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!
This recipe is from my digital cookbook The Paleo Instant Pot, which you can buy for $25 by clicking here! It includes over 30 Whole30-approved recipes designed for the Instant Pot and focused on flavor. It’s the perfect last-minute Christmas gift for a healthy food lover, and it’s a must for anyone you know getting an Instant Pot under their tree!
Let’s be really clear:
My husband is the winner here.
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.
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.
Use cooked chicken to make this paleo and Whole30 recipe even faster
To do this:
Simply sauté the mirepoix (the onion, carrots, and celery) and garlic on the stovetop instead of the Instant Pot as detailed in the first step of the recipe, then add the potatoes, chicken broth, and thyme to your pot.
Make your cashew-coconut cream as directed in the recipe.
Bring to a boil and boil until potatoes are fork-tender. Add your chicken and cashew-coconut cream to the pot and stir well. Finish with plenty of salt and freshly cracked black pepper.
Is this recipe dairy free?
It is if you use olive oil in the place of ghee. Most people don’t have a problem with ghee, even if they’re lactose intolerant, but if you’re avoiding all, even minute, instances of lactose, or cow’s milk proteins (for a breastfeeding sensitivity, for example), use the olive oil.
What is coconut cream?
It’s more complicated than it sounds. In this recipe, coconut cream means just the white, solid part of a can of coconut milk or coconut cream. Wait, what? Here’s the deal: “coconut cream” in a can means it contains more of the rich, solid cream than a can of coconut milk does. I like to buy cans of “coconut cream” (unsweetened, of course) since I can get nearly a cup of pure coconut cream from those. You may need 2 cans of full-fat coconut milk to produce 1 cup of coconut cream.
Can I substitute something for the cashews?
Sure! Try 1 cup of steamed cauliflower blended together with the coconut milk in place of the cashews if you have an allergy. If not, use the cashews! They are so, so important to this recipe.
How to make this Instant Pot healthy chicken pot pie soup
Start by sautéing your onions, carrots, and celery in ghee or olive oil in the Instant Pot on Sauté mode until onions are soft. Add the garlic and sauté briefly, about 30-60 seconds, until fragrant.
Add the potatoes, chicken broth, chicken, and thyme to the Instant Pot. Seal the lid and cook on Manual High Pressure for 10 minutes. It’ll take about 10-15 minutes for the Instant Pot to come to pressure.
In the meantime, make your cashew-coconut cream. In a high-speed blender, blend your cashews and coconut cream until very, very smooth. 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.
After the Instant Pot is finished cooking, Quick Release and stir in the cashew-coconut cream. Season with lots of salt and freshly cracked black pepper and garnish with fresh chopped parsley.
How to make this healthy chicken pot pie soup on the stovetop
If you don’t have an Instant Pot, you can absolutely make this recipe on the stovetop!
Heat the ghee or olive oil in a large saucepan over medium heat. Sauté 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, 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.
How to make this chicken pot pie soup in the slow cooker
Heat the ghee or olive oil in a large saucepan over medium heat. Sauté the onion, carrots, and celery until the onions are soft, then sauté the garlic about a minute or until fragrant. Transfer the sautéd mixture to the slow cooker. 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.
On our free Whole30 meal plan.
Other recipes you’ll love:
- Dreamy Instant Pot Chicken and Rice
- Instant Pot Frozen Chicken Thighs
- Immune Booster Shot Recipe (Maximum Strength!)
- Instant Pot Brown Rice
- Easy Black Bean Soup
- Mango Habanero Wings
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.
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 the 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 the 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 the coconut-cashew mixture and add salt and freshly cracked black pepper to taste.
Recipe Video
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 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 for 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 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.
This was amazing. I will make it again and again. I added 1/2 c. of frozen peas and eliminated the salt. My whole family loved it. Thank you!!!
The nutritional info provided. Is that for one single serving? Or is it for the entire pot of soup??
One serving.
This soup is always a winner at my house! How much is a serving size?
I’m so glad! This recipe makes 4 servings.
This recipe is SO DANG GOOD! Hit with picky family! Easy to prep. This is definitely going in the normal rotation!!
Always love to hear when my recipes are picky eater approved! Glad y’all loved it!
Just made the soup for my second time. It’s so delicious and creamy, such a good comfort soup!
I love it on cold days. Thanks for the great review!
Does the chicken go in raw to the instant pot?
Yes!
Can you use chicken thighs?
sure!
This was a HUGE hit! So delicious and now on the regular rotation. I used my crock pot and it turned out perfectly. I did soak the cashews in the coconut milk about 2 hours. It was sooooo creamy when blended. Can’t wait to make this again!
This soup is amazing!!! Finally a creamy non dairy soup. Loved it.
I used dried herbs and had to use russet potatoes because it was all I had. Even still, this soup is amazing! Probably my new fav! It is so creamy and does taste just like pot pie. I am always looking for great Paleo recipes and this will be my new “company worthy “ soup. Thank you😃
Delish! So easy and hit the spot when I wanted comfort food. Thank you for the recipes!
What other nut could you sub out for cashews…?
Unfortunately I haven’t found a great substitute for cashews, but check out this site for some ideas: https://deviliciouslyraw.com/useful-info/ingredients-and-alternatives/
I’m curious if I just add the chicken breasts to the instant pot without chopping them first how should I alter the cook time?
Depending on the size of your chicken breasts, you shouldn’t need to add any time for small to medium chicken breasts. If they’re large, you can add just a few minutes.
I was skeptical with the coconut cream and cashews but after reading the reviews I made the recipe exactly as written. WOW! This tasted amazing and was so filling. we are in the middle of whole30 and my husband said “put this on the regular rotation, it’s really really good!” Thumbs up from the whole family tonight.
Oh my—this is amazing! Followed the recipe except I left out sage as I couldn’t find any at the store and added some frozen corn and a bit of extra chicken broth. Will definitely make this again and again! I am dairy intolerant and loved the creaminess that’s this adds without the discomfort. Thank you!
Do i need to add raw chicken into the pot or do i cook it before?
Add it to the pot raw!