Chicken Pot Pie Soup & Biscuits (Gluten Free)

Hello my friends,  it sure has been awhile.  Since most of us may now have a little bit more time at home, I will share some of the recipes I have been making and this chicken pot pie soup is one of them.  What I didn’t want to do was write a post about the virus, as the last thing everyone needs is more unsolicited advice, but shortly I will start to do Facebook “lives” and we can discuss, well, just about anything you want to!  Doug Kaufmann (Host of “Know the Cause”) will be one of my first guests and I will try to host them with a different person each time.  Sometimes doctors who can answer our questions, and sometimes people who just inspire me and I that I think would inspire you as well!   We will talk about health, disease, food, emotions, marriage, and healing (ALL TYPES OF HEALING).  Enjoy, and coming up a chocolate chip cookie recipe that is sugar and gluten free.  I have been trying to make chocolate chip cookies that are gluten free for about a year.  They were never good enough to share….until now.  Enjoy and see you soon on FB live!

Chicken Pot Pie Soup

Erin Porter

Enjoy this hearty and healthy Chicken Pot Pie Soup recipe!

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Course Main Dishes

Ingredients

  

• 2 Chicken breast diced
• 1-1/2 cup Chicken stock
• 2 cups Light coconut milk
• 1 cup Namaste gluten free flour (gluten free flour or any sugar free)
• 6 Celery stalks chopped
• 1 cup Frozen peas
• 1 cup Carrots chopped
• 1/2 Yellow onion chopped
• 3 Garlic cloves chopped
• 1 tsp Thyme
• 2 tsp Salt
• 1 tsp Black pepper

Instructions

 

• Cook chicken.
• Cut cooked chicken into cubes and set aside.
• Place onion and garlic in food processor.
• Place all ingredients in crockpot and stir well.
• Cover and cook for 3-4 hours on high.

Notes

For the the link for the Easy Cheddar Biscuit recipe.