Chicken Pot Pie Soup

gluten free / dairy free

Healthier Chicken Pot Pie Soup with Pie Crust Croutons. The soup is gluten free, dairy free, and stacked with veggies!

This is going to be the soup you make all soup season long. I love any soup with shredded chicken that’s creamy and comforting. This soup is so creamy and delicious, and made with plant-based milk and half-blended to get the creamy consistency of a real chicken pot pie. It’s the perfect meal to prep for the week, and the pie crust croutons can be stored in an air-tight container on your counter for days. It’s the best topping to really get the full chicken pot pie effect.

Here is what you’ll need to make this Healthier Chicken Pot Pie Soup:

• Vegetables - sweet onion, shallots, garlic, celery, carrots, cauliflower, russet potatoes, frozen peas

• Seasonings - garlic powder, sage, thyme, salt, pepper

• Olive Oil

• Almond Milk

• Chicken Broth

• Chicken Breasts

• Puff Pastry

A tip to thicken up the soup if you need is to mix a couple tablespoons of the soup liquid with 1-2 tbsp of flour or cornstarch. It will make a thick paste that then stir back into the soup. Using corn starch will keep the recipe gluten free. You can also eliminate the pie crust crackers if you want the entire meal completely gluten free, although I need to reiterate how absolutely amazing they are in this soup.

Chicken Pot Pie Soup

ingredients:

• 1 sweet onion, diced

• 2 shallots, diced

• 2 garlic cloves, minced

• 4 celery stalks, diced

• 3 large carrots, diced

• 1/2 cauliflower head, chopped

• 2-3 russet potatoes, peeled and diced

• 1/2 cup frozen peas

• 1 tsp garlic powder

• 1 tbsp sage

• 1 tbsp thyme

• 1 tsp black pepper

• 1 tsp salt

• 1 tbsp olive oil

• 1 1/2- 2 chicken breasts

• 2 cups unsweetened plain almond milk

• 2 cups chicken broth

• Pie Crust Croutons

  • 1 sheet puff pastry

  • salt and pepper

  • olive oil spray or egg wash

directions:

1. In a soup pot, add the olive oil and sear the chicken breast on both sides. It does not need to be cooked all the way through. Remove the chicken and set aside.

2. To the pot, add the onion, shallot and garlic. Cook until they soften. Then add the celery, carrots, cauliflower and potatoes. Once cooked a few minutes, add the salt, pepper, garlic powder, thyme and sage. Cook again for another few minutes.

3. Add in the almond milk and chicken broth to the pot. Once it starts to simmer, cook for 10 minutes. Add the chicken breasts back in and cook for another 10 minutes. Remove the chicken breasts from the pot.

4. Cook for another 10 minutes. Once vegetables have softened, ladel out 1/3 of the vegetables, draining the liquid out before adding it into a blender. Blend the vegetables until smooth, then add back into the pot. This will thicken the soup.

5. Shred the chicken breast and add it back into the soup. Lastly, add the frozen peas into the pot. Cook for another few minutes and serve with the Pie Crust Croutons!

6. To make the Pie Crust Croutons: Preheat oven to 400 F. Line a baking sheet and cut puff pastry into squares. Lay on sheet 1” apart. Spray olive oil spray or brush them in egg wash. Sprinkle some salt and pepper on top and bake for 9 minutes. Store in air tight container on counter or in pantry.

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