Chicken Pot Pie Soup
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I have a confession to make: I never liked chicken pot pie. I had an aversion to both pie crusts and peas, which traditional chicken pot pie has in abundance. But I love the idea of chicken pot pie: A hearty blend of poultry, vegetables, and gravy served up in a convenient little package. It sounds like the perfect comfort food, right? So, enter this autoimmune protocol-friendly Chicken Pot Pie Soup! This is a recipe from my e-book 28 Days of One-Pot AIP, which features simple, one-pot AIP recipes for easy prep and easy cleanup. This recipe uses asparagus in lieu of peas and swaps the crust for a bowl for a dish that’s just as comforting and even more convenient. It isn’t as thick and creamy as traditional chicken pot pie because I didn’t feel like adding thickeners, but if you prefer a creamier texture, by all means add a few tablespoons of arrowroot starch before bringing the pot to a boil and stir constantly until it dissolves. If you eat peas, you can use them instead of the asparagus (about two cups), but broccoli also works well!
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Chicken Pot Pie Soup
Equipment
Ingredients
- 1 tablespoon coconut oil
- 1 small onion omit for IC
- 1 pound chicken breast chopped
- 8 small carrot chopped
- 3 stalks celery chopped
- 1 bunch asparagus chopped
- 2 1/2 cups chicken broth
- 1 cup coconut milk
- 2 teaspoons dried parsley
- 1 teaspoon dried thyme
- 1 teaspoon sea salt
- 1/2 teaspoon ground sage
Instructions
- Heat the oil in a large stockpot over medium heat, then add the onion and cook 5-7 minutes, until soft.
- Add the chicken and cook until seared on all sides, about 5 minutes, stirring occasionally.
- Add the remaining vegetables and cook another 5 minutes.
- Add the broth, coconut milk, and seasonings and bring to a boil, then reduce the heat to medium-low and simmer about 20 minutes.
This looks so savory and delicious! I love the additions of asparagus and sage!
Thanks!
I just have to say that I loved this soup for many reasons. First, it really tastes wonderful. Second, it was so easy to prepare. No kidding – an hour from start to finish. I also think this will probably taste even better tomorrow. Lastly, the recipe makes a reasonable amount for one person with leftovers. Thank you!!
So glad you liked it!
This soup was so delicious! Even my two picky kids both liked it. I ate it for lunch several days after I had made it for dinner and I think it was even better the next day!
Awesome, I’m so glad your family enjoyed it!!!
I’m excited to try this, but there has to be a better print function for your site. I couldn’t preview the print, so I just hit the button in faith – and printed out nine pages, seven of which were comments and pictures of things in the side column. :’-( I hate to say anything because I am so grateful for the recipes! I appreciate the AIP bloggers so much!
Thanks for letting me know about that, Diane! I’ll see what I can do.
Christina, this soup was amazing! I’m starting my second pot at special request from my husband. Thank you!
I’m so glad you both liked it!!!
Copy Me That – Upgraded memberships give you more choices but the free one works for me. Also, you can use the snippet tool that comes with Windows. Printer screen might also give you the option to print only certain pages. Hope this helps.
There is now a print button under the recipe’s photo that prints only the recipe and nutritional information, as well.
Where are the carbs coming from…wow, 25?
They come from the natural starches, fiber, and sugars in the vegetables and coconut milk.
I hope this is not a stupid question however does this have a strong coconut flavor to it. Some of the things I make with coconut oil and milk do not and so do. My husband is not a fan of coconut. Thank you.
I don’t personally taste the coconut flavor from the milk because it’s such a small amount, but its possible someone with more sensitive taste buds might.
I made this recipe last night and it was amazing! I used my Instant Pot. I didn’t feel like sauteing everything, and am sure it would make it even better, but here’s what I did. I added frozen chicken breasts and broth to my IP and used manual high pressure for 15 minutes. Removed breasts, shredded, and returned to the pot. Added all of the veggies (mine were freeze dried), the spices, and enough broth to cover it all. 10 more minutes at high pressure. Then stirred in the coconut milk. Everyone, even my soup hating hubby, loved it.
Awesome!!! I’m so glad the recipe was a hit!
Heat what fat??
The coconut oil.
I am going to give this a try tonight. Since asparagus is not yet seasonally available, I will be trying it with broccoli. Hopefully it turns out well. 🙂
Broccoli sounds great! I hope you enjoy it!
Ok made this tonight and it was really nice. Very simple and very easy to throw together. I made it with brocolli instead of asparagus and it was great. Daughter even liked it. Looking forward to leftovers tomorrow…
And… coming back to this recipe now that Asparagus is in season. Looking forward to having it again.
It turned out great and it wowed my step sister! I used chicken thighs, cut my asparagus up to be 2 cups pea sized, and skipped the coconut milk. Thank you for emailing me this recipe and I hope I can splurge and get your book soon.
I’m glad you and your step sister enjoyed it, Jenn!
This is lovely, I just made this for the second time tonight. I’m doing AIP and I was really wanting something chicken pot pie ish. I used broccoli instead of asparagus and I added a little bit of garlic powder as well. It was even better this time when I used a different brand of chicken stock than I did the first time! I also added about a tablespoon of arrowroot flour to thicken it and it came out great. Thanks so much for this awesome recipe!
I’m so glad you’re enjoying it, Katherine!
Love love this soup! I’m making my second batch in less than a week. My doctor put me on the AIP diet two months ago and I can’t believe I just came across this recipe. Perfect for the winter and for a head cold. Thank you for sharing 🙂
So glad you’re enjoying it, Sarah! Best of luck on the AIP!
Do you use canned coconut milk or regular coconut milk?
I buy canned milk.
The recipe is YUMMMMM. I subbed chives for the onions, I have garlic chives and onion chives in my garden. They worked well. Thank you for the recipe. Tossing in an allium allergy on top of AIP has turned out to be doable. Took me awhile, finding a recipe like yours with minimal tweaks is totally fab.
That’s awesome! I’m so glad you like the recipe and that it works well for your needs!
I made this tonight. I used everything that was in the bottom of my fridge and it was delicious. 1 parsnip, green beans, broccoli, mushrooms. I only had boneless, skinless chicken thighs so I used those too. I doubled the recipe and cooked a pot of rice for the rest of my family, which they mixed in with the soup. It was very satisfying.. Thank you!
That sounds awesome! I’m glad you enjoyed it!
I’ve several auto immune diseases and I would intermediate fast 23:1. Your recipes have been such an amazing addition to my lifestyle.
I don’t feel bloated or “Yucky” feeling for want of a better word. Everything is so clean and fresh. I’ll definitely be purchasing your one pot recipes. I also have spinal problems it’s so easy to just cook and clean up. I’m actually enjoying cooking again!
Thank you!
I’m so glad to hear that, Krystal! I hope you continue to enjoy the recipes and see some improvement in your health!
This is so amazing! I didn’t have coconut milk so I used coconut cream instead. It’s my first day of aip and if every recipe is this delicious, this will be waaaaaaaay easier than I thought. Thank you for sharing!!
I’m so glad you liked the recipe, Sara! I hope the AIP treats you well!
I’ve made this several times since starting my AIP journey in Jan 2019. It’s delicious and so easy to prepare! Even my husband enjoys it (and he doesn’t eat some of the AIP recipes I cook)! Thanks!!