preference.