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.
Sarah says
hi! If I needed to use the slow cooker to have this cooking during the day so it was ready to eat when we came home ... could I make the potatoe/almond milk "thickener" the night before (and store in fridge) and just add to the crockpot 15min before we're ready to eat? Should I add the veggies (potoates, carrots and green beans to the crock pot in the AM with the chicken to have that cook all day on low? Would love your thoughts! Thank you! 🙂
Jessica DeMay says
Hi Sarah- I think making the thickener ahead and adding it right before is a great idea! If you're going to be gone all day then yes, add the veggies in the morning. I find that sometimes the slow cooker makes veggies too mushy and have no flavor, but you don't want them underdone. If you're not going to be gone then I would say add them about half way. Let me know if you have any other questions. I hope you love it!
Sarah says
awesome! Thank you so much! 🙂
Jessica DeMay says
You're welcome!
Kristin says
Hi, I made this for dinner after it snowed all day and it is fabulous!! Perfect comfort food for a cold day. I'm so happy I stumbled upon your page!
Jessica DeMay says
Thanks, Kristin! I'm so happy you found me and tried this recipe. Thanks for the great feedback!
April says
This looks delicious. I will try this without meat. Currently doing a vegetarian whole30 and I'm sick of eggs. Thank you for sharing this delightful recipe.
Jessica DeMay says
You're welcome, April! I hope you love it!
Karen says
I made this tonight and it was a big hit after my husband and daughter were out in the snow all day! I used unsweetened coconut milk instead of almond milk and fresh green beans instead of frozen. Everyone loved it, even though I’m the only one doing Whole30. They paired it with homemade biscuits on top, like a real pot pie.
Jessica DeMay says
Thanks for trying my recipe, Karen! I'm so glad you and your family enjoyed it! Thanks for the great feedback 🙂
Susan says
Today we are having a snow storm in Michigan, 25 degrees out and the snow hasn't stopped all day. This is a perfect soup for a snowy day. I especially love the thickening technique but I used coconut milk instead of almond milk. Delicious.
Jessica DeMay says
Hi Susan- I am also in Michigan and stayed in all day because of the snow 🙂 I'm so glad you enjoyed my soup on a day like this! Thanks for trying my recipe!
Darla says
Looks delicious!! I’m making this tonight... this might be a silly question because I can’t see that anyone else has asked, but you have 1 lb of potatoes listed twice in the ingredients. Is that a mistake or do I add another pound at some point? Thank you!! Can’t wait to try it!!
Jessica DeMay says
Hi Darla- not a silly question- I listed it twice, because 1 pound gets cooked and blended (like mashed potatoes) and the other one gets chopped and added to the soup. If you read all the directions it should be clear. I hope that helps! Enjoy!
Darla says
Ooh yes, I see it now.. I skimmed through the first time and missed it. Thank you!!!
Jessica DeMay says
That's easy to do, Darla! You're welcome- enjoy!
JonnyB says
Hi. I just made this soup over the weekend and it is absolutely fantastic! The prep is cumbersome (chopping everything by hand and cooking your own chicken to add) but like you said, SO worth it! I refrigerated some and froze some for future. Thanks for this recipe!
Jessica DeMay says
You're welcome, Jonny! Thank you for trying it and for the great feedback. So glad you felt it was worth it. 🙂
Jenni says
This was my first Whole 30 recipe, and it was amazing! I would eat this any day, not just while on this journey. I literally thought "If this is what Whole 30 food tastes like, I can do this!"
So, thank you for sharing this delicious recipe and providing such a positive experience to kick off my 30 days!
P.S. I had a houseful of teenagers and they devoured it as well!
Jessica DeMay says
You're welcome, Jenni! Thanks for trying my recipe and for the great feedback! I'm so glad you and everyone else enjoyed it! I'm so glad it's making your Whole30 easier. Hopefully you find more recipes here that you love 🙂
Nicole says
What would you use in place of Almond milk for a nut-free house?
Thanks!
Jessica DeMay says
Hi Nicole- any milk you use. Coconut if you use that or here is a list of dairy free milks with no nuts. They're not all paleo, I'm thinking the sunflower seed one would work: http://wholehealthdesigns.com/2014/03/nut-free-milk-guide/
I hope that helps!
Rebecca says
Your recipe indicates to add the potatoeshenyoure sauteeing the vegetables, and again at the end. Which one is correct? I think I screwed this up the first time.
Jessica DeMay says
Hi Rebecca- there are two sets of potatoes. The first is boiling on the stove with water- essentially mashed potatoes. They get blended with almond milk to become the thickener. They are set aside and added later. The other ones are chopped and added to the soup with the carrots and celery. Then you add the broth, let them cook, then add the pureed potatoes. Does that help?