Gluten-Free Chicken Pot Pie Soup with Cheesy Puff Biscuits

This gluten-free chicken pot pie soup has all the comforting flavor of classic chicken pot pie in a hearty bowl. Tender chicken, potatoes, carrots, celery, peas, and corn simmer in a velvety broth, then get topped with light, cheesy puff biscuits.

What makes this soup extra special are the light and airy cheesy puff biscuits on top. They’re made with a simple choux-style dough that puffs in the oven, creating a crisp golden exterior and a soft center with pockets of melted cheddar.

Why You’ll Love This Chicken Pot Pie Soup

• Classic chicken pot pie flavor in an easy-to-serve soup.
• Naturally thickened without a roux, so there is no need for wheat flour.
• Loaded with chicken and vegetables for a satisfying meal.
• Light and airy cheesy puff biscuits add a fun twist to traditional pot pie.
• A great way to use leftover cooked chicken.
• Make ahead, the soup can be prepared ahead, making it convenient for busy evenings

How to Make Gluten-Free Chicken Pot Pie Soup

The soup comes together in one pot. Sauté the vegetables in butter, then add the potatoes, mushrooms, herbs, seasonings, and chicken broth. Once the potatoes are tender, add the remaining ingredients and thicken the soup with tapioca starch.

The result is a creamy soup with tender vegetables and plenty of shredded chicken.

Why I Use Tapioca Starch to Thicken the Soup

Traditional chicken pot pie is usually thickened with a flour-based roux. For this gluten-free version, I use tapioca starch instead of flour.

Tapioca starch gives the soup a smooth, creamy consistency without adding a floury taste. I also find that it works particularly well in creamy soups because it doesn’t make the broth look cloudy.

For the smoothest result, whisk the tapioca starch directly into the cold half-and-half before adding it to the hot soup. This helps prevent lumps.

I don’t recommend using a gluten-free flour blend as the primary thickener here. Gluten-free flour blends contain different combinations of starches and flours, and many also contain xanthan gum, which can make a soup heavier or gummy.

Light and Airy Gluten-Free Cheesy Puff Biscuits

Instead of topping this chicken pot pie soup with traditional biscuits, I use choux-style cheese puffs.

The dough is similar to a basic choux pastry: milk and butter are heated together, gluten-free flour is stirred in, and eggs are incorporated once the dough has cooled slightly. Small cubes of cheddar are then folded into the dough before it is scooped onto a baking sheet.

The puffs bake up golden, light and airy, with a tender center and little pockets of melted cheese.

They are delicious served warm over the creamy soup and make this recipe feel more like chicken pot pie without the need for a pie crust.

Key Ingredients and Swaps

Cooked chicken: This is a great recipe for leftover cooked chicken. Use shredded or chopped chicken. Rotisserie chicken can also be used if it is verified gluten-free.

Potatoes: Russet or Yukon Gold potatoes both work well. Cut them into similar-sized cubes so they cook evenly.

Vegetables: Onion, celery, carrots, peas and corn give the soup its classic pot pie flavor. Mushrooms are optional.

Half-and-half: This gives the soup a creamy consistency without making it excessively heavy. Whole milk can be substituted, although the soup will be slightly less rich.

Tapioca starch: Used to thicken the soup. Make sure you use tapioca starch/flour that is labeled gluten-free. You can also use corn starch or potato starch (not potato flour).

Gluten-free flour blend: Use a gluten-free all-purpose flour blend suitable for baking the cheese puffs. Results can vary between flour blends. Be sure it includes xanthan gum.

Cheddar cheese: Sharp cheddar gives the cheese puffs more flavor. You can leave it out if preferred or use other good melting cheese, smoked gouda comes to mind.

Gluten-Free Reminder: Make sure all packaged ingredients you use are labeled gluten-free or verified by the manufacturer.

Tips and FAQs

Why did my cheese puffs collapse?

The most common reason is removing them from the oven too soon. Let them remain in the turned-off oven with the door slightly open for 20 minutes. This allows the inside to dry and helps the puffs maintain their shape. And, DO NOT OPEN THE OVEN DURING BAKING.

Can I use fresh vegetables instead of frozen peas and corn?

Yes. Fresh peas and corn can be used, although frozen vegetables are convenient and work particularly well in this soup.

Can I use turkey instead of chicken?

Yes. Cooked turkey is an easy substitution and works especially well after Thanksgiving or another holiday meal.

Serving Ideas

Ladle the hot chicken pot pie soup into bowls and top each serving with one or two warm cheesy puff biscuits.

If you’d like you can skip the cheese puffs and make  Gluten-Free Cheesy Mashed Potato Biscuits or Gluten-Free Pull-Apart Soft Rolls, for a heartier meal.

Storing and Reheating

Store leftover soup in an airtight container in the refrigerator for up to 3 days.

Store the cheese puffs separately so they don’t become soggy. Reheat the soup gently on the stovetop over medium-low heat. If it has thickened in the refrigerator, add a little chicken broth or half-and-half to reach your desired consistency.

Reheat the cheese puffs in a 350°F oven for several minutes to restore some of their crispness. For the best texture, I recommend making the cheese puffs fresh.

Hi, I’m Kristina — I’ve been developing and testing gluten-free recipes in my own kitchen since 2012, with help from my very honest family.

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