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:
- radish
- rutabaga
- cauliflower
- kale
- collard greens
- leeks
- celeriac
- 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)
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
Directions
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.
Recipe Notes
- This soup makes great leftovers or to make fully ahead of time. When reheating you may need to add in a bit of water or stock to make it the correct consistency.
- For dairy free, sub ghee.
- For paleo, sub ghee for butter and omit the green peas.
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19 comments on “Deconstructed Chicken Pot Pie (Gluten Free)”
This looks SO cozy—need to try this ASAP!
So delicious! Even my picky eaters enjoyed it :). It was so quick and easy to make. If you are looking for something for a busy week night you could make ahead or prep the ingredients ahead of time. We will definitely be keeping this in our rotation for hockey season!
I made this meal last night and it was a hit! Chicken pot pie is one of my husbands favorite meals and he really enjoyed this version;-) Other than planning out your groceries, this meal is quick and easy to make! We will definitely be adding it to our favs rotation!
Im not coeliac and can’t get tapioca flour so can plain flour or cornflour be used instead?
I just made this and it’s so good! Best chicken pot pie ever! 😋
🙂 So happy you loved it Holly!
Since winter won’t leave, I decided to make this comforting meal. Seriously so delicious! I added some melted butter mixed with garlic on top of the biscuits after they were done cooking, super yummy!
Hi, this looks amazing. Can you tell me how this is dairy free if you used grass fed butter in the biscuits? Is there a substitution I should use to make them dairy free or is that okay to use?
Thanks so much! Love your site!!
Deb
Loving your recipes! This one was a huge hit with my husband as well. I swapped out the butter with ghee as suggested, and used Arrowroot instead of the tapioca flour. Delicious! I will be sharing with this friends for sure!
This was easy to make and delicious!
Proteins from lean meat or cheese along with different mixes of vegetables and condiments make delicious and healthy foods 🙂
I made this last night and it was so good! The biscuits were not only easy to make, but they were so tasty I wished I had made a double batch. My 14 month old (and my husband) gobbled everything up. This will definitely be added to our meal prep rotation. 🙂
Made this yesterday and the family loved it. Both my 11 month old son and husband. We live in a small town where I can’t get all ingredients I would like and being celiac that can be a problem. I ended up using brown rice flour in stuff of the tapioca flour. I really like that it was fast and easy to make ahead, like during nap time. Definitely adding it to my go to recipes.
Everyone around me is sick so I’m taking the extras to them tomorrow! This is a more delicious chicken soup and the biscuits are to die for!!! Thanks Lexi!
Hearty, easy, flavorful and healthy! What more could you ask for? The whole family loved the dinner and asked for it to be a regular meal. Those biscuits though….AMAZING! Suggestion…make at least a double or triple batch…we were all fighting over who would get the last biscuit. (I won!!!)
can you recommend replacements for almond, arrowroot and Tapioca flour? I don’t typically use them so I’d love subs that I would use again after
If it’s a hit with my kids, you know it’s good! So flavorful, especially if you season your chicken well. Absolutely delicious! The only thing I don’t LOVE is the coconut flour flavor in the biscuits but that’s not the fault of the recipe, just coconut!!
You claim twice that this is Dairy free what butter are you using that is Dairy free?
Hi Richard! We gave the substitutes in the notes to make this dairy free, but have since updated it to make that more clear.