Whole30 Chicken Pot Pie Soup
This Whole30 Chicken Pot Pie Soup is so deliciously creamy and packed with shredded chicken and chunks of veggies. It has all of the creaminess and flavours of traditional Chicken Pot Pie, but is Dairy Free! Pureed cauliflower gives this soup it’s creamy consistency making this soup low calorie, Whole30, Paleo, Keto and Specific Carbohydrate Diet Legal!
This Whole30 Chicken Pot Pie soup is pure comfort. It has chunky vegetables, tender shreds of chicken and a deliciously creamy base, all the best parts of traditional chicken pot pie. For all of the pie crust fans out there, I promise that this soup is so delicious and easy to make, that you won’t miss the pastry. Plus who really wants to mess around with grain free pie crust when the rest of this recipe is so simple and comes together so quickly.
Traditional Chicken Pot Pie is made with heavy cream and flour. This Whole30 Chicken Pot Pie Soup tastes EXACTLY the same, but is made using my go to vegetable for just about every recipe, Cauliflower! By cooking the cauliflower in chicken broth and then pureeing it with almond milk, it becomes incredibly creamy, the perfect base for chicken pot pie soup.
I used leftover chicken I had in the fridge, but rotisserie chicken would also work well. Alternatively, bake 2 chicken breasts in the oven for about 30 minutes and then shred them. Swap the chicken for turkey as a way to use up any leftover turkey from Thanksgiving or Christmas. If you aren’t a fan of green peas (which were recently added to the Whole30 approved list of foods) small chunks of green beans can be used in their place.
I made a double batch of this soup and have frozen it into small portions for an easy lunch or dinner to last me through winter. I’m really excited for you guys to give this paleo chicken pot pie soup a try, I think you are going to love it!
Here are a few other hearty soups that you might enjoy:
- Turkey Mulligatawny Soup
- Mexican Chicken Soup
- Stuffed Pepper Soup
- Roasted Cauliflower & Garlic Soup
- Thai Curry Noodle Soup
- Italian Wedding Soup
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Whole30 Chicken Pot Pie Soup
- 3 cups cauliflower florets
- 3 cups chicken stock
- 1 cup almond milk
- 1 tbsp olive oil
- 1 onion finely diced
- 2 cloves garlic
- 1 cup diced celery
- 1 cup diced carrots
- 1 tsp rosemary chopped
- 1 tsp thyme chopped
- 1/4 tsp salt
- 1/2 tsp pepper
- 1 cup peas
- 2 chicken breasts shredded (2 cups)
- 1 tbsp chopped fresh parsley
- Place the cauliflower florets in a large pot on medium heat along with 1 cup of the chicken stock (you want enough stock to almost cover the florets, so you may need to use more stock depending on the size of your pot) cover and steam the cauliflower until very tender. Transfer both the cauliflower and any remaining liquid in the pot to a blender. Add in the almond milk and 1 cup of chicken stock and blend until completely smooth. Set aside.
- Add the olive oil to the pot along with the crushed garlic and onion and cook for approximately 4 to 5 minutes until the onion becomes translucent. Add in the celery, carrots, rosemary, thyme, salt and pepper. Pour the remaining 1 cup of chicken stock into the pot and let everything simmer for 8 to 10 minutes until the carrots become tender.
- Add in the peas, shredded chicken and the cauliflower puree and cook for another 5 minutes until everything is warm. If the soup is too thick add in more chicken stock until it reaches your desired consistency (I prefer mine to be quite thick and chunky).
- Garnish with fresh parsley before serving
This soup is absolutely delicious! I made it for lunch today and love how creamy the pureed cauliflower makes it. Im making a double batch this weekend to freeze. Thanks for the great recipe!
Thanks for the kind compliment Lisa. This soup freezes really well so that’s a great idea.
I made this for dinner tonight, and served it with garlic bread for the non-SCDers. This soup had great flavor! This kids knew the cream base was made with cauliflower, and still loved it.
I’m so happy to hear that you as well as your kids enjoyed it! I’m so impressed they ate it even when knowing it was cauliflower!
This soup is absolutely inedible! Having it again tonight because I loved it so much. Didn’t make any changes to the recipe, but added a dash of Tabasco on top for a little kick. New favorite soup recipe!
Yea!! I’m so happy you liked it JA! 🙂
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Your recipes are simply amazing! This soup was so simple to make and incredibly delicious!
Thank you! I’m so happy you liked the soup! It’s one of my favourites 🙂
this soup is so good. recipes like this typically really make me miss things like crackers, because i love adding crackers to soup. but i don’t miss them with this soup, or at least no where near as much! it’s creamy and delicious and i love every last drop. BRAVO
I totally know what you mean!! I’m a big fan of chunky soups because I don’t feel as a big a need to dunk crackers in. So happy to hear that you liked the soup!
This looks amazing…planning on making it very soon. Could you substitute canned coconut milk for almond milk? I have trouble finding almond milk without added junk in it.
Yes you definitely could! That would make the sauce even more creamy 🙂
I’m planning on trying this recipe this week! Do you think frozen veggies would work, or do they need to be fresh? I was thinking of trying frozen veggies to make prep faster 🙂
Definitely! Frozen veggies would also work well 🙂
This was so delicious!!
So happy to hear that you liked it Dianna!
This sounds amazing and would love to try. Would premade cauliflower rice work? How do you think you’d go about that? ????
Yes you definitely could use cauliflower rice instead. I would recommend cooking 2 cups cauliflower rice in almond milk and chicken stock until tender before blending it.
Soubds great, thanks so much for the response!
I made this with modifications and my husband said it was the best soup he’s ever had. Here are the changes I made:
I seared boneless chicken breasts in butter, then set aside to cool while I made the cauliflower/almond cream.
Sauteed a cup of sliced baby bella mushrooms in the chicken pan and added garlic at the last minute. Tossed into bowl with shredded chicken breasts.
Sauteed carrots, onions, celery and remaining florets from the cauliflower head until caramelized.
Added the cauliflower/almond milk cream, 4 extra cups of stock, the chix/mushroom mix, a cup of sherry (important) and some fresh herbs, lemon zest and theto vegetables–simmered an hour
Before serving, added another 1/4 cup of sherry and more fresh herbs (parsley, oregano, sage and/or basil)
To die for! Thanks!
Wow!! What a compliment!!! I am so happy to hear that!! Thank you for including the modifications you made, the mushrooms and sherry sound like great additions. Thanks for the comment Kate!
Excellent! I make this at least once a month exactly as written. Even my non paleo family loves it!
Yes! Love when non paleo eaters also enjoy a dish! Thanks so much for leaving a comment Alicia!
This was absolutely delicious! I’m not a fan of peas so I used green beans. And I didn’t have almond milk on hand so I used coconut instead. But still delicious!
I bet coconut milk made it even creamier! So happy you enjoyed it!
Can this be make in the crockpot?
I have never tried so can’t say with 100% certainty but I suspect it would
Having a bowl of this soup now! Love it! Great idea to make the cream/cauli base! I love cream based soup
Such a great soup for a cold day 🙂 Hope you enjoy!
Could Cashew Milk be used in lieu of almond milk?
I have some leftover cauliflower purée I would like to use to make this. Any guess how much purée this yields after blended smooth? Thanks! Can’t wait to try.
I would say approximately 1 1/2 cups puree should work. Let me know how it turns out!
This soup is amazing!!! Chicken pot pie is one of my all-time favorite meals and I love it in soup form. Using the cauliflower puree is genius as the creamy base. I love that I can enjoy these comforting flavors and feel good about what I’m eating.
Its one of my favourite meals too! Thanks for the comment Kristen!
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If your husband goes back for seconds during playoff hockey, you know it’s good! 🙂 Thank you so much for the recipe!
Hahaha the best compliment you could possibly get!
We used rotisserie chicken for ease. My husband’s favorite recipe of yours!
This is SO good! I subbed frozen veggies, and replaced celery with asparagus. Thickening with cauliflower is seriously genius! It gives a wonderful fullness of texture and flavor. Thanks for sharing!
Thanks for the kind comment Tammy! So happy to hear that it was a hit!
Can you sub coconut or rice milk for the almond milk?
This soup is the bomb!! So delicious and easy to make. I added a root vegetable also and cooked it with the cauliflower! Delicious. Thank you. I’m watching my glucose!!
This soup was everything I hoped it would be and then some! Absolutely a comfort food. This one is going to be on steady rotation all through the cold months.
Yea!! So glad you enjoyed it!
Your recipes have helped me in the past when we had to put my daughter on the SCD for a year. Thanks for all you do.
Hubby and daughter do not like cauliflower. What can I use as a base?
Thank you Carole! There is absolutely no taste of cauliflower in this soup, it just makes it really creamy so I would try making it for them anyways, I bet they won’t even notice.
Well I finally made this soup using the recipe just as written (except I used pre-riced fresh cauliflower – about 2 cups) and it was SO fantastic! Tastes exactly like chicken pot pie! Can’t wait to make out again! Thanks!
Thanks for the comment Jennifer!
So good!! I used frozen cauliflower and it still turned out great
Amazing! Used up left over turkey from thanksgiving and everyone loved it-even my 9 year old!
So delicious and super easy to make! I used oat milk in place of almond milk and it tasted great! I also did frozen peas and carrots to make prep time a little quicker. Thanks for another great recipe!
This soup is amazing! So easy and nourishing!
I love this recipe SOOO much! I have passed it on to many of my friends who are also going crazy over it! Tonight I’m making it and I forgot the almond milk so I just put more cauliflower and puréed it to give it its thickness… I am such a huge fan of chicken pot pie, and you’re right the crust is kind of a waste of my time! So thank you for making this delicious & healthy soup recipe!
My sister made this for a family event (we are all trying to drop a few pounds) and it was so so good! I made it tonight and it will definitely be something I make often. You feel like you are eating such a rich soup and for two cups a serving you don’t feel deprived! Thanks for this recipe!
This was CRAZY DELICIOUS! So easy to make too. I used a bag of frozen riced cauliflower instead of fresh, used canned full-fat coconut milk instead of almond milk & added in diced roasted butternut squash that I needed to use up. Wow!!! This was the best meal we’ve had so far on our Whole30! The leftovers the next night were even better as the flavors continued to blend. This will definitely be a keeper! Thank you so much…
This soup is truly fantastic
This was a delicious, filling soup. I added about 1 TBS of chicken better than boullion. I really like her recipes!
Perfect for a chilly fall day! Great flavor and easy to follow along instructions.
Absolutely delicious! Cannot wait to make this again. Will be a regular recipe this winter in our house for sure.
I am a dutz when it comes to cooking and was put on a special diet by my doc (finding anything with all the restrictions has been a task). Never was a fan of cauliflower anything but when I saw “pot pie” I thought why not give it a try. Sooooo good!!! I added a little more salt and need to fine tune my shredded chicken skills, but even I couldn’t mess this one up! Highly recommend!
It was out of this world!!
This recipe is brilliant and a regular request in my house. I make the shredded chicken in my instant pot and use plain Greek yogurt instead of almond milk. Thanks so much!
This soup is delicious! Thank you!
Trying this tonight! Looks delicious!
I might try oat or light coconut milk instead of almond milk?
Made this 2X in the last 5 days. Subbed dried Italian seasoning for the fresh herbs (used what I had on hand) – so delicious.
Run don’t walk to this soup!
Can this be made in the crockpot?
I have made this soup so many times since finding your recipe and my family and I have absolutely loved it!!!! Thank u!
This soup is SO good! When I served it to my sister (who has no dietary restrictions), she asked me for the recipe!
I made this on Sunday, and it was scrumptious! I cooked my chicken breasts with my cauliflower since I didn’t have any cooked chicken on hand. I also ended up adding a bit of arrowroot starch at the end to thicken the soup a bit. I definitely went overboard with covering the cauliflower and chicken in stock and had to compensate!
I made this soup today, and it’s so so good! I can’t get over how creamy the cauliflower and almond milk makes the soup. You can’t even tell it doesn’t have dairy! I will definitely make this again! It was super quick and easy. Thanks for sharing your recipe 🙂