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This easy deconstructed chicken pot pie recipe is a classic comfort made quick! This hearty chicken pot pie soup is topped with biscuits for a quicker, yet equally as comforting family dinner. It is made gluten and grain free with paleo and dairy free options!
Deconstructed Chicken Pot Pie With Biscuits
Chicken pot pie just might be the ultimate comfort food, but the traditional version has a lot of steps! We are breaking them all down to make Deconstructed Chicken Pot Pie so you can have this hearty and comforting dish any night of the week! This version of chicken pot pie soup topped with gluten-free biscuits is just as delicious as the original, we promise, but with half the steps!
The easy Chicken Pot Pie soup would even be great on it’s own if you do not want to make the biscuits, but we love serving it with our reader favorite gluten-free biscuits! They’re so simple to prepare!
Can this easy chicken pot pie soup be made ahead?
Yes! Most soups are the perfect meal to make ahead of time. So if you want to make a batch of this over the weekend, you can serve it for a super easy weeknight meal. The soup also freezes well, so make a double batch and serve some now and some later!
How to Easily Swap the Vegetables
The other great thing about this soup is that you can switch out the vegetables with what you have on hand. Classically chicken pot pie has at least onions, carrots and celery. We’ve added in mushrooms, potatoes and peas but these can easily be switched out with any extra veggies you have on hand. Some other vegetables that might be good in it:
- collard greens
- zucchini and summer squash
- bell peppers
If you like this comfort food recipe, try these other favorites:
Watch the video:
Deconstructed Chicken Pot Pie (Gluten Free)
Chicken Pot Pie Soup:
- 1 tablespoon avocado oil or oil of choice
- 3 tablespoon grass-fed butter or ghee, divided
- 1 large yellow onion diced
- 3 stalks celery diced
- 3 carrot diced
- 1 cup mushrooms diced
- 2 tablespoons tapioca flour
- 3 cloves garlic minced
- 1 1/2 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- 4 cups chicken broth/stock
- 4 cups chicken cooked and chopped (A rotisserie chicken works well here!)
- 2 yellow potatoes cut into 1/2" cubes
- 1 bay leaf
- 1 teaspoon lemon juice
- 1/3 cup frozen peas
For Chicken Pot Pie Soup:
- Heat oil in large heavy-bottomed pot over medium heat. Once hot and 1 tablespoon of butter (or ghee), onion, celery and carrot and sauté until beginning to soften, 5-7 minutes.
- Add mushrooms and cook until any liquid has evaporated, about 5-7 minutes.
- Add remaining 2 tablespoons of butter (or ghee) and 2 tablespoon tapioca flour and stir to combine.
- Add garlic, salt, pepper, thyme and oregano and cook until fragrant, about 30 seconds.
- Slowly add stock, a half-cup at a time, making sure to scrap up any browned bits at the bottom of the pot and to fully incorporate the tapioca flour.
- Reduce heat to low and add in chicken, potatoes and bay leaf. Simmer, stirring frequently and scraping up the bottom of the pot to prevent scorching, for 15 minutes, stirring or until potato is cooked through.
- Add lemon juice and peas and cook until they turn bright green. Taste and adjust seasoning and lemon juice if needed.
- Preheat oven to 350ºF and grease a baking sheet.
- In a bowl, whisk together the almond flour, tapioca flour, coconut flour, baking powder and salt until well blended.
- Add the butter (or ghee) and mix until the butter is well combined with the flour mixture. Add the applesauce and the egg and mix until smooth dough forms.
- Using your hands, roll the dough into 6 balls, each about 2-1/2 inches in diameter. Place the dough balls on the baking sheet, about 1 inch apart. Bake for 15 minutes, or until golden and crusty all around and firm to the touch, with no soft dough remaining in the center.
- Serve with hot chicken pot pie soup. Store any leftover biscuits in the refrigerator for up to 5 days.