Chicken Pot Pie Soup (Dairy-Free And Gluten-Free)

I tried a recipe out I found on Pinterest, and this is the version that I came up with.

This is a dairy-free, gluten-free option for chicken pot pie; only it's in soup form and does not have the baked crust on top. It's great if you need to get that southern comfort food fix with slightly lower carbs. Can't wait to make this again and again.

Chicken Pot Pie Soup

8 Cups Water

1 lb. Chicken (Any cut you want. I used bone-in, skin-on thighs)

1 to 2 Chicken bouillon

3 Tablespoons Butter (Plant-Based for dairy-free)

1 Onion, diced

2 Carrots, diced

3 Celery Stalks, diced

1/3 Cup Gluten-Free Flour

1 Teaspoon Garlic Powder (or 2 cloves of fresh)

1 Teaspoon Dried Thyme

1 Teaspoon Dried Oregano

2-3 Potatoes, cubed (I prefer red, and I do not peel them)

1 Cup Frozen Peas

1 Cup Corn

1/2 Cup Coconut Cream

Salt and Pepper to taste

This recipe starts by poaching your chicken. Fill your pot with water over medium-high heat. Place your uncooked chicken, along with a little bouillon and salt. Let this cook until your chicken is pull-apart tender (you can use pre-cooked chicken if you like. You will just add this towards the end).

Remove your chicken, turn the heat to medium, and begin cooking your onion, carrot, celery, and potatoes. Add your flour, seasonings, and more salt and pepper. Let this get bubbly, then simmer until vegetables are tender. Lastly, add your pulled chicken, peas, corn, coconut cream, and a little more salt and pepper if needed. This just needs a few minutes to warm together. That's it!