Creamy Chicken Pot Pie Soup

Dec 14, 2018 | Chicken, Soups and Stews

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.

chicken soup

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.

chicken soup

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.

chicken soup

Creamy Chicken Pot Pie Soup

COOK TIME 30 minutes
TOTAL TIME 30 minutes


  • 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


  1. 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.
  2. Pour in broth and coconut milk. Bring to a boil and then reduce heat to simmer for 10 minutes to thicken.
  3. Add in chicken and simmer for 5-10 minutes, until warmed throughout.
  4. Serve with some paleo biscuits and enjoy!

chicken soup


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Hey! I’m Moriah– a commercial food and branding photographer and web designer who is perpetually drinking coffee and covered in dog hair. I write Elle Fait to celebrate the act of making: making food, making travel plans, making businesses, and making a habit of finding joy.  

About Elle Fait

Hi! I’m Moriah, a nomadic food photographer and recipe developer. Elle Fait means She Makes, and those two words sum up the best of who I am. Here you’ll find me creating elevated gluten/grain free recipes that everyone can gather around together.

Elle Fait is a space devoted to celebrating the act of making. Making wholesome paleo food, making art, making travel plans, and making a habit of finding the joy in life.

You can learn more about me here.

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