Healthy Chicken Pot Pie Soup (Whole30 + Paleo)

Healthy Chicken Pot Pie Soup is such comfort food! Made easily in your Instant Pot, Crockpot or on the Stove Top. This delicious soup is Whole30, Paleo and Dairy Free. It’s incredibly creamy and perfectly cozy for those hearty cold weather meals you crave. 

Instant Pot Chicken Pot Pie Soup

I’m pretty sure comfort food can be summed up in two words, pie and soup. So this recipe hits all the marks! I’m a HUGE soup lover. So when I say this is good, I mean it’s GOOD because I have high standards as a soup connoisseur. It’s definitely in my top three favorite soups along with my Creamy Potato Leek Soup and Healthy Zuppa Toscana.

Looking for even more crave-worthy recipes? Be sure to try my Instant Pot Butter Chicken and Healthy Orange Chicken, so delicious.

This post may include affiliate links, by making a purchase through a link I may receive a small commission at no extra cost to you. Click here to read my policy.

Healthy Chicken Pot Pie Soup

This easy chicken pot pie soup gives you all the Chicken Pot Pie flavor in a comforting bowl of soup! It’s lighter on calories but equally as delicious as a classic pot pie. The base is essentially a chicken and potato soup that’s thickened and made creamy without dairy by using a combination of blended broth and potatoes and then finished off with coconut cream (no you can’t taste the coconut if you use this one – promise). And you could certainly make this chicken pot pie soup with biscuits (if not on a Whole30) although this soup is certainly satisfying on it’s own.

Part of the versatility of this recipe is that you can choose to make it in the Instant Pot, Slow Cooker or on the Stove Top – the directions for each are listed below in the recipe card.

What makes this soup healthy?

If you’re concerned about missing the pie crust, don’t be. While pie crust definitely has it’s place this soup is so much easier to make as a result and really packs in the flavor to keep you satisfied.

This soup is gluten free, dairy free, paleo, Whole30 compliant and nut free (coconut isn’t actually a nut, it’s a fruit).

The creaminess and thickness of this soup doesn’t come from a traditional roux. Instead of flour, oil and milk I use a combination of blended potatoes and coconut cream. It’s amazing and just as thick and creamy as using flour and heavy cream.

Ingredients for making Whole30 Chicken Pot Pie Soup:

• ButcherBox Chicken – It’s my favorite chicken!
• onion
• garlic
• carrots
• celery
• potatoes
• avocado oil
• bone broth or stock
• coconut cream
• herbs and spices

Tools needed to make this healthy soup:

Cooking Vessel – You can make this recipe in either an Instant Pot (or other pressure cooker), Slow Cooker or on the Stove Top for which I recommend using a Dutch Oven.

Blender – You’ll also need either an immersion blender (one of my favorite kitchen tools!) or a standard blender.

Can you make Chicken Pot Pie Soup in the Instant Pot?

You bet you can! This is actually my favorite method because it’s so fast and easy. Instant Pot Chicken Pot Pie Soup is the BEST healthy dinner.

To start, sauté the onion, garlic, carrots and celery in the pressure cooker then deglaze the pot with bone broth. Add in all the remaining ingredients with the exception of the coconut cream (and green beans if you’re using them) and cook on high pressure.

Once the soup has finished cooking, remove the chicken breasts, shred and set aside while you blend the soup.

Blend a portion of the soup using either an immersion blender or regular blender. Mix everything back together and stir in the coconut cream (and peas if you are using them).

Taste and add more salt if desired then serve and enjoy!

How to make Crockpot Chicken Pot Pie Soup

Making this soup in the Crockpot really couldn’t be easier. Simply add all the ingredients but the coconut cream to the slow cooker, cover and cook on low. Full instructions listed in the recipe card below.

Whether you are making this soup in the Instant Pot, Slow Cooker or on the stove the process is almost the same.

Use cooked chicken to make this recipe even faster

Using either a precooked rotisserie-style chicken (check for compliance if you are on a Whole30) or my Instant Pot Shredded Chicken recipe will make this soup come together even faster. If you are preparing this soup in the Instant Pot, follow the directions but omit adding raw chicken before cooking and then the soup will cook on high pressure / manual for 5 minutes. Once the soup is done continue following the directions.

If you are making this soup with pre-cooked chicken in the Crockpot, follow the directions and cook everything but the chicken for the same time and then add in the chicken at the end and finish the directions.

To make this soup on the Stove Top with pre-cooked chicken, follow the directions and cook everything together except the chicken in the dutch oven for 20 minutes. Check that your potatoes are cooked and add more cooking time if needed. Then finish following the directions.

Substitutions and Additions for this Whole30 Chicken Pot Pie Soup recipe:

Avocado Oil – In place of avocado oil you can use any high heat oil you prefer such as refined coconut oil.

Coconut Cream – You can substitute any unsweetened/unflavored nut milk for coconut cream however it won’t be as creamy. If you are unable to find coconut cream (I’ve linked it here) you can use coconut milk and measure out only the solid white cream portion of the milk.

Bone Broth – You can use chicken or turkey bone broth in this recipe as well as chicken stock, turkey stock or vegetable broth/stock.

Chicken – You can use leftover turkey in this recipe to create turkey pot pie soup!

Vegetables – This recipe gives you the option to add in peas and green beans (if your not Paleo) but you could add corn, kale or just about anything else you wanted also.

Vegetarian / Vegan – Skip the meat, swap the chicken broth for vegetable broth and double the vegetables in this recipe for a satisfying vegetarian pot pie soup!

Questions and Tips for making Chicken Pot Pie Soup

Coconut milk – It’s a common question when looking at the ingredient list for this recipe to wonder: Does this soup taste like coconut? And the answer is No, not at all. I’ve listed more information about coconut down below including the brands I recommend that are unsweetened and full fat resulting in the best coconut cream / milk to use in this soup so that your soup doesn’t taste one bit like coconut!

What is the best way to thicken soup? – Traditionally thickened soups use either a flour or corn starch slurry and I will sometimes use an arrowroot powder slurry to thicken various recipes however this recipe doesn’t need a thickener at all! The blended potatoes do a wonderful job of thickening this soup naturally and nothing else is needed to thicken.

What is Coconut Cream?

Coconut cream is the white solid part of the can of coconut cream or coconut milk. For the creamiest soup you’ll want to measure out just the solid pure white coconut cream and leave the liquid coconut water in the can behind.

Does coconut cream taste like coconut?

Some coconut creams and milks taste a lot more like coconut than others. For savory applications like used in this soup I highly recommend using this brand of coconut cream or coconut milk as it’s the thickest, creamiest and neutral tasting that I’ve found. I can not discern any coconut flavor when I use this brand in soups.

How to serve Healthy Chicken Pot Pie Soup

My favorite way to serve this healthy soup is in a large bowl with a spoon…. really just that simple. You can garnish the top of the soup with freshly cracked black pepper and either fresh thyme leaves or chopped parsley for color but really you don’t need anything more. This soup is hearty, thick, creamy and delicious!

This recipe is created to be Whole30, Paleo, gluten free and dairy free although you can certainly drop a biscuit or pie crust cut out on top if that’s more to your liking.

Storing Whole30 Chicken Pot Pie Soup

Meal Prep / Leftovers – This soup will keep in the fridge for up to 5 days.

Freezer Friendly – I freeze this soup in quart sized wide mouth mason jars fitted with reusable lids. If you fill the mason jars when the soup is hot, cool completely in the fridge overnight before transferring the cooled jars to the freezer. They will keep frozen for 4-6 months.

Turkey Pot Pie Soup

If you want to make Turkey Pot Pie Soup using leftover turkey instead of chicken you can! Simply omit the chicken and cook as directed. Once the soup is cooked and just before serving, stir in the cooked and shredded leftover turkey and allow it to heat through in the soup. This can be done in any of the cooking methods. Once heated serve and enjoy!

More Healthy Soup Recipes:

• Instant Pot Split Pea Soup
• Homemade Tomato Orange Soup
• Whole30 Zuppa Toscana Soup
• Lentil Soup with Smoked Sausage
• Instant Pot Tortilla-less Chicken Soup

Pin this recipe!

Did you enjoy this recipe?

I’d love for you to give it a star rating ★ below and leave a comment.

Don’t want to miss a thing?
Sign up here to have recipes and cooking tips sent right to your inbox!

Healthy Chicken Pot Pie Soup

★★★★★ 5 from 20 reviews

• Author: Nicole
• Prep Time: 10 minutes
• Cook Time: 12 minutes
• Total Time: 22 minutes
• Yield: 8-10 servings 1x
• Category: Lunch & Dinner
• Method: Instant Pot
• Cuisine: American

Print Recipe

Pin Recipe

---

Description

Healthy Chicken Pot Pie Soup is such comfort food! Made easily in your Instant Pot, Crock Pot or on the Stove Top. This delicious soup is Whole30, Paleo and Dairy Free. It’s incredibly creamy and perfectly cozy for those hearty cold weather meals you crave. 

---

Ingredients

Scale 1x2x3x

• 2 Tablespoons avocado oil
• 1 large yellow onion, diced
• 6–8 garlic cloves, minced
• 3 large carrots, peeled and chopped into 1/2 inch pieces
• 3 celery stalks, chopped into 1/2 inch pieces
• 3 cups low sodium chicken bone broth or chicken stock
• 4 1/2 cups yukon gold potatoes (yellow potatoes), washed, peeled and chopped into 1/2 inch pieces
• 1 pound boneless skinless chicken breasts (usually 2 large breasts) (*to use leftover turkey in place of chicken, see the notes section below)
• 2 teaspoons unrefined sea salt
• 1 1/2 teaspoons dried thyme
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon garlic powder
• 1 dried bay leaf
• 1 cup coconut cream or full fat coconut milk (solid white cream only)

Optional add-ins:

• 1 cup fresh or frozen petite green peas (are Whole30 compliant but not Paleo)
• 1 cup fresh or frozen green beans, trimmed and cut into 1 inch pieces (are Whole30 compliant but not Paleo)

Cook Mode Prevent your screen from going dark

---

Instructions

Instant Pot Instructions:

1. Turn the Instant Pot to sauté mode and add the avocado oil.
2. After a minute add the onion, garlic, carrots and celery and sauté for 3 minutes until the onions and garlic are fragrant and onions are translucent.
3. Deglaze the pot with the bone broth and scrap up any bits off the bottom of the pot with a wooden spoon or spatula. (Anything stuck to the bottom can activate the burn notice so be sure to scrap.)
4. Stir in the potatoes, (green beans if using), salt, thyme, pepper and garlic powder.
5. Place the chicken breasts on top of the veggies but nestled down into the broth. And lay the bay leaf onto the broth.
6. Cover the pot and lock the lid, set the steamer valve to sealing and select high pressure / manual for 12 minutes.
7. After the cooking time finishes, quick release the pressure.
8. Open the Instant Pot after the steam finishes releasing and remove and discard the bay leaf using tongs.
9. Remove the chicken breasts and shred using two forks then set the shredded chicken aside.
10. Using an immersion blender in the Instant Pot, blend for a few seconds until part of the broth and veggies are blended and creamy while leaving most of the veggies unblended. (*Alternatively, if you don’t have an immersion blender, you can remove 1 cup of potatoes and 1/2 cup of broth and blend together in a standard blender. Then pour the blended soup back into the Instant Pot and stir through.)
11. After part of the soup is blended and creamy stir in the coconut cream, (peas if using) and shredded chicken.
12. Taste and add more salt if desired.
13. Serve with a garnish of fresh thyme leaves if desired and enjoy!

Crockpot Instructions:

1. In a large skillet, heat the avocado oil for one minutes and then add in the onions, garlic, carrots and celery. Sauté for 3 minutes or until the onions and garlic are fragrant and onions are translucent.
2. Pour the veggies from the skillet into the bottom of the crockpot and add the chicken, potatoes, (green beans if using), salt, thyme, pepper and garlic powder to the crockpot.
3. Pour over the bone broth. Cover + set to low for 6 hours.
4. Once cooked, remove the chicken breasts, shred using two forks and set aside.
5. Using an immersion blender in the crockpot, blend for a few seconds until part of the broth and veggies are blended and creamy while leaving most of the veggies unblended. (*Alternatively, if you don’t have an immersion blender, you can remove 1 cup of potatoes and 1/2 cup of broth and blend together in a standard blender or food processor. Then pour the blended soup back into the Crockpot and stir through.)
6. After part of the soup is blended and creamy stir in the coconut cream, (peas if using) and shredded chicken.
7. Taste and add more salt if desired.
8. Serve with a garnish of fresh thyme leaves if desired and enjoy!

Stove Top Instructions:

1. In a dutch oven or large stockpot, heat the avocado oil over medium heat for one minute and then add in the onions, garlic, carrots and celery. Sauté for 3 minutes or until the onions and garlic are fragrant and onions are translucent.
2. Add the chicken, potatoes, (green beans if using), salt, thyme, pepper and garlic powder to the dutch oven. Pour the broth overtop and bring the soup to a simmer over medium heat. Cook at a simmer for 30 minutes.
3. Once cooked, remove the chicken breasts, shred using two forks and set aside.
4. Using an immersion blender in your dutch oven, blend for a few seconds until part of the broth and veggies are blended and creamy while leaving most of the veggies unblended. (*Alternatively, if you don’t have an immersion blender, you can remove 1 cup of potatoes and 1/2 cup of broth and blend together in a standard blender or food processor. Then pour the blended soup back into the dutch oven and stir through.)
5. After part of the soup is blended and creamy stir in the coconut cream, (peas if using) and shredded chicken.
6. Taste and add more salt if desired.
7. Serve with a garnish of fresh thyme leaves if desired and enjoy!

Notes

*If you want to make Turkey Pot Pie Soup using leftover turkey instead of chicken you can! Simply omit the chicken and cook as directed. Once the soup is cooked and just before serving, stir in the cooked and shredded leftover turkey and allow it to heat through in the soup. This can be done in any of the cooking methods. Once heated serve and enjoy!

Keywords: healthy chicken pot pie soup, instant pot chicken pot pie soup, whole30 chicken pot pie soup, crockpot chicken pot pie soup, chicken pot pie soup instant pot, paleo chicken pot pie soup,

Recipe Card powered by