Pot Pie Soup (Grain-Free)
Pot pie is one of those comforting meals that I could eat in any form – casseroles, hand-held, soups, mmmm. Fresh vegetables, diced chicken, creamy potatoes and a soothing base combine for a one-dish meal that screams YUM in my book. I lightened up this dish without sacrificing taste and included options for multiple dietary needs 🙂 I’ve had my mind set on making a version of chicken pot pie soup for months. After
too many chilly winter days, I finally got the time (and energy) to cook this homemade meal that was just as delicious as I’d hoped it would be. I had planned to make some almond flour biscuits alongside the soup, but time got away from me so I opted for crackers instead. Next time I whip up this dish, a batch of biscuits will be on the agenda!
Pot Pie Soup
Gluten-free, Grain-free, Nut-free, Dairy-Free Option, Vegetarian Option
3 Tbsp arrowroot starch or tapioca starch (can sub your fav gluten free flour & increase to 4-5 Tbsp but wouldn’t be grain-free)
2 Tbsp butter, ghee, Earth Balance or olive oil (use Earth Balance or olive oil for dairy free)*
2-3 cups chicken broth or homemade stock, divided (or vegetable broth for vegetarian option) – depends on how thick you like it
4 cups milk of choice (cows, unsweetened soy, coconut, rice, almond or a combo)
2 celery stalks, small diced
1 medium sweet onion, diced
8 oz sliced mushrooms
2 carrots, peeled and diced
3 cloves garlic, minced
1/4 tsp freshly ground pepper plus more to taste
1/2 tsp sea salt plus more to taste
1 tsp dried thyme
pinch of dried rosemary
1 1/2 tsp dried parsley or 2 Tbsp fresh parsley
4 yukon gold potatoes, diced small
3-4 cups cooked chicken or turkey breast, diced small (for vegetarian could sub 2 cup cooked lentils but may need to adjust seasoning)
1/2 cup frozen peas
1. Combine 1/2 cup of broth with the arrowroot (or tapioca) in a small bowl and stir until blended. Set aside.
2. In a large Dutch oven or soup pot, heat 1 Tbsp butter/ghee/oil over medium heat. Add celery, onion, mushrooms, carrots and sweat until onions and vegetables are cooked through, about 5-6 minutes.
3. Toss in garlic, salt, pepper and herbs and cook until fragrant, about 30 seconds.
4. Add broth, milk and potatoes and bring the mixture to a boil. Cover, reduce to a simmer and cook until potatoes are tender, about 10-15 minutes depending on the size of your potatoes. Add chicken and cook another 5 minutes.
5. Add the frozen peas and let cook for 1-2 minutes.
6. Whisk the arrowroot-broth mixture again and slowly add to the soup, and cook for 3 minutes until soup is thickened. Season with salt and pepper to taste. Serve and enjoy!
*I recommend using butter, ghee or Earth Balance to give a richness and buttery flavor to this dish 🙂 Feel free to use the olive oil if you prefer though!
Entry filed under: Chicken & Poultry, Gluten Free, Lunch, Main Dish, Refined Sugar Free, Vegetarian. Tags: chicken, dairy free, gluten free, grain free, main dish, nut free, refined sugar free, soup, vegan. grain free, vegetarian.