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.
Madison says
Could I also make this in the crockpot?
Jessica DeMay says
Hi Madison, yes, I'm sure that would work. I don't have a crock pot so I can't give exact instructions. But low 6-8 hours then add the potato mixture to thicken is what I would guess.
Lynne says
Delicious! The whole family loved it. Thanks for the great recipe!
I find I often miss thick, creamy, hearty feeling soups when cooking whole 30 recipes.. this definitely checked all those boxes. Perfect for these cold winter days.
Jessica DeMay says
You're welcome, Lynne! Thanks for trying it and for the great feedback!
Greta says
Do you think this would work with coconut milk instead of almond milk? My husband is allergic to almonds, so can’t use that. It sounds so delicious!
Jessica DeMay says
Hi Greta- yes, that will work. Enjoy!
Kassie says
I can't wait to try this recipe! any tips for using this with an instant pot?? Thanks!
Beth says
I have a couple questions regarding your recipe. Step 1 says to cook potatoes 10 min, does that mean 10min once they boil?
Step 2 says to sauté with potatoes but then the last step it says to add potatoes again. Please clarify. Thank you!
Jessica DeMay says
Hi Beth- there are 2 separate pounds of potatoes being cooked. Yes, 10 minutes from boiling or until fork tender. You then blend those will almond milk to create a puree. Then you sauté the diced potatoes with the veggies, and add the pureed potatoes at the end to thicken. Hope that helps!
Melissa says
This was a lot of chopping, but worth it! So good! It might just be my new favorite family chicken soup recipe!
Jessica DeMay says
Thanks for trying it, Melissa and I'm glad you found it worth it! 🙂
Andrea Carlile says
Cannot wait to try this! Thanks so much! Do you have any idea on the calories per serving?
Jessica DeMay says
I hope you love it, Andrea! I don't calculate nutritional facts since I think eating real food is more important than calories. If you really need to figure it out then you can use a site like My Fitness Pal to help you.
Jami simon says
Great recipe! My husband and I both love it.
Jessica DeMay says
Thanks for trying it, Jami! So glad it was enjoyed!
Megan F says
My 6 year old son has been asking to help cook with me so I’ve been trying to find recipes that would be a good starter to show him the basics of cooking and learning to chop. He made this with me a few nights ago for dinner. He did most of the work himself. The whole family loved it! We will be making it again for sure!
Jessica DeMay says
Thanks for trying it, Megan! That makes me so happy to hear your son helped you make it. I bet he was so proud. I'm so glad everyone loved it 🙂
culinarylabschool says
Great recipe, my husband and I really liked this soup, please tell me you can add to this broccoli soup and cauliflower? They don't ruin this recipe?
Jessica DeMay says
Thanks! I'm so glad you guys like it. I think that would work. Broccoli and cauliflower have strong flavors, but as long as you're okay with that then go for it.