Gluten-free Dairy-free Chicken Pot Pie Soup
A perfect healthy chicken pot pie soup that is creamy, cozy, comforting, hearty, and very satisfying; this soup is gluten-free, dairy-free, nut-free, low-carb, and whole30-friendly. Serve this chicken pot pie soup with biscuits as we did, or crackers if you wish. On the other hand, you can decide to enjoy this wholesome soup by itself! That’s probably the best thing to do (for real)! If you are ready to learn how to make homemade whole30-friendly chicken pot pie soup, welcome!This easy-to-make heart-healthy chicken pot pie soup will keep you satisfied and wanting more at the same time! Creamy, gluten-free, dairy-free, nut-free, and whole30! Click To Tweet
Why my Family Loves this Healthy Chicken Pot Pie Soup.
First of all, I want to gladly report that this is now my family’s fav soup recipe, aside from this mango chicken coconut curry (of course). My kids seriously love this pot pie soup; so excited its kids-friendly. There are many reasons our family loves this gluten-free and dairy-free chicken pot pie soup!
- Dang delicious!
- Easy to make (listen, YOU CANNOT GO WRONG WITH THIS SOUP)
- It has even more vegetables!
- Such a hearty soup.
- It freezes well (this is a perfect make-ahead soup)
- This soup is low-carb, so, no need to worry about calories (if you are counting)
- Super Nutritious (well, hello!)
- Paleo and Whole30-friendly soup!
- Dairy-free (my husband is not particularly thrilled with dairy in soups, so you can imagine how he gobbled this dairy-free chicken soup)
- Gluten-free; I love the absence of flour in this chicken pot pie soup.
Listen, I can go on and on as to why we seriously, and I mean SERIOUSLY love this soup, but my prayer is that you will find your reasons to enjoy it as we did! Can’t wait to hear from you after you have made it! 🙌🏾
Ingredients for Healthy Chicken Pot Pie Soup:
The ingredients for making this healthy chicken pot pie include chicken, celery, carrots, onions, garlic, olive oil, coconut milk, cauliflower, and chicken broth. It wouldn’t be chicken pot pie soup without chicken, but you could try tofu if you are vegan. Also, some herbs such as rosemary, thyme, and ginger are highly recommended though optional.
This soup is low-carb, so I didn’t add potatoes; it is also gluten-free, dairy-free, nut-free, and stress-free! Feel free to add potatoes when you make yours. The best thing about cooking is making it the way you want because you will eat it! I may not have mentioned this, but we are making everything from scratch today; broth, chicken, cauliflower puree, and soup. Don’t worry; this comes together quickly. But you can use store-bought broth to save time.
What is the best Thickener for Gluten-free Chicken Pot Pie Soup?
To make this healthy chicken pot pie gluten-free, I decided to thicken our soup with cauliflower instead of flour. And it happens that cauliflower makes the creamiest tastiest thickener ever; I may be biased, but, I know I am telling the truth! The best part is that cauliflower has tons of nutritional benefits that far outweigh flour. Seriously, where have I been? Because cauliflower is indeed cauliPower!
Here is how I get my cauliflower ready for thickening this soup. Place cut cauliflower florets in a clean pan, and add about 2 cups of chicken broth. Boil until cauliflower is tender, then blend until pureed and smooth. Set aside.
HOW TO MAKE HEALTHY CHICKEN POT PIE SOUP ON THE STOVETOP.
To make this healthy chicken pot pie soup, you need chicken broth; personally, I prefer to make my broths from scratch. If you are not feeling, use a store-bought chicken broth.
How to make Chicken Broth for Chicken Pot Pie Soup:
Make the chicken broth by adding some veggies (onions, garlic, rosemary), curry, salt, pepper to chicken breast alongside water and boil until chicken is perfectly cooked. Remove chicken to cool before cutting, drain broth for a more transparent liquid. You can follow this instruction to see how I make my chicken broth.
Healthy Chicken Pot Pie Soup Recipe (STEP-BY-STEP):
This whole30-friendly pot pie soup comes through quickly, so be sure to make the cauliflower puree beforehand by boiling the cauliflower with chicken broth and then puree until smooth. Also, cut/chop all the veggies.
In a clean pan, sauté the onions, carrots, and celery. Add the garlic, and grate in some fresh ginger as well. Season with black pepper, salt, one Maggi cube, and any other herbs and spices of choice! Cook to soften the vegetables, add the cauliflower puree, chicken broth, and coconut milk, give a good stir, and simmer. Taste and adjust flavors – add salt, pepper, or Maggi if necessary.
Introduce the already cooked and cut chicken breast, stir very well, and simmer, add peas if using it, and shortly before you finish cooking. Garnish with chopped parsley or fresh thyme, and enjoy!
What Can I Serve with Healthy Chicken Pot Pie Soup?
- I typically serve this gluten-free dairy-free chicken pot pie soup with homemade biscuits! As I mentioned earlier, you can serve this pot pie soup with crackers or eat it yourself!
How to Store Leftover Chicken Pot Pie Soup
- You can easily store this healthy chicken pot pie soup in the fridge or freezer. This soup can last up to 4 days in the fridge and 3 – 4 months in the freezer.
However, why keep it for that long? I don’t particularly appreciate keeping it in the fridge for longer than two days. Anyways, do what works for you.😊
HEALTHY CHICKEN POT PIE SOUP VARIATIONS:
Make it healthy turkey pot pie soup; This is absolutely correct; you can make a turkey pot pie soup instead of “chicken” pot pie. Remember, it’s only “chicken pot pie soup” because you used chicken.
Keep this soup lean and low-carb; yes, you heard me. If you wish to keep this soup low-carb (like I did), then skip the potatoes as I did. Feel free to add potatoes if you want!
Serve with crackers instead of biscuits; I usually serve this soup with biscuits.
Make this a vegan pot pie soup; you can easily make this recipe a vegan pot pie soup by first making two changes forgoing the chicken. Second, use veggie broth instead of chicken broth.
Bake a pot pie – turn this soup into a pot pie by doing two things; first, have you a gluten-free pie dough, and second, do not add too broth to this soup. This recipe calls for one cup of water, do not add up to that if you plan to bake a whole pot pie.
Curry pot pie soup, anyone? Who says you can’t add some curry and turn this fabulous dish into a curried bowl of deliciousness!
Thicken this healthy chicken pot pie soup with potatoes instead of cauliflower, or you can use both. Alternatively, coconut cream equally makes an excellent thickener when blended with cashew nuts.
Use the vegetables you love and eat; you can do away with peas while on the Whole30 diet because of the “no legumes” rules. However, Whole30 currently allows for most peas, which is fantastic!
Easily make this recipe PALEO by excluding the peas.
Chicken pot pie soup and salad? Totally worth it; my husband loves enjoying this bowl of soup alongside a yummy salad!
COOKING TIPS FOR THE PERFECT CHICKEN POT PIE SOUP:
Use already cooked chicken or store-bought rotisserie chicken. You can also use store-bought chicken broth if in a hurry or perhaps if you do not have already made chicken broth. I use homemade chicken broth that I made from scratch. Make this chicken pot pie soup in an instant pot to save time! Finally, you can dump everything in your crockpot and continue with your day, only to serve it at dinner!
Soup Thickening Tips
For the creamiest gluten-free chicken pot pie soup, use cauliflower to thicken, as I did. Some other substitutions work as well, like potatoes, but if you are looking to make this low-carb as well, then that is out of the window! On the other hand, you may not use all the pureed cauliflower; usually, the amount you end up using will depend on how much quantity of soup you wish to make. And how thick or light you want your soup to be. The leftover is an excellent “mashed” potato alternative; I always eat it.
Meal Prep Tips
This healthy chicken pot pie soup can be a great meal prep recipe. You can double this recipe, eat some, and store the rest in the freezer in individual containers! And on a hectic day, re-heat a bowl and enjoy!
Add some fresh herbs, if not directly to the soup, then in the broth. I love adding fresh rosemary to my broth; it elevates this soup! And I like grating in some fresh ginger to the soup; we are all about flavors, baby!
SUBSTITUTIONS FOR HEALTHY CHICKEN POT PIE SOUP:
- In terms of thickening, sub cauliflower with potatoes (use less quantity if you don’t want too thick).
- Substitute coconut milk with almond milk, cashew milk (if you are fine with nut milk)
- Swap chicken with turkey or even duck; use what you have for making the best chicken pot pie!
- If meat-free, use tofu or mushrooms. Meat-free doesn’t equal bland.
- Sub/use the vegetables you like and enjoy.
- Want dairy instead? You know this soup is dairy-free, but if you would rather do dairy, use full-fat cream.
Can I make this Soup in an Instant Pot?
- Yes, you sure can; healthy chicken pot pie soup recipe is quicker in an instant pot!
Is this Chicken Pot Pie Soup Whole30 Compliant?
- Yes, this chicken pot pie soup is whole30-friendly. You can skip on the peas; however you can currently enjoy peas while on a whole30 diet, according to this article.
Why this healthy Chicken pot pie soup?
I will say, why not? These days everyone wants to eat healthier, and that’s awesome! I am a firm believer in never sacrificing taste for “healthy.” This healthier version of chicken potpie helps you enjoy your favorite comforting dish without the guilt that usually comes with it and without sacrificing any of the flavors. That is the best part! Click To Tweet
A perfect healthy chicken pot pie soup that is creamy, cozy, comforting, hearty, and very satisfying; this soup is gluten-free, dairy-free, nut-free, low-carb, and whole30-friendly. Serve this chicken pot pie soup with biscuits as we did, or crackers if you wish. This easy-to-make heart-healthy pot pie soup will keep you satisfied and wanting more at the same time!
3 Chicken Breasts (already cooked)
1 (small – medium) head of cauliflower
2 cups of chopped celery
2½ – 3 cups of cut/chopped carrots
1 cup of chopped onions (plus more cooking the chicken/broth)
1 cup of frozen peas (optional)
3 Garlic cloves (plus more cooking the chicken/broth)
2 tablespoons of EVOO
1 can of coconut milk
3 – 4 cups of homemade chicken broth or store-bought chicken broth.
1 – 2 Maggi cubes
½ teaspoon (or less) of black pepper
1 – 2 sprig(s) of rosemary (for boiling chicken/broth)
½ – 1 teaspoon of fresh ginger (optional)
2 tablespoons of chopped parsley (optional; for garnishing)
- Wash and cut all the vegetables as you wish.
- Make the chicken broth by adding some veggies (onions, garlic, rosemary), curry, salt, pepper to chicken breast alongside water and boil until chicken is perfectly cooked. Remove chicken to cool before cutting, drain broth for a more transparent liquid. You can follow this instruction to see how I make my chicken broth.
- Place cut cauliflower florets in a clean, and add about 2 cups of chicken broth. Boil until cauliflower is tender, then blend until pureed and smooth. Set aside.
- Add EVOO to a clean pan, heat up and add the onions, cook for a minute, or add some salt. Cook to soften and add carrots and celery. Then add the garlic, and grate in some fresh ginger as well.
- Stir to combine, add black pepper and one Maggi cube, stir again. Cook all the veggies for 3 – 5 minutes to soften a bit, add the cauliflower puree, stir, and then stir in the chicken broth (about one cup or less). Add the coconut milk, give a good stir and allow to simmer. Taste and adjust flavors – add salt, pepper, or Maggi if necessary.
- Introduce the chicken, stir very well, and simmer, add peas if using it, and shortly before finish cooking. Garnish with chopped parsley.
- Serve with biscuits, crackers, or enjoy by itself.
Add more chicken broth to the soup if you want the soup to be on the lighter side!
You can now eat peas while on whole30, but feel free to skip it!
Easily make this recipe PALEO by excluding the peas.
I used chicken breast for this recipe; you can surely use any other part of a chicken.
Here’s how I usually make my chicken broth.
You may not use all the pureed cauliflower; usually, the amount you end up using will depend on how much quantity of soup you wish to make. And how thick or light you want your soup to be. The leftover is an excellent “mashed” potato alternative; I always eat it.
- Category: Soup
- Method: Stovetop
- Cuisine: American
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If you like this homemade chicken pot pie soup recipe, then am sure you will enjoy some other healthy ideas.
MORE Gluten-free Dairy-free & Whole30-friendly Recipes:
- Bacon-Wrapped Small Potatoes
- Chicken and Carrot Stir-fry.
- Nigerian Style Okra Soup
- Hot and Fiery Pepper Soup
- Plantain and Eggs Frittata
- Sweet Potato- Avocado Bites
- Heart-healthy Beet Salad
- Baked Plantains and Guacamole
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