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Chicken Pot Pie Soup, Gluten Free

I love chicken pot pie and my gluten-eating husband loved this soup. This method is easier than rolling out pie crust for chicken pot pie, too. Make a lot and reheat as needed, placing a biscuit on top in place of crust. I really like these dairy-containing biscuits using cup4cup brand gluten free flour. Just add a little extra liquid to make a free form style biscuit. I use a dairy free almond flour biscuit here. I'm no expert on Keto but I think you can just leave out the potatoes or substitute white sweet potatoes in the soup for that way of eating. (please feel free to correct me)



about 2 cups chopped, precooked chicken

2 cups chicken broth

2 Tbsps. your preferred cooking fat, such as bacon fat or oil

6 minced cloves of garlic

1 cup chopped onion

1 cup chopped celery, with or without leaves, or parsley

1 cup chopped carrots

1 pound diced potatoes

2 Tbsps. fresh thyme

2 tsp sage, 1 tsp if finely ground

2 tsp salt

To Add After Pressure Cooking:

1 cup canned coconut cream,

                          or cream from the top of a can of full fat coconut milk

1 cup unsalted, raw cashews

Ground pepper to taste



This recipe is scalable: 

1 cup almond flour

1 tsp baking powder

1/4 tsp sea salt, I like French grey because the flavor reminds me of butter

1 whisked egg

3 to 4 Tbsps. coconut oil, melted


Directions for soup:

Use the Sauté function to heat up your pot. This is when I use my Rim-O to protect the top edge of the pot from spills. 

When it is preheated, add cooking fat and allow to heat and coat the bottom of the pot.

Add onions, carrots, and celery. Stir and cook until onions are softened.

Add garlic and stir for a minute or so.

Add the rest of the ingredients EXCEPT for the coconut cream and cashews.

Remove Rim-O and attach lid.

Set the pressure cooker to High Pressure for 10 minutes.

Pour coconut milk and cashews into a blender. Blend until very smooth. (I used a Vitamix. I am not sure how a regular blender or food processer would work.)

Now is a good time to make the biscuits! 

Directions for biscuits:

Have biscuit ingredients ready as shown above. Heat oven to 350F / 177C. Mix together dry ingredients. Stir in wet ingredients. Scoop onto parchment lined baking pan. Spread out into a wide flat circle if desired. Bake at 350F / 177C for about 15 minutes or until lightly browned.

Back to the soup:

You may use a quick release, a controlled release, or just let the pressure come down naturally in your pressure cooker. 

Open your pot and place Rim-O on top. Pour in the cashew coconut cream and stir. Add black pepper if desired and taste. Adjust seasoning until it is delicious.

Pour into bowls and place a biscuit on top. (Maybe add another one on the side.)


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