Healthy Whole30 Chicken Pot Pie Soup

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.

This healthy pot pie soup is: – Creamy – Comforting – Cozy – Easy to make – Filling – Versatile – Dairy free – Great for meal prep – FREAKING DELICIOUS 🙌🏼

It 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. Truly a winning dairy free dinner that everyone will love!

– Raw cashews – Onion, carrots & celery Yukon gold potatoes Garlic – Poultry seasoning – Nutritional yeast – Salt & pepper – Cooked chicken or turkey – Broth – Frozen peas


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.

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.

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.

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!