All the goodness of a classic chicken pot pie, but without a finicky crust or long bake time? We’re into it. This chicken pot pie soup is creamy, oh-so-savory, and undeniably comforting. It’s the perfect meal for cooler months when you’re craving something hearty but decadent.
Did we mention it’s gluten-free, dairy-free, and requires just 10 ingredients?
Origin of chicken pot pie
Contrary to its name, pot pie is not usually made in a pot! It refers to a dish usually made with meat or fish that’s sometimes combined with vegetables or sauce and baked in a pastry or pie-style crust.
In North America, “pot pie” is a common term, but there are “meat pies” of all kinds around the world! The following is our take on chicken pot pie that’s a hybrid of pot pie and chicken and dumplings. It’s the best of both worlds!
How to make chicken pot pie soup
This savory, 10-ingredient meal starts with cooking the chicken. It works with boneless skinless chicken thighs or breasts, but we prefer thighs for best flavor and texture!
After setting aside the cooked chicken, we sauté onions and garlic in (dairy-free) butter for maximum flavor. Once fragrant and soft, we make a roux with our gluten-free flour blend to create a thick and creamy base for the broth!
Then it’s time to bring the soup together! Chicken broth or stock combines with coconut milk for a creamy, savory broth. Frozen mixed vegetables join the fun for that classic “chicken pot pie” vibe, while bay leaves add a touch of flavor.
