This dairy free Creamy Chicken Pot Pie soup that has all of the flavor or the classic comfort dish with none of the grains! Its a perfect Paleo meal for a cold night.
Growing up (again, until I was 13-ish) I was obsessed with Chicken Pot Pie. How I ever got away with eating as much as I did and being as small as I was, we will never know. I looooved the crusty exterior, the savory gravy, and the chunky roasted chicken. It the type of food that feels good for your feelings, ya know? Sometimes you just need food that combines bread, creaminess, and yummy meat. Pot pie checks all of the boxes.
I have no issues with emotional eating. I’m all about that life.
So now I’ve lived without Chicken Pot Pie for 8 years or so, and there is a hole in my heart. I don’t have many options left for comfort food anymore outside of eggs and soup, so I had to find a way to make something Pot-Pie-ish that could work within my limits. This soup over delivered and I’m loving it. Top it off with some crunchy Simple Mills Crackers or a side of my Paleo Cornbread and now we’re really talking. It’s still a comforting food party in your mouth, and it’s even less work than traditional Pot Pie! Win and wiiiiiiiinnnn.
I’ve been feeling really crummy this week (just your typical runny nose, etc.) and I think this soup is calling my name. The problem with running a recipe blog is you don’t really have time to cook your own recipes again after you’ve tested them to perfection. You have to move on and make other stuff so the people stay happy and well fed. I’ve made a few recipes after publishing them, but usually only the really easy go-tos, and even then I’m always changing ingredients.
What I’m trying to say is, Im not posting new recipes for a week because I just want to go eat this soup and stop being creative. Ok? Ok.
Creamy Chicken Pot Pie Soup
- 2 tbsp coconut oil or ghee
- 2 gloves fresh garlic minced
- 1/4 cup diced onion
- 3 stalks celery chopped
- 1.5 cups frozen Peas and carrots
- 1/2 tsp rosemary
- 1/2 tsp oregano
- 1 cup full fat coconut milk
- 4 cups chicken broth
- 1 lb shredded chicken I boil chicken breasts to make the broth and then shred them
Melt oil in a large pot over medium high heat. Add garlic, onion, and celery to pot. Sauté for 6-7 minutes, until soft. Add frozen peas and carrots with the oregano, rosemary, salt, and pepper. Cook for an additional 5 minutes.
Pour in broth and coconut milk. Bring to a boil and then reduce heat to simmer for 10 minutes to thicken.
Add in chicken and simmer for 5-10 minutes, until warmed throughout.
Serve with some paleo biscuits and enjoy!