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!
Servings 6 (1 ½-cup servings)
Ingredients
- 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.
*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