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.
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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 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.
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.
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!
Step 4: Puree Broth
Next, use an immersion blender to puree the broth. Then stir in cassava flour, thyme, and rosemary.
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.
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
Yes, they recently changed this in their program! You can now enjoy peas on a Whole30 diet.
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.)
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!
- Paleo Garlic Herb Bread - One of my ALL-TIME favorite recipes. I love toasting a slice and serving with a cozy bowl of soup.
- 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.
- Gluten-Free Croutons - Croutons are always welcome on my soup. Adds a nice crunch, and some extra flavor!
- 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.
More soup recipes!
After you make this Whole30 Chicken Pot Pie Soup, make sure to leave a comment & rate the recipe!
Recipe
Whole30 Chicken Pot Pie Soup
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
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Mandy
So creamy and delicious! Loved the consistency and flavor!!
Mariah Mandile
Yayy!! THANK YOU MANDY! So glad you enjoyed it.