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.
Mary Connell says
Hi, I've made several of your recipes (all amazing!!) and can't wait to try this one. I am in a very small efficiency kitchen (corporate housing) so no Dutch oven or large soup pot. Can this be made in a crock pot? I'm going to do the potatoes and chicken (separately) in my Instant Pot. Thanks!!
Jessica DeMay says
Hi Mary- Thank you so much for trying my recipes! I'm so glad you enjoy them! Yes, I think that would definitely work! I would do low for 3-4 hours. I feel like the problem with slow cookers is that everything becomes mush. I think it would even work in the IP. You could make the potato mixture in a small or medium pan on the stovetop while the rest is cooking in the IP. I hope you enjoy it!
Valerie says
Should I peel the Yukon potatoes? I don't use that kind very often so I'm not totally familiar with how the skins react to cooking. I also don't have an immersion blender so I was thinking of going old school and just mashing for the puree mixture (for less dishes), though I do have a food processor so would it be better to cool the potato mixture and process it? Thanks in advance! Hoping to make this soup ASAP
Jessica DeMay says
Hi Valerie, nope, no need to peel the potatoes. That's a really nice thing about this recipe. I would suggest the food processor to make sure it's completely smooth. Does your processor have an opening in the top? If so then you don't need to cool the mixture, just leave that hole open for heat to escape. Let me know if you have any other questions and I hope you love it!
randi michaelson says
Just made this soup! Flavor was amazing! I like a thicker soup and not realizing, I added 4 cups of bone broth, so to make it thicker, I added another pound of pureed potatoes and it came out amazing! My stomach will be so happy for leftovers and putting most in the freezer for cold and rainy days! Thank you!
Jessica DeMay says
You're welcome, Randi! Thank you for trying my recipe! I'm so glad you made it work with more potatoes- that sounds delicious!
Georgia says
Is it one pound plus one cup of potatoes or one pound total? Is the one cup of potatoes raw or cooked?
Thanks!
Jessica DeMay says
Hi Georgia- it's one pound for the puree mixture, then 1 pound for the soup, diced. I'm going to fix it from cup to pound. Either will work, but I had 2 pounds of potatoes that I divided evenly. I hope that helps!
Liz says
Hi! This looks so good! I noticed in the text it says something about 2 pounds of chicken, but in the ingredients list is says 2 Cups. Is there a mix up there or is it me?
Also, for the potato mixture, could I use coconut milk instead of almond milk?
Thanks!!
Jessica DeMay says
Hi Liz- I'm sorry for the confusion. It's 2 pounds. You can use coconut milk. It may give it a slight coconut flavor, so that's your choice. Some people are super sensitive to that flavor and others not so much. I hope you love it!
Kristen says
can you freeze this soup? do you think it will still hold up?
Jessica DeMay says
Hi Kristen- I haven't tried, but I think it would work great. I don't see why not. I hope you love it!
Jeanne says
I’m confused...I thought you couldn’t eat potatoes on the Whole30 diet.
Jessica DeMay says
They've been allowed for 3 1/2 years: https://whole30.com/2014/07/new-whole30/
Taylor Ficht says
When sautéing the veggie mixture, should they be soft? I'm finding with the amount of veggies I have it's taking much longer to cook them in this pan. Should they be soft prior to adding the broth?
Jessica DeMay says
Hi Taylor- they should be getting soft, but not all the way tender. They'll continue cooking after the broth is added. Make sure you're using a large enough pan so the veggies aren't piled too high. That could slow down cooking. I hope that helps. Let me know if you have any more questions.
Sheryl says
My girlfriend and I are getting away to a treehouse this weekend for some R&R (fully equipt with a kitchen/bathroom kind of treehouse!). I'm going to make this ahead of time for the perfect reheatable dinner for us. Followed by a GF apple pie and the movie Sweet Land! Then I can bring the left-overs home for my husband and kids for lunches next week. Thank you!
Jessica DeMay says
You're welcome, Sheryl! That sounds like such a nice time. I hope everyone enjoyed the soup 🙂
Sheryl says
It was a very nice weekend and we enjoyed the soup so very much. It was the perfect rainy day soup! Thank you!
Jessica DeMay says
You're welcome!
Martha says
This looks fabulous. I've made several of your recipes and they're all delicious. Any reason why fresh green beans couldn't be used?
Jessica DeMay says
Thanks, Martha! I'm glad you enjoy my recipes! You can definitely use fresh. I hope you enjoy!