Honestly, is there any dish more hearty and satisfying than Chicken Pot Pie? Skip the crust and make this delicious Whole30 Chicken Pot Pie Soup, perfect for a cold winter night. This soup boasts tender chicken and sweet veggies in a rich, creamy broth. Put this on your dinner menu this week and dig in!
Want even more cozy soup recipes? Try Whole30 Loaded Baked Potato Soup.
Try This: Whole30 Chicken Pot Pie Soup


Whole30 Chicken Pot Pie Soup
Ingredients
- 4 baby gold potatoes chopped
- 2 cups chicken broth
- 1 cup plain & unsweetened almond milk
- 1 tablespoon ghee avocado oil or coconut oil
- 1 medium yellow onion peeled & diced
- 4 medium garlic cloves peeled & minced
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 4 medium celery stalks ends removed & chopped
- 2 medium carrots peeled & diced
- 1 cup French green beans chopped
- 1 ½ pounds of boneless & skinless chicken thighs diced
- 4 baby gold potatoes diced
- 2 cups broccoli florets
- 2 cups chicken stock
- ½ cup frozen green peas
Garnish
- 2 tablespoons each of fresh parsley rosemary & thyme
Instructions
- To prepare your broth, simmer chopped baby gold potatoes in chicken broth for about 10 minutes, or until very soft.
- Transfer to a blender and blend on high with plain almond milk until very creamy and there are no lumps. Set aside to use in your soup later.
- In a large Dutch oven pot or soup pot, add ghee, avocado oil or coconut oil and bring to medium-low heat.
- Add diced onion and garlic and sauté until translucent, about 5 minutes.
- Add sea salt and black pepper and stir well to combine.
- Add diced celery, diced carrot, chopped green beans and diced chicken thighs and toss well to combine. Continue to sauté until the veggies begin to soften and the chicken browns a little, about 5 minutes.
- Add diced baby gold potatoes, broccoli florets and chicken stock and stir well. Pour your blended broth back into your soup. Bring to a simmer until all of the veggies are very soft and the chicken is cooked through, about 15 minutes.
- Stir in frozen peas and half of the fresh herbs.
- Serve soup between 4 with the remaining half of the fresh parsley, rosemary and thyme, storing any leftovers in the fridge for up to 3 days. You can also freeze your leftovers in a freezer-safe container for up to 6 months.
- Enjoy!
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Sarah Steffens
Recipe Creative