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.
Dana Tramountanas says
This is amazing! THANK YOU! I made it once. The second time i made these adjustments and nailed it!! 2 bay leaves with the thyme and rosemary. 1/4 of nutritional yeast in the potato "cream" sauce and only 3.5 cups chicken broth. YUM!
Jessica DeMay says
You're welcome, Dana! Thanks for trying it and I'm so glad you love it.
Hillary says
Was there a slow cooker version of this soup up previously with fewer ingredients? We really enjoyed that version and I would love to know if it is archived somewhere! Will probably still try this one but I use my slow cooker almost exclusively during the week!
Jessica DeMay says
Hi Hillary- no, not on my site. I don't have any slow cooker recipes, but many recipes can be adapted for the slow cooker.
Heather says
Absolute perfection! On day 5 of my whole30 when a cold struck. THIS soup is the best thing ever!
Jessica DeMay says
Thanks, Heather! So glad you like it!
Jill says
This was excellent! Thank you! I only had the potatoes for the purée but it was great even without the second pound of potatoes. Adding this recipe to my favs!
Jessica DeMay says
You're welcome, Jill! Thanks for trying it and good to know it still came out good with only 1 pound 🙂
Margot says
My boyfriend who is definitely not paleo and nooooot doing a Whole30 LOVES this! He's complimented it three times in the last two minutes. Excellent recipe will be keeping this in rotation!!
Jessica DeMay says
Thanks, Margot! I'm so glad you both love it 🙂
Ashley says
Made this and LOVED it! The nut milk I used had a vanilla flavor (oops) so I added some Nutritional Yeast flakes, and about a 1/4 cup of coconut milk and it was perfect. Also added some black pepper, and fried rosemary sprigs to top. Great recipe, thanks!!!
Jessica DeMay says
You're welcome, Ashley! Oh no- vanilla! I'm glad you found a way to make it work!
Alecia Presendofer says
I am planning on making this, but my daughter has a nut allergy. Could I use coconut milk instead of almond milk? Or do you have another substitute possibility? Thanks!
Jessica DeMay says
Hi Alecia- coconut milk will work! Enjoy!
Brittany says
Would this taste ok with coconut milk instead of Almond? My daughter is allergic
Jessica DeMay says
Hi Brittany- yes, that will work great.
Ashley says
Hi there. Excited to try this but I need some clarification. How many potatoes are needed in total? Is it a pound for the potatoe mixture and then another pound for the soup?
Thanks!
Jessica DeMay says
Hi Ashley- that is correct. 2 pounds. 1 for the creamy mixture, 1 chopped for the soup. Hope you love it!
Claire says
This is delicious! I made this (with zero changes) and my whole family loved it--toddler included. I think I might try turkey next time to see how that goes. Thank you for a fantastic recipe.
Jessica DeMay says
You're welcome, Claire! Thanks for trying it and I'm so glad everyone loved it!