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    You are here: Home / Recipes / Chicken Pot Pie Soup (Whole30, Paleo, Dairy Free)

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

    Published on Jan 13, 2020 Β· Last updated on Aug 24, 2021 Β·

    850 shares
    Jump to Recipe
    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! The best healthy, gluten-free, paleo, and Whole30 approved soup recipe that can be made on the stovetop or in an Instant Pot. So easy and you can use leftover rotisserie chicken or Thanksgiving Turkey to make this even quicker #dairyfree, #paleorecipes #souprecipes #whole30recipes #chickenpotpie

    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.

    overhead shot of a bowl of the best creamy Whole30 chicken pot pie soup with a spoon inserted into the bowl

    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 haveΒ everΒ made?Β 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!

    overhead shot of two white soup bowls with healthy chicken pot pie soup with fresh thyme on the side

    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 youΒ wantΒ 2020Β 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 -Β 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.

    picture collage demonstrating how to make cashew cream and chop vegetables for making chicken pot pie soup

    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 -Β 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.

    picture collage demonstrating how to sautee chicken and veggies in a bowl to make paleo whole30 chicken pot pie soup

    Step 5 & 6 -Β 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 -Β Sprinkle the veggies with arrowroot powder and stir until well coated.

    picture collage demonstrating how chicken broth and potatoes are being added to healthy chicken pot pie soup

    Step 8 & 9 -Β 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 -Β When the potatoes are almost cooked, return the chicken to the pot and cook for an additional minute or two.

    picture collage demonstrating how to stir dairy-free cashew cream into paleo chicken pot pie soup

    Step 11 & 12 -Β 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 sautΓ©ing your veggies in olive oil in the Instant Pot using the SautΓ© Mode until softened. Add the garlic and sautΓ© 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.

    overhead close-up shot of a bowl of homemade creamy paleo chicken pot pie soup with a spoon

    What can I use instead of cashew for this recipe?

    Well,Β coconut creamΒ 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.
    overhead shot of a bowl of healthy chicken pot pie soup in a white soup bowl
    5 from 6 votes
    Print

    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 thymeΒ 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 onΒ Instagram,Β PinterestΒ andΒ FacebookΒ 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
    « How to make Vegan Cashew Cream (step by step recipe)
    Homemade Baked Pita Chips - 4 ways »
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    Reader Interactions

    Comments

    1. Jo

      January 13, 2020 at 4:02 pm

      This soup sounds amazing! I love how creamy it is and that's without any dairy in sight plus all the lovely veg - healthy comfort food perfection!

      • Marie

        January 13, 2020 at 8:50 pm

        Thanks Jo! It's so rich and creamy you won't believe there's no dairy!

    2. Jack

      January 13, 2020 at 4:11 pm

      This hearty soup recipe is delicious. Perfect for this colder weather! I definitely recommend using this fresh sage πŸ™‚

      • Marie

        January 13, 2020 at 8:50 pm

        Thanks so much Jack!

    3. Helen

      January 13, 2020 at 4:18 pm

      This sounds like the sort of thing my family would love! Thanks for the advice about the cashew cream.

      • Marie

        January 13, 2020 at 8:50 pm

        Let me know if you try it Helen! hope you family loves it πŸ™‚

    4. Demeter

      January 13, 2020 at 4:18 pm

      Love your step by step photos to getting this right! So helpful. Looks so creamy and like pure comfort food.

      • Marie

        January 13, 2020 at 8:43 pm

        Super happy to hear the step by step is helpful Demeter, thank you!

    5. kim

      January 13, 2020 at 4:33 pm

      Love this recipe! It was so easy and flavorful! Will definitely be making again!

      • Marie

        January 13, 2020 at 8:42 pm

        yay so glad you loved it!

    6. Karen

      January 13, 2020 at 11:43 pm

      How big is a serving size? I see it makes 6 servings, but no idea how big each one is.

      • Marie

        January 14, 2020 at 7:44 pm

        It's one bowl – I'd say about 1.5 cups?

    7. Laurel

      January 22, 2020 at 2:17 am

      This is delicious! I'm looking forward to another bowl of it tonight when I get home on this cold and rainy day.

      • Marie

        January 23, 2020 at 1:30 pm

        So happy to hear Laurel! It's a big bowl of comfort πŸ™‚

    8. Nic

      September 26, 2020 at 8:59 am

      Hi really nice recipe. Can you use any other flour in place if the arrowroot?

      • Marie

        September 26, 2020 at 8:41 pm

        If you want to keep it gluten free, you can use tapioca starch/flour or even cornstarch.

    9. Jess

      December 29, 2020 at 7:38 pm

      This looks delicious! If I want to make it without the cashew cream and with milk instead how would I change the measurements?

      • Marie

        January 08, 2021 at 7:55 pm

        Hi Jess. I would reduce the amount of milk by 1/4. If you find it to thin, you can mix 1 1/2 tsp cornstarch with some water or milk and add it in, let it come to a simmer until it thickens to your liking. Let simmer a bit to cook out the starchy taste. Hope this helps.

    10. Kat

      January 14, 2021 at 12:52 am

      10 stars! Thank you, this is exactly what I needed and craved today. It’s one of the most delicious soups I’ve ever had 😊

      • Marie

        January 18, 2021 at 5:10 pm

        Oh fantastic! Thanks so much for sharing

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