Easy Gluten-Free Chicken Pot Pie Soup: A Comforting Allergy-Friendly Recipe

Indulge in all the beloved flavors of classic chicken pot pie, but without the hassle of making a crust. This delightful gluten-free chicken pot pie soup features a rich, savory broth brimming with chunky, tender vegetables and succulent chicken. It’s the perfect, comforting meal for any chilly evening, offering warmth and satisfaction in every spoonful.

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The Inspiration: A Crust-Free Pot Pie Dream

I’ve always cherished the hearty, soulful essence of a good chicken pot pie. However, the thought of preparing a crust – even back in the days when I could readily buy wheat and dairy-filled options – was often enough to deter me from making it. Fast forward to navigating a more restrictive diet, and traditional chicken pot pie became an even more distant memory.

Yet, the craving for those familiar, comforting flavors never truly faded. What I truly loved was the flavorful, creamy filling packed with chicken and vegetables. This sparked an idea: why not transform it into a soup? This approach not only saves a significant amount of time but also reduces calories by eliminating the crust, making it a win-win for busy schedules and health-conscious eaters alike.

This gluten-free chicken pot pie soup truly embodies comfort in a bowl. On those days when the weather is cold and foggy, this soup is my ultimate pick-me-up. It’s incredibly satisfying, warming you from the inside out, and brings a smile with its familiar, home-cooked taste.

A Vegetable Powerhouse for the Whole Family

One of my favorite aspects of this particular chicken pot pie soup recipe is the generous amount of vegetables it contains. It’s a fantastic way to ensure everyone in the family gets their daily dose of nutrients. I’m often faced with the common parental challenge of encouraging my son to eat his veggies. While he might occasionally pick out mushrooms (a real-life struggle for many parents!), I appreciate that they’re all present in his bowl.

Serving vegetables as part of a hearty soup often works wonders. When I serve ingredients individually, he might outright refuse certain items. However, a bowl of this delicious soup subtly encourages him to get comfortable with their presence. Sometimes, he even forgets to pick them out entirely, meaning he gets those extra nutrients without even realizing it! It’s an effective and gentle introduction to a variety of wholesome vegetables. (Cue the triumphant parent laugh!)

Beyond being a family favorite, this recipe is quite generous. It makes enough for my family of four to enjoy a delicious meal with plenty of leftovers. I always make sure to claim the last serving of this incredibly satisfying, veggie-filled, and completely gluten-free chicken pot pie soup for my lunch the next day!

Explore More Allergy-Friendly Gluten-Free Soups

If you’ve fallen in love with this comforting chicken pot pie soup and are searching for more delicious, allergy-friendly options, you’re in luck! We specialize in creating recipes that cater to various dietary needs without sacrificing flavor. Soups are a fantastic way to enjoy a hearty, wholesome meal, and we have a fantastic collection that’s perfect for any occasion. From creamy potato soups to exotic Thai flavors, there’s something for everyone.

Discover some of our family’s favorite gluten-free soup recipes:

Instant Pot Gluten-Free Loaded Potato Soup: A rich and creamy potato soup, made effortlessly in your Instant Pot.
Potato & Sausage Soup: A hearty and flavorful soup perfect for a filling meal, also available in Instant Pot and slow cooker versions.
Slow Cooker Green Chile Enchilada Soup: A vibrant and zesty soup that’s completely gluten, dairy, egg, peanut, and tree nut-free, making it truly inclusive.
Gluten-Free Taco Soup: All the exciting flavors of tacos packed into a warm, inviting soup.
Gluten-Free Vegan Minestrone: A classic Italian favorite, reimagined to be gluten-free, dairy-free, vegan, and top 8 free, with a slow cooker option.
Instant Pot Chicken & Wild Rice Soup: A comforting and hearty soup featuring tender chicken and nutritious wild rice, made quickly in the Instant Pot.
Gluten & Dairy Free Thai Coconut Soup: A taste of Thailand with aromatic spices and creamy coconut milk, perfect for an adventurous palate.
**Don’t forget – you can find ten more incredible Instant Pot soup recipes in my allergy-friendly Instant Pot cookbook! It’s packed with easy-to-make, delicious meals for all your dietary needs.

Gluten-Free Chicken Pot Pie Soup (Top 8 Free Too!)

Yield:
5 servings

Enjoy all the classic flavors of chicken pot pie in this easy, comforting soup, completely without the fuss of crust. This allergy-friendly recipe is gluten-free, dairy-free, and top 8 free, featuring a delicious, thin broth punctuated with lots of chunky vegetables and tender chicken. Perfect for a cozy winter’s night or any time you need a comforting, healthy meal.

Ingredients

2 Tbsp olive oil
1 medium onion, diced
3 cloves garlic (or 1 and 1/2 tsp minced garlic)
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, to taste
1/2 tsp thyme
2 tsp salt (more or less, depending on how salty your chicken broth is)

Instructions

Sauté Aromatics: In a large stock pot or Dutch oven, heat 2 tablespoons of olive oil over medium heat. Add the diced onions and cook, stirring occasionally, until they become translucent and tender, about 5-7 minutes.
Add Vegetables: Stir in the minced garlic and cook for another minute until fragrant. Add the diced carrots, chopped celery (if using), and sliced baby portabella mushrooms. Sauté for about 5-8 minutes, or until the vegetables begin to soften.
Combine Ingredients: Add the remaining ingredients to the pot: frozen sweet peas, frozen corn, small cubed potatoes, diced cooked chicken breast, 1 and 1/2 cups of chicken broth, 4 cups of plain rice milk, fresh ground pepper, and thyme. Stir everything together gently to combine.
Prepare Slurry & Boil Soup: Place a lid on the pot and bring the soup mixture to a boil. While waiting for it to boil, prepare your cornstarch slurry: in a small bowl, whisk together the 2 and 1/2 tablespoons of cornstarch with the 1/2 cup of chicken broth until smooth.
Thicken & Simmer: Once the soup is boiling, gradually whisk the cornstarch slurry into the boiling soup mixture. Turn the heat down to medium-low, replace the lid, and continue to cook for 15-20 minutes, or until the potatoes are tender when pierced with a fork and the soup has thickened slightly.
Season & Serve: Taste the soup and adjust salt as necessary. Remember that the saltiness will depend on your chicken broth (homemade broth is often less salty). Serve warm and enjoy your delicious, allergy-friendly chicken pot pie soup!

Notes & Pro Tips

Meal Prep Hack: Pre-Cook Your Chicken! If you’re planning several recipes throughout the week that call for pre-cooked chicken, save yourself time by preparing it all at once. Simply place a few tablespoons of olive oil, boneless, skinless chicken breasts, and a pinch of salt in a crock pot. Cook on low for 4-6 hours until fully cooked and easily shreddable. Once cooled, store the cooked chicken in an airtight container in the fridge and pull out however many breasts you need for each recipe. This little trick is a huge time-saver for busy weeknights!

Vegetable Variations: Feel free to customize the vegetables based on what you have on hand or what your family enjoys. Green beans, sweet potatoes (for an even creamier texture), or even a handful of spinach added at the end can be great additions.

Make it Creamier: For an even richer, creamier soup, you can add a bit more rice milk or a touch of dairy-free cream cheese (if your diet allows) at the end of the cooking process.

Storage: This soup stores wonderfully! Allow it to cool completely before transferring to an airtight container. It will keep in the refrigerator for up to 3-4 days. It also freezes well for up to 3 months, making it perfect for future quick meals.

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

This fantastic recipe was adapted from a beloved Skinny Taste classic, ensuring a delicious and satisfying result every time.

We hope you enjoy this simple, wholesome, and incredibly flavorful gluten-free chicken pot pie soup as much as we do. It’s a testament that healthy eating doesn’t mean sacrificing taste or comfort. Happy cooking!