Chicken Pot Pie Soup Gluten Free Dairy Free Recipe

Posted by: Jenny in Soup October 25, 2013 1 Comment 1,353 Views

What?  Chicken Pot Pie and soup in the same title?  Are you kidding me?

Nope, I had the same questions and feelings: how can this be any good?

I mean chicken pot pie and soup are two entirely different things, right… maybe not.

I had to try this and oh. my. goodness.

There are no words adequate to describe how good this recipe turned out.

You have got to try it for yourself.

I know you will be pleasantly surprised.

 

5.0 from 1 reviews

Chicken Pot Pie Soup

 

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Author: lets be yummy

Ingredients

• 3 Tbsp butter (use vegan butter to make dairy free)
• 1 medium onion, diced
• 5 carrots, diced
• ⅓ cup Pamelaʼs Artisan Flour Blend Gluten Free
• 6 cups chicken stock
• ½ bag frozen peas
• 3 potatoes, diced
• 3 cups cooked chicken
• 1 cup cashew and almond cream*
• 2 bay leaves
• 1 tsp poultry seasoning

Instructions

1. Melt butter in a big soup pot.
2. Saute onion and carrots.
3. Add flour and cook for about a minute, as you stir it around the pan.
4. Add chicken stock and stir well to deglaze flour from the pan.
5. Add potatoes and chicken. Cook for 10-15 minutes on medium heat, until the potatoes are soften.
6. When potatoes are soft add the rest of the ingredients and cook on low hear for 15 minutes.
7. *Use cashew cream recipe and add nut milk to it to get desired cream. I used almond milk and added about a tablespoon of milk to the cashew cream. You want the consistency of whipping cream.

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