All of the goodness of a traditional rooster pot pie, however with no finicky crust or lengthy bake time? We’re into it. This rooster pot pie soup is creamy, oh-so-savory, and undeniably comforting. It’s the right meal for cooler months whenever you’re craving one thing hearty however decadent.
Did we point out it’s gluten-free, dairy-free, and requires simply 10 substances? Allow us to present you the way it’s performed!
Origin of rooster pot pie
Opposite to its identify, pot pie will not be often made in a pot! It refers to a dish often made with meat or fish that’s generally mixed with greens or sauce and baked in a pastry or pie-style crust.
In North America, “pot pie” is a standard time period, however there are “meat pies” of every kind around the globe! The next is our tackle rooster pot pie that’s a hybrid of pot pie and chicken and dumplings. It’s the perfect of each worlds!
make rooster pot pie soup
This savory, 10-ingredient meal begins with cooking the rooster. It really works with boneless skinless rooster thighs or breasts, however we want thighs for greatest taste and texture!
After setting apart the cooked rooster, we sauté onions and garlic in (dairy-free) butter for max taste. As soon as aromatic and tender, we make a roux with our gluten-free flour blend to create a thick and creamy base for the broth!
Then it’s time to deliver the soup collectively! Rooster broth or stock combines with coconut milk for a creamy, savory broth. Frozen combined greens be a part of the enjoyable for that traditional “rooster pot pie” vibe, whereas bay leaves add a contact of taste.
After including the rooster again in, we high the soup with dollops of gluten-free biscuit dough. We examined steaming and baking the biscuits, and located baking was the clear winner for greatest texture!
Ultimately, it’s serving time. Put together to be comforted, mates!
We hope you LOVE this rooster pot pie SOUP! It’s:
& Topped with tremendous FLUFFY biscuits!
Make a batch to get pleasure from all through the week or freeze because it’s simply pretty much as good reheated! You’ll thank your self in a couple of weeks whenever you open your freezer and uncover this soup ready there for you.
Extra hearty entrées for cold climate
In the event you do this recipe, tell us! Depart a remark, price it, and don’t neglect to tag a photograph @minimalistbaker on Instagram. Cheers, mates!
Servings 6 (1 ½-cup servings)
- 3 Tbsp dairy-free butter* (DIVIDED // we like Miyoko’s // or dairy butter, if tolerated)
- 1 ½ – 1 ¾ lbs. boneless skinless rooster breasts, minimize into 1-inch items (2 giant breasts yield ~1 ½ lbs // pasture-raised, natural when attainable)
- 1/4 tsp every sea salt and pepper (plus extra to style)
- 1 small yellow onion, diced (1 small onion yields ~1 ½ cups or 225 g diced)
- 3 giant cloves garlic, minced or pressed (non-obligatory)
- 1/3 cup Minimalist Baker Gluten-Free Flour Blend (*see notes for different choices)
- 2 ½ cups chicken broth or stock (or bone broth)
- 1 (14 oz.) can mild coconut milk
- 1 (16 oz.) bag frozen combined greens (~3 ½ cups corn, inexperienced beans, peas, and carrots // or sub contemporary)
- 3 complete bay leaves
- 1 batch Easy Vegan Gluten-Free Biscuit DOUGH (ready throughout step 3)
In a big Dutch oven or different oven-safe pot, soften 1 Tbsp vegan butter over medium warmth. Add the rooster and cook dinner, stirring sometimes, till it’s largely cooked by means of and has launched some juices — about 5 minutes. Season with a pinch of salt and pepper, and switch to a bowl or plate, leaving the juices within the pot. Set rooster apart.
To the now empty pot, add the remaining 2 Tbsp vegan butter and soften over medium warmth. Add the onion and cook dinner for 3-4 minutes, or till translucent and aromatic. Flip the warmth to medium low and add the garlic (non-obligatory) and flour. Stir to mix the onions and the flour, then slowly add the rooster broth, stirring incessantly with a wood spoon or giant whisk to stop clumps. As soon as mixed, stir sometimes till the combination is flippantly simmering and has thickened, about 3-5 minutes.
Add the sunshine coconut milk, frozen combined veggies, and bay leaves. Stir to mix, then cowl and let simmer on low warmth for 10-Quarter-hour when you put together the biscuit dough. Preheat the oven to 400 levels F (204 C).
When the biscuit dough is prepared, take away the bay leaves and add the cooked rooster again to the pot. Stir to mix. Then scoop the biscuit dough in ~2 Tbsp quantities (we used this scoop) and evenly distribute the dough on the highest of the soup. You are able to do extra well-formed “scoops” or just use a spoon and do “drop” biscuits. Each work!
Switch the pot to the oven and bake for 15-20 minutes (uncovered), or till a toothpick inserted into the middle of the biscuits comes out clear.
Take away from the oven, let cool for a couple of minutes, and luxuriate in! Leftovers preserve in a sealed container within the fridge for as much as 3 days or within the freezer for as much as 1 month.
*Our DIY Gluten-Free Flour Blend additionally works on this recipe, but it surely doesn’t thicken the filling as properly. If utilizing the DIY GF mix, we recommend including 2 Tbsp cornstarch to assist it thicken extra.
*Diet info is a tough estimate calculated with the lesser quantity of rooster and with out non-obligatory substances.
*Loosely tailored from The Cozy Cook and our 1-Hour Vegan Pot Pies.
Serving: 1 serving Energy: 615 Carbohydrates: 53.6 g Protein: 33.6 g Fats: 30.8 g Saturated Fats: 14.4 g Polyunsaturated Fats: 3.5 g Monounsaturated Fats: 8.3 g Trans Fats: 0 g Ldl cholesterol: 83 mg Sodium: 932 mg Potassium: 761 mg Fiber: 5.5 g Sugar: 9.3 g Vitamin A: 1972 IU Vitamin C: 7.8 mg Calcium: 203 mg Iron: 2.5 mg