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If you love classic chicken pot pie but don’t love all the steps that come with it, this deconstructed chicken pot pie is going to be your new go-to. It’s everything you love about pot pie, creamy chicken, cozy veggies, herby flavor, just made simpler. No rolling dough, no extra fuss. Instead, we’re turning it into a hearty, comforting soup and topping it with fluffy, golden gluten-free biscuits. It’s the same nostalgic flavor, just a whole lot easier to pull off on a busy weeknight.
And the best part? This recipe is naturally gluten-free, with easy options to make it dairy-free or paleo-friendly, too.
Why You’ll Love This Recipe
This is one of those dinners that checks all the boxes: cozy, satisfying, and surprisingly simple.
It has all the classic pot pie flavors you crave, but skips the traditional crust in favor of an easy biscuit topping, so you get that comforting feel without the extra work.
It’s also:
- Weeknight-friendly (ready in about 40 minutes)
- Perfect for using up leftover or rotisserie chicken
- Great for meal prep and leftovers
- Easily adaptable for different dietary needs
Ingredients Needed
*Scroll down to the recipe card for the full recipe and ingredient list!
For the Chicken Pot Pie Soup
- Avocado Oil (or oil of choice): Used to sauté the vegetables and build the base of flavor. Avocado oil has a neutral taste and a high smoke point, but olive oil works great here, too.
- Butter or Ghee: Adds richness and that classic pot pie flavor. You can use ghee to keep it dairy-free while still getting that buttery taste.
- Yellow Onion, Celery, and Carrots: This trio is the foundation of the dish (also known as a mirepoix). It brings depth, subtle sweetness, and that cozy, savory flavor you expect in a pot pie.
- Mushrooms: Adds a deeper, almost “meaty” flavor and extra texture. They also help round out the dish and make it feel extra hearty.
- Tapioca Flour (or Arrowroot Starch): Used to thicken the soup and give it that creamy, velvety consistency—without using traditional flour.
- Garlic: A must for boosting flavor. Fresh minced garlic adds warmth and enhances the savory base.
- Salt + Black Pepper: Simple, but essential for bringing all the flavors together.
- Dried Thyme + Oregano: These herbs give that classic pot pie flavor. Thyme especially adds that signature cozy, comforting note.
- Chicken Broth or Stock: Forms the base of the soup. Use a good-quality broth for the best flavor—homemade or store-bought both work.
- Cooked Chicken: Shredded or cubed chicken keeps this recipe quick and easy. Rotisserie chicken is a great shortcut, but any leftover cooked chicken works perfectly.
- Yellow Potatoes: Add heartiness and help make the dish more filling. They also soak up all that delicious flavor as they cook.
- Bay Leaf: Simmered into the soup for added depth and subtle aroma—don’t skip it if you have one on hand!
- Lemon Juice: A small amount goes a long way. It brightens up the dish and balances the richness of the broth.
- Frozen Peas: Stirred in at the end for a pop of sweetness, color, and texture. No need to thaw them first.
For the Biscuits
These simple, gluten-free biscuits are the perfect topping—soft, fluffy, and just slightly crisp on the outside.
- Almond Flour: The base of the biscuits, giving them structure and a slightly nutty flavor.
- Tapioca Flour (or Arrowroot Starch): Helps create that light, fluffy texture and binds everything together.
- Coconut Flour: Used in a small amount to absorb moisture and help balance the texture.
- Baking Powder: Gives the biscuits their rise and lightness.
- Sea Salt: Enhances flavor and balances the richness.
- Butter or Ghee: Adds moisture and that classic biscuit flavor. Use ghee for a dairy-free option.
- Unsweetened Applesauce: A key ingredient for moisture and tenderness, keeping the biscuits soft without needing extra fat.
- Egg: Helps bind everything together and gives the biscuits structure.
How to Make Deconstructed Chicken Pot Pie
1. Sauté the Vegetables: Start by heating oil and a bit of butter (or ghee) in a large pot. Add the onion, celery, and carrots, and cook until they begin to soften. Stir in the mushrooms and cook until they release their moisture, and the moisture evaporates.
2. Build the Flavor: Add the remaining butter along with the tapioca flour and stir to coat the veggies. Then mix in the garlic, salt, pepper, and herbs—this is where all that classic pot pie flavor comes together.
3. Create the Creamy Base: Slowly pour in the chicken broth, stirring as you go to fully incorporate the flour and scrape up any browned bits from the bottom of the pot.
4. Simmer: Add the cooked chicken, potatoes, and bay leaf. Let everything simmer until the potatoes are tender and the soup has thickened slightly.
5. Finish It Off: Stir in the lemon juice and peas, and cook just until the peas are bright green. Taste and adjust seasoning as needed.
Hot Tip
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 Make the Biscuits
While the soup is simmering, prepare the biscuits.
- Preheat the oven and line a baking sheet.
- Mix the dry ingredients together, then cut in the butter or ghee until combined.
- Add the applesauce and egg and mix until a dough forms.
- Roll into small rounds and bake until golden and cooked through.
Serve warm biscuits right on top of the soup for that classic pot pie experience—no crust required.
Tips for Success
Use rotisserie chicken: It’s a huge time saver and adds great flavor.
Don’t skip the lemon juice: It brightens the whole dish and balances the richness.
Adjust consistency as needed: The soup will thicken as it sits—just add a splash of broth when reheating.
Make-Ahead & Storage
This recipe is great for prepping ahead. The soup stores well in the fridge and reheats beautifully—just add a bit of broth or water to loosen it back up.
Store biscuits separately and reheat before serving for the best texture.
Substitutions & Variations
Extra veggies: Add green beans or swap in sweet potatoes
Dairy-free: Use ghee instead of butter
Paleo: Use ghee and omit the peas
No biscuits: The soup is just as delicious on its own
If you like this comfort food recipe, try these other favorites:
Watch the video:
Deconstructed Chicken Pot Pie (Gluten Free)
Ingredients
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
Biscuits:
- 1 cup 98g almond flour
- 1/2 cup 60g tapioca flour or arrowroot powder
- 2 tablespoons 14g coconut flour
- 1 teaspoon baking powder
- 1/4 teaspoon fine sea salt more to taste
- 3 tablesopoons grass-fed butter cold
- 1/4 cup unsweetened applesauce
- 1 organic egg
Instructions
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.
For Biscuits:
- 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.
Hi Lexi!
Is there anything I can substitute for the applesauce in the biscuits? Thanks!
Pumpkin puree or something of that nature!!
This was delicious! The whole family loved it and my picky three year old devoured the biscuit and even had a few bites of the soup. I will be making this one again for sure!