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.
Laura says
what would happen if I use red potatoes instead of yukon? thanks. Excited to try! I love chicken pot pie soup
Jessica DeMay says
Hi Laura- that would work just fine. Enjoy!
Deanna says
Hello,
Can this be made in an instant pot?
Jessica DeMay says
Hi Deanna- yes, but I don't know the exact time so feel free to try it!
Denise McMahan says
I have an autoimmune disease and follow a gluten/dairy free and low fodmap diet. It’s very difficult at times. Thank you for sharing this recipe. This was delicious and I will be adding it to my my families meal rotation. Even my picky 3 and 7 year old liked it. Thank you so much❤️
Jessica DeMay says
You're welcome, Denise! Thanks for trying it and I'm so glad you all like it!
Jessica says
This was delicious! Whole family went back for seconds. This will be one of our new staples.
Jessica DeMay says
Thanks, Jessica! So glad your family likes it!
Chris says
I love chicken pot pie and have made various paleo-ish versions over the years. But this soup is the healthy chicken pot pie soup I’ve been craving all these years. SO good. I made the thickener with half potato, half cauliflower because I have a cauliflower problem, but other than that did it totally as-is. I’m so glad I found this recipe! It would get 10/5 stars if I could.
Jessica DeMay says
Thank you, Chris! Thanks for trying it and for the great feedback! I'm so glad you like it 🙂
Saima says
Hi There! Can I use Tapioca to thicken instead of that potato, just trying to cut down some steps for my life ?
Jessica DeMay says
Hi Saima- you can try but it won't be the same.
Kate says
I have made this several times now and it is so good! I use coconut milk and pretty much whatever random veggies I have around the house that I would otherwise be throwing into a chicken pot pie! Thanks for a great, super easy recipe.
Jessica DeMay says
You're welcome, Kate! Thanks for trying it and I'm so glad you like it. Yes, it's super customizable to what you have on hand 🙂
Amy Shea says
I made this tonight. My 4 and 5 year old ate it up without complaining. Even my husband loved it!
Thank you so much! It will be on rotation this winter!
Jessica DeMay says
You're welcome, Amy! Thanks for trying it and I'm so glad your whole family likes it 🙂
Alissa says
This was the best soup! I’ve had it for dinner, breakfast, and lunch. I didn’t follow it exactly because I didn’t have everything on hand but the mashed potatoes to make it creamy is pure genius. I added leftover mashed potatoes into zucchini soup too after seeing this recipe and it was amazing too.
Jessica DeMay says
Thanks, Alissa! I'm so glad you like it! I love that you used that technique for another soup 🙂 Thanks for the great feedback!
E.G. says
I used organic chicken broth when cooking the potatoes and added a large avocado to thicken it. We didn't want any type of "milk" product in the soup. Positive remarks from our guests at our house when enjoying this soup.
Jessica DeMay says
Thanks for trying it and I'm glad everyone liked it!