Go Back
+ servings
dairy free chicken pot pie soup

Dairy Free Chicken Pot Pie Soup.

Kelly Roenicke
This savory soup has all the flavors of comforting chicken pot pie, but none of the gluten or dairy.
5 from 2 votes
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Course Soup
Cuisine Dairy Free, gluten free
Servings 4
Calories 245 kcal

Ingredients
 
 

Instructions
 

  • Put the olive oil in a large pot and add the chopped onion. Saute over medium heat until soft, about five minutes.
  • Add the potatoes, carrots, and broth, then bring to a boil and reduce heat and simmer for about fifteen minutes, until the potatoes are tender.
  • Add the peas, cooked chicken, dill, salt, and pepper and simmer for about 5 minutes. Once everything is heated through. stir in the cup of non-dairy milk.
  • Put the 3 Tablespoons of non-dairy milk and the corn starch in a small cup and whisk it together. Drizzle the mixture into the soup pot, stirring constantly.
  • Simmer for a minute or two to allow the soup to thicken. Serve with gluten free crackers or corn muffins.

Notes

Use whatever non-dairy milk you prefer. I used So Delicious Unsweetened Coconut Milk
If you prefer to use raw chicken, cut it into small pieces add it in step 2, and make sure it is cooked through before you serve the soup.
Store leftover soup in the refrigerator. It should stay fresh for about 4 days.

Nutrition

Calories: 245kcalCarbohydrates: 37gProtein: 12gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gSodium: 716mgPotassium: 928mgFiber: 7gSugar: 6gVitamin A: 2911IUVitamin C: 44mgCalcium: 160mgIron: 3mg
Keyword creamy, easy
Tried this recipe?Leave a comment below and tag @prettybeeblog on instagram!