Non-dairy Chicken Pot Pie Soup with Gnocchi (VIDEO)
Summer has the reputation for being “veggie season”. Rightfully so: Summer produce is vibrant, colorful, and bursting with flavor.
But I was thinking about it, and I may just get more vegetable diversity in the fall for the simple fact that SOUPS and CHILIS exist. It’s so easy to load soups with vegetables. They meld together and take on the flavors of broth and spices. Indeed, soup season is the perfect time to get more vegetables—both in quantity and diversity.
Watch me MAke IT!
Today’s healthy pot pie soup recipe features sneaky veggies! It’s one of the most creative experiments I’ve ever tried and worked out so well that I had to shoot a video to demonstrate the process.
So we all know that cauliflower had the biggest glow-up in 2019 right? Mashed, pasta-fied, smashed into bread—cauliflower is so hot right now. But can we use cauliflower in place of dairy to create a hearty, creamy soup? You totally can, with a little help from Yukon Gold potatoes!
Healthy Pot Pie
Soup Add-ins
The addition of gnocchi takes the place of crust, but still leaves you feeling satisfied. Pot pie soup’s got to have some starchy goodness to it right? We’ve also got your classic soup vegetables: carrots, onion, garlic, and frozen peas! Plus the kicker: Softened cauliflower and creamy Yukon gold potatoes blended into a smooth sauce after steaming in your Instant Pot.
PIN FOR LATER
Instant Pot Notes
Watch the video to see how to cut the potatoes and cauliflower. The intention is to slice them large enough that they can easily be fished out for blending. To accomplish this, I halved the potatoes lengthwise and the cauliflower down the center of the head into two very thick pieces that remained intact as it steamed.
You will be utilizing a couple different functions of your Instant Pot: SAUTE and MANUAL (at high pressure). Isn’t the Instant Pot incredible? I’m forever grateful to have one appliance that saves me ten dishes.
As always, I love to see you guys preppin’ food and taking names. If you make this Instant Pot sup (or any of my other meal prep recipes), let me see! Tag me (@whatsformealprep) in your photos or send me a message. Til next time, may your santoku be sharp and your dishes light.
macros
Instant Pot Non-Dairy
pot pie soup
Yields 6 servings
Ingredients
Vegetables
1/2 medium head of cauliflower (about 2.5 cups – see slicing instructions)
2/3 cup frozen peas
2 Yukon gold potatoes, halved
2 carrots, diced
1 small yellow onion, diced
4 cloves garlic, minced
Fridge & Pantry
2 cups shredded chicken (rotisserie chicken works well)
1 32oz box chicken broth or bone broth
1 17oz package pre-cooked gnocchi
1 tbsp poultry seasoning
2 tsp salt + more to taste
1 tsp black pepper
1/2 cup unsweetened almond milk (or water)
Instructions:
How to slice cauliflower and potatoes: You want these chunks large enough to fish them out and blend them (see video). I like to slice the cauliflower head down the center and get two large chunks out of it. Cut potatoes once lengthwise.
Press SAUTE on the Instant Pot and add a splash of oil, carrots, onion, and minced garlic. Stir occasionally and allow veggies to saute for 4-5 minutes.
Once soft and fragrant, add broth and seasonings. Stir to combine, then place the cauliflower and potato chunks inside
Turn off SAUTE. Secure the Instant Pot lid and make sure the steam release valve is locked (up position).
Press MANUAL HIGH PRESSURE for 10 minutes. This will soften the vegetables.
Once time’s up, release the steam and remove the lid. Remove the cauliflower and potatoes, then transfer them to a blender.
Add 1/2 cup milk (or water) to the blender then blend until smooth. Hold onto this sauce.
Press SAUTE again, then add cooked chicken, frozen peas, gnocchi, and creamy sauce. Let the soup simmer for 15 minutes using the SAUTE button.
Taste the soup and add more salt and pepper as necessary. Both times I tested this recipe, it needed a smidgen more salt at the end.
Storage & Reheat
For meal prep: Distribute the non-dairy pot pie soup into five sealable containers or jars. Allow soup to cool until it’s no longer steaming, then transfer it to the fridge. This soup will keep it’s texture and taste for up to four days.
Reheat over the stovetop if you have one available. If not, microwave in 45-second increments, stirring in between until warm.
Freezing is not recommended for this recipe.
Tried it? Liked it?
Let me know by sending me a DM or tagging @whatsformealprep on your photos or stories on Instagram!