This healthy chicken pot pie soup is made with hearty vegetables, juicy chicken thighs, and creamy coconut milk, making it rich, comforting, and absolutely delicious. It is also dairy free, paleo, low carb, and Whole30.
Chicken pot pie soup = perfect weeknight dinner
I created this soup recipe with the intentions of having something that was super nourishing while being incredibly tasty and quick to throw together.
The base of the dish is simple: broth, shredded chicken thighs (but any part of the chicken will do), and hearty veggies.
The coconut cream does a really good job at thickening the soup up and making it more filling, a comprehensive meal.
I even love this soup eaten cold the next day or reheated.
It keeps well in the refrigerator and will last you several days if you have self control. 😉 I sure don't.
What ingredients will you need?
This soup is made with real food ingredients and comes together really quickly but beautifully.
Here's what you'll need:
- Chicken thighs
- Mirepoix (celery, onions, carrots)
- Mushrooms
- Frozen peas
- Potatoes
- Broth
- Coconut milk
- Onions
- Garlic
- Spices
- Arrowroot flour
How to make creamy chicken pot pie soup
Heat up a large pot or Dutch oven over medium-high heat for 2 minutes. Add oil and let that heat for another minute.
Season chicken liberally with a few teaspoons of salt and a few big pinches of black pepper. Add diced chicken to the pot and cook for 3-4 minutes per side, until browning.
Do not worry about cooking it all the way through, as that will happen later. Remove the chicken with a slotted spoon and set aside.
Add mirepoix to the pot, along with mushrooms, and garlic. Saute for 5-6 minutes until soft. Add diced potatoes to the pot, along with bay leaf, and Italian seasoning. Stir until it is all well combined.
Pour in the broth, and bring the mixture to a boil, then lower to medium-low heat and cook for about 15 minutes until the potatoes are fork tender.
In a small bowl, whisk together arrowroot flour with coconut milk. Add to the pot and mix until the soup begins to thicken.
Put in cooked chicken and frozen peas. Stir occasionally and let all the flavors meld together.
Once peas are cooked, about 5-7 minutes, the soup is done. Taste and add additional salt and pepper. Enjoy!
Storage suggestions and recipe tips
The soup will keep well in the refrigerator for up to 5-7 days in an airtight container.
You can reheat it or eat it cold. Sometimes, I prefer to eat my thick soups cold... just try it! 😉
In place of chicken thighs, you can absolutely use chicken breasts if that is your preference.
Feel free to also use your favorite broth including but not limited to: chicken broth, vegetable broth or bone broth. I recommend using something with low sodium.
Otherwise, just be very mindful of how much kosher salt you are adding to the soup.
Love this chicken pot pie soup recipe? You'll enjoy these other soups:
Instant Pot Stuffed Pepper Soup
Instant Pot White Chicken Chili
Healthy Chicken Pot Pie Soup
Ingredients
- 1 tablespoon avocado oil or olive oil
- 1 1/2 pounds boneless & skinless chicken thighs see notes
- 4 celery ribs sliced
- 4 carrots sliced
- 1 yellow onion diced
- 6 garlic cloves minced
- 1 teaspoon kosher salt plus more, to taste
- 1/4 teaspoon black pepper plus more, to taste
- 1/2 pound baby bella mushrooms sliced
- 1 1/2 pounds Yukon gold potatoes diced into small chunks
- 1 teaspoon Italian seasoning
- 2 bay leaves
- 3 cups chicken broth or vegetable broth
- 13.5 oz canned full fat coconut milk
- 1 cup frozen peas
- 2 tablespoons arrowroot flour
Instructions
- Heat up a large pot or Dutch oven over medium-high heat for 2 minutes. Add oil and let that heat for another minute.
- Season chicken liberally with a few teaspoons of salt and a few big pinches of black pepper. Add diced chicken to the pot and cook for 3-4 minutes per side, until browning. Do not worry about cooking it all the way through, as that will happen later. Remove the chicken with a slotted spoon and set aside.
- Add mirepoix to the pot, along with mushrooms, and garlic. Saute for 5-6 minutes until soft. Add diced potatoes to the pot, along with bay leaf, and Italian seasoning. Stir until it is all well combined.
- Pour in the broth, and bring the mixture to a boil, then lower to medium-low heat and cook for about 15 minutes until the potatoes are fork tender.
- In a small bowl, whisk together arrowroot flour with coconut milk. Add to the pot and mix until the soup begins to thicken.
- Put in cooked chicken and frozen peas. Stir occasionally and let all the flavors meld together. Once peas are cooked, about 5-7 minutes, the soup is done. Taste and add additional salt and pepper. Enjoy!
Notes
- Chicken thighs: Feel free to use chicken breasts in place of thighs.
- Broth: Any broth will work, but be sure it is low sodium or be mindful of how much additional salt you are adding.
Nutrition
Hi! I’m Monica – recipe developer, matcha addict and lover of all things chocolate, kombucha and any & all puns. I am also the blogger, real food lover, & bonafide hustler behind the blog ‘The Movement Menu.’ I’m so excited to welcome you to my happy space, where my appreciation of creative recipes and healthy & mindful eats come together to inspire you to live a healthy, balanced life.
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