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! 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 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!

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 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.

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

Step 3Chop 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.

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

Step 5 & 6 – Add another 1/2 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.

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

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.

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

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.

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, 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.
overhead shot of a bowl of healthy chicken pot pie soup in a white soup bowl
5 from 5 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 1/2 tablespoons olive oil divided in 1 tablespoon + 1/2 tablespoon
  • 1 lb chicken 450 g - cut into 1/2 inch cubes
  • 1 yellow onion chopped
  • 1 1/2 cups mushrooms chopped
  • 2 stalks celery chopped
  • 2 medium carrots peeled and chopped
  • 5 garlic cloves minced
  • 1 teaspoon fresh thyme or 1 1/2 tsp dried
  • 1 teaspoon fresh sage or 1 1/2 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 1/2 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*
Total Fat 21g 32%
Saturated Fat 4g 20%
Cholesterol 32mg 11%
Sodium 345mg 14%
Potassium 903mg 26%
Total Carbohydrates 31g 10%
Dietary Fiber 4g 16%
Sugars 6g
Protein 18g 36%
Vitamin A 70.5%
Vitamin C 17.3%
Calcium 11.2%
Iron 27.3%
* 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 InstagramPinterest and Facebook for more deliciousness and behind-the-scenes!

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posted in
Chicken Clean Eating Dairy Free Fall Recipes Gluten free Main Dishes Meal Prep Meat Paleo Paleo/Primal Primal Quick & Easy Meals Recipes Refined Sugar Free Soups & Stews Whole30 Winter Recipes
12 Comments
  1. 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!

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