There’s something so comforting about chicken pot pie, especially when the weather starts to cool down. But making a homemade pie crust on a busy weeknight? Not always happening! This Creamy Chicken Pot Pie Soup has all the cozy flavors of classic chicken pot pie, but in a creamy, hearty soup that’s completely gluten-free and dairy-free! It’s extra filling, packed with protein from the chicken, bone broth, and peas, and the velvety broth makes it so satisfying. The ultimate cozy dinner for chilly fall and winter nights!
One of my favorite tricks for making thick and creamy soups without heavy cream is blending some of the cooked vegetables right into the broth. The potatoes help naturally thicken the soup, as does the coconut milk and an arrowroot slurry. These give it the comforting consistency you want in chicken pot pie soup, and don’t worry, all the savory herbs and seasonings, the coconut flavor stays subtle. The result is a creamy, hearty, healthy soup!
To watch the step-by-step of this recipe, click here.
Ingredients
2 tbsp olive oil
1 medium yellow onion, diced
3 medium carrots, diced
3 celery stalks, diced
3 garlic cloves, minced
2 cups Yukon gold potatoes, diced into ½-inch cubes
3 cups cooked shredded chicken
3 cups chicken bone broth
1 cup water
1 cup full-fat canned coconut milk, unsweetened
1 cup frozen peas
1 tsp dried thyme
½ tsp dried rosemary
½ tsp dried sage
½ tsp sea salt, plus more to taste
¼ tsp black pepper
¼ cup fresh parsley, chopped
1 tbsp arrowroot starch + 2 tbsp water (for thickening)
For serving:
garnish with thyme or rosemary
serve with a warm biscuit (my fave is Cappello’s, note: it’s gf, but not df).
Instructions
- Heat the olive oil in a large Dutch oven or soup pot over medium heat. Add the onion, carrots, and celery. Sauté for 5–7 minutes, stirring occasionally, until softened.
- Stir in the minced garlic, thyme, rosemary, sage, salt, and pepper. Cook for another minute until fragrant.
- Add the diced potatoes, chicken bone broth, and water. Stir to combine and bring to a gentle boil. Reduce heat to low, cover, and simmer for 12–15 minutes, or until the potatoes are fork-tender.
- Carefully scoop out about 1½ cups of the cooked potatoes, carrots, celery, onions, and some broth. Use an immersion blender to blend until smooth, or blend in a regular blender. Pour the blended mixture back into the pot and stir to combine.
- Stir in the shredded chicken, coconut milk, and frozen peas.
- Whisk together 1 tablespoon arrowroot starch (tapioca also works) with 2 tablespoons cold or room temp water until smooth. Stir it into the soup and simmer for another 1–2 minutes until thickened.
- Taste and adjust the salt and pepper as needed. Ladle into bowls and garnish with rosemary or thyme. Serve with a warm biscuit. Enjoy!
What to Serve with Chicken Pot Pie Soup
This soup is hearty enough to be a meal on its own, but I highly recommend serving with biscuits or crackers for dipping. It’s the perfect way to get that classic chicken pot pie experience without making an actual pie! You could also pair it with a simple green salad for some extra veggies.
Frequently Asked Questions
- Can I make chicken pot pie soup without heavy cream? Absolutely! This recipe uses full-fat coconut milk and blended vegetables to create a creamy, rich broth without any heavy cream, butter, or dairy.
- Does the soup taste like coconut? The coconut flavor should be subtle thanks to the savory chicken broth, garlic, and herbs. I recommend using unsweetened, simple coconut milk without added flavors. If you prefer, you can also sub almond milk or cashew milk. It just won’t be as thick and rich.
- Do I need to add arrowroot flour? Not necessarily! Blending some of the cooked potatoes and vegetables naturally thickens the soup, and it will still be delicious, but the arrowroot does add a good amount of thickness. Tapioca flour will also work here.
- How can I make this extra quick on a weeknight? Use pre-chopped veggies and shred up a rotisserie chicken, and this soup will come together super quickly!
If you love classic chicken pot pie but want something a little lighter and easier to make, this creamy chicken pot pie soup is for you. It’s packed with veggies, full of comforting flavor, and tastes like a warm hug in a bowl. Plus, it’s gluten-free, dairy-free, and easy enough to make on a busy weeknight. I hope your family loves it as much as mine!
