Chicken Pot Pie Soup! Whole30 approved and paleo! Asparagus instead of peas and you'll never guess what makes it so creamy but still non-dairy!

Who doesn’t love chicken pot pie??  The potatoes the chicken the flavor!  It is the chicken and potato part that made me feel like this was totally something I could overhaul and make whole30.  Just had to make a few swaps!  Coconut flour instead of all purpose, a quickly made cashew milk instead of dairy milk, and instead of corn & peas I chopped up asparagus for our pop of green!  Just those simple swaps make this soup taste just like the original.  The other thing I love about this soup is that it makes a big batch that you can have in your fridge for the week.  And soup is always the best the next day anyways!  No idea why that is but trust me it’s true.  I am feeling so great on whole30 and can’t wait for each day because I know it will just keep getting better!  Yay for energy!  I love any excuse to use my Le Creuset Dutch Oven and this soup makes it look gooooood.

So much goodness in every bite!

Chicken Pot Pie Soup! Whole30 approved and paleo! Asparagus instead of peas and you'll never guess what makes it so creamy but still non-dairy!

I shred my chicken in my kitchen aid mixer!  Best trick ever.

Chicken Pot Pie Soup! Whole30 approved and paleo! Asparagus instead of peas and you'll never guess what makes it so creamy but still non-dairy!

Thank goodness for potatoes!!

Chicken Pot Pie Soup! Whole30 approved and paleo! Asparagus instead of peas and you'll never guess what makes it so creamy but still non-dairy!

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Chicken Pot Pie Soup! Whole30 approved and paleo! Asparagus instead of peas and you'll never guess what makes it so creamy but still non-dairy!

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Chicken Pot Pie Soup {Whole30}

Scale

Ingredients

Cashew Milk:***

  • 1 ½ cups warm water
  • ½ cup raw cashews

Other Ingredients:

  • 2 Tablespoons ghee
  • 1 medium onion, peeled and diced
  • 2 medium carrots, peeled and diced
  • 2 celery stalks, diced
  • 4 cloves garlic, peeled and minced
  • 4 ounces button or baby bella mushrooms, diced
  • 1/3 cup coconut flour
  • 4 cups organic chicken stock
  • 3 cups shredded cooked chicken
  • 1 pound Yukon gold potatoes, peeled & diced
  • 1 cup chopped asparagus
  • 1 teaspoon Italian seasoning (check labels!)
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly-cracked black pepper

Instructions

  1. Combine water and cashews in a bowl and let soak for an hour. Once soaked, pour both cashews and water into a blender or food processor and blend until smooth. Pour mixture through a sieve and discard cashew pulp. Set cashew milk aside.
  2. Heat ghee in a large stockpot over medium-high heat until melted. Add onion, carrots, and celery. Saute for 6-7 minutes, stirring frequently, until the onion is soft and translucent. Add in the garlic and mushrooms, and saute for an additional 2-3 minutes, stirring frequently, until the garlic is fragrant.
  3. Stir in the coconut flour until it is completely combined, and saute for an additional 1 minute, stirring occasionally. Gradually add in the chicken stock and cashew milk, stirring frequently. Stir in the chicken, potatoes, asparagus, Italian seasoning, salt and pepper until combined.
  4. Bring the mixture to a simmer (be careful not to bring it to a boil!), stirring occasionally. Then reduce heat to medium-low, and continue simmering the soup for 15-20 minutes until the potatoes are soft and cooked through.
  5. Taste the soup and season with additional salt and pepper, if needed.
  6. ***If you are pressed for time you can use 1 1/2 cups approved cashew milk, almond milk or light coconut milk in place of the homemade cashew milk

 

13 replies
  1. Andrea says:

    I made this soup last night. It was absolutely delicious, creamy without being heavy. I also doubled the chicken required and it was almost a stoup! Soups like this are fantastic for us working folks, I brought it to work for lunch and will have it for dinner tonight! Whole30 is honestly all about tasty nutritious meals. GREAT SOUP!

    Reply
    • Kelsey says:

      Thanks!! So happy you loved it and I definitely encourage adding as much protein as you need! Best part about soup the next day is that it somehow gets even better! Enjoy!!

      Reply
    • Kelsey says:

      I think you could do that but I would add it at the end once the soup is boiling, after mixing about 1/4 cup arrowroot powder with some water!

      Reply
  2. Jeannine B. says:

    Hi Kelsey,

    I’m new to completely whole cooking. I always cooked healthy, but have now been told to remove grains completely. We all like chicken noodle soup and this looks like a great alternative. Can I use something besides cashew milk in this? Thanks for the help 🙂

    Reply
    • Kelsey says:

      Hello!! Thanks for stopping by my blog! You can you any other non-dairy milk you like! You can use unsweetened almond milk or if you don’t have a dairy sensitivity you can use regular milk. Enjoy!

      Reply
  3. Jess B says:

    Hi Kelsey! This sounds delicious! I’ve been making soups every week for a quick and easy lunch to grab for work! I am preparing to do the Whole30 in February and wanted to see what type of Chicken stock you used for this to be Whole30 approved? Thanks so much!

    Reply
  4. Bri says:

    Wow! I am not even through my first bowl and cannot get enough. Chicken Pot Pies have always been my favorite food, and this knocks them out the park! Day 1 of my Whole30 and this recipe just got me so hype to kill it for another 29 days!
    Awesome work Kelsey!

    Reply

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