Healthy Chicken Pot Pie Soup
This dairy-free, healthy chicken pot pie soup has all of the flavors of the classic comfort food casserole served in soup form! Creamy, hearty, & delicious, this gluten-free chicken pot pie recipe is one you don’t want to miss!
What Makes This Recipe Great
There is nothing better than creamy, chicken soups that fill you up, warm you up, and taste so good you want seconds! It’s even better when they’re healthy! This soup is healthy comfort food at its finest. It tastes decadent and absolutely delicious, but won’t leave you feeling sluggish or bloated after eating.
My healthy chicken pot pie soup is packed with tender chicken, carrots, celery, onion, green beans, and potatoes in a dairy-free creamy broth. Featuring all the flavors of classic chicken pot pie, but is made with clean, better-for-you ingredients!
- Instant Pot, Slow Cooker, & Stovetop instructions
- Nut-Free & Low-Carb alternatives
- Dairy-Free & Gluten-Free!
- An easy, 30-minute recipe!
Ghee: This is clarified butter where most of the dairy has been removed. If you have a dairy allergy, you can also use olive oil or vegan butter.
Chicken Breasts: I love getting organic chicken from Butcher Box.
Chicken Broth: My favorite is Kettle & Fire. Code MARY gets you 20% off their site!
Cashews: Raw, unsalted cashews work best for the cashew cream.
Recipe Step by Step
- Press the “sauté” button on your Instant Pot. Add the tbsp of cooking fat along with the onions, celery, carrots, and garlic. Sauté for 3-4 minutes until they begin to soften and the garlic is fragrant. Add in the chicken pieces, potatoes, green beans, chicken broth, sherry, and spices/herbs. Give everything a good stir. Lock the lid, turn the vent to “sealing”, and cook on manual high pressure for 12 minutes.
- Drain your cashews (if you soaked them) and add them to the blender along with 3/4 cups of water. Blend on high for 1 minute or until very thick and creamy.
- Once the soup is done, manually release the steam. Use a fork to shred the chicken right in the pot. Add in the cashew cream and stir. Add salt and pepper to taste and serve with fresh chopped parsley and a drizzle of sherry, if desired.
- Add all of the ingredients (minus the cashews and water) to your slow cooker. Stir well. Cook on high for 3-4 hours or low for 7-8 hours.
- Shred the chicken right in the pot. Right before you are ready to serve, add the cashew cream and stir well. Stirring on high heat for a few minutes will help it to thicken up.
- Heat your cooking fat of choice in a large pot or dutch oven over medium heat. Add the onions, celery, carrots, and garlic. Sauté for 3-4 minutes until they begin to soften and the garlic is fragrant. Add in the chicken pieces, potatoes, green beans, chicken broth, sherry, and spices/herbs. Bring the soup to a boil and cook over medium heat for 15-20 minutes, until the potatoes are tender and the chicken is cooked through.
- Make the cashew cream while the soup cooks. Shred the chicken, add the cashew cream and stir well.
Mary’s Tips & Tricks
Soaking the Cashews: Soaking the cashews in hot water for a couple of hours prior to blending can help to make the creamiest version possible. It’s not totally necessary if you have a good, high-speed blender, though! However, if you don’t have one, I love this blender!
Storage: This gluten-free chicken pot pie makes amazing leftovers. It can be stored in an air-tight container in the fridge for up to 4 days. To reheat, you can simmer it on the stove or pop it in the microwave for 2-3 minutes.
Keto Version: To make this Keto-friendly, omit the potatoes. You can also sub in radishes or cauliflower.
Using Leftover/Pre-Cooked Chicken or Turkey: Rotisserie chicken or leftover turkey also works well with this recipe. Simply follow the directions and omit the chicken. Add the pre-cooked chicken or turkey at the end with the cashew cream and stir over medium heat (or on sauté mode in the IP or on high heat in the slow cooker) until the meat is warmed through.
Vegetables: Peas can be used instead of green beans! Corn would also be delicious; however please note that it is not Whole30-friendly.
Cauliflower Gnocchi: A while back I shared that I used Trader Joe’s Cauliflower Gnocchi in this gluten-free chicken pot pie. It tastes exactly like healthy chicken and dumplings! If you want to try this method, simply add them at the same time as the cashew cream at the end! Stir and let them cook on “saute” mode (or high heat for the slow cooker, or just medium heat on the stove) for 2-3 minutes until they’re heated through.
If you aren’t able to have cashews, you can sub in 1 cup of coconut cream (or just use the thickened part on top of a can of full-fat coconut milk).
Yes, feel free to sub 3/4 cup of heavy cream or 1/2 & 1/2 instead of the cashew cream.
Yes! It will stay good for up to 4 months. Store in an airtight, freezer-safe container for optimal freshness.
These Gluten Free Dairy Free Drop Biscuits would be amazing with this soup!
Healthy Chicken Pot Pie Soup (Whole30, Paleo)
- 1 tbsp ghee or olive oil
- 4 cloves minced garlic
- ½ large onion, diced
- 3 stalks celery, diced
- 3 carrots, peeled and diced
- 1.5 lbs chicken breasts, cut into 3 pieces each
- 1 large russett potato (or 2 small – should be about 2 cups diced), peeled and cut into 1 inch cubes
- 1 cup frozen cut green beans
- 4 cups chicken broth
- 1 tbsp sherry cooking wine, omit for Whole30
- 1.5 tsp dried sage
- 1 tsp dried thyme
- ½ tsp dried rosemary
- ½ tsp nutmeg
- 2 tsp sea salt, more to taste
- ½ tsp black pepper
Cashew Cream * (see nut free option below)
- 1 cup raw unsalted cashews
- ⅔ cup water
- pressure cooker
- Add cashews to a bowl and cover with boiling water. Let them soak while you chop your veggies and prep the soup.
- Hit the "saute" button on your Instant Pot. Add in the tbsp of cooking fat (ghee or olive oil). Add in the onions, celery, carrots, and garlic. Saute for 3-4 minutes until they begin to soften and the garlic is fragrant. Add in the chicken pieces, potatoes, green beans, chicken broth, sherry, and spices/herbs. Give everything a good stir. Lock the lid, turn the vent to "sealing", and cook on "manual" high pressure for 12 minutes.
- While it's coming to pressure, make the cashew cream. Drain the cashews and add them to a blender along with 1/2 cup of water. Blend on high for 1 minute or until VERY thick and creamy.
- Once the soup is done, manually release the pressure. Use a fork to shred the chicken right in the pot. It should be very tender! Add in the cashew cream and stir. Add salt and pepper to taste. Serve with fresh chopped parsley and an extra drizzle of sherry, if desired. Enjoy!
- Heat cooking fat in a large stock pot over medium heat. Add in the onions, carrots, celery, and garlic. Saute for 3-4 minutes until fragrant and beginning to soften. Add in remaining soup ingredients (except cashew cream). Stir. Cover and bring to a boil, then reduce heat to medium. Cook for 25-30 minutes until vegetables have softened and chicken is cooked through. While it's simmering, make your cashew cream using directions above. Use a fork to shred the chicken right in the pot. Add your cashew cream and stir. Serve with fresh chopped parsley and an extra drizzle of sherry, if desired. Enjoy!
- Add all of the ingredients (minus the cashews and water) to your slow cooker. Stir well. Cook on high for 3-4 hours or low for 7-8 hours. Shred the chicken right in the pot. Combine the cashews and water in your blender and blend on high for 1 minute. Right before you are ready to serve, add the cashew cream and stir well. Stirring on high heat for a few minutes will help it to thicken up. Serve and enjoy!
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This post was originally published on November 11, 2021 and updated with new copy on July 29, 2022.
252 Comments on “Healthy Chicken Pot Pie Soup”
Absolutely love this soup, even when it’s hot in Florida! Used rotisserie chicken and it worked great. Thank you!
Made this again tonight for dinner and for some lunches. Love how feeling this soup is and how easy it is to make. And as always great tasting!
Thank you Sheleena!
This is on repeat in my house. A true staple. It’s hearty, delicious, and easy to make. I love how macro friendly it is too!
What is the substitution for the coconut milk
You can use either coconut milk, the cashew cream in the original recipe, or heavy cream or 1/2 and 1/2!
I have made this recipe over and over again in my Instant Pot. It is so easy and so delicious! I am always so surprised at how creamy it comes out using the cashew cream! You honestly can’t tell it is dairy free. The only swap I make is frozen peas for the green beans. Love this paired with the gluten free biscuits. Thank you so much, Mary, for this and all your wonderful recipes!
Thank you, Michelle!!
I made recipe it was delicious! I didn’t have celery so I used broccoli instead. I used stove top recipe very simple however, packed with lots of flavor! I used heavy cream instead of cashew cream. I highly recommend this recipe! You won’t regret it!
LOVE! LOVE! LOVE this soup! Goes so great with your gluten free biscuits!
I may have missed it but what is the serving size in regards to your nutrition info?
Thanks, Christine! The serving size is 1/4 of the total recipe. I don’t know the exact measurement but probably about 1.5 cups!
Best comforting soup and super tasty can’t tell that’s dairy free either.
This is probably the recipe I have on repeat the most from Mary. I cannot say enough good things about how creamy and perfectly seasoned this soup is. I’ve also made it and not had nutmeg or rosemary so I googled substitutions I had on hand and it still was 10/10.
As always I love the ease of Mary’s recipes that fully deliver on flavor. Also phenomenal when paired with her GF biscuits.
Thank you Danie!!
Seriously the best soup I’ve ever made! I omitted the cashew cream b/c of my son’s allergies and it was amazing. Thank you for creating such yummy and healthy dishes for us all.
Finally made this soup and I see what all the hype is about! I added a little extra veggies but stuck to the recipe for everything else! I did the crock pot version and was SO thankful to have dinner ready to go! Def making again – first time making cashew cream too! It was great
Yay! So glad you enjoyed it!
I never leave reviews on recipes. This is the first time I have reviewed a recipe EVER. This soup is just that good, I couldn’t not review it! Excellent soup. Followed the recipe exactly and just added extra water and veggies to make it serve a few more people. EXCELLENT! Will be writing this one down for later! Thank you!
Thank you Katie!!
I mean really, how good can a soup possibly be? This one is really really good. It is a must try, must eat, will love. My husband said it was the best soup he’s ever had. You heard it here first. I made the recipe exactly as written in the instant pot, but didn’t have sage. It turned out perfectly.
Yay!! Thanks Molly!!
I used the instapot version and it was quick and delicious! I decided to used the cauliflower gnocchi from Trader Joe’s and it was a great addition. Highly recommend!
You NEED to make this soup! I have made it several times now for home and tailgating and I ALWAYS get positive comments on it. Really enjoy many of your recipes!
Thanks Dawn! It means a lot!
Takes just like chicken pot pie and super comforting!
Love love love this recipe! I make ours with gnocchi and do the coconut cream and it turns out fabulous every time.
Thank you Lori!
One of my very favorite fall recipes!
What is the substitute for the cashew cream? I have a daughter that is allergic but this sounds really good!
Hi Erin! I included a few subs in the paragraphs above – you can do full fat coconut milk or heavy cream!
Thought I had my go to chicken soup recipe, nope. This IS the best chicken soup recipe. Love it, it’s so so good. I omit the cashew cream/ any cream and it’s still amazing.