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
Hungry for more? Subscribe to my newsletter and follow along on Facebook, Pinterest and Instagram for all of the latest updates.
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.
Lisa says
At what temp did you bake the chicken thighs? Thanks!
Jessica DeMay says
Hi Lisa- I bake them at 350°
Onnalee O'Connor says
I made this, this past weekend. It was so good! I just wish I had more leftovers for more lunches this week.
Jessica DeMay says
Thanks for trying my recipe, Onnalee! I'm so glad you like it 🙂
Darryl Edwards says
Wow! This looks so rich and tasty, love this and can't wait to finally make a decent chicken soup. Thanks
Katja says
YUM! This looks like the PERFECT fall soup.
Jessica DeMay says
Thanks, Katja!
Donna says
This looks like the ultimate comfort food! Cant wait for winter and my much loved meal in a bowl - this one will be saved for that lazy Sunday in front of the fire!
Jessica DeMay says
Thanks, Donna! Oh, this would be perfect in front of a fire! Enjoy!
Monique Ardizzi says
This was amazing and so easy to make. Comfort food at its finest. Thank you thank you thank you!!
Jessica DeMay says
You're welcome, Monique! Thanks for trying it and for the great feedback!
ChihYu says
This chicken pot pie looks SO GOOD !! The weather is getting colder here and I can't wait to try this soup ! Thank you !
Jessica DeMay says
You're welcome, ChihYu! It's the perfect cool weather food!
Kathryn Lloyd says
This looks amazing. What could I substitute for
Almond milk? We have a nut allergy in our house.
Jessica DeMay says
Thanks, Kathryn! What kind of milk do you usually use? Rice? Coconut? Any milk should work ok. I hope that helps. Let me know if you have more questions.
Emily @ Recipes to Nourish says
This chicken soup looks delicious! It looks so hearty and nourishing.
Jessica DeMay says
Thanks, Emily! It is so hearty.
Tina says
I love a good Chicken Pot Pie, but never tried a Chicken Pot Pie soup before! Can't wait to try!
Jessica DeMay says
It is just as good, but way easier! Hope you try it.