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.
Carie says
Mmmm. Thanks, we loved the soup! I added some Cappello’s gnocchi, and used NutPods creamer, since that’s all I had!
Jessica DeMay says
You're welcome, Carrie! Those sound like great additions. Thanks for trying my recipe!
Kim Dillingham says
It is 2 pounds of cooked chicken, right? In the ingredients list it says 2 cups cooked chicken.
Jessica DeMay says
Hi Kim- yes, 2 pounds. I hope you love it!
Christine says
I planned on making this today but I don't have an immersion blender. A food processor would work right?
Jessica DeMay says
Hi Christine- yes, that will work! Enjoy!
Katie says
Hi! I found this recipe after someone in my whole30 support group posted about how delicious it was! If I am substituting garlic cloves for the garlic oil how many should i use? I am assuming I would mince them?
Thanks!
Jessica DeMay says
Hi Katie- I'd say 2-3 cloves and yes, minced. I hope you love the soup!
Katie Cook says
I absolutely LOVE your recipes! I've made quite a few, so thank you!!! . This soup hit the spot and i've already made it twice in the last few weeks. I was wondering, would you mind just adding how much dried rosemary and thyme you need into the recipe on your post (maybe in parenthesis next to the fresh option)? I saw you put it in the comments, but I forgot this last time and did a whole tablespoon of them because I was just looking at your recipe in the post. Thanks so much!!
Jessica DeMay says
Hi Katie- thanks for trying my recipes! I'm so glad you like them 🙂 1 teaspoon each of the dried herbs would be perfect. Thanks for pointing that out.
Kimmy says
Looks amazing! Do you think I could substitute Yukon potatoes for sweet potatoes?
Jessica DeMay says
Hi Kimmy- I think that would work for the chopped potatoes, but for the potatoes that are blended it would be best to keep them yukon golds. I guess if you're ok with the color and flavor being different you could try it for that as well. I hope that helps and I hope you try it!
Danielle says
I made this for the first time this week everyone in my house loves it it is definitely going to be one of my go to meals from now on! Thank you so much
Jessica DeMay says
You're welcome, Danielle! I'm so glad everyone loved it! Thanks for trying it and for the great feedback 🙂
Donna says
This turned out so good. Everyone in my family loved it. Thanks for a great recipe!
Jessica DeMay says
You're welcome, Donna! Thanks for trying my recipe! So glad everyone loved it 🙂
Robyn says
Can you freeze this meal and it still be good reheated?
Jessica DeMay says
Hi Robyn- I haven't tried it, but I think that would work great. Hope you enjoy!
Nicole Durham says
Hey Robin, did you end up freezing some? I made this and it’s great but it’s a lot for one person. Would be awesome if he held up after freezing.
Deb says
Hi Jessica! This looks great and I'm attempting it tonight. 🙂 First time using an immersion blender, too! I have to ask though, aren't beans considered a no-no on Whole30? I noticed you put green beans in the recipe. I'm leaving them out because our Whole30 group says that's not compliant. Just checking since you advertise it as Whole30 approved. I'm going to add a little zucchini instead, I think.
Jessica DeMay says
Hi Deb- yes, green beans are Whole30 compliant. My suggestion would be to check the Whole30 website, not any groups. Those aren't always reliable. Here is the link, under Fine Print, third bullet down. https://whole30.com/whole30-program-rules/
I hope that helps and I hope you love the soup! I think you'll love the immersion blender 🙂