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.
jennifer says
Hi. I am very new to Paleo and am just learning everything. But I thought potatoes weren't allowed on Paleo. I did make this and it's very good. It tastes just like a chicken pot pie.
Jessica DeMay says
Hi Jennifer- some people don't consider them paleo because they are starchy, but mostly they are accepted as paleo. They are a vegetable with health benefits so I say yes! Here is a great article explaining it more:https://www.thepaleomom.com/potatoes-friend-foe-Paleo/
Thanks for trying my recipe! I'm so glad you like it!
Paula says
I am diabetic so potatoes are a big no for me. Could I substitute leeks or diakon radish? Could I use xanthum gum or arrowroot to thicken it?
Jessica DeMay says
Hi Paula- I've had people use cauliflower in place of the potatoes with good luck. I would suggest that and no xanthum gum would be needed. Hope you try it!
Kristie Golden says
Just came upon your site. Made this tonight for dinner. We're old school so no potatoes as we have a diabetic and try to have lower carb when we can choose. I used cauliflower in the instant pot. Stick blended in a can of coconut milk and voila. Delish!
Jessica DeMay says
Thanks, Kristie! I'm so glad you like it. What a great idea to use cauliflower. Thanks for trying my recipe!
Christie says
If I make this soup tonight, is it still good to reheat and eat tomorrow night? Does it taste good as left overs?
Jessica DeMay says
Thanks for trying my recipe, Christie! Yes, it's very good left over!
Anna says
I'm thoroughly impressed with this recipe! I just had to comment. So easy to make, and I love that it's whole30 appropriate. I used chicken thighs which came out really tender, and replaced the almond milk with coconut milk- I don't even like coconut milk, but I couldn't taste it because of the other delightful flavors going on. Thanks so much! This one is a keeper.
Jessica DeMay says
You're welcome, Anna! Thank you so much for trying it and for the great feedback! I'm so glad you like it!
Courtney says
I just made this and the fam loved it! I bought a bag of frozen mixed vegetables instead of chopping and adding the carrots and green beans separately, and swapped the potatoes for cauliflower for a lower carb option - it was still just as good! I also decided to just buy a fresh “poultry” blend herb mix, tie it with twine and take it out once it was all done cooking instead of chopping all the herbs - saved a lot of time. Love this and will be making it again!
Jessica DeMay says
Thanks for trying it and for the great feedback, Courtney! I love your time saving tips! Chopping herbs is annoying sometimes so I love that idea!
Natasha says
Have you ever tried freezing some of the leftovers??
Jessica DeMay says
Hi Natasha- I haven't, but other readers have and said it works great. Hope you try it!
Rebekah says
Hi there! I have made several of your recipes and have enjoyed them all. I have sibo so I just love having a site that has so many great low fodmap recipes.
I hope to make this tonight, I don’t do well when I have a lot of white potato. So I was thinking of swapping in another root vegetable for half in the purée and the soup. I saw someone did cauliflower and potato which I may try. Any other ideas? Was considering turnip maybe or parsnip? Thanks so much 🙂
Jessica DeMay says
Hi Rebekah- thanks for trying my recipes. I'm so glad you enjoy them! I think another root vegetable would work great. Mayne use the potatoes for the puree and either turnips or parsnips for the chopped part. I hope that makes sense. I'm sorry I didn't get to this until now- I hope it's not too late. Let me know if you have any other questions! Enjoy!
Alysia says
I made this and used coconut creme instead of the almond milk. It’s amazing and Whole30 friendly so it’ll be a winner in my home for many meals. I had to force my other half out of the kitchen because he kept sampling it. Thanks for the great recipe.
Jessica DeMay says
You're welcome, Alysia! Haha- that's always a good sign! Thanks for trying my recipe and for the great feedback!
Darla says
This was A-MAZ-ING! Like chicken pot pie all happy in your mouth good! Thank you, thank you!!!
Jessica DeMay says
You're welcome, Darla! Thanks for trying it and I'm so glad you like it!