Keto Chicken Pot Pie Soup {Paleo, Dairy Free, Whole30}

Last Updated on

This Keto Chicken Pot Pie Soup is comfort in a bowl! It can be made in the Instant Pot or on the stove and is super rich, creamy, and easy to make. It comes together in about 30 minutes and is guilt free because it’s also Whole30, Paleo, Gluten Free, & Dairy Free!

Keto Chicken Pot Pie soup in white bowl with rosemary on top

 

keto chicken pot pie soup

We love chicken pot pie, but sometimes I want the comfort without all the work of making a crust. That’s where this Keto Chicken Pot Pie Soup comes in. It’s really easy to make and is ready in about 30 minutes. Plus, it’s also Paleo, Whole30, gluten free, and dairy free too!

dairy free

To make this soup dairy free I used a combination of steamed cauliflower and canned coconut milk – doubling down on the creaminess! If you prefer, though, you can replace the cauliflower with raw cashews. Raw cashews will make the soup just as creamy, I just chose to use steamed cauliflower to reduce the carbs.

 

easy chicken pot pie soup instructions

Chopped carrots, onion, and celery on wooden cutting board

Start by chopping some onion, celery, and carrots.

 

Sauteed veggies in Instant Pot

Melt 4 Tbsp. of butter (can use non-dairy or oil of choice) in the pot of an Instant Pot or in a large pot or dutch oven and saute the veggies until  tender.

 

Soup ingredients in Instant Pot before cooking

Add three cloves of garlic, then the chicken broth, 2 bay leaves, frozen peas (if using), and chicken breasts.

For the instant pot method, cook on high pressure for 15 minutes. When finished cooking, allow to naturally release pressure for 5 minutes, then turn the knob to manually release the rest of the pressure.

For stove top cooking, bring the mixture to a boil and boil, slightly covered, for 20 – 25 minutes, or until chicken is cooked through.

 

Steamed cauliflower and coconut cream blended in vitamix jar

While the soup is cooking, blend together 1 cup of canned coconut milk and 1 cup of steamed cauliflower or raw cashews and set aside.

 

Shredded chicken in bowl with 2 forks

After chicken beasts have cooked through, remove them with a slotted spoon and place in a large, shallow bowl or a cutting board and shred with 2 forks.

 

close up of keto chicken pot pie in white bowl

Place the chicken back into the soup and add the coconut cream mixture, thyme, salt, and pepper. Taste the soup and add additional seasonings if needed. Garnish with fresh rosemary and enjoy!!!!

 

Tips for a perfect keto chicken pot pie soup

  • The canned coconut milk works best if it hasn’t been refrigerated so the cream doesn’t separate. If your coconut milk has separated though, simply scoop out and use 3/4 Cup of the cream and 1/4 Cup water, coconut water, or milk.
  • While you can replace the canned coconut milk with milk from a carton, I wouldn’t recommend it. The canned coconut milk gives the soup a creaminess that milk from a carton just can’t provide.
  • Some brands of canned coconut milk will leave a coconut aftertaste. A few of the brands I’ve tried that will not leave a coconut aftertaste include: Sprouts, Thai Kitchen, and Native Forest.
  • The steamed cauliflower can be replaced with 1 Cup of raw cashews. If you don’t have a high-speed blender be sure to soak them for at least 1 hour in very hot water before blending.

 

Looking for more Keto Soup recipes? Check these out!

Meatball Soup

Easy One Pot Lasagna Soup

Chicken “Noodle” Soup

 

Keto Chicken Pot Pie soup in white bowl with rosemary on top

Keto Chicken Pot Pie Soup {Whole30, Paleo}

This Keto Chicken Pot Pie Soup is comfort in a bowl! It can be made in the Instant Pot or on the stove and is super rich, creamy, and easy to make. It comes together in about 30 minutes and is guilt free because it's also Whole30, Paleo, Gluten Free, & Dairy Free!
Print Pin Rate
Course: Dinner, keto, Low Carb, paleo
Cuisine: American
Keyword: chicken pot pie soup, keto chicken pot pie soup, keto soup, paleo chicken pie soup, paleo soup, whole30 chicken pot pie, whole30 soup
Prep Time: 10 minutes
Cook Time: 15 minutes
Resting Time: 5 minutes
Total Time: 30 minutes
Servings: 4 Servings
Calories: 466kcal
Author: Cassidy

Any links on this site may be affilate links. If you purchase anything through them, your cost will remain the same, but I may make a small comission. Thank you for your support!

Ingredients

  • 4 Tbsp Grass-Fed Butter can use non-dairy butter or avocado oil if desired
  • 1 small onion finely chopped, use 1/2 onion for low-carb
  • 3 Stalks Celery Chopped
  • 2 Large Carrots Chopped, only use 1 carrot for low-carb
  • 3 cloves Garlic minced
  • 2 Whole Bay Leaves
  • 2 Cups Chicken Broth
  • 1/4 Cup Frozen Peas optional
  • 1 1/2 Lbs. Chicken Breasts
  • 1 Cup Full-Fat Canned Coconut Milk
  • 1 1/2 Cup Steamed Cauliflower coarsely chopped. Can substitute 1 Cup raw cashews. If you don't have a high-speed blender be sure to soak the cashews in hot water at least 1 hour before blending.
  • 1 tsp Ground Thyme
  • Sea Salt to taste, I use around 1 1/2 tsp.
  • Ground Pepper omit for AIP
  • Fresh Rosemary for garnish, optional

Instructions

Instant Pot Instructions:

  • Chop the onion, celery, and carrots. Set aside. 
  • Lightly season the chicken breasts with salt and pepper. Set aside. 
  • Turn the Instant Pot on Saute mode. Melt the butter in the pot, then add the carrots, celery, and onions and saute for 3 to 5 minutes, or until veggies are tender. 
  • Add garlic and saute 30 seconds, or until fragrant, then press "cancel" on the Instant Pot. 
  • Add the chicken broth, peas (if using), bay leaves, and chicken breasts. Secure lid with valve set on "sealing" and cook on high pressure for 15 minutes. If chicken is particularly thick, add an additional minute or two.
  • While soup is cooking, steam the cauliflower. Blend cauliflower and canned coconut milk until smooth and creamy.
  • After Instant Pot is done cooking, allow to release pressure naturally for 5 minutes, then turn the knob to manually release the rest of the pressure. 
  • Remove chicken with a slotted spoon and transfer to a bowl or cutting board. Shred with two forks then return to Instant Pot.
  • Add the thyme, salt, pepper, and coconut cream mixture. 
  • Taste and adjust seasonings as needed. Garnish with fresh rosemary if desired and serve hot. 

Stove top Instructions:

  • Chop the onion, celery, and carrots. Set aside. 
  • Lightly season the chicken breasts with salt and pepper. Set aside. 
  • Melt the butter in a large pot or dutch oven over medium-high heat. Once melted, add the onion, celery, and carrots. Saute until veggies are tender, 3 to 5 minutes.
  • Add garlic and saute 30 seconds, or until fragrant. Then, add the chicken broth, peas (if using), bay leaves, and chicken breasts.
  • Bring soup to a boil. Place a lid on the pot, leaving it slightly vented. Reduce heat if needed and lightly boil for 20-25 minutes, or until chicken is cooked through.
  • Remove chicken with a slotted spoon and transfer to a bowl or cutting board. Shred with two forks then return to pot.
  • Add the thyme, salt, pepper, and coconut cream mixture. 
  • Taste and adjust seasonings as needed. Garnish with fresh rosemary if desired and serve hot. 
Tried this recipe?Mention @CassidysCraveableCreations or tag #CassidysCraveableCreations!

Notes

Nutrition facts are calculated using 1 carrot, 1/2 onion, and no peas.
Nutrition Facts
Keto Chicken Pot Pie Soup {Whole30, Paleo}
Amount Per Serving
Calories 466 Calories from Fat 270
% Daily Value*
Total Fat 30g 46%
Saturated Fat 21g 105%
Cholesterol 139mg 46%
Sodium 786mg 33%
Potassium 1137mg 32%
Total Carbohydrates 9g 3%
Dietary Fiber 3g 12%
Sugars 4g
Protein 39g 78%
Vitamin A 71.6%
Vitamin C 39.9%
Calcium 6.8%
Iron 14.7%
* Percent Daily Values are based on a 2000 calorie diet.

Nutritional information is approximate and may vary.

pin keto chicken pot pie soup for later

Keto Chicken Pot Pie Soup Pinnable Image

Posted February 26, 2019 by Cassidy in AIP, Egg Free, Keto, Nut Free, Paleo, Soups, Whats For Dinner?, Whole30 / 4 Comments

Divider


Craving More? Subscribe By Email And Receive 2 FREE recipes from my Keto Breads Cookbook!

--

4 responses to “Keto Chicken Pot Pie Soup {Paleo, Dairy Free, Whole30}

  1. Donna

    The ingredients call for coconut milk, but the instructions use coconut cream. Can you clarify? Thanks!

    • Oh no, I’m sorry! Thanks for pointing out my mistake! The instructions are suppose to say “canned coconut milk” and I fixed it on the recipe card. Sorry for the confusion and thanks again for bringing this to my attention 🙂

      -Cassidy

  2. Cassidy – your recipes always make my mouth water! I’m writing out my grocery list and making this over the weekend! Thank you again for another winner. AND I’m so happy it’s keto!
    HUGS –
    Jen

Leave a Reply