Healthy Chicken Pot Pie Soup (Paleo, Whole30)
Ingredients
- 2 large boneless skinless chicken breasts
cut into bite-sized chunks
- 2 Tbsp. ghee or olive oil
- 1 onion
diced, 1 cup
- 3 carrots
diced, 1 cup
- 3 stalks celery
sliced, 1 cup
- 5-6 cloves garlic
minced
- 1 pound red potatoes
diced
- 2 cups chicken broth
or stock
- 1 cup full-fat canned coconut cream or milk
- 1 cup cashews
- 2 Tbsp. fresh thyme leaves
- 1 1/2 tsp. salt
- 1 1/2 tsp. dried sage
- freshly cracked black pepper
- fresh parsley leaves
chopped, for garnish
Directions
- 1
Turn Instant Pot on Sauté mode. Melt ghee in the pot, then add onion, carrots, and celery, stirring regularly. Cook until onions are soft, then add garlic and cook, stirring constantly, until fragrant, about 30 seconds to 1 minute.
- 2
Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with the valve in Sealing position and cook Manual High Pressure for 10 minutes.
- 3
Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.
- 4
When time is up, Quick Release, then stir in the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.
Healthy Chicken Pot Pie Soup (Paleo, Whole30)
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About this Recipe
Craving the comforting flavors of chicken pot pie without breaking your Paleo or Whole30 goals? This Healthy Chicken Pot Pie Soup delivers all that cozy goodness in a vibrant, nourishing bowl that's perfect for any night of the week.
You'll love how quickly this soup comes together, transforming simple ingredients into a rich, creamy, and deeply satisfying meal. The magic lies in the blend of hearty vegetables and a unique cashew-coconut cream base that truly mimics traditional pot pie creaminess while adhering to strict dietary guidelines.
Prepare for a comforting bowl of soup that’s both hearty and surprisingly light. Each spoonful brings tender chunks of chicken, sweet carrots, earthy celery, and soft red potatoes bathed in a luxuriously creamy broth. The fresh thyme and dried sage infuse the soup with that classic, nostalgic chicken pot pie aroma and flavor, making it feel indulgent yet entirely wholesome. This naturally Paleo and Whole30 compliant dish is a perfect solution for a flavorful, wholesome meal.
This recipe is quite versatile. You can easily swap ghee for olive oil depending on your pantry, or use full-fat canned coconut milk instead of coconut cream for a slightly lighter consistency. And don't shy away from adjusting the fresh thyme or dried sage amounts to taste, making it perfectly suited to your palate.
This comforting soup makes a fantastic, complete meal on its own, perfect for a cozy weeknight dinner or a nourishing lunch. Garnish with a sprinkle of fresh parsley for a vibrant finish.