Instant Pot Chicken Pot Pie Soup

• Blender: If you don’t have a high-speed blender, you’ll need to soak the cashews first so they’ll blend completely. Place them in a bowl and pour 3 cups of hot filtered water over them. Place the bowl in the fridge and let the cashews soak 6-8 hours. After soaking the cashews, add them to a standard blender with the coconut cream and blend until smooth.
• Dried Sage: You must use dried sage, NOT ground sage. Ground sage will over-power the rest of the dish and may turn your soup green.
• Coconut Cream: Refrigerate 1 can of unsweetened, full-fat coconut cream OR 1-2 cans of unsweetened, full-fat coconut milk overnight. Remove the can without shaking it or stirring the contents. Open the can and scoop off the solid white layer on top of the liquid – that layer is the coconut cream you’ll need for this recipe. Use 1 cup of the solid layer in this recipe. Discard the remaining liquid, use it in another recipe, or consume it as-is if you want. Do NOT use coconut creamer or coco lopez. They aren’t the same as coconut cream and won’t work in this recipe.
• Coconut Alternatives: If you have a coconut allergy or just don’t like the flavor, replace the coconut cream with almond milk, chicken stock, or water. Blend your liquid of choice with the cashews as instructed.
• Cashew Alternatives: If you have a cashew allergy, replace the cashews with 1 cup of steamed cauliflower. Blend the cauliflower with the coconut cream like you would the cashews.
• Make it Dairy Free: Use olive oil instead of ghee.

Stovetop Chicken Pot Pie Soup

1. Heat the ghee or olive oil in a large saucepan over medium heat.
2. Add the onion, carrots, and celery. Stir, then sauté until the onions are soft (3-5 minutes).
3. Add the garlic and stir, then sauté 30-60 seconds or until garlic is fragrant.
4. Add the chicken broth, potatoes, dried sage, and thyme to your pot. Stir, then bring to a boil. Boil potatoes 5 minutes.
5. Add the chicken. Boil 6-10 minutes or until chicken is cooked through and potatoes are fork-tender.
6. While chicken and potatoes boil, add the cashews and coconut cream to the high-speed blender and blend until smooth.
7. When chicken and potatoes are ready, stir in the cashew cream. Season with salt and pepper to taste and serve warm.

Slow Cooker Chicken Pot Pie Soup

1. Heat the ghee or olive oil in a large saucepan over medium heat.
2. Add the onion, carrots, and celery. Stir, then sauté until the onions are soft (3-5 minutes).
3. Add the garlic and stir, then sauté 30-60 seconds or until garlic is fragrant.
4. Transfer the mirepoix and garlic to the slow cooker. Add the potatoes, chicken broth, chicken, sage, and thyme. Stir to incorporate.
5. Cover and cook on HIGH for 4 hours or LOW for 6 hours.
6. Toward end of cook time, add the cashews and coconut cream to the high-speed blender and blend until smooth.
7. When the cook time ends, check that the potatoes are fork-tender and the chicken is cooked through. Stir in the cashew cream and season with salt and pepper to taste. Serve warm.