Healthy Whole30 Chicken Pot Pie Soup {whole30 + gluten free + vegan, paleo option}

This healthy whole30 chicken pot pie soup is creamy, delicious, made with lots of veggies, and total comfort food. Perfect to use up leftover rotisserie chicken, or turkey from the holidays! The recipe for this nourishing homemade soup is whole30, gluten free, paleo-ish, and with a vegan option.

Reason number one to make a normal sized turkey even when you’re not cooking for a crowd? This healthy pot pie soup 😉

Yes, yes, I know that this is a recipe for chicken pot pie soup, but I whipped up the first round of this recipe with leftover turkey from our Thanksgiving dinner and it was so 👌🏼 I just had to share it with you.

And really it’s just as perfect to make with some leftover rotisserie chicken, or pre-cooked chicken that you whip up during meal prep. I decided to make it a chicken pot pie soup recipe because that’s likely how we’ll make it for the rest of the year when we’re not using up Thanksgiving leftovers – but it would be delicious either way.

Why you’ll love this Healthy Whole30 Chicken Pot Pie Soup

This healthy pot pie soup is:

• Creamy
• Comforting
• Cozy
• Easy to make
• Filling
• Versatile
• Dairy free
• Great for meal prep
• FREAKING DELICIOUS 🙌🏼

Healthy Whole30 Chicken Pot Pie Soup Ingredients

This dairy free chicken pot pie soup recipe is made with some pretty basic ingredients that come together to create the most flavorful creamy soup. A perfect combination of some classic flavors to create a healthier spin on a comfort food classic. It truly is a winning dairy free dinner that everyone will love!

(If you’re already ready to get started, scroll all the way down to the bottom for the full recipe!)

Here’s exactly what you need to make this healthy whole30 chicken pot pie soup:

• Raw cashews – Raw cashews are what makes this soup full of such a dreamy texture. Blended with some of the broth until they surrender to the richest creamy broth with no dairy at all. If you can’t have cashews, consider substituting part of the broth with your favorite unsweetened non dairy creamer, and / or blending part of the soup until smooth BEFORE adding the chicken and peas in the final steps.
• Onion, carrots & celery – These three vegetables (called mirepoix in culinary terms) are the start of many classic dishes, and for good reason! When sautéed with a generous glug of olive oil they provide an incredible flavor base.
• Yukon gold potatoes – You could really use just about any type of potato for this recipe. Yukon gold are my favorite for their mild and buttery flavor.
• Garlic
• Poultry seasoning – Homemade or store bought both work. All purpose seasoning could also be used.
• Nutritional yeast – Nutritional yeast is not necessary for this recipe, but it does add lovely depth of flavor. If it’s a new ingredient to you and you do a lot of dairy free cooking I highly recommend making the small investment to keep in your kitchen.
• Salt + pepper
• Cooked chicken or turkey – Really either one would work beautifully! This recipe is the perfect way to use up leftover rotisserie chicken or turkey over the holidays. If you want a meat free / vegan option consider substituting it with canned chickpeas or cauliflower florets.
• Broth – Chicken, turkey, or vegetable broth would all be delicious.
• Frozen peas – Peas are added at the end to bring that classic chicken pot pie vibe. You could always substitute them with another green vegetable like broccoli, baby spinach, or collard greens.

How to make this healthy whole30 chicken pot pie soup

This healthier chicken pot pie recipe is incredibly easy to make and comes together in right around 30 minutes. It’s made with only 1 pot, without milk or heavy cream, and is perfect to re-heat for leftovers throughout the week. It makes a fairly large amount (4-6 servings), but I doubt it will last long once you try your first bite 😉

Here’s the step-by-step instructions

Step 1: Soak the cashews

Add raw cashews to a heat proof bowl and cover with hot (ideally just boiled) water – allow to soak for at least 30 minutes while you prepare the rest of the recipe. 

Step 2: Sauté onions, carrots, & celery

Heat 3 tablespoons olive oil over medium heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally – until softened and onions are translucent. 

Step 3: Add potatoes and spices

Add potatoes, garlic, poultry seasoning, nutritional yeast, salt, and pepper and cook 2-3 minutes more – stirring often. 

Step 4: Make the cashew cream broth

Drain and rinse soaked cashews. Transfer to a blender with 2 cups broth and blend on high speed until completely smooth and no lumps or small pieces remain. 

Step 5: Add broth & chicken

Add cashew mixture broth along with remaining 2 cups broth, and shredded chicken or turkey to the soup pot. Scrape up any stuck on bits from the bottom of the pan and bring to a simmer. 

Reduce heat to low and cover. Gently simmer for about 15-20 minutes, stirring occasionally – until potatoes and veggies are tender. 

Step 6: Add peas + serve!

Just before serving turn off the heat and add frozen peas. Stir to combine and let the soup sit for a minute or two until the peas are bright green and warm. 

Season to taste with salt and pepper and serve!

Is this chicken pot pie recipe dairy free?

Yep 100% dairy free! Thanks to raw cashews this recipe is made without any milk or heavy cream.

How to store, re-heat, and freeze this dairy free chicken pot pie soup

To store: This dairy free soup can be stored in a covered container in the refrigerator for up to one week.

To re-heat: To re-heat this healthy soup, simply heat gently on the stove, stirring frequently, until warm. Alternatively it can be re-heated in the microwave. If it has thickened while warming, simply thin with a bit of broth until desired consistency is reached.

To freeze: This soup freezes beautifully. To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. This recipe would be an excellent way to get a bit ahead on some meal prep for nights when you just don’t feel like cooking!

Substitutions & swaps

This healthy whole30 soup is already dairy free, flourless, paleo friendly, and whole30 compliant. But there are a few swaps and substitutions that can be made for various allergies / preferences.

Here’s some ideas for substitutions:

To make this soup vegan / vegetarian: Choose olive oil over ghee for the fat you use to sauté the onions and veggies in. For the broth – choose a vegetarian option, and swap the chicken for canned chickpeas or cauliflower florets.

To make this recipe paleo / whole30 compliant: As written, this recipe is paleo / whole30 compliant. Peas can be omitted or swapped for another green vegetable if following a strict paleo diet.

To make it cashew free: If you can’t have cashews, consider omitting them and substituting part of the broth with your favorite unsweetened non dairy creamer. You could also blend part of the soup until smooth BEFORE adding the chicken and peas in the final steps.

Love this dairy free soup recipe? Here’s some other healthy soup recipes to try!

• Dairy Free Gluten Free Lasagna Soup
• Creamy Roasted Cauliflower and Mushroom Soup
• Ultra Creamy Vegan Corn Chowder
• Creamy Dairy Free Chicken and Vegetable Soup

If you love this chicken pot pie soup recipe please let us know by leaving a REVIEW and RATING below!

And make sure to sign up for our newsletter and follow along on Instagram, Pinterest, and Facebook for more Nyssa’s Kitchen recipes! And if you make an NK recipe be sure to snap a picture & tag @nyssas_kitchen! I LOVVVE seeing what you’re making from the blog 🥳

Healthy Whole30 Chicken Pot Pie Soup {whole30 + gluten free + vegan, paleo option}

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★★★★★

5 from 2 reviews

• Author: Nyssa Tanner
• Prep Time: 15 minutes
• Cook Time: 25 minutes
• Total Time: 40 minutes
• Yield: 6 servings 1x
• Diet: Gluten Free

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Description

This healthy whole30 chicken pot pie soup is creamy, delicious, made with lots of veggies, and total comfort food. Perfect to use up leftover rotisserie chicken, or turkey from the holidays! The recipe for this nourishing homemade soup is whole30, gluten free, paleo-ish, and with a vegan option.

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Ingredients

Scale 1x2x3x

• 1 cup raw cashews 
• 2 cups hot water
• 3 tablespoons olive oil or ghee
• 1 medium onion, thinly sliced 
• 3 carrots, sliced into half moons
• 3 stalks of celery, diced 
• 2 medium yukon gold potatoes, diced (about 2 1/2 cups worth)
• 2 cloves of garlic, chopped
• 1/2 teaspoon poultry seasoning or all purpose seasoning
• 2 tablespoons nutritional yeast 
• 1 1/2 teaspoons sea salt
• 1/2 teaspoon black pepper
• 3 cups pre-cooked shredded chicken or turkey (from about 1 1/2 pounds meat)
• 4 cups low sodium broth 
• about 2 cups frozen peas 
• herbs to garnish (optional)

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Instructions

1. Add raw cashews to a heat proof bowl and cover with hot (ideally just boiled) water – allow to soak for at least 30 minutes while you prepare the rest of the recipe. 
2. Heat 3 tablespoons olive oil over medium heat. Add onions, carrots, and celery. Cook for about 8 minutes, stirring occasionally – until softened and onions are translucent.
3. Add potatoes, garlic, poultry seasoning, nutritional yeast, salt, and pepper and cook 2-3 minutes more – stirring often. 
4. Drain and rinse soaked cashews. Transfer to a blender with 2 cups broth and blend on high speed until completely smooth and no lumps or small pieces remain. 
5. Add cashew mixture broth along with remaining 2 cups broth, and shredded chicken or turkey to the soup pot. Scrape up any stuck on bits from the bottom of the pan and bring to a simmer. 
6. Reduce heat to low and cover. Gently simmer for about 15-20 minutes, stirring occasionally – until potatoes and veggies are tender. 
7. Just before serving turn off the heat and add frozen peas. Stir to combine and let the soup sit for a minute or two until the peas are bright green and warm. 
8. Season to taste with salt and pepper and serve, topped with fresh herbs if desired.

Equipment

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Soup Pot

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Notes

• To store: This dairy free soup can be stored in a covered container in the refrigerator for up to one week.
• To re-heat: To re-heat this healthy soup, simply heat gently on the stove, stirring frequently, until warm. Alternatively it can be re-heated in the microwave. If it has thickened while warming, simply thin with a bit of broth until desired consistency is reached.
• To freeze: This soup freezes beautifully. To thaw, transfer to the refrigerator overnight, and warm gently on the stove before serving. This recipe would be an excellent way to get a bit ahead on some meal prep for nights when you just don’t feel like cooking!

• Category: soup
• Method: stove top
• Cuisine: american

Keywords: paleo, whole30, comfort food, soup, dairy free, healthy, vegan, pot pie, chicken, turkey, thanksgiving, leftovers, easy, kid friendly