Dairy-Free Chicken Pot Pie Soup

Cozy up with a comforting bowl of Dairy-Free Chicken Pot Pie Soup, a creamy, hearty twist on the classic pot pie that’s perfect for those avoiding dairy or gluten. This wholesome recipe is packed with tender pieces of chicken, vibrant vegetables like carrots, celery, and peas, and a rich, velvety broth made with coconut milk instead of cream. Seasoned with aromatic thyme and sage, this one-pot wonder delivers all the nostalgic flavors of a traditional pot pie without the crust—or the allergens. Quick to make in just 45 minutes, it’s an ideal weeknight dinner to please the whole family. Garnish each serving with a sprinkle of fresh parsley for a bright, herbaceous finish, and enjoy a comforting meal that's as soothing as it is nutritious.

Nutriscore Rating: 74/100

Prep Time:15 mins

Cook Time:30 mins

Total Time:45 mins

Servings: 6

Ingredients

• 2 tablespoons olive oil
• 1 pound boneless, skinless chicken breasts
• 1 teaspoon salt
• 0.5 teaspoon black pepper
• 1 medium yellow onion, diced
• 2 large carrots, diced
• 2 celery stalks, diced
• 3 garlic cloves, minced
• 0.25 cup gluten-free all-purpose flour
• 6 cups chicken broth
• 1 teaspoon dried thyme
• 1 teaspoon dried sage
• 1 cup frozen peas
• 1 can (13.5 oz) coconut milk
• 0.25 cup fresh parsley, chopped

Directions

Step 1

In a large pot, heat the olive oil over medium-high heat.

Step 2

Season the chicken breasts with 1/2 teaspoon of salt and 1/4 teaspoon of pepper.

Step 3

Add the chicken to the pot and cook until browned and cooked through, about 6-7 minutes per side. Remove the chicken and set aside to cool.

Step 4

In the same pot, add the onion, carrots, and celery. Sauté for 5 minutes until the vegetables begin to soften.

Step 5

Add the garlic and sauté for an additional minute.

Step 6

Stir in the gluten-free flour and cook for 1-2 minutes to cook the flour taste out.

Step 7

Slowly whisk in the chicken broth, ensuring there are no lumps.

Step 8

Add the thyme and sage and bring the soup to a simmer.

Step 9

Dice the cooked chicken and add it back to the pot along with the peas.

Step 10

Reduce heat to medium and stir in the coconut milk. Allow the soup to heat through for another 5-7 minutes.

Step 11

Season with remaining salt and pepper to taste.

Step 12

Garnish with fresh parsley before serving.

Nutrition Facts

Serving size	(3009.9g)

Amount per serving	% Daily Value*
Calories	1648.8

Total Fat 47.6g	0%
Saturated Fat 9.8g	0%
Polyunsaturated Fat 2.7g
Cholesterol 385.6mg	0%
Sodium 6381.8mg	0%
Total Carbohydrate 125.9g	0%
Dietary Fiber 20.8g	0%
Total Sugars 54.1g
Protein 176.3g	0%

Vitamin D 4.5IU	0%
Calcium 549.3mg	0%
Iron 16.2mg	0%
Potassium 4829.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.2%

Protein: 43.1%

Carbs: 30.8%