Gluten-Free Chicken Pot Pie Soup with 15-Minute Drop Biscuits

This Skinny Chicken Pot Pie Soup has all the cozy flavors of a classic chicken pot pie — without the heavy crust or cream! It’s creamy, hearty, and lightened up with milk and a gluten-free roux, then topped with buttery 15-minute drop biscuits.

Chicken pot pie screams comfort food — warm, hearty, and nostalgic — but it’s not usually considered “light.” Until now!

This Skinny Chicken Pot Pie Soup captures all the cozy flavors of the original — tender chicken, carrots, celery, herbs, and a creamy broth — but skips the pie crust for fluffy, 15-minute drop biscuits instead. The result? A soul-warming bowl that satisfies your comfort food cravings without the post-dinner nap.

Spooky season might be over, but soup season has just begun. There’s truly nothing better than a bowl of chunky, steaming soup that fills you up, warms you to the core, and tastes like home.

Think of this as chicken noodle soup’s richer, creamier cousin — with shredded rotisserie chicken, tons of veggies, and a velvety broth made with milk instead of cream. It’s comforting, cozy, and secretly lightened-up.

You might want to bathe in this!!

Why You’ll Love This Skinny Chicken Pot Pie Soup:

• All the comfort, none of the heaviness: Creamy broth without heavy cream or crust.
• Quick + easy: Ready in about 30 minutes, including those dreamy drop biscuits.
• Loaded with veggies: Celery, carrots, mushrooms, and herbs for that classic pot pie flavor.
• High in protein: Thanks to shredded rotisserie chicken and milk.
• Drop biscuit “croutons:” Buttery, golden perfection in just 15 minutes!

Ingredients You’ll Need To Make Lightened Up Chicken Pot Pie Soup:

For the Soup

• 2 tbsp. butter
• 1 yellow onion, diced
• 4 celery ribs, sliced lengthwise then diced
• 3 carrots, peeled and diced
• 3 cloves garlic, minced
• 2 tbsp. flour (I use Bob’s Red Mill gluten-free flour)
• 1 cup baby bella mushrooms, chopped
• 4 cups chicken stock
• 1 cup milk (I used 2%)
• 1½ cups shredded rotisserie chicken breast
• 1 tbsp. chopped fresh thyme leaves (stems discarded)
• 1 tbsp. chopped fresh rosemary leaves (stems discarded)
• 1 tsp. kosher salt
• ½ tsp. black pepper

For the Drop Biscuits:

• 1 cup gluten-free flour
• 1½ tsp. baking powder
• ⅛ tsp. baking soda
• 1 pinch kosher salt
• 1 pinch sugar
• ½ cup milk (I used 2%)
• 2 tbsp. melted butter

Equipment Needed:

• Large soup pot or Dutch oven
• Mixing bowl for biscuit dough
• Baking sheet lined with parchment paper
• 2″ cookie or ice cream scoop

How to Make Skinny Chicken Pot Pie Soup:

Step 1: Make the drop biscuits.

Preheat your oven to 375ºF and line a baking sheet with parchment paper.

In a medium bowl, whisk together gluten-free flour, baking powder, baking soda, salt, and sugar. Add milk and melted butter, stirring just until a dough forms.

Use a 2″ cookie scoop or spoon to drop biscuits onto the lined baking sheet — no need to flatten! Bake for 15 minutes, until slightly golden on top.

Step 2: Sauté the veggies.

While the biscuits bake, start your soup. Heat 2 tbsp. butter in a deep-sided pot or Dutch oven over medium heat.

Once melted, add onion, carrots, and celery. Sauté until soft, about 5 minutes, then add garlic and cook for another 1 minute until fragrant.

Step 3: Build your roux.

Sprinkle 2 tbsp. flour over the veggies and stir to coat. Let it cook for 1–2 minutes to remove any raw flour taste — this forms the base of your creamy broth.

Add mushrooms, thyme, and rosemary, and cook for another minute to infuse the flavor.

Step 4: Add the liquids.

Slowly pour in 4 cups of chicken stock, whisking as you go to dissolve the flour and create a smooth, slightly thickened broth.

Bring the mixture to a gentle boil, then lower to a simmer for 10 minutes, stirring occasionally.

Step 5: Add the chicken and milk.

Stir in shredded rotisserie chicken and season with salt and pepper. Add 1 cup milk, whisking to combine and bring the broth to its silky, creamy consistency. Taste and adjust seasoning if needed.

Step 6: Ladle into bowls and enjoy!

Use a soup ladle to fill your soup bowls with plenty of filling and broth, then top with 1-2 biscuits and more fresh herbs. Let cool slightly and enjoy!

Savvy Cooking Tips

To save time on weeknights, bake the biscuits ahead of time — they reheat beautifully in the oven or air fryer.

If you want to make this recipe dairy-free, swap butter for olive oil and use unsweetened almond milk or oat milk instead of 2% milk. The soup will still be creamy and delicious!

Storage & Reheating Tips

• Fridge: Store soup and biscuits separately in airtight containers for up to 4 days.
• Freezer: The soup freezes well for up to 2 months (skip the biscuits — bake those fresh).
• Reheat: Warm soup on the stove over medium heat, adding a splash of broth if it thickens too much. Reheat biscuits in a toaster oven for 5 minutes.

Make It Your Own

1. Add extra veggies.

Toss in frozen peas with the mushrooms for even more color and texture.

2. Make it creamy-dreamy.

For a richer soup, stir in a splash of half-and-half or full-fat coconut milk at the end.

3. Swap the protein.

Use leftover turkey or shredded rotisserie chicken thighs for a flavor boost.

4. Add herbs & aromatics.

A pinch of poultry seasoning or sage complements the pot-pie flavor beautifully.

5. Add cheese to the biscuits.

Stir in shredded cheddar cheese to the biscuit mix for an extra fun, cheesier soup-topper.

FAQ’s

This Skinny Chicken Pot Pie Soup hits that magical balance between nostalgic and nourishing. It’s creamy without being heavy, filling without feeling indulgent, and totally family-friendly.

It’s the kind of soup that warms you from the inside out — perfect for Sunday meal prep, family dinners, or when you just need a bowl of comfort. And those golden, fluffy drop biscuits? You might want to make a double batch!

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