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.
Robin says
Oh, my, gosh! This soup is a winner! I was worried about the almond milk/potato ‘thickener’, but it is will now be a go to recipe for thickening other soups! Delicious!! My husband LOVED it!
Jessica DeMay says
Thanks, Robin! So glad you and your husband love it 🙂 Thanks for trying it!
Laura A says
I love love love me a good savory, satisfying whole 30 recipe that doesn’t taste like cauliflower or coconut. Because let’s be honest, all these whole 30 alternatives make meals start to taste the same. This soup rocks, and my one batch will probably feed me for the next week of lunches if I want 🙂
Jessica DeMay says
Thanks for trying it, Laura! I'm so glad you like it! Thanks for the great feedback!
Diana says
We are allergic to nuts and I see that you recommend coconut milk, but are there any other substitutions? I think my family is getting tired of coconut milk.
Jessica DeMay says
Hi Diana- Besides nuts and coconut, I don't know what to recommend and still be Whole30. You could try broth, which means it won't be as rich, but still work. Hope you try it!
Charlene McGowan says
I made this today. It's delicious. Do you know the calorie or nutrition contents?
Jessica DeMay says
Thanks, Charlene! I don't.
Christina says
I've read the recipe and many comments but cannot figure out when to add the garlic? Would you help clarify?
Jessica DeMay says
Hi Christina- I use garlic oil, step 2. If you were using actual garlic that would also be where it's added. Hope you try it.
Jennifer Shinehouse says
This soup is great! I shared with other friends on the Whole 30 and they all enjoyed is as well.
Jessica DeMay says
Thanks, Jennifer! So glad it's enjoyed and thank you for sharing!
Nancy Nemiroff says
I'm going to make this recipe in a few days, and I'm wondering about one thing for the potatoes. Do you peel them prior to cooking? There doesn't seem to be any visible peels in the photos, but the recipe doesn't mention peeling them. I'm wondering if my son would like it better with them peeled. So if we did that, at what stage would you recommend peeling them. Thanks so much, looking forward to making this!
Jessica DeMay says
Hi Nancy- I like to use Yukon Golds because they have thin skin and don't need peeling. If you decide to peel then do it before cooking them. Hope you try it!
Nancy Nemiroff says
Thank you! I'm going to try it with the skin on to save time, and hopefully my son won't notice!
Jessica Kenser says
Absolutely delicious! My whole family loves this. Thank you
Jessica DeMay says
You're welcome, Jessica! Thanks for trying it and I'm so glad you like it!
Natalie says
Hi - so does this recipe call for 2lbs of potatoes total?
Jessica DeMay says
Hi Natalie- yes, that's correct.
Brittany says
White potatoes are not allowed on the whole 30... I got super excited and then when I read the ingredients it was a huge let down since the title was a misleading. Thoughts on using white yams?
Jessica DeMay says
Hi Brittany- they actually ARE Whole30 and have been for almost 5 years. I will link the article. I hope you really inform yourself on the rules before doing one because it sounds like you are not getting the correct info. Here is the link: https://whole30.com/2014/07/new-whole30/