Healthy Creamy Chicken Pot Pie Soup (Gluten-Free)
There is something incredibly comforting about a warm bowl of Chicken Pot Pie Soup. It captures the familiar flavors of a classic pot pie while offering a lighter and more nourishing twist. This version keeps things cozy and wholesome with gluten-free ingredients, plenty of vegetables, and simple steps that suit even the busiest evenings. It is creamy without feeling heavy and brings all the nostalgic comfort of a beloved dish in a healthier way.
Creamy Chicken Pot Pie Soup
A cozy gluten-free Chicken Pot Pie Soup made with nourishing ingredients and simple steps for a lighter comfort food meal.
- 1 TB olive oil
- 1 TB butter or ghee
- 1 medium onion, diced
- 3 celery stalks, sliced
- 3 medium carrots, sliced
- 3 cloves garlic, minced
- 1 tsp. sea salt
- 1 tsp. black pepper
- 1 tsp. dried thyme
- 1 tsp. dried parsley
- ¼ tsp. Paprika
- ⅓ cup gluten-free flour
- 4 cups low-sodium chicken broth or bone broth
- 1 cup whole milk or any milk of choice
- 2 cups cooked shredded chicken
- 1 cup frozen peas or green beans
- 1 cup diced potatoes or cauliflower florets
- 1 TB fresh parsley, chopped
- Warm the olive oil and butter in a large pot over medium heat. Add the onion, celery, and carrots. Cook until the vegetables begin to soften.
- Stir in the garlic, salt, pepper, thyme, parsley, and paprika. Allow everything to cook for one minute to release the flavors.
- Sprinkle the gluten-free flour over the vegetables and stir until fully coated.
- Slowly pour in the chicken broth while stirring to avoid lumps. Add the almond milk next and bring the soup to a gentle simmer.
- Add the potatoes or cauliflower and cook until tender.
- Stir in the cooked chicken and peas or green beans. Continue to simmer until the soup thickens to a creamy texture.
- Taste and adjust seasoning as needed.
- Finish with fresh parsley before serving.
Chef Tips:
- For extra creaminess without added heaviness, blend half a cup of the cooked vegetables with a little broth, then stir the mixture back into the pot.
- If you want a thicker soup, let it simmer uncovered a little longer so the liquid naturally reduces.
- Cut the vegetables into similar sizes so everything cooks evenly and the texture stays smooth and consistent.
- To save time on busy nights, use a rotisserie chicken or prep the vegetables ahead of time and store them in the fridge.
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Hi, my name is Kate.
I love food. Real food. We eat all of the things that nursing school taught me were bad for you: butter, eggs, bacon, and raw milk.
I am a Nurse, a Mom, and a Real Food loving blogger. Just trying to save the world.