Chicken Pot Pie Soup - Easy Gluten-Free One Pot Meal

Chicken Pot Pie Soup is the ultimate comfort food.

Tender chopped chicken breasts. Carrots, creamy gold potatoes, peas, and sweet corn. Creamy, rich chicken broth seasoned with thyme and rosemary. Served with crackers or my Gluten Free Rolls. You can make this recipe non-gluten-free by using your typical all-purpose wheat flour, as well as rolls and crackers.

This has become our #1 Fall/Winter soup in my household this year. It's warm, comforting, filling, and seriously delicious. It's also 10x easier than making a homemade GF chicken pot pie, but I still do that from time to time (recipe coming soon).

Cozy up with this soup the next chilly day you get.

Jump to Recipe

As an Amazon Associate, I earn from qualifying purchases. This post contains affiliate links for products I use and love. You can read my full disclosure here. All thoughts and opinions expressed are my own. Thank you for supporting Wonders of Cooking so that I can continue to provide you with free gluten-free recipes.

Looking For More Cozy Recipes?

• Creamy Chicken Soup Recipe - Comfort Food, Gluten Free - This recipe is very similar to this one (and just as delicious and creamy!). This recipe uses chicken thighs instead of chicken breasts. It also has broccoli and a slightly less thick broth.
• Chicken Pot Pie Recipe | The Best Chicken Pot Pie Filling
• White Chicken Chili - Easy Slow Cooker Recipe
• Chicken Parmesan Soup - The Best Tomato Soup Recipe
• 30 Best Fall Soup Recipes (and Chili) - Gluten Free Recipes
• Italian Wedding Soup Recipe with Easy Sausage and Beef Meatballs
• Cheesy Potato and Ham Soup - Comfort Food, Gluten Free
• Slow Cooker Pot Roast with Homemade Gravy - Gluten Free

What Is Chicken Pot Pie Soup?

Chicken Pot Pie Soup is made with all of the ingredients typically used in a chicken pot pie. The broth is creamy and has a slight thickness to it (still brothy like a soup, not a stew.)

If you want more of a gravy-like consistency, you can add a little more flour to the recipe (try an additional 2-3 tsp.) as well as switch out the chicken broth for chicken stock. You may need to tweak it to your liking and desired consistency.

What Can I Serve with Chicken Pot Pie Soup?

To make this soup taste even more like a pot pie, serve it alongside:

• Biscuits. I'm thinking buttermilk biscuits, yum.
• Dinner rolls like my Gluten Free Rolls
• Pie Crust (Bake slices of pie crust and use as dippers)
• Crackers

What Do I Need To Make Chicken Pot Pie Soup?

• Chicken breasts. Tip: You can also use already cooked leftover chicken.
• Unsalted butter. This adds richness and depth to our broth.
• Carrots.
• Yellow onion.
• Celery.
• Chicken broth. Tip: If you're going for a thicker, more gravy-like broth, use chicken stock instead.
• Gold potatoes.
• Thyme.
• Rosemary.
• Heavy cream.
• Frozen peas.
• Frozen corn.
• High-quality gluten-free all-purpose flour containing xanthan gum, or regular AP wheat flour. I used Bob's Red Mill GF 1:1 Baking Flour (the blue bag). I recommend always avoiding gluten-free flours that contain ingredients like garbanzo bean/chickpea flour, pea protein, and lentil flour. They can sometimes add a strange aftertaste.

Can I Use Already Cooked Leftover Chicken?

Yes, you may use leftover chicken in this recipe. Either chopped or shredded is fine, though I prefer chopped to make it more closely resemble a pot pie. Simply add the cooked chicken in at Step 6.

How to Make Chicken Pot Pie Soup:

• Heat a large soup pot over medium heat on the stovetop. Melt butter.

• Add in the onion, celery, and carrots; stirring occasionally until the onion is translucent, about 2-3 minutes. Tip: Vegetables should still be firm at this stage.

• Sprinkle the flour over the vegetable mixture. Stir continuously, cooking off the raw flour taste, about 1 minute.

• Pour in the chicken broth/stock. Add the potatoes and raw chopped chicken breasts. Season with thyme and rosemary. Salt and pepper to taste.

• Bring the soup to a boil. Reduce the heat to low and simmer 10-15 minutes, or until the chicken has reached an internal temperature of 165 F and the potatoes are fork tender.

• Add in the frozen peas and corn. Then, add in the heavy cream. Stir to combine.

• Allow the soup to come to a simmer. Simmer about 5 minutes, heating the soup until the ingredients are completely warmed.
• Serve with rolls or crackers.

Notes:

• This soup is excellent for an on-the-go thermos meal. I meal-prepped this soup in the Winter for my husband's work lunches.

Did You Make Chicken Pot Pie Soup? Leave a 5-Star Rating Below!