Stove Top, Crockpot, Or Instant Pot Chicken Pot Pie Soup Recipe

I cracked the secret to a silky, indulgent chicken pot pie soup that’s paleo and Whole30 approved yet somehow utterly decadent.

I’m obsessed with this Chicken Pot Pie Soup because it actually tastes like the filling everyone fights over. I love how shredded chicken thighs add that juicy, unpretentious meatiness while the coconut milk gives the broth a silky, slightly sweet depth.

It’s comforting without being heavy. Spoonful after spoonful, layers of flavor reveal themselves.

And the texture balance keeps me coming back, the tender chicken, the vegetables holding shape, the broth that clings just enough. I eat this when I want something familiar and satisfying, no fuss, just bowl-level happiness.

I hoard the leftovers for lunch the next day regularly.

Ingredients

• Chicken: juicy protein, makes the soup hearty and totally satisfying.
• Ghee or avocado oil: adds fat and a cozy, silky mouthfeel.
• Onion: sweet base note that rounds out the whole pot.
• Garlic: punchy warmth, you’ll smell it before tasting it.
• Carrots: nice sweetness and tiny pops of color and texture.
• Celery: crunchy backbone, keeps the soup from feeling flat.
• Cauliflower: starchy body instead of potatoes, creamy when simmered down.
• Green beans or peas: fresh snap or sweet bursts if you add peas.
• Chicken bone broth: deep savory base, the real comfort factor here.
• Coconut milk: creamy richness and subtle tropical note, makes it silky.
• Arrowroot slurry: thickens things up without gumminess, light finish.
• Thyme: herb warmth, small leaves that add cozy aroma.
• Rosemary: piney hint, use sparingly so it doesn’t dominate.
• Bay leaves: background earthy lift, you’ll pull them out later.
• Sea salt: brings everything to life, taste as you go.
• Black pepper: gentle heat and brightness in tiny bursts.
• Parsley: fresh green brightness, a pretty, light finish.
• Lemon juice: basically a zippy lift to brighten the whole bowl.

Ingredient Quantities

• 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts, cooked and shredded (i usually use thighs cuz they’re juicier)
• 2 tablespoons ghee or avocado oil
• 1 medium yellow onion, diced
• 3 cloves garlic, minced
• 3 medium carrots, peeled and diced
• 2 stalks celery, diced
• 2 cups cauliflower florets, roughly chopped (for body instead of potatoes)
• 1 cup chopped green beans or frozen peas if not doing strict whole30
• 6 cups chicken bone broth
• 1 can (13.5 oz) full fat canned coconut milk, shaken
• 2 tablespoons arrowroot powder or tapioca starch, mixed with cold water to make a slurry
• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme
• 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried
• 2 bay leaves
• 1 to 1 1/2 teaspoons sea salt, plus more to taste
• 1/2 teaspoon freshly ground black pepper
• 2 tablespoons fresh parsley, chopped (optional but nice)
• 1 tablespoon lemon juice, optional to brighten flavors

How to Make this

1. Shred 1 1/2 to 2 pounds cooked boneless skinless chicken thighs or breasts and set aside; chop onion, mince garlic, dice carrots and celery, roughly chop cauliflower, and chop green beans or have frozen peas ready.

2. In a large pot for stove top or in the insert of your Instant Pot set to saute, heat 2 tablespoons ghee or avocado oil over medium heat until shimmering.

3. Add the diced onion and cook 4 to 6 minutes until soft, then stir in 3 minced garlic cloves, 2 teaspoons fresh thyme (or 1 teaspoon dried), 1 teaspoon fresh minced rosemary (or 1/2 tsp dried) and cook 30 to 60 seconds until fragrant.

4. Add the carrots, celery, cauliflower and green beans or peas and saute 3 to 4 minutes to take the raw edge off.

5. Pour in 6 cups chicken bone broth, add 2 bay leaves, 1 to 1 1/2 teaspoons sea salt, 1/2 teaspoon black pepper, and bring to a simmer on the stove; for Instant Pot, cancel saute, secure lid, set to Manual/Pressure Cook on high for 5 minutes then quick release.

6. For crockpot: after sauteing the onion and garlic in a skillet, transfer vegetables to a 4 to 6 quart slow cooker, add broth, herbs, bay leaves, salt and pepper, cover and cook on low 4 to 6 hours or on high 2 to 3 hours until veggies are tender.

7. Once vegetables are tender, stir in the shredded chicken and 1 can (1
3.5 oz) full fat canned coconut milk; remove bay leaves and simmer gently on low 5 minutes to heat through.

8. Whisk 2 tablespoons arrowroot powder or tapioca starch with a little cold water to make a smooth slurry, then slowly whisk into the simmering soup to thicken to your liking; simmer 2 to 3 minutes until slightly thickened.

9. Taste and adjust seasoning with more salt or pepper if needed, then stir in 2 tablespoons chopped fresh parsley and 1 tablespoon lemon juice if using to brighten flavors.

10. Serve hot, garnished with extra parsley if you want, and refrigerate leftovers within two hours.

Equipment Needed

1. Large pot (or Instant Pot insert)
2. 4 to 6 quart slow cooker (optional if making in crockpot)
3. Cutting board and a sharp chef’s knife
4. Pair of forks or meat shredding claws for shredding chicken
5. Large wooden spoon or heatproof spatula for sautéing
6. Measuring cups and spoons
7. Whisk and a small bowl for the arrowroot slurry
8. Ladle and soup bowls for serving
9. Can opener and a fine-mesh strainer or colander (optional for rinsing veggies)

FAQ

Stove Top, Crockpot, Or Instant Pot Chicken Pot Pie Soup Recipe Substitutions and Variations

• Chicken (1 1/2 to 2 lbs): Swap with shredded rotisserie chicken for speed, or use cooked turkey breast or thighs leftover from a roast. If you want a vegetarian option use shredded, well-drained canned chickpeas or cubed, baked tofu for body.
• Full fat canned coconut milk: Use unsweetened almond or cashew milk thickened with an extra tablespoon of arrowroot for lower coconut flavor. For richer, non-dairy creaminess try canned full fat oat cream or a cup of dairy cream if not avoiding dairy.
• Cauliflower florets (instead of potatoes): Substitute diced turnip or rutabaga for a similar starchy feel, or use small diced sweet potato if you arent keeping it whole30 strict. Zucchini works too but add late, it cooks fast.
• Arrowroot powder or tapioca starch slurry: Use equal parts cornstarch slurry if you aren’t avoiding corn, or whisk in 1 to 1 1/2 tablespoons of plain all purpose flour mixed with a little cold water to make a slurry. Another option is to simmer longer to reduce and naturally thicken the broth.

Pro Tips

– Brown the chicken bits a little before you shred them, even if they are already cooked. Gives a bit of caramelized flavor and richer color. If using thighs, be careful not to overbrown or they get dry when reheated.

– Don’t dump the coconut milk in at full heat. Take the pot off the burner or drop to very low, whisk a little hot broth into the can first to temper it, then add slowly. That helps avoid curdling and keeps the soup silky.

– If you want a thicker, starchier mouthfeel without making it gloopy, mix the arrowroot with cold broth not plain water, add halfway through simmer, and give it a minute of gentle simmer to fully activate. Arrowroot loses thickening power if you boil it too long, so finish on low.

– Boost the final flavor with a small pinch of salt earlier and another adjustment at the end plus the lemon juice. Acids and salt at the end wake up coconut and herbs, so taste before you serve and don’t be shy about a tiny extra squeeze of lemon.

Stove Top, Crockpot, Or Instant Pot Chicken Pot Pie Soup Recipe

Recipe by Belinda Jay

0.0 from 0 votes

I cracked the secret to a silky, indulgent chicken pot pie soup that's paleo and Whole30 approved yet somehow utterly decadent.

Pin

Servings

6

servings

Calories

519

kcal

Equipment: 1. Large pot (or Instant Pot insert)
2. 4 to 6 quart slow cooker (optional if making in crockpot)
3. Cutting board and a sharp chef’s knife
4. Pair of forks or meat shredding claws for shredding chicken
5. Large wooden spoon or heatproof spatula for sautéing
6. Measuring cups and spoons
7. Whisk and a small bowl for the arrowroot slurry
8. Ladle and soup bowls for serving
9. Can opener and a fine-mesh strainer or colander (optional for rinsing veggies)

Ingredients

• 1 1/2 to 2 pounds boneless skinless chicken thighs or breasts, cooked and shredded (i usually use thighs cuz they're juicier)

• 2 tablespoons ghee or avocado oil

• 1 medium yellow onion, diced

• 3 cloves garlic, minced

• 3 medium carrots, peeled and diced

• 2 stalks celery, diced

• 2 cups cauliflower florets, roughly chopped (for body instead of potatoes)

• 1 cup chopped green beans or frozen peas if not doing strict whole30

• 6 cups chicken bone broth

• 1 can (13.5 oz) full fat canned coconut milk, shaken

• 2 tablespoons arrowroot powder or tapioca starch, mixed with cold water to make a slurry

• 2 teaspoons fresh thyme leaves or 1 teaspoon dried thyme

• 1 teaspoon fresh rosemary, minced or 1/2 teaspoon dried

• 2 bay leaves

• 1 to 1 1/2 teaspoons sea salt, plus more to taste

• 1/2 teaspoon freshly ground black pepper

• 2 tablespoons fresh parsley, chopped (optional but nice)

• 1 tablespoon lemon juice, optional to brighten flavors

Directions

• Shred 1 1/2 to 2 pounds cooked boneless skinless chicken thighs or breasts and set aside; chop onion, mince garlic, dice carrots and celery, roughly chop cauliflower, and chop green beans or have frozen peas ready.
• In a large pot for stove top or in the insert of your Instant Pot set to saute, heat 2 tablespoons ghee or avocado oil over medium heat until shimmering.
• Add the diced onion and cook 4 to 6 minutes until soft, then stir in 3 minced garlic cloves, 2 teaspoons fresh thyme (or 1 teaspoon dried), 1 teaspoon fresh minced rosemary (or 1/2 tsp dried) and cook 30 to 60 seconds until fragrant.
• Add the carrots, celery, cauliflower and green beans or peas and saute 3 to 4 minutes to take the raw edge off.
• Pour in 6 cups chicken bone broth, add 2 bay leaves, 1 to 1 1/2 teaspoons sea salt, 1/2 teaspoon black pepper, and bring to a simmer on the stove; for Instant Pot, cancel saute, secure lid, set to Manual/Pressure Cook on high for 5 minutes then quick release.
• For crockpot: after sauteing the onion and garlic in a skillet, transfer vegetables to a 4 to 6 quart slow cooker, add broth, herbs, bay leaves, salt and pepper, cover and cook on low 4 to 6 hours or on high 2 to 3 hours until veggies are tender.
• Once vegetables are tender, stir in the shredded chicken and 1 can (1
• 5 oz) full fat canned coconut milk; remove bay leaves and simmer gently on low 5 minutes to heat through.
• Whisk 2 tablespoons arrowroot powder or tapioca starch with a little cold water to make a smooth slurry, then slowly whisk into the simmering soup to thicken to your liking; simmer 2 to 3 minutes until slightly thickened.
• Taste and adjust seasoning with more salt or pepper if needed, then stir in 2 tablespoons chopped fresh parsley and 1 tablespoon lemon juice if using to brighten flavors.
• Serve hot, garnished with extra parsley if you want, and refrigerate leftovers within two hours.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 560g
• Total number of serves: 6
• Calories: 519kcal
• Fat: 38.5g
• Saturated Fat: 17.3g
• Trans Fat: 0.1g
• Polyunsaturated: 5.8g
• Monounsaturated: 15.3g
• Cholesterol: 117mg
• Sodium: 1054mg
• Potassium: 677mg
• Carbohydrates: 13g
• Fiber: 2.8g
• Sugar: 3.7g
• Protein: 39.8g
• Vitamin A: 2667IU
• Vitamin C: 17mg
• Calcium: 58mg
• Iron: 1.2mg