Chicken Pot Pie Soup (Dairy-Free, Gluten-Free) Print 1 LikeDislike By Kayla Breeden Soup Season is starting off strong with this Chicken Pot Pie Soup with almond flour Crust Crumbles. It’s creamy, filling, nourishing and basically the best thing to make on a Sunday to enjoy through the beginning of the week. I’ve even been known to cozy up with a bowl before 10 am because I love it so much.Some fall foods just need to be enjoyed, but having dietary restrictions can make it difficult. That’s why I always get so much joy out of making gluten free and dairy free recipes that are not only fueling to my body, but comfort my soul because they taste dang good! This soup is no exception. It’s creamy without any added dairy and gluten free while still giving you that doughy, crispy crust we just can’t resist.Are you a vegetarian but want to make this recipe work for you? Easy! All you have to do is swap the chicken in the recipe for tofu (make sure you get in your protein!) and opt for veggie broth instead of chicken broth/bone broth! My sister is a vegetarian and has been eating “chickenless” pot pie for years and always subs in tofu to make sure she is eating balanced!