Last Updated on February 17, 2026 by Carrie Korem, FNTP
Gluten Free Chicken Pot Pie Soup combines the comfort of a warm pot pie in a delicious soup!
The inspiration for this soup came from my favorite chicken pot pie recipe from my cookbook, The Grain-Free Family Table. The filling is a combination of chicken, onions, carrots, peas, cream and thyme, so I combined those flavors to make a simple soup for you.
You can serve it alone, or with some grain-free white dinner rolls or grain-free biscuits.
Here are some other nourishing soups that you should check out:
Butternut, Squash and Carrot Soup
Tortilla Soup
Lentil Soup with Swiss Chard and Sausage
White Bean and Ham Soup
Chicken Pot Pie Soup (Gluten-Free)
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: Serves 6
- Category: Dinner
- Method: Slow Cooking
- Cuisine: American
- Diet: Gluten-Free
Ingredients
Units
- 4 boneless, skinless chicken breasts
- 2 tablespoons butter (or coconut oil for dairy-free option)
- Celtic sea salt and freshly ground black pepper
For the Soup:
- 3 tablespoons unsalted butter (or 2 tablespoons coconut oil for dairy-free)
- 1 yellow onion, chopped
- 3 carrots, chopped
- 3 stalks celery, chopped
- 4 cloves garlic, minced
- 1/2 teaspoon dried thyme
- 2 tablespoons coconut flour
- 1 tablespoon arrowroot flour
- 4 1/2 cups chicken stock
- 1 teaspoon celtic sea salt
- 1 cup frozen green peas, thawed
- 1/2 cup heavy cream (or coconut milk for dairy-free)
- 1/4 cup chopped fresh, flat-leaf parsley
- Juice of 1 lemon
Instructions
- Heat a large pot over medium, add the butter, and swirl to coat the bottom of the pan. Season the chicken breasts with salt and pepper on each side and then place in the pot. Cook until just turning golden brown on the edges, about 4 minutes. Using a pair of tongs, flip the chicken and continue cooking until cooked through, about 4 minutes. Transfer the chicken to a clean plate and cover to keep warm.
- Place the butter in the now empty pot and melt over medium heat. Stir in the onion, carrots and celery, reduce the heat to low, and cover and cook for 30 minutes.
- Stir in the garlic and thyme and cook until fragrant, about 45 seconds. Sprinkle in coconut flour and arrowroot flour, stirring constantly, until absorbed, about 1 minute. Add 1/2 cup stock and cook, stirring constantly, until mixture is thickened, about 1 minute. Stir in the remaining stock, sea salt, and peas. Increase the heat to high and bring to a low boil. While mixture is coming to a boil, shred the chicken and then add to the soup, along with any juices that have accumulated on the plate. Reduce heat to low and stir in cream, parsley and lemon juice. Season with salt to taste.
Photo Credit: Becky Winkler
Thankyou so much for these wonderful recipes… your time & effort very much appreciated 🙏
You’re welcome!
Can’t wait to try these out…thank you!
I think I’m misunderstanding step two, butter carrots onions and celery covered and cooking for 30 min??
The steps written are correct. 🙂
I wish I had your talent! I’m good at copying recipes but haven’t the foggiest when it comes to coming up with my own. I could eat the whole pot of this! It’s been a while since I’ve had such a satisfying soup. Thank you!
My thyroid levels are running a bit high I think because I have changed my diet to less healthy whole foods since Covid. I have some one shopping for me so I wasn’t having them buy what I truly love. I have gone back to healthier eating.
I want to know what to eat if my levels are going up.
Thank you for your advice.
I’m not sure what levels you’re referring to, but this article discusses the diet I recommend for those with thyroid disease:https://deliciouslyorganic.net/thyroid-diet-hypothyroidism-hashimoto-hyperthyroidism-graves/
This looks delish and would fit into my DF/GF plan. For the coconut milk suggestion, do you use the canned coconut milk in place of the cream? Thanks!
The canned coconut milk will work!
I LOVE this soup! I have made it several times already and it has been well received by everyone I’ve fed it to. Even my son, who is not known for readily trying new things. This will be a regular on the menu!
I’m so glad you all enjoyed it!
I would like to try this soup but would like to know the calories, carbs etc per serving. Please respond with that information. Thanks
You’re welcome to use a free recipe app and enter the recipe into that so you can know the macros and such!
Can I use cornstarch or gluten free all purpose flour instead of the arrowroot and coconut flour?
I haven’t tested the recipe with adaptations, so I don’t know what would lend the exact same texture and flavor.
This looks delicious! I generally see coconut oil as a dairy-free sub for butter – but can one use Ghee instead?
You can, but they cannot be exchanged 1:1 because butter has more water in it.
Carrie, thank you for the clarification. I hadn’t considered THAT difference between butter and ghee. It makes sense. Coconut oil it is then. 🙂
If using ghee instead of butter, you said it cannot be used as a 1 to 1 ratio.
What is the rule then to know how much to decrease ghee when subbing it for butter ?
Thank you !
Are the 4 chicken breasts the ‘whole’ breast?
Yes
This was delicious. I made it a few times. Feels like comfort food.