Chicken Pot Pie Soup (Whole30, Paleo, Dairy Free)

You won't believe this rich and creamy chicken pot pie soup is dairy-free! It's so comforting and satisfying thanks to homemade cashew cream! A healthy, gluten-free, paleo, and Whole30 approved soup recipe that can be made on the stovetop or in an Instant Pot.

I am a firm believer in creating healthy habits. Not restrictions. So, it's cold outside where you live and you are craving your granny's comfort food? You should have it! This is why I LOVE healthy spins on comfort food classics like this Whole30 Chicken Pot Pie Soup recipe.

Chicken Pot Pie Soup! Where to start! Maybe by saying that this is definitely the best chicken soup that I have ever made? It's soooooo good!! You seriously won't believe it's dairy-free (thank you, cashew cream!!)

A lot of paleo/whole30 recipes use coconut milk to replace dairy and cream, and even when they swear you can't taste the coconut, I always can. The problem is that I really don't like it. Anybody else not a huge fan of that stuff? Well, I've got good some fab news! Cashew cream has come to fulfill all my fellow coconut milk haters' dairy-free cream needs!

Why you will love this chicken pot pie soup recipe:

This soup is hearty, soul-warming and perfect for a winter dinner. So much to love here, as this soup recipe is:

• whole30,
• dairy-free,
• gluten-free,
• paleo,
• healthy,
• creamy,
• quick and easy,
• it doesn't taste like coconut cream,

This should really cover all bases apart from vegan and vegetarian. Could you leave out the chicken and make this a vegetarian pot pie soup? Probably, but I have not tried it. Talking about things I have not tried:

For full disclosure: I've never done a Whole30 but I know many of you want 2020 to be your year of health and wellness and embark on a Whole30 to jumpstart the journey! You go, ladies! I salute you and I am sure this recipe will come in super handy for you.

How to make Whole30/Paleo Chicken Pot Pie Soup:

Step 1 & 2 - Prepare the cashew cream by placing the nuts in a small pan, cover with water and bring to a boil. Reduce heat to a strong simmer, and cook for 10 minutes. Drain cashews and place them in the blender along with the milk. Blend until very smooth and set aside for later.

Step 3 - Chop up all your veggies. I went for cubes. Make sure your veggies are all about the same size to allow for even cooking. This is especially important when chopping the potatoes.

Step 4 - Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add chicken and season with a pinch of salt and freshly cracked pepper. Cook for about 3-4 min or until golden and almost cooked through. Transfer to a plate and set aside.

Step 5 & 6 - Add another ½ tablespoon olive oil to the pot, then add onion, celery, carrots, and mushrooms. Cook on medium heat for 2-3 minutes, then add garlic and herbs. Cook for another 2-3 minutes or until soft and fragrant.

Step 7 - Sprinkle the veggies with arrowroot powder and stir until well coated.

Step 8 & 9 - Pour in the chicken stock. Add the potatoes. Bring the chicken soup to a boil, then reduce the heat to a low simmer and cook for 10 to 15 min, stirring often, or until the potatoes are fork-tender.

Step 10 - When the potatoes are almost cooked, return the chicken to the pot and cook for an additional minute or two.

Step 11 & 12 - Stir in the cashew cream. Taste your soup and season with some more salt and freshly cracked pepper if needed. Serve hot.

Can this chicken pot pie soup be made in a crockpot or a slow cooker?

Yes. Start by sautéing your veggies in olive oil in the Instant Pot using the Sauté Mode until softened. Add the garlic and sauté 30 seconds more.

Add the potatoes, arrowroot, broth, chopped chicken, and herbs to the pot. Seal the lid and cook on high pressure for 10 minutes. Note that it’ll take about 10-15 minutes for the Instant Pot to come to pressure.

In the meantime, make your cashew cream.

After the Instant Pot signal goes off, quick release the steam and stir in the cashew cream. Season with salt and freshly cracked black pepper and enjoy.

What can I use instead of cashew for this recipe?

Well, coconut cream for a start. Or you can make the cashew cream using a different nut. Macadamias work great, but so do sunflower and hemp seeds.

Can I make this recipe with leftover rotisserie chicken/leftover Thanksgiving Turkey

Yes, you can! Just skip the part where we sautee the chicken and add the chopped up cooked chicken in once the potatoes are halfway done cooking.

Tips for making Chicken Pot Pie Soup:

• For a pretty presentation and even cooking, make sure to cut your vegetables in same-sized cubes.
• As for the chicken stock, I recommend you opt for a low-sodium organic broth.
• Any mushrooms work for this recipe - button, baby portobello, shiitake, whatever you like.
• You can use dried instead of fresh sage if you cannot find it, or simply skip it.
• Feel free to stir in some freshly squeezed lemon juice right before serving for some zing.

5 from 6 votes

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Chicken Pot Pie Soup (Whole30, Paleo, Dairy Free)

You won't believe this rich and creamy chicken pot pie soup is dairy-free! It's so comforting and satisfying thanks to homemade cashew cream! A healthy, gluten-free, paleo, and Whole30 approved soup recipe that can be made on the stovetop or in an Instant Pot.

Course Main Course

Cuisine American, Gluten-free, Paleo, Whole30

Keyword healthy chicken soup recipe, healthy creamy chicken soup, paleo pot pie soup

Prep Time 25 minutes

Cook Time 30 minutes

Total Time 55 minutes

Servings 6

Calories 377 kcal

Author Marie

Ingredients

• 1 cup raw cashews
• 1 cup non-dairy milk I used almond milk
• 1 ½ tablespoons olive oil divided in 1 tablespoon + ½ tablespoon
• 1 lb chicken 450 g - cut into ½ inch cubes
• 1 yellow onion chopped
• 1 ½ cups mushrooms chopped
• 2 stalks celery chopped
• 2 medium carrots peeled and chopped
• 5 garlic cloves minced
• 1 teaspoon fresh thyme or 1 ½ tsp dried
• 1 teaspoon fresh sage or 1 ½ tsp dried
• 3 tablespoons arrowroot
• 4 cups chicken stock
• 1 lb potatoes 450 g - , peeled, cut into small cubes

Instructions

1. Prepare cashew cream. Place cashews in a small pan, cover with water and bring to a boil. Reduce heat to a strong simmer, and cook for 10 minutes. Drain cashews and place in the blender with milk. Blender until very smooth. Set aside for later.
2. Heat 1 tablespoon olive oil in a large soup pot over medium heat. Add chicken and season with a pinch of salt and freshly cracked pepper. Cook for about 3-4 min or until golden and almost cooked through. Transfer to a plate and set aside.
3. Add ½ tablespoon olive oil, then onion, celery, carrots, and mushrooms. Cook for 2-3 minutes, then add garlic and herbs. Cook for another 2-3 minutes or until soft and fragrant.
4. Sprinkle the veggies with arrowroot powder and stir until well coated. Pour in the chicken stock. Add the potatoes. Bring to a boil, then reduce the heat and simmer for 10 to 15 min, stirring often, or until the potatoes are fork-tender. When the potatoes are almost cooked, return the chicken to the pot and cook for an additional minute or two.
5. Stir in the cashew cream. Taste and adjust salt and pepper if needed. Serve hot.

Recipe Notes

• For a pretty presentation and even cooking, make sure to cut your vegetables in same-sized cubes.
• As for the chicken stock, I recommend you opt for a low-sodium organic broth.
• Any mushrooms work for this recipe - button, baby portobello, shiitake, whatever you like.
• You can use dried instead of fresh sage and thyme if you cannot find it. You can also skip one the two herb.
• Feel free to stir in some freshly squeezed lemon juice right before serving for some zing.

Nutrition Facts

Chicken Pot Pie Soup (Whole30, Paleo, Dairy Free)

Amount Per Serving (1 bowl)

Calories 377 Calories from Fat 189

% Daily Value*

Fat 21g32%

Saturated Fat 4g25%

Cholesterol 32mg11%

Sodium 345mg15%

Potassium 903mg26%

Carbohydrates 31g10%

Fiber 4g17%

Sugar 6g7%

Protein 18g36%

Vitamin A 3525IU71%

Vitamin C 14.3mg17%

Calcium 112mg11%

Iron 4.9mg27%

* Percent Daily Values are based on a 2000 calorie diet.

If you tried this Whole30 Chicken Pot Pie recipe, don’t forget to rate the recipe below and let me know how it went in the comments – I love hearing from you! You can also follow me on Instagram, Pinterest and Facebook for more deliciousness and behind-the-scenes!

More healthy soup and stew recipes from the blog:

• Vegan Moroccan Spiced Chickpea Soup
• Creamy Mushroom and Rice Soup
• Healthy Turkey Taco Soup
• Beef and Sweet Potato Chili