Chicken Pot Pie Soup (Paleo)


Paleo Chicken Pot Pie Soup by Ashley of

This is the most comforting soup: chicken pot pie served in a bowl! 

Chicken pot pie soup is rich, creamy, and full of flavor. It’s the perfect soup for fall, for rainy days, cold weather, for sniffles/flu season, and pretty much any time you want a big bowl of comfort.

The best part about this paleo-friendly recipe is that no one will know it’s healthy unless you tell them. That’s because this soup tastes just like traditional chicken pot pie filling. Actually, let me rephrase that – it’s WAY better.

The seasonings in this soup are spot on. I’m talking fresh fall herbs: sage, rosemary, thyme. There’s cayenne for a slight kick. And unlike other dairy-free chicken pot pie recipes, THIS soup is extremely thick and hearty. 

Now that I’ve appropriately hyped up this recipe, I really hope you make it. I don’t oversell when it comes to recipes – I say it like it is. For example, with my popular paleo naan recipe – I’ve been very clear in saying that while it’s delicious, it’s NOT like traditional naan. But when it comes to recipes that ARE as good if not better than their original counterparts, I basically shout it from the rooftops. My beef stroganoff and my cream of mushroom soup for example – I’d put those two up against traditional recipes any day. The same goes for this chicken pot pie soup:

Paleo Chicken Pot Pie Soup by Ashley of

My picky husband loves this soup and he is how I measure whether a recipe will be enjoyable for “junk-food loving people.” Granted these days he eats pretty healthy (mainly because he’s too busy to pick up fast food and has to eat what I make him). If he loves it, there’s a good chance the picky eater(s) in your life will love it too.

And trust me, you won’t miss the bready crust that typically accompanies chicken pot pie. That said, if you do want something bready, make a batch of my paleo naan and crisp it up in the oven. You can also make or buy a gluten-free crust and use this thick soup as a filling. OR you can try my paleo chicken pot pie casserole.

You can make this soup for dinner one day, and use the leftovers to make my paleo casserole the next day. Your family will LOVE this. I’m already so excited for you to make it!

Paleo Chicken Pot Pie Soup by Ashley of

Chicken Pot Pie Soup (Paleo)

Chicken Pot Pie Soup (Paleo)

4.93 from 54 reviews
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  • 3 cups cooked chicken white and dark meat (see directions on how to cook chicken below)
  • 2 tablespoons butter or ghee or fat of choice
  • 1 onion diced
  • 5 cloves garlic minced
  • 1 pound peeled potatoes roughly chopped
  • 1 pound peeled potatoes diced
  • 2 cups chicken broth
  • 1 cup full-fat canned coconut milk
  • 3 carrots chopped
  • 2 celery ribs diced
  • 1 cup frozen peas
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • ½ teaspoon cayenne optional
  • 1 tablespoon chopped fresh sage
  • 2 teaspoons chopped fresh thyme
  • 2 teaspoons chopped fresh rosemary


  • Melt the butter in a dutch oven or heavy bottomed pot over medium heat.
  • Add the onions and garlic and saute for 5 minutes, or until soft.
  • Next, add the 1 pound of roughly chopped potatoes and chicken broth to the pot. Bring the broth to a boil then cover with a lid and reduce the heat to low. Cook for 10 minutes, or until the potatoes are fork tender.
  • Turn the heat to low.
  • Use a slotted spoon to scoop the potatoes into a blender. Add the coconut milk to the blender and puree. Set aside for now.
  • Add the pound of diced potatoes and the carrots to the pan (the carrots and potatoes should be about the same size).
  • Bring the broth to a boil, cover with a lid and reduce heat to low. Cook for 9-10 minutes, or until the potatoes and carrots are fork tender.
  • Add the celery, peas, spices, cooked chicken and pureed potatoes to the pan and mix well.
  • Raise the heat to medium low and cook for 5 minutes.
  • Serve.

To make Chicken:

  • Bring a pot of water to a boil.
  • Carefully add chicken pieces and any seasonings you’d like to the boiling water.
  • After about 5 minutes, reduce to a simmer for about 30 minutes or until chicken is cooked.
  • Remove chicken from pot and set aside. Once cool, remove chicken from bones.
  • Save the broth – it’s liquid gold! (I normally strain before using)
Did you make this recipe?Tag @myheartbeets on Instagram and hashtag it #myheartbeets!

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Paleo Chicken Pot Pie Soup by Ashley of

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Find out more about my cookbooks Indian Food Under Pressure and South Asian Persuasion.

About Ashley

Hi, I’m Ashley. Thanks for being here! I truly believe that food brings us closer together. Gather around a table with good food and good people, and you’ll have the ingredients you need to create some happy memories. My hope is that you find recipes here that you can’t wait to share with family and friends.


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  1. Suzanne says

    4 stars
    This soup is delicious, but everything took MUCH longer to cook than the recipe says! The potatoes took around 20 min, as did the carrots. At the end when I added the celery I had to continue cooking for at least 30 min in order for the celery to be tender.

  2. Simran says

    5 stars
    Just made this yesterday using shredded chicken from the instant pot and bone broth instead of chicken broth and it was a 10! So so good and I’m usually not a soup person. Everyone in the family is sick so this was a great meal to get some nutrients in all of us from the baby to the parents. Thanks for a great recipe!

  3. Pam says

    5 stars
    So good, tastes better than the dairy version…. comfort food! My husband asked me to ‘put it in the repertoire’. Thank you, Ashley!

  4. Bea Carter says

    5 stars
    This is the best creamy dairy free soup (or anything) I’ve ever had. It’s so hard to get a creamy texture without the coconut taste which I don’t love but this recipe achieves that. So good!!!

  5. Jenna says

    5 stars
    I LOVE this soup but was just told to cut back on carbs. Do you think rutabaga would blend the same in place of the potatoes?

    It’s soooo good I may have cheat 🤣

  6. Noor says

    Hi i really want to try this recepi. In it u have written to put fresh thyme, sage and rosemary. So my question is whether i can put powder form/ grounded herbs i.e sage, thyme & rosemary instead of fresh?
    Will the soup be as good with this?

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