GFDFNS
Jump to Recipe
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? Let us show you how it’s done!
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 1:1 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.
After adding the chicken back in, we top the soup with dollops of gluten-free biscuit dough. We tested steaming and baking the biscuits, and found baking was the clear winner for best texture!
At last, it’s serving time. Prepare to be comforted, friends!
We hope you LOVE this chicken pot pie SOUP! It’s:
Savory
Comforting
Satisfying
Hearty
Classic
& Topped with super FLUFFY biscuits!
Make a batch to enjoy throughout the week or freeze as it’s just as good reheated! You’ll thank yourself in a few weeks when you open your freezer and discover this soup waiting there for you.
More Hearty Entrées for Chilly Weather
- Creamy White Bean Chicken Chili (1 Pot!)
- Spicy Black Eyed Pea Nourish Bowls
- Chicken Noodle Soup (Classic or Immune-Boosting!)
If you try this recipe, let us know! Leave a comment, rate it, and don’t forget to tag a photo@minimalistbakeron Instagram. Cheers, friends!
Gluten-Free Chicken Pot Pie Soup (Dairy-Free!)
Creamy, savory chicken pot pie SOUP topped with fluffy gluten-free and dairy-free biscuits! The perfect comforting meal for cooler months, with just 10 ingredients required!
Author Minimalist Baker
Print SAVE
5 from 10 votes
Prep Time 30 minutes minutes
Cook Time 15 minutes minutes
Total Time 45 minutes minutes
Servings 6 (1 ½-cup servings)
Course Entrée, Soup
Cuisine Dairy-Free, Egg-Free, Gluten-Free
Freezer Friendly 1 month
Does it keep? 3 Days
Ingredients
US Customary – Metric
- 3 Tbsp dairy-free butter* (DIVIDED // we like Miyoko’s // or dairy butter, if tolerated)
- 1 ½ – 1 ¾ lbs. boneless skinless chicken breasts, cut into 1-inch pieces (2 large breasts yield ~1 ½ lbs // pasture-raised, organic when possible)
- 1/4 tsp each sea salt and pepper (plus more to taste)
- 1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 225 g diced)
- 3 large cloves garlic, minced or pressed (optional)
- 1/3 cup MB 1:1 Gluten-Free Flour Blend (*see notes for other options)
- 2 ½ cups chicken broth or stock (or bone broth)
- 1 (14 oz.) can light coconut milk
- 1 (16 oz.) bag frozen mixed vegetables (~3 ½ cups corn, green beans, peas, and carrots // or sub fresh)
- 3 whole bay leaves
- 1 batch Easy Vegan Gluten-Free Biscuit DOUGH (prepared during step 3)
Instructions
In a large Dutch oven or other oven-safe pot, melt 1 Tbsp vegan butter over medium heat. Add the chicken and cook, stirring occasionally, until it is mostly cooked through and has released some juices — about 5 minutes. Season with a pinch of salt and pepper, and transfer to a bowl or plate, leaving the juices in the pot. Set chicken aside.
To the now empty pot, add the remaining 2 Tbsp vegan butter and melt over medium heat. Add the onion and cook for 3-4 minutes, or until translucent and fragrant. Turn the heat to medium low and add the garlic (optional) and flour. Stir to combine the onions and the flour, then slowly add the chicken broth, stirring frequently with a wooden spoon or large whisk to prevent clumps. Once combined, stir occasionally until the mixture is lightly simmering and has thickened, about 3-5 minutes.
Add the light coconut milk, frozen mixed veggies, and bay leaves. Stir to combine, then cover and let simmer on low heat for 10-15 minutes while you prepare the biscuit dough. Preheat the oven to 400 degrees F (204 C).
When the biscuit dough is ready, remove the bay leaves and add the cooked chicken back to the pot. Stir to combine. Then scoop the biscuit dough in ~2 Tbsp amounts (we used this scoop) and evenly distribute the dough on the top of the soup. You can do more well-formed “scoops” or simply use a spoon and do “drop” biscuits. Both work!
Transfer the pot to the oven and bake for 15-20 minutes (uncovered), or until a toothpick inserted into the center of the biscuits comes out clean.
Remove from the oven, let cool for a few minutes, and enjoy! Leftovers keep in a sealed container in the refrigerator for up to 3 days or in the freezer for up to 1 month.
Video
Notes
*Dairy-free butter provides best flavor, but you can substitute olive oil for sautéing the chicken, onions, and garlic.
*Our DIY Gluten-Free Flour Blend also works in this recipe, but it doesn’t thicken the filling as well. If using the DIY GF blend, we suggest adding 2 Tbsp cornstarch to help it thicken more.
*Nutrition information is a rough estimate calculated with the lesser amount of chicken and without optional ingredients.
*Loosely adapted from The Cozy Cook and our 1-Hour Vegan Pot Pies.
Nutrition (1 of 6 servings)
Serving: 1 serving Calories: 615 Carbohydrates: 53.6 g Protein: 33.6 g Fat: 30.8 g Saturated Fat: 14.4 g Polyunsaturated Fat: 3.5 g Monounsaturated Fat: 8.3 g Trans Fat: 0 g Cholesterol: 83 mg Sodium: 932 mg Potassium: 761 mg Fiber: 5.5 g Sugar: 9.3 g Vitamin A: 1972 IU Vitamin C: 7.8 mg Calcium: 203 mg Iron: 2.5 mg
Did You Make This Recipe?
Tag @minimalistbaker on Instagram and hashtag it #minimalistbaker so we can see all the deliciousness!
If you love this recipe...
Recipes
The BEST Vegan Gluten-Free Lemon Bars
Recipes
Gluten-Free Chocolate Chip Cookie Bars (Vegan)
Recipes
The BEST Gluten-Free Coffee Cake (1 Bowl!)
Recipes
1-Bowl Vegan S’mores Cookies
Reader Interactions
Leave a Comment & Rating!
All commentsI made thisQuestions
Alessia Love says
OMG this was PERFECT and tasted just like the pot pie I grew up eating. I know it would be divine with chicken, but this time I actually subbed butter beans for the chicken and that was delish.
Reply
Support @ Minimalist Baker saysYAY! We’re so glad this recipe tasted like you remember from childhood, Alessia! Butter beans sound amazing. Thank you for sharing! We also have a white bean version here – it’s very similar but has some slight modifications to bump up the flavor. Hope that helps!
Reply
Jenny says
This was an amazing meal! My whole family loved it.
Reply
- Support @ Minimalist Baker says
We’re so glad you and your family enjoyed it, Jenny! Thanks so much for the lovely review. xo
Reply
Charlene says
Perfect comfort food for today we have -8 windchill brr. It gave us the cozies, filled us up and oh so YUM! Added a few dry seasonings that are to our taste in chicken dishes and stews (thyme, rosemary, sage, and Penzys Mural of Flavor). Also flattend out the dough and cut it so that it could be easily transferred to the top of the filling placed the pieces close together, so it was more like a thick crust (hubs doesn’t care for dumpling like textures). Made it in my large LeCreuset braiser-it was gorgeous! Thank you MB another winning recipe!
Reply
- Support @ Minimalist Baker says
Brrr! We’re so glad the soup hit the spot on your chilly weather day. Thank you for sharing, Charlene! xo
Reply
Jessi says
I have been GF and DF for almost two years now and it has been a struggle to find recipes that are comparable to the recipes that I desperately crave (and make me terribly sick).
This was nothing short of amazing! As is the recipe is delicious but because I was craving the old fashioned bisquick chicken and dumplin recipe my mom used to make I added a bit of GF bouillon powder, thyme, and rubbed sage to the broth. I also used a safe for me rotisserie chicken to cut down on cooking time.
If you are questioning if this is worth trying, it is. I plan to make the biscuits by themselves very soon.
Reply
- Support @ Minimalist Baker says
We’re SO happy this recipe helped satisfy your craving, Jessi! Thank you for the lovely review! xo
Reply
Kay says
This has become my favorite dinner recipe! It’s so quick and easy to make and very satisfying. It also heats up well the next day. So yummy!
Reply
- Support @ Minimalist Baker says
We’re so glad you enjoy it, Kay. Thank you for sharing your experience! xo
Reply
Addie says
This recipe immediately caught my attention! I am wondering if I could substitute cashew cream for the coconut milk? Curious to hear your thoughts :)
Reply
- Support @ Minimalist Baker says
That would work beautifully! Enjoy!
Reply
Cj says
Hi there! Ooh this recipe looks delish! Do you think I could substitute oat milk for the coconut milk?
Reply
- Support @ Minimalist Baker says
Hmm, it wouldn’t be as rich/thick, but possibly as long as it’s an unsweetened/unflavored oat milk. Let us know if you try it!
Reply
Alexis says
This was SO good! Everyone at the table gave it rave reviews. I was most surprised about how good the biscuits were. I expected them to be soggy but they weren’t. They were perfectly baked and buttery.
Reply
- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Alexis. Thanks so much for the lovely review! xo
Reply
Kellie says
I made this recipe exactly as written and it was delicious!!
Reply
- Support @ Minimalist Baker says
Thanks so much for the lovely review, Kellie. We are so glad you enjoyed it! Next time, would you mind leaving a star rating with your review? It’s super helpful for us and other readers. Thanks so much! xo
Reply
Roslyn says
This was so good!!
Reply
- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Roslyn. Thanks so much for the lovely review! xo
Reply
Anne says
Totally delicious ! I made it as per the recipe only used gluten dumplings.
Reply
- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Anne! Thanks so much for sharing! xo
Reply
Jen says
I loved this soup, the GF biscuits on top were amazing. I added some sliced mushrooms and subbed a precooked rotisserie chicken for the chicken in the recipe and made it nice and chunky. I will be having the leftovers in my lunch this week ( I separated the biscuits from the soup to keep the tops nice and crunchy). Perfect comfort food recipe, thanks for making it GF and Dairy free.
Reply
- Support @ Minimalist Baker says
We’re so glad you enjoyed it, Jen! Thank you for sharing! xo
Reply
Kadhambari says
Do you have a veggie pot pie recipe similar to this?
Reply
- Support @ Minimalist Baker says
You could try this recipe!
Reply
Sandra says
Oh my stars, my hubby could not stop eating this-it’s amazing! You guys never disappoint.
Reply
- Support @ Minimalist Baker says
Yay! Thanks so much for the lovely review, Sandra. We’re so glad you both enjoyed!
Reply
Bridget says
10/10!!!!!!! Thank you for this! It was so pleasant to prepare and turned out delightfully. I had to modify the biscuits for what I had on hand and they were still awesome!!! (I used chickpea flour and Bob’s 1:1). I also added a heaping bit of thyme and parsley because I love an herby pot pie.
Thank you for this recipe. Almost no mess, so simple, so satisfying and flavorful. It’s going to be in our regular rotation!Reply
- Support @ Minimalist Baker says
Amazing! Thanks so much for the lovely review and for sharing your modifications, Bridget!
Reply
