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