All of the flavors of chicken pot pie, without having the fuss of crust. A nice, thin broth, punctuated with lots of chunky vegetables. Perfect for a winter’s night.
This post contains affiliate links.
I adore chicken pot pie, but I didn’t even like making crust back when I could buy wheat and dairy filled frozen ones. So, add to the fact that my diet is a lot harder and I haven’t made a chicken pot pie in a looooong time.
But, I miss those flavors. I love the inside of a chicken pot pie. So, why not make a soup based on that? Less time plus, less calories from no crust!
This is comfort in a bowl. It’s been foggy and cold here, so this was the perfect pick me up.
I also love how many veggies are in this. Honestly, my son often picks out the mushrooms (that’s real life, right?), but I like that he’s faced with them all being in his bowl, and that sometimes he missed taking some out. When I’m serving things individually he often won’t want them on his plate, but a bowl of soup kind of forces him to get comfortable with them being in front of him. It’s a good introduction to the vegetables. (Insert evil parent laugh.)
And, this makes enough for my family of four to have leftovers. I’ve always called dibs on the last bit of this veggie filled, gluten free chicken pot pie soup for my lunch today!
Looking for more gluten free soups?
Try these favorites of ours:
- Instant pot gluten free loaded potato soup
- Potato & Sausage Soup
- Slow Cooker Green Chile Enchilada Soup
- Gluten Free Taco Soup
- Gluten Free Vegan Minestrone
- Instant Pot Chicken & Wild Rice
- Gluten & Dairy Free Thai Coconut Soup
**Remember–I have ten instant pot soup recipes in my allergy friendly instant pot cookbook.
- 2 Tbsp olive oil
- 1 medium onion, diced
- 3 cloves garlic (or 1 and 1/2 tsp)
- 2 carrots, diced
- 1 large celery stalk, chopped (we omitted this, because my son can't do celery but it's a great add if you can)
- 8 oz sliced baby portabella mushrooms
- 1 cup frozen sweet peas
- 1 cup frozen corn
- 2 potatoes, peeled and cubed small
- 16 oz cooked chicken breast (or two breasts), diced small
- 2 and 1/2 Tbsp cornstarch mixed with 1/2 cup chicken broth
- 1 and 1/2 cups chicken broth (be sure it's wheat free!)
- 4 cups plain rice milk
- fresh ground pepper
- 1/2 tsp thyme
- 2 tsp salt (more or less, depending on how salty your chicken broth is)
- In a large stock pot, heat olive oil over medium heat. Add the onions and cook until translucent. Add the garlic and cook until fragrant. Add the carrots, celery, and mushrooms and cook until they are softened. Add the rest of the ingredients, except for the cornstarch and chicken broth mixture. Put a lid on, and bring to a boil. Once boiling, mix together the cornstarch with the chicken broth (make a slurry). Add the slurry to the boiling soup mixture. Turn the heat to medium low, put lid back on and continue to cook until the potatoes are soft. Adjust salt as necessary depending on how salty your broth is (I use homemade broth, so mine isn't very salty.) Serve.
If I look ahead in my meal planning and notice I have several recipes like this, calling for pre-cooked chicken, I'll make all the chicken at once. I'll put a few tablespoons of olive oil, chicken breasts and salt in a crock pot for 4-6 hours. Then, I'll put the cooked chicken in a container in the fridge and pull out however many breasts I need at a time. It's a handy, time-saving tip I love when I think ahead enough 🙂
Nutrition Information:Yield: 5 Serving Size: 1
Amount Per Serving: Calories: 443Total Fat: 11gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 9gCholesterol: 78mgSodium: 1480mgCarbohydrates: 51gFiber: 7gSugar: 17gProtein: 35g
adapted from: Skinny Taste