A healthier chicken pot pie soup that is dairy-free, gluten-free, and packed with veggies. This comforting soup is enjoyed with delicious mini pie crust croutons, making it perfect for the season.
1: Heat olive oil in a large pot over medium heat.
2: Add the sweet onion, shallots, and garlic cloves; sauté until softened.
3: Stir in the celery stalks, carrots, cauliflower, and potatoes; cook for several minutes.
4: Add the frozen peas and mix in garlic powder, sage, thyme, black pepper, and salt.
5: Pour in the almond milk and chicken broth; simmer until the vegetables are tender.
6: Cook the chicken breasts separately, shred them, and add to the soup.
7: Prepare mini pie crust croutons using puff pastry; bake until golden.
8: Serve the soup topped with pie crust croutons.
