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 53 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?

  7. Joihn Campbell says

    you’ve done it again!!!
    I wish my father were here to enjoy this amazing meal.
    My wife prepared it to a T and made a side of drop biscuits…
    Thanks a ton
    (first non instant pot recipe)
    Cheers, johnC

  8. Nikki Tidwell says

    5 stars
    I double the recipe and make it in my instapot. It freezes great! Makes for quick and healthy lunches at work!

  9. Kim says

    5 stars
    This recipe was amazing! I have been avoiding pot pies for dietary reasonings and this one HIT THE SPOT (with a few modifications).

    Our family omitted peas (allergy), used 1 cup beef bone broth (healing to the gut) & 1 cup fresh chicken broth, replaced oil with coconut oil, and used dried herbs. We also blended the celery into the milk & potatoes since my son does not enjoy eating “green”. Haha!

    Highly recommend 🙂

  10. Laura says

    5 stars
    So good! The only thing I would change is adding the celery in with the carrots because they were kind of crunchy. Will definitely make again!

    • My Heart Beets says

      Lindsay, I’m so happy to hear that!! I think it’ll be okay but truthfully I’ve never frozen it myself so I can’t say for sure. Hopefully another reader will be able to chime in!

  11. Teresa says

    I made this yesterday and it is amazing! Shared it with my boyfriend (a picky, unhealthyish eater) and coworkers who all loved it, too. Thank you for the fantastic recipe!!

  12. Samiksha Patel says

    Hi Ashley! I’m a huge fan of your instant pot shredded chicken and usually always have it in the freezer (we are obsessed with its deliciousness). Do you think I could sub the shredded chicken for the chicken referenced in the recipe without sacrificing flavor? Thanks!

  13. Katherine says

    5 stars
    Oh my!!!! This was so so so good!
    I did make the following changes:
    No sage (didn’t have any)
    Double rosemary
    Used dry spices
    Instead of potatoes I used roasted rutabaga and parsnips for the puréed potatoes. Will definitely be making this again!

  14. Christina 🐚 says

    5 stars
    I made this tonight & it was a hit! I used fresh carrots, onions & herbs from the garden. I’m really looking forward to having it for lunch at work tomorrow.

  15. MamaManda89 says

    5 stars
    I loved this soup, very hearty and filling! I’m currently pregnant, and have an overly sensitive nose/palate, so all I can taste is the coconut milk, and can’t quite keep it down today. I’m going to make it again this weekend, with more of the homemade chicken/bone broth in place of the coconut milk. Thank you so much for the tasty recipe! Keep them coming. <3

    • My Heart Beets says

      Glad to hear that you like it 🙂 And I can understand the overly sensitive nose issue, I had that same problem my first trimester! If you can tolerate heavy cream, maybe try that?

  16. Neil says

    Hi Ashley, you mention that the broth resulting from cooking the chicken should be saved. Can this broth be used in the main recipe?

  17. Roby says

    5 stars
    This soup is awesome! I am trying to limit carbs so I used radishes, yes radishes. Peeled them and followed the directions as if I was using potatoes. The soup came out really good.

  18. Amy says

    5 stars
    Started the Whole 30 today and this was the perfect first recipe to start with. It was a delicious and hearty lunch after working outside in single digit temperatures all morning. Even my 11 year old daughter and my boyfriend loved this! Thanks for sharing it!

  19. Laura Gonzo says

    Going to make this tomorrow. Any idea how many servings? I want to plug the recipe into my nutrition tracker. Thanks!

  20. Karen says

    I do Not eat potatoes. Hard to find without GMOs and they add sugar to your body. I replaced with cauliflower. It was nice, but I also would not use coconut milk next time. It has a sweet flavor that is hard not to notice. To combat that I added a large dollup of sour cream. That helped a lot. With a few tweaks it is a hearty soup that many will enjoy.

  21. Jessica says

    I’m curious if you cut up the chicken before cooking or do you cook whole and then cut up? I’m going to use skinless, boneless chicken thighs. This looks so yummy!

  22. Tanya says

    5 stars
    I made this last night and it was fantastic. My 15 year old son said, “It tastes just like pot pie filling!”. I did substitute 1 cup milk for the coconut milk. I also used ground herbs. Thanks!

  23. mary says

    5 stars
    My god this was delicious! I used some beef broth in addition to chicken because that’s all I had and also had to use dried thyme instead of fresh, but everything else remained the same. Definitely gonna make this again–thanks!

  24. Sarah says

    I don’t tolerate dairy very well or coconut milk. Do you think I could add an extra cup of broth with some cornstarch?

  25. Richard says

    3 stars
    This recipe was incredibly time consuming! From the time I started the water for the chicken to serving it up took nearly three hours! Delicious but very prep-intensive. I highly recommend starting with a cooked rotisserie chicken from your favorite grocery store to save time.

  26. Kailey Fowler says

    Have you made this with dried herbs before? Seems like a lot of fresh herbs to buy for just one recipe. I’m excited to try it, just trying to decide if it’s worth the expense for so many fresh herbs. Thank you!!!

  27. Anonymous says

    5 stars
    So delicious and easy! I threw some chicken in the Crock-Pot at the beginning of the day, then at night used the meat for this recipe and dinner was done in a flash. And it tasted amazing! Next time I’ll probably double it so I’ll have more leftovers! Thank you thank you thank you!

  28. Megan says

    5 stars
    Just made this. It’s delicious. My only significant change was using one turnip instead of the first pound of potatoes. It still thickened the stew quite nicely. All my other changes were just proportion changes and swapping the peas out to avoid legumes.

    My only criticism would be that this is a very carby stew, but that can be fixed with some vegetable omissions and substitutions. Using turnip instead of the first pound of potatoes really helped. This is also a very work-heavy meal to make, so I would save it for Sunday dinner and avoid trying to make it on a week night. All in all, the flavors here are solid and this was a delicious and comforting stew. I never once missed the crust.

  29. Cathy says

    Can you tell me what the amount of dried herbs would be substituting for the fresh herbs. Also what would you suggest as a sub for rosemary? I don’t like that herb. Will be looking forward to trying this recipe. I like the suggestion of subbing the cauliflower for the potatoes when pureeing.


  30. Casey says

    This looks delicious, can’t wait to try it! Can you post or send me a written recipe and ingredient list, I don’t see one and the video doesn’t show amounts etc. thank you:)

    • My Heart Beets says

      I’m so sorry, my recipes are only showing up on desktop/laptop and not on mobile devices at the moment – I’m in the middle of a website update so this should be resolved asap!

  31. Becky says

    5 stars
    I substituted 1 lb of cauliflower instead of potatoes to make my puree. I ended up having to add roughly 3 cups total of chicken broth to be soupy, as the cauliflower puree was pretty thick. I also omitted the peas and used French green beans. After the puree step, I switched to crockpot mode. Combine ALL ingredients in a crockpot. Cover and cook on low for 3-4 hours, until all vegetables are fork tender and dish is hot throughout. Mine made approimately 6 servings worth? Just eyeballing it. You’re welcome.

  32. cassie says

    5 stars
    Those of you making this for Whole30, what are you substituting the peas with? Green beans seem like the most traditional “pot pie” option, but I just really don’t care for them. 🙂

    I’ve made this when not on Whole30 and it’s AMAZING!

  33. Zara Thomas says

    Hello! I see in the recipe it calls for cooked chicken-how do you recommend to cook the chicken?

    • My Heart Beets says

      Hi Zara, good question! I just included directions in the recipe on how to cook chicken – but to answer you here, you can cook it however you’d like (grill, bake, boil) or you can use an already cooked rotisserie chicken. Hope that helps!

  34. Joy says

    Oh my, this soup is absolutely scrumptious! I doubled the recipe and used the sweet potato and green bean substitution recommendations mentioned in the comments. I’m soo glad I doubled it; looking forward to eating this all week long for my last few days of the Whole30. Thank you for the marvelous recipe!

  35. Michelle says

    When the recipe calls for full fat coconut milk does that mean I include the cream from the can of just the milk?

  36. Lisa says

    Hi Ashley,
    This was awesome and hearty! I made a few tweaks to fit what I had – I used Sweet potatoes instead , and added a Parsnip in place of a carrot because I have a love for parsnips haha. This could not have been more DELICIOUS! So filling we have had it three days in a row and not gotten tired of it as we do with most leftovers! This was the perfect comfort food for the snowy weather…this is a keeper!

  37. Rachel Hendricks says

    5 stars
    Made this last night! It was a BIG hit! We’re on day 18 of our 4th Whole30 and it was a perfect dinner for a cold, rainy day. I’m definitely adding it to the recipe box. I took one reviewers suggestion and pureed a pound of boiled cauliflower instead of the potatoes to thicken it. This worked SO well and added lots of nutrients / fiber. (I’m not a huge fan of cauliflower, so it was a great way to sneak it in! We also replaced the carrots with parsnips (for a guest with an allergy) and peas with greenbeans (for Whole30). Thanks for a great recipe.

  38. Kira says

    Hi! im planning on making this soup to have on hand while I’m recovering from surgery. How many servings does it make and does it freeze well?? Looks delicious!!

  39. Mallory says

    I am making this for dinner tonight and am new to using canned coconut milk in recipes so this might be a dumb question but, do I need to just use the thick part at the top or shake it all up and use a cup of that?

  40. Sharon Record says

    I’m on the Whole30 and this soup was perfect! So tasty! Loved the warm comfort food! Thanks for the recipe!

  41. H says

    4 stars
    Both DH and the kids thought it tasted *funny* – I think they could taste the coconut milk. Loved the recipe myself, but think I’ll substitute cream for the coconut milk next time.

  42. Kim says

    I love chicken pot pie and have been looking forward to making this all week! However, because we’re trying to shed some extra pounds I am going to sub the first pound of potatoes (the blended lb) with cauliflower as it takes on the other flavors mixed with it and will help make it less starchy.

  43. Nina says

    Off to the store to grab the goodies to make this again!!! I can’t get enough of this soup. The first time we made it I used all the leftover turkey from Thanksgiving dinner. Can’t wait to have this filling my house with its savory delicious aroma. Thanks for this!!! Rate this baby a 10 out of 5!!

  44. Kelly says

    5 stars
    Super easy to make and super yummy! I am new to paleo eating and cooking…but I love how this takes on the creaminess of pot pie without the dairy;) Thank you for the recipe!

  45. Sarah says

    5 stars
    This is a FANTASTIC soup! It’s simple yet comforting. I did substitute sweet potatoes for regular potatoes as I avoid nightshades, but it worked great. I made it last weekend with a white sweet potato and this week with a more traditional orange sweet potato. Both are wonderful. The soup is even better the next day. Highly recommend!

  46. Leah-Christine says

    5 stars
    This was a really good soup and perfect on a cold December night! Dairy (and gluten) free for the past 5 years, this was my first try at potato soup. The protein was a bonus, I used roasted chicken breast and dark meat turkey. Deliciousness!

  47. J says

    5 stars
    It has been so cold here that I was really craving a thick creamy soup, so I made this yesterday. It was perfect and tasted exactly like chicken pot pie filling! I ate way too much so might cut down on the diced potatoes next time and use brocolli, green beans, and/or other veggies. Thanks so much for the excellent recipe!!

  48. Kelli H (Made in Sonoma) says

    5 stars
    Really tasty! I only used 1# of potatoes and didn’t remove them from the pot. I didn’t mind it a little runnier but it still had so much great flavor!

  49. Caitlyn says

    I’m not a huge coconut fan, is the coconut milk flavor strong? Could I substitute this for cream or half and half (yes I know then it wouldn’t be Paleo).

    Looks amazing!

    • My Heart Beets says

      I don’t think it’s very strong and other readers have commented on the post saying they didn’t think it was strong either but if you can tolerate dairy then you can definitely use that instead! 🙂 Let me know how this turns out for you!

    • Robyn says

      No strong coconut flavor. Can’t taste it. I think it helps thicken but it’s not so much that it tastes like coconut.

  50. Angel Gaynor says

    5 stars
    Since I was a little girl, I have never cared for Chicken pot pie; but this was to die for!! I had to go back for more 🙂

  51. Foodie Mom from NH says

    The recipe states 1 pound of potatoes, roughly chopped and then 1 pound diced. But in the instructions you refer to the diced as 1 cup. Safe to say 1 cup of potatoes is equalling 1 pound? I don’t have a scale… this sounds delicious and want to try!

  52. Christy Glenn says

    5 stars
    I am eating more paleo to treat migraines and chicken pot pie is one of my favorite”comfort foods”. I just fixed this tonight and it was AMAZING!!!! Thank you so much for showing me I don’t have to miss the comfort of am old favorite:)

  53. Megan says

    Just made this it is so good! I was afraid the coconut milk would be too strong cause I used coconut oil too but it was perfect. Even added the cayenne. Put this in my recipe box I will definitely make it again!

  54. Allison says

    This recipe sounds delicious, can’t wait to make it. I am new to paleo and I thought potatoes were not paleo approved?

    • My Heart Beets says

      Hi Allison! Potatoes are allowed on the “Whole30 diet” so I consider them part of my paleo template but I know everyone is different! They are probably not the best choice for weight loss but as far as the gut goes, I think if you can tolerate them then they are okay!

      • Kim B. says

        5 stars
        This was delicious! I actually substituted radishes for the potatoes. It was more work to peel them but they taste just like potatoes when fully cooked. My husband loved it and had no idea there we no potatoes in the soup!! He added some taco seasoning but I liked it the way it was…

  55. Jennifer L says

    5 stars
    I made this for dinner last night and couldn’t be more satisfied. I’m so happy it doesn’t have that taste of coconut. It’s so much better than the unhealthy version. Thanks so much for sharing this!

  56. Nancy says

    Sounds delicious! I will be making it tonight but substituting turnips for the potatoes and omitting the peas to make it truly paleo. Can’t wait to try it!

  57. Tina Coyle says

    5 stars
    Just made this soup and it was wonderful!! My daughter had the idea of putting some leftover fried onion strips on top, that was fantastic also. Loved the fresh herbs in there, it really made it fantastic. We can’t have peas so subbed some leftover broccoli. Makes any green veggies appeal to those that don’t particularly like them!

  58. Mina Patel says

    Wow! This soup was absolutely delicious. So warm, savory, creamy, and comforting. It seemed so simple, but tasted so good! I used cooked chicken from an organic herb flavored rotisserie chicken from Whole Foods. They even had an organic poultry blend with rosemary, sage, and thyme in their produce section. Whole family love it and had no idea it had coconut milk in it!

  59. Kayla says

    5 stars
    Thank you so much for this recipe. Made it for dinner last night, and enjoying it for lunch right now. You weren’t kidding when you said even a “junk food lover” would enjoy this, and he doesnt even like peas! Woah! This was a serious hit! Thank you!

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