Gluten-Free Chicken Pot Pie Soup

Cozy up with a bowl of Gluten-Free Chicken Pot Pie Soup—a creamy, comforting twist on the classic chicken pot pie, made entirely gluten-free! This hearty soup is loaded with tender shredded chicken, colorful vegetables like carrots, celery, and peas, and a rich, velvety broth thickened with gluten-free flour. Infused with the savory flavors of thyme and a hint of garlic, this recipe delivers all the warming goodness of a pot pie without the crust. With just 20 minutes of prep and simple one-pot cooking, it’s perfect for busy weeknights, family dinners, or when you’re craving a nourishing, gluten-free meal. Top it with fresh parsley and enjoy this bowl of pure comfort—ideal for those with gluten sensitivities or anyone who loves a wholesome, soul-satisfying dish.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:40 mins

Total Time:60 mins

Servings: 6

Ingredients

• 1 pound chicken breasts
• 4 tablespoons unsalted butter
• 1 tablespoon olive oil
• 1 medium onion, diced
• 2 medium carrots, sliced
• 2 celery stalks, sliced
• 3 garlic cloves, minced
• 0.25 cup gluten-free all-purpose flour
• 6 cups chicken broth
• 1 bay leaf
• 1 teaspoon dried thyme
• 1 cup frozen peas
• 1 cup heavy cream
• 1 teaspoon salt
• 0.5 teaspoon ground black pepper
• 2 tablespoons fresh parsley, chopped

Directions

Step 1

In a large pot, melt the butter and olive oil over medium-high heat.

Step 2

Add the diced onion, carrots, and celery to the pot, cooking until they begin to soften, about 5 minutes.

Step 3

Stir in the minced garlic and cook for another 1-2 minutes until fragrant.

Step 4

Sprinkle the gluten-free flour over the vegetables and stir to coat. Cook for 1-2 minutes to remove the raw flour taste.

Step 5

Gradually add the chicken broth, stirring constantly to break up any lumps of flour.

Step 6

Place the chicken breasts in the pot, along with the bay leaf and dried thyme.

Step 7

Bring the mixture to a simmer and cook for 15-20 minutes, or until the chicken is fully cooked through.

Step 8

Remove the chicken breasts from the pot and shred them using two forks, then return the shredded chicken to the soup.

Step 9

Stir in the frozen peas, heavy cream, salt, and pepper.

Step 10

Allow the soup to simmer for an additional 5-10 minutes to heat through and thicken.

Step 11

Remove the bay leaf before serving.

Step 12

Garnish with fresh chopped parsley before serving.

Nutrition Facts

Serving size	2840.6 grams (2840.6g)

Amount per serving	% Daily Value*
Calories	2560

Total Fat 160.10g	205%
Saturated Fat 83.00g	415%
Polyunsaturated Fat 1.30g
Cholesterol 737mg	246%
Sodium 6369mg	277%
Total Carbohydrate 87.70g	32%
Dietary Fiber 18.60g	66%
Total Sugars 26.10g
Protein 173.40g	347%

Vitamin D 0IU	0%
Calcium 402mg	31%
Iron 12mg	67%
Potassium 2818mg	60%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 58.0%

Protein: 27.9%

Carbs: 14.1%