Healthy Chicken Pot Pie Soup (Vegan option, gluten free)
This healthy Chicken Pot Pie Soup is comforting, creamy, hearty, everything you need during soup season! Serving it with the biscuits really brings all the comfort of a classic chicken pot pie without all of the effort. It's made in one pot, is packed full of veggies, and made with wholesome ingredients.
Ingredients
Soup
- 1 tbsp avocado oil *Or olive oil, etc.
- 2 cups milk, of choice *see post above for options
- 2 1/2 cups veggie or chicken broth *Sub bone broth for high protein
- 2 cups frozen riced cauliflower
- 2 large carrots
- 1 yellow onion
- 4 celery stalks
- 3/4 cup frozen or canned peas
- 1 1/2 cups small diced golden potatoes *chop them, then measure
- 3 garlic cloves *diced finely
- 2 tbsp nutritional yeast
- 2 tsp dried thyme
- 1/2 tsp celtic sea salt *more to taste
- 1/2 tsp pepper *more to taste
Optional add in's
- 1 can great northern beans
- 3 cups chicken, cooked & shredded or chopped
Biscuits
- 1 cup blanched almond flour
- 1/2 cup tapioca flour
- 2 tbsp coconut flour
- 3 tbsp solid coconut oil, vegan butter, or ghee
- 1 tsp baking powder
- 1 egg, room temp
- 1/4 cup applesauce, room temp
- 1/4 tsp celtic sea salt
- 1/2 tsp garlic powder *optional
Instructions
Soup
- Cut the celery and carrots into thin pieces. Chop the potatoes into small pieces. Dice the onion.
- Add the oil to a large soup pot or dutch oven. Add the celery, carrots, potatoes, and onion. Cook a few minutes until the onion begins to soften.
- Add in the remaining ingredients besides the peas or additional add-ins (milk, broth, spices, garlic, etc). Let the mixture simmer for 10-15 minutes until the potatoes are fork tender.
- This is optional, but if you want a creamier soup, add two cups of it to a blender and blend until smooth. Then add back to the soup pot, mixing everything together well.
- At this point, you can add in the beans and/or chicken if using. Stir in the peas. Let it cook another 5-10 minutes to allow it to thicken up.
- Serve immediately with a sour cream drizzle (I like the Kite Hill brand for dairy free), some fresh parsley, or whatever you like!
Biscuits
- Preheat the oven to 350F.
- Add all of the ingredients to a large bowl, mixing everything together well until the dough forms.
- Form the dough into balls and place on a lined baking sheet
- Bake for 15 minutes until golden around the edges. Serve immediately with the soup.