I’ve created this creamy gluten-free chicken pot pie soup that’s creamy, comforting and won’t trigger any gluten sensitivities!
I sauté onions, garlic, carrots and celery, then add cauliflower and broth before blending half for creaminess.
Almond or coconut milk gives it that luscious texture without dairy, while rotisserie chicken saves time.
The best part? This soup stores beautifully for days and freezes perfectly for quick weeknight dinners.
Stick around for my favorite variations that’ll transform this humble soup!
Ingredients
- Olive oil or plant butter
- Onion
- Garlic
- Carrots
- Celery
- Cauliflower
- Chicken broth
- Almond milk or coconut milk
- Cooked chicken
- Peas
- Thyme
- Salt
- Pepper
Recommended Tools
Having the right kitchen tools makes preparing this Creamy Gluten-Free Chicken Pot Pie Soup so much easier and more enjoyable. These kitchen essentials will help you chop, simmer and blend your way to a delicious homemade soup without any fuss or frustration.
- Large Dutch Oven:
Perfect for sautéing vegetables and simmering your soup to perfection with even heat distribution.
- Chef’s Knife:
Makes quick work of chopping onions, carrots, celery and breaking down cauliflower florets.
- Cutting Board:
Provides a stable surface for prepping all your vegetables and shredding chicken.
- Immersion Blender:
Essential for blending half the soup directly in the pot to create that creamy texture without transferring hot liquid.
- Measuring Cups:
Ensures you add the right amounts of broth, milk and vegetables for perfect soup consistency.
- Wooden Spoon:
Great for stirring the soup as it simmers and gently mixing in chicken and peas at the end.
Instructions for creamy gluten-free chicken pot pie soup
Let’s get cooking! Grab your favorite soup pot and heat 2 tbsp olive oil or plant butter over medium heat. Toss in your diced onion and let it sizzle for a couple of minutes until it starts to look translucent.
Add 3 cloves of minced garlic and stir it around for about 30 seconds—just until that amazing garlic smell hits your nose!
Now throw in your 3 chopped carrots and 3 chopped celery ribs. Give everything a good stir and let these veggies cook for about 5 minutes until they start to soften.
Time to add 1 cup of cauliflower florets, 5 cups of chicken broth, 1 tsp thyme, and a sprinkle of salt and pepper! Bring the mixture to a gentle boil, then reduce the heat and let it all simmer until those veggies are nice and tender—about 15 minutes.
Here comes the magic touch! Take about half of your soup and carefully transfer it to a blender. Pulse it until smooth (watch out for that hot steam!), then pour this creamy goodness back into your pot.
This trick gives you that wonderful pot pie texture without any gluten!
Now stir in 1 cup of almond milk or coconut milk, 2 cups of shredded cooked chicken, and 1 cup of peas. Let everything heat through for another 5 minutes or so.
Taste and add more salt and pepper if needed. Your gluten-free comfort in a bowl is ready to serve!
Want it even creamier? Blend more of the soup! And if you’re short on time, grab a rotisserie chicken from the store—total game-changer!
Pro Tips
For a time-saving shortcut that delivers maximum flavor, use a store-bought rotisserie chicken that can be quickly shredded while your vegetables are simmering, eliminating the need to cook chicken separately and adding a deeper flavor to your soup.
Substitutions & Variations
While this creamy chicken pot pie soup is delicious as written, you can customize it with different ingredients to match your preferences or what you have on hand.
- Veggie Swap: Replace chicken with roasted chickpeas or white beans for a hearty vegetarian version that maintains the soup’s comforting profile.
- Dairy-Free Twist: Use coconut cream instead of almond milk for an ultra-rich flavor profile that adds subtle tropical notes.
- Root Vegetable Upgrade: Incorporate diced sweet potatoes or parsnips alongside carrots for added natural sweetness and more complex flavor.
- Herb Infusion: Swap thyme with rosemary sage or tarragon to dramatically change the aromatic profile while maintaining the classic comfort feel.
- Green Power Boost: Add chopped kale or spinach during the final minute of cooking for extra nutrients color and texture.
- Grain Addition: Stir in cooked wild rice or quinoa before serving to transform the soup into a complete one-pot meal with additional texture.
Leftovers & Storage Tips
This delicious gluten-free soup tastes even better the next day, making it perfect for meal prep and busy weeknights! Store it in airtight containers in the fridge for up to 4 days. When reheating, add a splash of broth if it’s thickened too much. For longer storage, freeze individual portions for up to 3 months – just thaw overnight before enjoying your cozy comfort food again!
Print Recipe Card
Creamy Chicken Pot Pie Soup
A comforting gluten-free chicken pot pie soup with vegetables and creamy texture.
- 2 tbsp olive oil or plant butter
- 1 onion, diced
- 3 cloves garlic, minced
- 3 carrots, chopped
- 3 celery ribs, chopped
- 1 cup cauliflower florets
- 5 cups chicken broth
- 1 cup almond milk or coconut milk
- 2 cups cooked chicken, shredded
- 1 cup peas
- 1 tsp thyme
- Salt and pepper to taste
Sauté onion, garlic, carrots, and celery in oil.
Add broth, cauliflower, thyme, salt, and pepper.
Simmer until tender.
Blend half the soup for creaminess.
Stir in milk, chicken, and peas.
Heat through.
Serve hot.
