Dairy Free Chicken Pot Pie Soup. Store in an airtight container for up to a week. Made easily in your instant pot, crockpot or on the stove top.
It is a simple, easy, and one pot. It's quite easy to make and is *essentially* combining pureed potato/cauliflower blend with chicken soup. While cooking, chop veggies and begin to cook in the bottom of a pot with ghee.
In a large pot, heat 1 t olive oil over medium heat.
When your soup is done. In a large pot, heat 1 t olive oil over medium heat. The potatoes help create a creamy effect without a drop of dairy, and they’ll thicken the soup beautifully. 1/3 cup dairy free butter (earth balance) 1/3 cup flour 12 oz bag frozen mixed veggies, thawed 3 1/4 cup unsalted, dairy free chicken stock (use vegetable stock if making a veg pot pie) 3 cups chopped cooked chicken (omit chicken and add more veggies for a veggie pot pie!) 2 sheets puff pastry, thawed (we used pepperidge farm.
