Chicken pot pie soup is comfort food at its finest, and this healthy version is super cozy and delicious. It’s also made with wholesome, nutritious ingredients, minus any of the gluten or grains! You can easily make this in your Instant Pot or slow cooker too.
I’m often inspired to re-create my favorite childhood meals to be paleo/gluten-free friendly, and chicken pot pie was definitely a very FAVORITE of mine growing up! I used to eat those pre-made chicken pot pie’s that you could find in the freezer section and microwave in just minutes. Making chicken pot pie from scratch and also making it paleo-friendly would definitely take some time and effort, so I decided to re-create this dish into a super easy soup that tastes identical to the pot pie filling you remember.
How Do You Make Chicken Pot Pie Soup?
One of the best things about this chicken pot pie soup is that it can be made in either an Instant Pot, which is my current favorite kitchen gadget, or in a slow cooker. See recipe card, below, for additional slow cooker instructions.
Start by combining the chicken with the onion, carrots, chicken broth and coconut milk into your Instant Pot. When the soup is finished cooking, shred the chicken with two forks. Mix arrowroot/tapioca with chicken broth and stir this into the soup to thicken the soup up. If you’d like the soup to be even thicker, simply mix a small amount of the broth from the soup with more arrowroot flour/tapioca starch, using 1 teaspoon at a time. Turn the Instant Pot back on and select the “Sauté” mode. Add the peas & thyme, then season with salt and pepper, to taste. Simmer the soup just until the peas are cooked. Top the soup with the chopped parsley and serve with the drop biscuits. Dinner perfection!
What To Serve With Chicken Pot Pie Soup
This soup is delicious on it’s own, or you can serve it with my drop biscuits, or my nut-free drop biscuits. You could also serve this with a fresh green salad for a lightened up meal.
I know you all will love this recipe just as much as I did! It turned out so rich and creamy. It’s packed full of tender chicken and vegetables and it’s easy to make. Definitely the perfect comfort food for the winter season.
More Delicious Chicken Recipes:
Instant Pot Chicken Teriyaki (Plus Slow Cooker Directions!)
Barbecue Chicken in the Instant Pot (paleo/refined sugar-free)
I hope you enjoy this chicken pot pie recipe as much as I did! If you give this recipe a try, be sure to comment below and let me know how it turned out for you. Also, I would love to see your creations on Instagram.
Chicken Pot Pie Soup (Instant Pot or Slow Cooker)
- Instant Pot
- Slow Cooker
- 2 tablespoons ghee or grassfed butter
- 1- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 small yellow onion, chopped
- 3 medium carrots, chopped
- 2 1/2 cups plus ½ cup chicken broth, divided
- 1 cup full fat coconut milk
- 1/4 cup plus 1 tablespoon arrowroot or tapioca flour
- 1 cup frozen peas (you can also substitute diced zucchini or celery to keep this 100% paleo)
- 2 tablespoons fresh thyme, chopped (or approximately 2 teaspoons dried thyme)
- Sea salt & black pepper, to taste
- 1/4 cup parsley, chopped (optional, for garnish)
Instant Pot Directions:
- Place the ghee/butter, chicken breasts/thighs, onion, carrots, 2 ½ cups of the chicken broth and coconut milk into your Instant Pot. Stir well to combine. Place the lid on the Instant Pot, and select the 'manual' mode (high pressure). Press the '-' button until the screen says 20 minutes.
- When the soup is finished cooking, turn off the Instant Pot and manually release the pressure. Remove the lid and shred the chicken with two forks.
- Place the arrowroot/tapioca in a small bowl. Slowly pour in the remaining ½ cup chicken broth into the bowl with the arrowroot/tapioca while stirring, until the mixture is completely dissolved. Add the chicken broth and arrowroot/tapioca mixture to the soup while stirring to combine. This will thicken the soup. If you'd like the soup to be even thicker, simply mix a small amount of the broth from the soup with more arrowroot flour/tapioca starch, using 1 teaspoon at a time.
- Turn your Instant Pot back on and select the "Saute" mode. Add the peas & thyme, then season with salt and pepper, to taste. Simmer the soup just until the peas are cooked. Turn off the Instant Pot. Top the soup with the chopped parsley and serve with the drop biscuits (both are completely optional). Enjoy!
Slow Cooker Directions:
- Place the ghee/butter, chicken breasts/thighs, onion, carrots, 2 ½ cups of the chicken broth and coconut milk into your slow cooker. Stir well to combine. Turn your slow cooker on low, cover and cook for 6-8 hours.
- During the last half hour of cooking, shred the chicken using 2 forks. Place the arrowroot/tapioca in a small bowl. Slowly pour in the remaining ½ cup chicken broth into the bowl with the arrowroot/tapioca while stirring, until the mixture is completely dissolved. Add the arrowroot/tapioca mixture to the soup while stirring to combine. This will thicken the soup. If you'd like the soup to be even thicker, simply mix a small amount of the broth from the soup with more arrowroot flour/tapioca starch, using 1 teaspoon at a time.
- Add the peas and thyme to the soup. Cover and simmer the soup, just until the peas are just cooked. Top the soup with the chopped parsley and serve with the drop biscuits (both are completely optional). Enjoy!
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Hi, how long do you cook it on Soup mode in an Instantpot?
20 minutes on manual is perfect 🙂
Hi, For the Instantpot directions, do you add the thyme at the beginning or at the end?
Adding them in with the peas is perfect!
This was the first recipe to try in Instant Pot. OMG… so yummy and easy. Thank you, Kristen for all your tips, tricks, and recipes. You are making this new health journey so much easier for me. I wish I could give you a hug!!!!
Just made this. Sooo yummy. I couldn’t find tapioca flour or arrowroot but it’s fine without it. I did add garlic powder and a lil oregano. Soo good!
Made this for lunch today for my kiddos and me!!! Was so easy to make and was loved by all!
Kristi Goldsberry says
I am loving this recipe except I can’t get the arrowroot powder to not become gloopy in the soup and now I don’t want to make it again but it was so good!!!! Do you have more tips on using arrowroot for thickening?
Hi! Do you mean that it clumps up? As long as you turn it into a slurry first & you stir it as you’re pouring it should be fine 🙂
Lindsay Harsoulas says
This was really good but my chicken burnt at the bottom and there was no liquid left. Not sure what I did wrong. But still was delicious!
Oh how strange! This has 3 cups of liquid + all of the liquid that the veggies/chicken will produce, so I’m not sure how it could have burned/completely evaporated. Maybe the lid wasn’t secure?
Option to sub coconut milk. Hate the flavour of coconut milk in all paleo recipes except curry
Heavy cream or cashew cream works!
Do you think I could add some diced potatoes to this? I’m not a huge fan of cooked carrots and wondered if it would work this way!
Totally! I’ve heard from other readers that it works perfectly!
Maria Russell says
love this soup!!!! super easy and so yummy – I didn’t have peas so I used zucchini’s. I made in my insta pot
What’s the serving size?
This serves 4-6.
Eibleis Melendez says
Hi! If I was to use left over rotisserie chicken would I just add it at the end and reduce the time?
That’s exactly right! You’ll only need to cook it on high pressure for 3-4 minutes, as this will be plenty of time to cook the carrots. Enjoy!
I’m feeding 10 people (from 5 to 78) right now as we are in quarantine. I quadrupled this recipe. I added celery seed as I love it in chicken pot pie. I also used the frozen carrot and pea mix, which made this so easy. I’m so happy that peas are jow whole30 approved. Everyone LOVED this soup. It was delicious. Thanks for a winner winner chicken dinner!
You are such an angel for taking care of so many, especially during these times. So happy that you all loved this, Rachel!
Has anyone made this with greek yogurt or cream cheese for the coconut milk? Love the idea of chicken pot pie as soup!!!! Definitely happening!
Team KB says
Hi Rebecca! Both could possibly work, although I haven’t tried either myself to say for sure. 😉 In my opinion, heavy cream would be the best substitute for coconut milk! Hope this helps! 😘
Awesome soup. I’ve made it twice in a week. I sauteed the chicken thighs in instapot first and it added a delicious, savory taste. Very much like pot pie filling.
Team KB says
Yay! So glad you’re enjoying this recipe Joanna! 💕
This is our go to chicken soup recipe. I have been making it for over a year and our family LOVES it. I’ve also shared this recipe with so many families, and everyone has said it is delish! I do occasionally add collagen when our little is having a GI flare and no one can tell the difference. Thanks for the amazing recipe. 🤗💖
Team KB says
Thank you so much for sharing Amy!! So glad you love this recipe!😊💕