This Paleo Chicken Pot Pie Soup is ultimate comfort food made healthy! Thick, creamy, and made with all real food ingredients! Dairy free, gluten free, and low FODMAP.
I'm pretty excited to share this soup with you! I tried making a version last year and just wasn't happy with the creaminess. I tried again this year with a new trick- blended potatoes (mashed potatoes, basically) and nailed it! The potatoes make the soup amazingly creamy so no flours or starches are needed.
Ingredients for chicken pot pie soup
Potato Mixture
Potatoes- Yukon gold is what I use because they don't need to be peeled and make this mixture super creamy. Any potato will work though and this shouldn't matter too much.
Almond milk- use plain unsweetened almond milk of course. Another milk of choice will work here if desired.
Soup
Fat of choice- coconut oil, ghee, or any other fat you prefer. This is for sautéing the veggies.
Diced veggies- a mix of celery, carrots and green onion are used. Regular onion can be used if not needing low FODMAP. This step can be done ahead and stored in the fridge, making the meal come together quicker on the day-of. Frozen green beans are also added, these are better than fresh as they cook faster and are added towards the end of cooking.
Potatoes- more potatoes are diced and put in the soup. More Yukon Golds are used or again, whatever potato you have on hand.
Broth or water- Low sodium chicken broth is best so the amount of salt can be controlled, but if using a high sodium broth, reduce the salt added. Water would be an option if needing low FODMAP.
Fresh herbs- these really give the soup so much flavor! Rosemary and thyme are used and usually they are sold in a pack together in the produce section.
Salt- this of course helps bring out all the flavors of the soup. Adjust accordingly depending on what type of broth is used.
Chicken- It calls for 2 pounds of cooked chicken and that can be anything from a store bought rotisserie to left overs from a previous night. I just placed some boneless skinless thighs on a sheet tray and baked them for 25 minutes, then chopped them up. Leftover turkey would also work great for after Thanksgiving.
Making pot pie soup
This is made in two parts- the creamy potato mixture that gets blended and makes it super creamy and then the soup part.
Make the creamy potato mixture- this is essentially making mashed potatoes. This is what's added to the soup to make it creamy with no roux needed. In a small pan, boil the potatoes. Strain them and add the almond milk and blend until smooth. An immersion blender works great for this. Set this mixture aside until the soup is mostly made.
Make the soup- Sauté the veggies in the oil, then add the rest of the ingredients. Cook until the veggies are tender. Add the mashed potato mixture and stir well.
Prep ahead tips
This soup does have a little prep involved with all the veggies needing to be chopped, but it is so worth it. Most of it can be done ahead of time making it much quicker on meal night. The veggies chopped and stored, the chicken cooked and chopped, and the herbs cut. Then it will all come together quickly.
Storing pot pie soup
This soup stays good covered in the fridge for up to a week. It also freezes well so it can be stored that way too.
This reheats perfectly and leftovers are just as good! The perfect meal to make on a Sunday and eat throughout the week.
You will love this creamy, hearty, flavorful soup! I already have plans to make it again! Here are some more soups to try:
- Easy Cheeseburger Soup
- Gluten Free Lasagna Soup
- Paleo Stuffed Pepper Soup
- Instant Pot White Chicken Chili
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Paleo Chicken Pot Pie Soup
Ingredients
Potato mixture
- 1 pound yukon gold potatoes chopped
- 1 cup water
- 1 ½ cups unsweetened almond milk
Soup
- 1 tablespoon garlic oil
- 2 tablespoons fat of choice- avocado oil
- 1 ½ cup chopped carrots about 3 medium
- 1 ½ cups chopped celery
- 1 cup diced green onion use regular onion if not low FODMAP
- 1 pound diced yukon gold potatoes
- 3-4 cups broth or water*
- 1 tablespoon fresh thyme
- 1 tablespoon fresh rosemary
- 1 ½ cups frozen french green beans
- 1 teaspoon salt divided (or to taste)
- 2 pounds cooked chicken chopped
Instructions
- In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.
- While the potatoes are cooking, start the soup. In a large pot or dutch oven, combine garlic oil, fat, carrots, celery, green onions and potatoes. Sauté for about 5 minutes.
- Add 3-4 cups broth or water, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.
- Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.
Kari - Get Inspired Everyday! says
I absolutely love chicken pot pie, so I can't wait to try this out if the heat wave we're having ever lets up!
Jessica DeMay says
Thanks, Kari! Yes, definitely cool weather food 🙂
Michele Spring says
OMG, I love me some chicken pot pie and as I'm sitting here freezing to death since it got down to 48 last night (i know, I'm a wimp, but it was 96 just two days ago!), this sounds PERFECT. I can't wait to make this!
Jessica DeMay says
I think you'll love it, Michele! That's cold enough for soup 🙂
Esmeralda says
Could you use coconut milk instead of almond?
Jessica DeMay says
Hi Esmeralda- yes, that will work! Hope you love it!
Christina says
Can you clarify the potatoes? One direction says to boil and purée. Then it says to add it to the soup. I'm confused. Should some of the potatoes be left whole? This looks amazing and I need to make it asap!!
Jessica DeMay says
Hi Cristina- sorry for the confusion! You'll see potatoes are listed both under the "potato mixture" ingredients and the "soup" ingredients. You use some and blend them up and use the others chopped in the actual soup. Hope that helps!
Christina says
That'll teach me to decipher recipes after working a 12-hr shift! Thanks for pointing me in the right direction!!
Jessica DeMay says
You're welcome, Christina! I understand how you got it confused. 🙂
Michelle says
Is the 1 lb of potatoes divided? Half for pureeing and half for the soup? How much goes into each?
Jessica DeMay says
Hi Michelle- it's 2 pounds. It's listed twice, once under potato mixture and again under soup to try to clarify. I hope you try it!
Nellie says
For the potatoes in the "soup" part of the recipe do you cook them separately and add them in at the end or do you put them in with the broth and veggies raw and cook them in the broth? Thanks!
Jessica DeMay says
Hi Nellie- I think you're referring to the potatoes that are diced. They are added in with the other veggies to cook. It's step 2. I hope that helps. Let me know if you have any more questions.
Renee says
Yessss! I just took bone broth out of the freezer thinking I would make some sort of soup for dinner tomorrow and this just might be it! It looks so comforting!
Jessica DeMay says
Thanks, Renee! This would be perfect to use that bone broth in!
Carrie @ Clean Eating Kitchen says
Hi Jessica, I love this soup! It does look really thick from the potatoes, and really like that you didn't have to thicken it with anything else. As soon as this darned heat wave ends here in California, I am making this. 🙂
Jessica DeMay says
Thanks, Carrie! Yes, it's definitely cool weather food! I was super impressed with how well the potatoes thickened it 🙂
Jean says
I love how creamy this looks! Chicken soup is my favorite when the weather gets a bit chillier. Can't wait to try this recipe.
Jessica DeMay says
Thanks, Jean!
marti @fitwithheart says
yum! this looks soooo good! perfect for fall!
Jessica DeMay says
Thanks, Marti!
Carolyn SWANN says
If I do have fresh herbs can I use dried?
Jessica DeMay says
Hi Carolyn- yes, definitely! I would say about 1 1/2 teaspoons of each, not a whole tablespoon. I hope that helps and I hope you love it!
Debbie says
Hi I missed the purée the potato part. What can I use to thicken it a bit that's healthy??
Jessica DeMay says
Hi Debbie- sorry this is a late response! You can try adding some tapioca flour (starch) mixed with a little water and stir it in. It won't thicken it like the potatoes though. I hope you still enjoyed it!
Missy says
I make something similar, but yours looks way better haha. Can't wait to try this recipe.
Jessica DeMay says
Ha! Thanks, Missy! I hope you love it!
Ellis Lesser says
I️ i am excited to make this soup. 3 questions : 1. Can you cut the amount of potatoes to make it less thick or will it ruin the taste of the soup. 2. Can one substitute avocado oil for olive oil? And 3.what should you season the chicken with for this recipe (just salt and pepper?) and should I used dark or white meat nine or no nine and do you bake it ? Thank you!!
Jessica DeMay says
Hi Ellis- I think reducing the potatoes would be fine. It will be less creamy, but that's all. Yes, you can use olive oil. Yes, just salt and pepper. You can use whatever meat you like best. I used dark meat because it's always more moist, but you can use breast if that's what you prefer. I hope you love the soup!
Cathy says
Hi so from reading directions I divide the potato’s in half?
Jessica DeMay says
Hi Cathy- sorry if the directions are confusing. There are 2 pounds of potatoes used. One pound is chopped and boiled, then blended with almond milk. This is the thickener for the soup. The other pound is diced and added in with the other veggies. I hope that helps, let me know if you have any other questions.
Ashley says
I can't figure out how to start my own comment so replying to one instead (sorry!)
The direction do not say to drain the potatoes that are used for the thickener. Is that correct or should I drain the water before adding the milk?
Jessica DeMay says
Hi Ashley- sorry for the confusion. You will want to drain the potatoes. Enjoy!
Amanda says
I bought unsweetened vanilla almond milk. Can I use that or will it taste funny?
Jessica DeMay says
Hi Amanda- I wouldn't use that. It would taste funny. You can use coconut milk if you have that on hand.