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4.93 from 13 votes

Deconstructed Chicken Pot Pie (Gluten Free)

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!
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Dinner, make ahead
Cuisine: dairy-free option, Gluten-free, paleo-friendly
Servings: 6
Author: Lexi


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.

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.


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.


Calories: 458kcal | Carbohydrates: 31.4g | Protein: 35.6g | Fat: 20.7g | Saturated Fat: 8.8g | Cholesterol: 130mg | Sodium: 1320mg | Fiber: 3.9g | Sugar: 4.9g