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    Home » Soup and Stews

    Whole30 Chicken Pot Pie Soup

    Published: Nov 1, 2022 · Modified: Nov 1, 2022 by Mariah Knight

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    Whole30 Chicken Pot Pie Soup is the ultimate comfort food that's perfect for cold weather! The broth is thick, creamy, and full of flavor. Plus, this recipe is made without dairy, coconut cream, and it's naturally gluten-free.

    Overhead picture of chicken pot pie soup in a black ceramic bowl.

    Disclaimer: Some of the links in this post are affiliate links, which means I earn a commission if you choose to purchase through qualifying links.

    Jump to:
    • Why you'll love this recipe
    • 🍴Ingredient Notes & Substitutions
    • 🍴Step by Step Instructions
    • Helpful Tools
    • Expert Tips
    • Frequently Asked Questions
    • Serving Suggestions
    • How to store leftovers
    • Recipe
    • Want more recipes?
    • 💬 Reviews

    Why you'll love this recipe

    This healthy Chicken Pot Pie Soup is warm and comforting. The broth is made without dairy, and I created the super creamy texture by pureeing the potatoes and adding a dash of cassava flour!

    This recipe is also great for meal prep as it makes a large batch! It will serve a family of four with plenty of leftovers for the next day.

    If you love this recipe, you'll also love my Bone Broth Chicken Soup, Creamy Broccoli Soup, and White Bean Chicken Chili.

    I also have a Gluten-Free Chicken Pot Pie made with a mashed potato topping!

    🍴Ingredient Notes & Substitutions

    Chicken pot pie soup ingredients mesasured out in small bowls.
    • Chicken Broth - Any chicken broth, chicken bone broth, or vegetable broth will work! I love the brand Kettle & Fire.
    • Chicken Breast - My favorite brands for free range chicken are Butcher Box and Bell & Evans. You can also use pre-cooked chicken breast or rotisserie chicken.
    • Filtered Water - Adding a little water helps to thin out the broth.
    • Vegetables - You'll need green beans, yellow potatoes, carrots, celery, frozen peas, and sweet onion. For this recipe I used Earthbound Farm Organic Green Beans - their organic produce is always so fresh!
    • Garlic - Fresh garlic works best with this recipe. I always prefer the flavor of fresh garlic over dried, but you could certainly swap it for a teaspoon of dried garlic if that's all you have on hand.
    • Cassava Flour - You can also use a gluten-free flour blend.
    • Olive Oil - A little oil helps to prevent the onions and garlic from sticking. You can also use avocado oil or coconut oil.
    • Seasoning - You'll need a combination of salt, dried thyme, dried rosemary, and black pepper. If you use fresh rosemary and fresh thyme, add about 1 tablespoon of each. (Chopped finely.)

    🍴Step by Step Instructions

    Step 1: Sauté Onions & Garlic

    Sauté onions and garlic at the bottom of a large pot with olive oil on medium heat until onions are translucent.

    Onions cooking in dutch oven.

    Step 2: Add Broth & Potatoes

    Then add cubed potatoes, chicken broth, water, salt, and black pepper. Stir well. Next, add chicken breast and cover the pot. Simmer on medium/low heat for 30 minutes.

    Potatoes, chicken, broth, and water in dutch oven.

    Step 3: Shred chicken

    When potatoes are tender, remove chicken breast. Shred with two forks in a large bowl or use a hand mixer to save time!

    Shredded chicken in glass bowl.

    Step 4: Puree Broth

    Next, use an immersion blender to puree the broth. Then stir in cassava flour, thyme, and rosemary.

    Chicken pot pie broth pureed in dutch oven.
    Herbs and flour poured on top of creamy broth.

    Step 5: Add Vegetables

    Finally, add in carrots, celery, green beans, peas, and shredded chicken. Stir well and cover the pot. Simmer for an additional 20-30 minutes or until vegetables are tender.

    Carrots, celery, peas, green beans, and chicken added into soup.
    Ladle scooping out chicken pot pie soup.

    Helpful Tools

    Immersion Blender - I cannot recommend this tool enough! I use it in a ton of my recipes.

    Instead of pouring the boiling hot broth into a blender, just stick the immersion blender in the pot and easily blend any soup or sauce!

    Dutch Oven - I purchased a Dutch Oven last year from Marshalls, and now it's the only pot I will use for soup.

    It's very sturdy and works so well for recipes like this! If you don't have a Dutch Oven, you can use any large soup pot.

    Expert Tips

    • Stir the soup occasionally to make sure the vegetables are not sticking to the bottom of the pot.
    • Use an immersion blender to puree the broth. This is much easier, (and safer) than trying to pour the broth into a blender.
    • Need to use up your leftover turkey from Thanksgiving? Just swap chicken for turkey! Either chopped or shredded will work.
    • Use a hand mixer to save time on shredding the chicken! It will easily break apart the cooked chicken breast in minutes.

    Frequently Asked Questions

    Are peas Whole30 approved?

    Yes, they recently changed this in their program! You can now enjoy peas on a Whole30 diet.

    What makes this soup healthy?

    This dish has all of the traditional Chicken Pot Pie flavors, just without the pastry topping! It's made with real food ingredients, and each bite is loaded with fiber thanks to all the vegetables. (About 10 grams per serving.)

    Spoon scooping out a bite of chicken pot pie soup.

    Serving Suggestions

    If you're not on a Whole30 diet and would like something to pair with your soup, try some of my suggestions below!

    1. Paleo Garlic Herb Bread - One of my ALL-TIME favorite recipes. I love toasting a slice and serving with a cozy bowl of soup.
    2. Gluten-Free Focaccia Bread - Another delicious bread recipe that you will love! I usually slice mine into long strips which are perfect for dipping in soup.
    3. Gluten-Free Croutons - Croutons are always welcome on my soup. Adds a nice crunch, and some extra flavor!
    4. Cassava Flour Bread - This simple, nut-free bread recipe is super easy to make and perfecting for toasting!

    How to store leftovers

    This recipe makes a large batch of soup, so I suggest freezing some leftovers for a rainy day!

    You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer.

    You can also store leftovers in an airtight container for up to 5 days in the refrigerator.

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      Easy Italian Chicken Sausage and Bean Soup Recipe
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      Mexican Street Corn Soup with Chicken (Dairy-Free)
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    After you make this Whole30 Chicken Pot Pie Soup, make sure to leave a comment & rate the recipe!

    Recipe

    Overhead picture of chicken pot pie soup in a black ceramic bowl.

    Whole30 Chicken Pot Pie Soup

    Whole30 Chicken Pot Pie Soup is the ultimate comfort food that's perfect for cold weather! The broth is thick, creamy, and full of flavor. Plus, this recipe is made without dairy, coconut cream, and it's naturally gluten-free.
    5 from 1 vote
    Prevent your screen from going dark
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    Prep Time 20 minutes mins
    Cook Time 30 minutes mins
    Course Main Course, Soup
    Cuisine American
    Servings 8
    Calories 359 kcal

    Ingredients
      

    • 8 Cups Cubed Gold Potatoes
    • 32 Ounces Chicken Broth
    • 1 Pound Chicken Breast
    • 3 Cups Filtered Water
    • 12 Ounces Green Beans
    • 2 Cup Carrots
    • 2 Cups Celery
    • 2 Cups Frozen Peas
    • 1 Sweet Onion, Diced
    • 3-6 Cloves of Garlic, Minced
    • 3 Tablespoons Cassava Flour Or gluten-free flour blend.
    • 1 Tablespoon Olive Oil
    • 2+½ Teaspoons Salt
    • 2 Teaspoon Dried Thyme
    • 1+½ Teaspoons Dried Rosemary
    • 1 Teaspoon Black Pepper

    Instructions
     

    • Sauté onions and garlic at the bottom of a large pot with olive oil. Saute for a few minutes on medium heat.
    • Then add cubed potatoes, chicken broth, water, salt, and black pepper. Stir well. Next, add chicken breast and cover the pot. Simmer on medium/low heat for 30 minutes.
    • When potatoes are tender, remove chicken breast. Shred with two forks in a bowl or use a hand mixer to save time!
    • Next, use an immersion blender to puree the broth. Then stir in cassava flour, thyme, and rosemary.
    • Finally, add in carrots, celery, green beans, peas, and shredded chicken. Stir well and cover the pot. Simmer for an additional 20-30 minutes or until vegetables are tender.

    Notes

    Expert Tips

    • Stir the soup occasionally to make sure the vegetables are not sticking to the bottom of the pot.
    • Use an immersion blender to puree the broth. This is much easier, (and safer) than trying to pour the broth into a blender.
    • Need to use up your leftover turkey from Thanksgiving? Just swap chicken for turkey! Either chopped or shredded will work.
    • Use a hand mixer to save time on shredding the chicken! It will easily break apart the cooked chicken breast in minutes.

    How to store leftovers

    This recipe makes a large batch of soup, so I suggest freezing some leftovers for a rainy day!
    You can freeze leftover soup in a freezer safe glass container. Make sure it’s cooled to room temperature before placing it in the freezer.
    You can also store leftovers in an airtight container for up to 5 days in the refrigerator.

    Nutrition

    Serving: 1ServingCalories: 359kcalCarbohydrates: 61gProtein: 21gFat: 4gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 39mgSodium: 31994mgPotassium: 1551mgFiber: 10gSugar: 9gVitamin A: 6625IUVitamin C: 62mgCalcium: 118mgIron: 4mg
    Did you make this recipe?Tag @freshwaterpeaches on Instagram!

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    Reader Interactions

    Comments

    1. Mandy

      November 02, 2022 at 6:14 pm

      5 stars
      So creamy and delicious! Loved the consistency and flavor!!

      Reply
      • Mariah Mandile

        November 03, 2022 at 11:00 am

        Yayy!! THANK YOU MANDY! So glad you enjoyed it.

        Reply
    2. madelyn

      November 05, 2023 at 11:33 pm

      i made this recipe this evening for my entire family.. they all loved it! majority of them went in for seconds! thanks for a lovely recipe <33

      Reply
      • Mariah Knight

        November 06, 2023 at 10:21 am

        Aw that makes me so happy to hear!! Glad you and your family enjoyed. (:

        Reply

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    Recipe Rating




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    Hi, I'm Mariah!

    I am a food photographer and recipe developer based in Connecticut. I love all things gut health, clean living, and I have a slight obsession with chocolate! Here you'll find simple and easy to make gluten-free, dairy-free recipes that your whole family will love!

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