Healthy Chicken Pot Pie Soup (Paleo, Whole30)

This healthy chicken pot pie soup is super rich, creamy, and comforting. Made in the Instant Pot, it’s paleo, Whole30, dairy free, and gluten free, too, without skimping on any flavor. This healthy soup comes together in about 30 minutes and is good enough to eat all week!

We’re testing new, healthy recipes daily, usually Whole30 and paleo, but always as flavorful as I can dooty them up to be. When he does a Whole30? It’s like this: he comes home from lawyering all day and sits down to either a brand new dish or one of our regular faves, like egg roll in a bowl, zuppa toscana, or – let’s face it – the chicken zucchini poppers from One Lovely Life.

Got the context? He tries a lot of really good food. So when he tried this soup and said,

“Definitely the best Whole30 soup you’ve ever made.”

I knew we had a seriously good healthy chicken pot pie soup on our hands.

Instant Pot healthy chicken pot pie in a bowl garnished with parsley

Why we love this healthy chicken pot pie soup

There’s no surprise, really:

This healthy chicken pot pie soup is made creamy with a coconut-cashew cream, doubling down on the richness of the soup with no dairy at all.

It’s made in the Instant Pot, and it’s quick and easy.

This creamy Whole30 soup is insanely comforting and satisfying.

I was inspired by one of my all-time favorite dishes–chicken pot pie–to make a healthier version that I could eat on a Whole30 or our paleo diet.

Variations

Use fresh herbs, like thyme or rosemary, if you prefer.

If you can’t eat coconut or are worried about a coconut flavor, you can simply replace the coconut cream with water, almond milk, or chicken stock. However, the coconut cream is delicious in this recipe and doesn’t leave a coconutty flavor!

Make this healthy chicken pot pie soup in the slow cooker or on the stovetop instead. See directions below.

Healthy Chicken Pot Pie Soup (Paleo, Whole30)

A super rich and creamy chicken pot pie soup is so comforting and satisfying. It's made in the Instant Pot, and it's dairy free, grain free, gluten free, paleo, and Whole30.

 Course Main Course

 Cuisine American

 Keyword instant pot, soup, whole30

 Prep Time 5 minutes

 Cook Time 20 minutes

 Pressurizing Time 10 minutes

 Total Time 25 minutes

 Calories 545 kcal

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

Instructions

Turn Instant Pot on Sauté mode. Melt ghee in 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.

Add potatoes, chicken broth, chicken, dried sage, and fresh thyme to Instant Pot. Secure lid with valve in Sealing position and cook Manual High Pressure for 10 minutes.

Meanwhile, add coconut milk and cashews to a high-speed blender. Blend until very, very smooth.

When time is up, Quick Release, then stir in coconut-cashew mixture and add salt and freshly cracked black pepper to taste.

Recipe Notes

If you do not have a high-speed blender, soak your cashews in hot water for a few hours then drain and proceed with the directions.

If you don't have an Instant Pot:

On the stovetop:

Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Add the potatoes, chicken broth, sage, and thyme to your pot.

Bring to a boil and cook 4 minutes.

Add your chicken breasts and cook 6 minutes or until chicken is cooked through and potatoes are fork-tender.

Meanwhile, make your cashew-coconut cream as directed in the recipe.

Add your cashew-coconut cream to the pot and stir well. Finish with plenty of salt and freshly cracked black pepper.

In the slow cooker:

Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Transfer the sautéd mixture Add the potatoes, chicken broth, chicken, sage, and thyme to your pot.

Cover and cook on high for 4 hours or low for 6.

In the meantime, make the cashew-coconut cream as directed in the recipe. When the slow cooker time is up and potatoes are tender, stir in cashew-coconut cream and season with plenty of salt and pepper.

Nutrition Facts

Healthy Chicken Pot Pie Soup (Paleo, Whole30)

Amount Per Serving

Calories 545 Calories from Fat 315

% Daily Value*

Total Fat 35g 54%

Saturated Fat 18g 90%

Cholesterol 55mg 18%

Sodium 871mg 36%

Potassium 1386mg 40%

Total Carbohydrates 40g 13%

Dietary Fiber 6g 24%

Sugars 7g

Protein 22g 44%

Vitamin A 162.9%

Vitamin C 36%

Calcium 10.6%

Iron 37%

* Percent Daily Values are based on a 2000 calorie diet.

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