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Why Soup
When you think of chicken pot pie your first thought probably isn’t soup. You’re probably imagining flaky pastry topping a thick and creamy filling. So, why did I turn it into a soup? Why mess with a good thing? Well, you should definitely only do that if you can make it better, and this recipe does just that! Turning chicken pot pie into a soup is a win on two key levels.
- It’s easier. Thickening a cream sauce and making pastry aren’t inherently difficult things. My pie crust recipe works just as well for savory pies as it does sweet ones and we’re well past the time when people thought gluten free and dairy free cream sauces were impossible. BUT, why go to the fuss if you don’t have to? Turning this into a soup means you can skip by those steps and save the effort.
- It’s faster. Since you are skipping over the process of making and rolling out pastry this soup comes together much faster than a traditional pot pie would. That makes it perfect for a busy night.
Special Ingredients
The ingredients for this soup are really quite basic. For the most part everything you will need is just pantry staples that almost every home will have. There are three specialty ingredients you’ll want to have on hand in order to make this fully gluten free and dairy free, though.
- Plant Butter: Any hard-block plant butter will do here. It’s going to add a bit of that buttery creaminess that you would normally get from the pastry crust on a pot pie.
- Cassava Flour: Hands down, cassava flour is the absolute best option for thickening gluten free soups, stews, and sauces. It’s easy to find in the US (and getting easier in other countries) and works incredibly well.
- Lite Coconut Milk: Pot pie is creamy, which is what we all love about it! Lite coconut milk works great in this recipe because the flavor is mild (so your soup won’t taste like suntan lotion) while adding a delicious creaminess. You could also use a dairy free heavy cream substitute for an even richer soup.
Substitutions
I’ve said it before and I’ll say it again, you should always feel free to substitute ingredients as you see fit so that recipes meet your family’s needs. Of course, I can’t promise that every substitution you might make will work, but if you need to swap something around, give it a try! If it doesn’t work on the first try, keep tinkering till you get it right. There are a few easy substitutions I can give you.
- Dairy: If you can have dairy, feel free to use it in this recipe. Just use regular butter and whole milk in place of the plant butter and lite coconut milk.
- Flour: While cassava flour is my favorite for thickening (it really is the best) you could also swap out for another option like cornstarch if you can’t find it. You may need slightly more cornstarch than cassava flour as cornstarch isn’t as powerful of a thickener.
- Vegetables: Feel free to swap around the veggies in this soup however you please. Just keep in mind which vegetables need a longer cooking time and which only need a little time at the end.
- Low FODMAP: Yes, you can make this chicken pot pie soup low FODMAP! There are just a few changes to make. Leave out the minced garlic and instead replace 2 tbsp of the plant butter for garlic-infused oil, and swap out the chopped onion for chopped leeks (dark green parts only).
Chicken Pot Pie Soup
This Creamy Chicken Pot Pie Soup is proof that you don’t have to sacrifice flavor and comfort in the name of being allergy friendly. It’s sure to become a favorite in your recipe rotation. With its rich flavors and wholesome ingredients, everyone can enjoy the taste of a classic pot pie in a bowl—no gluten or dairy required! Give it a try, and don’t forget to share your thoughts or variations in the comments—I’d love to hear how you make it your own!
Creamy Chicken Pot Pie Soup (GF & DF)
Ingredients
- 6 tbsp Plant butter (hard block) (Switch to 4 tbsp plant butter and 2 tbsp garlic oil for low FODMAP)
- 1 cup chopped onions (use leek greens for low FODMAP)
- 1.5 cups chopped carrots
- 1.5 cups chopped celery
- 8 oz sliced mushrooms
- 3 cloves minced garlic (omit for low FODMAP)
- 0.25 cup cassava flour
- 6 cups chicken broth
- 1 tbsp salt
- 1 lb chopped potatoes cut into 1 inch cubes
- 5 cups cooked chicken shredded or chopped
- 1 cup chopped bell pepper any color
- 0.5 cup lite coconut milk
- 0.25 cup chopped Italian parsley
Instructions
- Melt the margarine in a large soup pot over medium high heat, then add the onions (or leeks), carrots, and celery and sauté for about 6 minutes, until they are just starting to brown.
- Add the mushrooms and sauté for about 4 minutes, then add the garlic (if using) and cook for 1 minute longer.
- Add the broth, salt, and cassava flour and stir together.
- Put the potatoes in the pot, bring it to a boil, then lower the heat to medium low and simmer, covered, until the potatoes are tender (about 12-14 minutes).
- Add the chicken, bell pepper, and coconut milk and simmer for 5 more minutes.
- Stir in the parsley and serve immediately.
