Chicken Pot Pie Soup (Paleo, Whole30 + Dairy-free)

This chicken pot pie soup is creamy, thick and filled with everything you’d want in a chicken pot pie. A healthy version that’s Paleo, Whole30 and dairy-free, this soup uses all real food ingredients to bring you a classic comfort food dish in a bowl.

Horizontal image of chicken pot pie soup served in a bowl with a spoon and extra pepper sprinkled on top.

An easy soup from scratch

You might think that making a chicken pot pie soup from scratch is a chore, but this recipe is really pretty easy. Since potatoes are used to get the creamy consistency, you just need to get those boiling and then prepare all of the other ingredients. Once the potatoes are ready, you’ll just cook up a few more ingredients, throw everything together for a quick simmer, and you’ll be digging into a hearty soup!

Close up vertical image of chicken pot pie soup in dutch oven with wooden spoon. Garnished with fresh sage, thyme and ground pepper.

What kind of chicken do you use in chicken pot pie soup?

We love using chicken thighs in savory dishes because they add more depth of flavor than breasts. For this recipe, you can use any pre-cooked chicken you have. Just go with whatever is easiest for you. A shredded rotisserie chicken would work just fine! You could also bake chicken thighs or breasts in the oven and cube or shred them for this recipe.

Vertical image of chicken pot pie soup served in a bowl with a spoon in it. Large soup pot in the image as well with ground pepper on the side.

The leftovers are even better

The first time I made this soup, I said to Erica “I bet this will be even better as leftovers”. You know those recipes that just get better after sitting for a couple of days in the fridge? This is definitely one of them. So, if you like to meal prep or are looking for a good soup to make a big batch of – you found it.

Vertical angled image of a bowl of chicken pot pie soup with extra ground pepper sprinkled on top.

Some other easy (and healthy) comfort food recipes

Your turn to try this chicken pot pie soup

Get ready to dig your spoon into a thick and hearty soup! Give this chicken pot pie recipe a try and enjoy the leftovers as they get better in the fridge. Leave a comment below and let us know how it goes. Also, take a pic to share on Instagram, and tag us @realsimplegood. Make sure to give us a follow if you don’t already. We’d love to stay connected!


Close up vertical image of chicken pot pie soup in a large soup pot with a wooden spoon. Garnished with fresh sage, thyme and ground pepper. Text overlay at top.



Chicken Pot Pie Soup (Paleo, Whole30 + Dairy-free)

4.79 from 32 votes
Prep Time: 10 minutes
Cook Time: 35 minutes
Total Time: 45 minutes
Course: Soup
Servings: 6
Author: Justin Winn
This chicken pot pie soup is Paleo, Whole30 and dairy-free and uses all real food ingredients to bring you a classic comfort food dish in a bowl.
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Ingredients

  • 1 lb small gold potatoes, quartered
  • 4 cups chicken stock (divided)
  • 1 cup full fat coconut milk
  • 2 carrots, diced
  • 3 celery ribs, diced
  • 1 onion, diced
  • 4 cloves garlic, minced
  • 2 cups mushrooms, sliced
  • 1 tbsp ghee (or sub avocado oil)
  • 4 cups cooked chicken (shredded or cubed)
  • 1 cup frozen peas, thawed (omit for Whole30)
  • 1 tsp sea salt
  • 1 tsp ground pepper
  • 1 tsp Italian seasoning
  • 1 tbsp fresh sage or sub 1 tsp dried
  • 1 tsp fresh thyme or sub 1/2 tsp dried

Instructions 

  • Prep potatoes as noted. Place potatoes in a large pot or dutch oven and pour in 3 cups of the chicken stock. Cover and bring to a boil. Boil for 10 minutes, or until fork tender.
  • When the potatoes are finished, carefully transfer the potatoes to a high-powered blender with a slotted spoon. Carefully pour the chicken broth into the blender. Add the coconut milk also. Blend until creamy and set aside.
  • While the potatoes are cooking, prep the carrots, celery, onion, garlic and mushrooms as noted. Gather remaining ingredients to have them ready.
  • In the same pot that the potatoes cooked in, heat ghee over medium heat. Once melted, add in carrots, celery and onions and cook for 4-5 minutes, stirring occasionally.
  • Add minced garlic and mushrooms and cook for 2-3 minutes.
  • Add the chicken and cook for 2-3 more minutes, stirring frequently.
  • Stir in remaining 1 cup of chicken stock and scrape the bottom of the pan to deglaze the pan.
  • Next, add in the potato mixture and stir to mix. Add in the peas, salt, pepper, Italian seasoning, sage and thyme. Stir to mix and simmer, stirring occasionally, for 4-5 minutes.
  • Remove from heat. Ladle into bowls and serve.
Tried this recipe?Take a picture and tag @realsimplegood so we can see it!
Chicken Pot Pie Soup (Paleo, Whole30 + Dairy-free)

36 thoughts on “Chicken Pot Pie Soup (Paleo, Whole30 + Dairy-free)

  • Made this and it is SOOOOO delicious, I didn’t change a thing! Thank you so much! One question, do you have the nutritional information for this recipe?

    • Glad you enjoyed this recipe Lisa! We don’t have the nutrition info for this recipe but you could use an online calculator like myfitness pal if needed.

  • This is the first recipe I made from your site! I’ve already printed more. This was amazing and family approved! Looking forward to using leftover turkey after Thanksgiving!

  • It’s so good! Thank you for answering my question so quickly. I was using baby yukon potatoes, so decided to leave the skins on. The potatoes were still nice and creamy. I chickened out on using the instant pot. Maybe next time. I didn’t use as much chicken as the recipe called for, but everything else was per the recipe. I will be making this again.

  • I’m getting ready to make this. I’d like to not peel the potatoes. What do you think? Also thinking I will make in my instant pot. Thanks! I promise to rate it, once I have made it! 🙂

    • It may not puree up quite as creamy with the skins on, but if you don’t mind that, then we say go for it. You’ll have to let us know how the instant pot goes. We haven’t tried it yet. We can’t wait to hear what you think! 🙂

  • Mmmmmmm! Made this tonight and it is GOOD! Since I’m AIP I used cauliflower instead of potatoes and it was still delicious. Hubby loved it too, and had no idea it had cauliflower. 😝😂 He always fights me on that vegetable. Lol. Now I can get him to eat it without him knowing. Seriously though, really good soup!

  • Just made this last night! It’s sooo delicious! I forgot how good chicken pot pie was and how much I missed it since being diagnosed with celiac 8 years ago. This brought me back to those memories of my grandmother’s cooking and it tasted just like it. Can’t wait to eat the leftovers all week and will definitely make this again!

  • A fall rainy day called for a soup to be made! I checked out this recipe from @realsimplegood, it’s easy to follow and very tasty! Love the dairy free and clean ingredients. Put this on your to make soup list!

  • This is one of our favorite soups! I’d never tried coconut milk in a soup before doing my first whole30. It’s magic for creamy soups without being dairy.

  • Love, Love, Love this soup! It’s a comfort food, for sure. I added 1/3 of a head of shredded cabbage to the soup when I added the peas and it cooked down and gave a nice flavor to the already tasty soup. Also increased the spices by another 1/2 ( 1 tsp became 1 1/2 tsps, etc.).
    I will make this soup again and again.

  • This is soooo yummy!!! my allergy to gluten has been a kick in the pants to some of my most favorite comfort food dishes but this recipe is a game changer! Chicken Pot Pie used to be one of my favorite recipes to make – this soup has brought it back into my life and I am soo thankful! Pulling out my gluten/dairy free bread to dunk in it! YAY!

  • I highly recommend you try out this recipe! It was soooo good. I can’t wait to eat all the leftovers! It is seriously the most delicious Chicken Pot Pie Soup we have ever had!

  • I made this recipe for dinner last night and my husband and I loved it! I subbed almond milk for the coconut milk and we dipped pretzel bread in the soup. I love the thickness from blending the potato too. Perfect cold weather meal!

  • Made this last night and it is amazing! So easy to make and so very delicious. This is now a favorite soup of my household!

      • It was just announced this past week that peas are now Whole30 approved.

        Here is what is now stated on the Whole30 website:
        “Based on this re-evaluation, we’re bringing all varieties of green, yellow, and split peas back into the Whole30 program. As of now, the exception to the official Whole30 Program Rules will state:
        Certain legumes Green beans and most peas (including sugar snap peas, snow peas, green peas, yellow peas, and split peas) are allowed.”

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