What if you could have all the benefits of a classic pot pie without the fussy crust and long baking time? We’re into it. This chicken pot pie is creamy and oh-so-savory. It’s also comforting. This is the perfect soup for those cooler months when you want something hearty and decadent.
Did you know that it is gluten-free, milk-free, and only requires ten ingredients? We’ll show you exactly how to make it!
Chicken Pot Pie: Origins
Pot Pie, contrary to its name, is usually not made in a pan! This is a dish that generally consists of meat or fish, sometimes with sauce or vegetables. It’s baked in a pie or pastry crust.
The term “pot pie” may be common in North America, but “meat pies” of various kinds are found all over the world. This is our version of Chicken and Dumplings, a cross between pot pie and. The best of both worlds is here!
How to make Chicken Pot Pie Soup
The first step in making this 10-ingredient meal is to cook the chicken. This recipe works with breasts or thighs, but we recommend thighs because they have the best texture and flavor!
Once the onions and garlic are soft, we make a roux with our 1:1 gluten-free flour blend. After the onions and garlic are fragrant and softened, we create a Roux using our 1:1 gluten-free mix. This thickens and establishes the base of the broth.
It’s now time to make the soup! Coconut milk and chicken stock combine to create a creamy broth. The classic “chicken pie” is enhanced with frozen mixed vegetables. Bay leaves are added to add flavor.
We top the soup after adding the chicken with gluten-free biscuit dough. The biscuits were steamed or baked, but the baking method was clearly the best for texture.
- 3 Tbsp of dairy-free Butter* (DIVIDED // We like Miyoko’s or dairy butter if tolerated).
- 1 1/2 – 1 3/4 lbs. Boneless, skinless chicken breasts cut into 1-inch-long pieces (two large breasts will yield approximately 1 1/2 lbs; pasture-raised and organic whenever possible).
- Add more salt or pepper to taste.
- One small yellow onion, diced (one small onion will yield 1 1/2 cups or 225g chopped).
- Three large cloves of garlic, minced (or pressed) or optional
- 1 cup MB Gluten-Free Blend
- 1 1/2 cups stock or broth of chicken
- 1 (14 oz.) can light coconut milk
- 1 (16 oz.) Bag frozen mixed vegetables (31/2 cups corn, peas, and carrots or substitute fresh)
- Three whole bay leaves
- One batch of Easy vegan gluten-free biscuit DOUGH
- Melt 1 Tbsp of vegan butter in a large Dutch Oven or another oven-safe pot. Stirring occasionally, add the chicken to the bank and cook until it’s mostly cooked and some juices have been released — approximately 5 minutes. Add a pinch of pepper and season with salt. Transfer the chicken to a plate or bowl, but leave the juices behind. Set aside the chicken.
- Add the remaining 2 Tbsp of vegan butter to the pot and melt it over medium heat. Add the onion, and cook until translucent and fragrant. Add the flour and garlic (optional). Reduce the heat to low. Stirring frequently with a large whisk or wooden spoon will prevent clumps. Slowly add the chicken stock while shifting the onions and flour together. Stir the mixture occasionally once it is combined. Continue stirring until the mixture has thickened and is slightly simmering, approximately 3-5 minutes.
- Stir to combine, then cover and simmer on low heat for 10-15 minutes while you prepare the biscuit dough. Stir well, cover the pan, and simmer for 15 minutes on low heat. Preheat the oven to 400 degrees F.
- Remove the bay leaves from the pot when the biscuit dough has been prepared. Add the chicken cooked back into the pot. Stir well to combine. Scoop the biscuit dough into 2 Tbsp portions (we used for this scoop). Distribute the dough evenly on top of the soup. Use a spoon to make “drops” of biscuits or more “scoops.” Both are effective!
- Bake the biscuits for 15-20 minutes, uncovered.
- Enjoy! Remove from oven, cool for a couple of minutes, and then enjoy. The leftovers can be stored in an airtight container in the fridge for up to 3 days or in the freezer for up to 1 month.