Nanna B’s Coastal Chicken Pot Pie Soup (Farm-Fresh Style)

Nanna B’s original recipe has been a comfort food staple for generations, but we’ve given it a Bayview Acres twist! Instead of using pre-cooked chicken and store-bought store broth, this updated version simmers a whole pasture-raised Rustic Ranger right in the pot to create a deep, rich, velvety broth that store-bought cartons just can't match. It’s cozy comfort food elevated by real, pasture-raised flavor and coastal fresh herbs.

Quick Stats

• Prep Time: 20 mins
• Cook Time: 1 hour 10 mins
• Servings: 6–8
• Main Method: Whole-Bird Poach & Simmer

Ingredients

(100% Gluten-Free & Dairy-Free)

For the Rich Farmhouse Broth & Chicken:

• 1 whole Bayview Acres Rustic Ranger Chicken (approx. 4–5 lbs)
• 8 cups cold water
• 1 large yellow onion, halved
• 2 carrots, cut into large chunks
• 2 celery stalks, cut into large chunks
• 2 bay leaves
• 4 sprigs fresh thyme (or 1 ½ tsp dried thyme)
• 1 tsp sea salt

For the Pot Pie Soup Base:

• 2 tbsp vegan butter or olive oil (replaces dairy butter)
• 1 large yellow onion, diced
• 3 carrots, peeled and sliced into coins
• 3 celery stalks, sliced
• 2 cups fresh cremini or button mushrooms, sliced
• 3 cloves garlic, minced
• ⅓ cup gluten-free 1-to-1 baking flour (replaces all-purpose flour)
• 1 cup unsweetened full-fat coconut milk OR plain unsweetened oat milk (replaces 10% cream for a silky finish)
• 1 cup frozen sweet peas
• 1 cup sweet corn kernels (fresh or frozen)
• ½ tsp freshly cracked black pepper
• Salt to taste
• Optional topping: GF/DF biscuit croutons or puff pastry cutouts for that true "pot pie" feel!

Instructions

1. Poach the Whole Bird (Rich Broth Base): Place your whole Bayview Acres chicken into a large stockpot or Dutch oven. Add the halved onion, large carrot chunks, large celery chunks, bay leaves, thyme sprigs, 1 tsp salt, and 8 cups of cold water. Bring to a boil, then reduce heat to low, cover, and gently simmer for 40–45 minutes until the chicken is fully cooked and tender.
2. Shred the Meat & Strain Broth: Carefully transfer the cooked chicken to a cutting board and let cool slightly. Strain the golden broth through a fine-mesh sieve into a large bowl, discarding the boiled aromatics. Measure out 6 cups of this rich, fresh broth for the soup. Once the bird is cool enough to handle, remove the skin and shred the succulent meat into bite-sized pieces. (Chef’s Note: If you prefer to butcher your bird prior to cooking, check out our website video showing how to break down a whole chicken at home!)
3. Sauté the Fresh Veggies: Wipe down your stockpot and melt 2 tbsp of vegan butter (or olive oil) over medium heat. Add the diced onion, sliced carrots, sliced celery, mushrooms, garlic, and pepper. Sauté for 8–10 minutes until the vegetables begin to soften and the mushrooms are golden.
4. Thicken the Base: Sprinkle the ⅓ cup gluten-free flour over the sautéed vegetables. Stir continuously for 1–2 minutes to coat the veggies and cook out the raw flour taste.
5. Simmer the Soup: Slowly pour in 6 cups of your hot, homemade chicken broth while stirring constantly to prevent lumps. Bring the soup to a gentle simmer for 10–15 minutes until it thickens into a velvety gravy-like broth.
6. Combine & Finish: Stir in the shredded pasture-raised chicken meat, dairy-free milk/cream alternative, frozen peas, and sweet corn. Simmer for another 5 minutes until everything is warmed through. Taste and adjust salt and pepper as needed. Remove bay leaves before serving.

Chef's GF/DF Note 🍕

Nanna B used butter, flour, and 10% cream, but swapping in vegan butter, a quality 1-to-1 GF flour, and full-fat coconut milk (or oat milk) gives this soup that exact same nostalgic, rich, velvety mouthfeel without a drop of dairy or gluten! No compromise needed—and definitely no frozen pizza tonight.

From the Farm

Real comfort food starts with how the animal was raised. Watch our Rustic Rangers enjoying the fresh Nova Scotia grass on our 24/7 Live Stream!

Because our small flock sizes are grown slowly and naturally on open pasture, our batches sell out fast. Sign up for our newsletter or drop us a line on Facebook to ensure you get first dibs on our next whole-bird release!