• Anne-Ashley

DF GF Paleo Whole30 Chicken Pot Pie Soup

Updated: Feb 21, 2019

I don't know about you but anytime the weather is rainy or cold, I crave something warm and hearty. I love a good chicken pot pie but hate all of the calories and fat the cream and the pastry crust bring. As someone who tries to steer clear of dairy but has a love for anything creamy this is a catch 22. I searched high and low for a recipe that would accommodate my dietary restrictions but would not lack in flavor and richness. The creaminess in this recipe comes from blended potatoes and non-dairy milk. SPOILER ALERT--- well not really.. I found one. Brent absolutely loved this soup which says a lot because he hates soup (weirdo..I know.) Please make this and then thank me later for the millions of servings you will be able to feed your family and still freeze for a rainy day :)

I LOVE things that freeze and reheat well because this eliminates my meal prep for the week. Sign me up peeps for easy peasy anything.

Enjoy XO



Potato Mixture (for creaminess)

  • 1 pound organic yukon gold potatoes chopped

  • 1 cup water

  • 1 1/2 cups of non-dairy milk unsweetened and without vanilla.

  • ** If you would like it creamier and thicker use more potatoes- cook 1.5 pounds**


  • 1 tablespoon olive oil

  • 2 tablespoons fat of choice- olive oil or ghee

  • 1 1/2 cup chopped carrots about 3 medium

  • 1 1/2 cups chopped celery

  • 1 tsp of garlic - (OMIT FOR REFLUX FRIENDLY VERSION)

  • 1 cup regular onion (OMIT FOR REFLUX FRIENDLY VERSION)

  • 1 pound diced organic yukon gold potatoes

  • 3-4 cups broth

  • 1 tablespoon thyme

  • 1 tablespoon rosemary

  • 1 1/2 cups french green beans (use frozen if needed)

  • 1 teaspoon salt divided (or to taste) I used a lot of salt.

  • 2 pounds cooked chicken chopped- I used two rotisserie chickens for white meat only.


In a small saucepan, combine potatoes with the 1 cup of water. Cover and cook on medium heat for 10 minutes, stirring occasionally. Once cooked, turn heat off, drain, add almond milk, and blend using an immersion blender. Leave it in the pan as you finish making the soup.

While the first batch of potatoes are cooking, start the soup.

In a large pot or dutch oven, combine garlic, fat, carrots, celery, onions and potatoes. Sauté for about 5 minutes.

Add 3-4 cups broth, thyme, rosemary, green beans, and salt. Cover and cook 10 minutes, stirring regularly.

Add the potato puree to the soup, stir in chicken and cook for 10 more minutes uncovered.

** NOTE: If it still not thick enough for your liking feel free to mix 1 TBS of arrowroot powder and 1TBS of water and mix it into the hot soup and stir until it has thickened.

Recipe adapted from Real food with Jessica- I love her recipes!

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