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

I’m sharing my Healthy Chicken Pot Pie that’s paleo and Whole30 friendly and can be made in the instant pot, crockpot or on the stove, plus one surprising pantry swap.

I wasn’t expecting to fall for a soup this stubbornly good, but here we are. I call it my Healthy Chicken Pot Pie, because it somehow nails that flaky, savory memory without an actual crust.

With tender chicken and a splash of coconut milk it feels indulgent, but is surprisingly clean. It’s a Chicken Pot Pie Soup Non Dairy version that even my picky friends asked for seconds, and honestly I cant stop tweaking it to make it even better.

If you’re into comfort food without the regret, this will make you curious.

Ingredients

• Chicken: Lean, high protein that keeps you full and helps muscle repair, mild flavor
• Coconut milk: Adds creamy richness and healthy fats, slightly sweet, makes soup velvety
• Carrots: Provide beta carotene and fiber, mildly sweet, bright color and crunch
• Cauliflower: Low carb vegetable, adds bulk and creaminess without heavy carbs, subtle nutty taste
• Arrowroot or tapioca: Starches that thicken cleanly, gluten free, give glossy mouthfeel, no odd taste
• Olive oil or ghee: Fats that carry flavor, help saute veggies, adds richness and satiety
• Thyme, rosemary, bay: Aromatics that add savory depth and herbal brightness, make soup cozy

Ingredient Quantities

• 2 pounds boneless skinless chicken breasts or thighs, about 3 large pieces
• 6 cups low sodium chicken broth
• 1 can 13.5 to 14 ounces full fat canned coconut milk, unsweetened
• 3 medium carrots, peeled and diced (about 1 1/2 cups)
• 3 celery stalks, diced (about 1 cup)
• 1 medium yellow onion, diced (about 1 cup)
• 3 garlic cloves, minced
• 2 cups cauliflower florets, bite sized
• 2 tbsp olive oil or ghee
• 2 tsp fresh thyme leaves or 1 tsp dried thyme
• 1/2 tsp dried rosemary, crushed
• 2 bay leaves
• 1 tsp kosher salt
• 1/2 tsp black pepper
• 2 tbsp arrowroot powder or tapioca starch for thickening
• 2 tbsp fresh chopped parsley for garnish

How to Make this

1. Prep everything: peel and dice 3 carrots, dice 3 celery stalks and 1 onion, mince 3 garlic cloves, chop cauliflower into bite sized florets, trim and leave 2 pounds chicken breasts or thighs whole, open 6 cups chicken broth and 1 can full fat coconut milk, gather 2 tbsp olive oil or ghee, 2 tsp fresh thyme or 1 tsp dried, 1/2 tsp crushed rosemary, 2 bay leaves, 1 tsp kosher salt, 1/2 tsp black pepper, and mix 2 tbsp arrowroot powder or tapioca starch with 2 tbsp cold water to make a slurry; set slurry aside.

2. Stove top base: heat 2 tbsp oil or ghee in a large heavy pot over medium heat, add onion, carrots and celery and cook until softened about 5 to 7 minutes, stir in garlic and cook 30 to 60 seconds, then add thyme, rosemary, bay leaves, salt and pepper.

3. Finish stove top: add the 2 pounds chicken, all 6 cups chicken broth and 2 cups cauliflower, bring to a gentle simmer, cover and cook 15 to 20 minutes until chicken is cooked through and veggies are tender.

4. Instant Pot method: hit Sauté and use the 2 tbsp oil to soften onion, carrots and celery about 5 minutes, add garlic 30 seconds, add herbs and bay leaves then pour in a splash of broth and scrape any brown bits, add chicken, the rest of the 6 cups broth and cauliflower, seal and pressure cook on high for 8 minutes then quick release.

5. Crockpot method: either toss raw diced veggies and garlic into the slow cooker or briefly sauté them first for better flavor, add thyme, rosemary, bay leaves, salt, pepper, then add chicken, all 6 cups broth and cauliflower and cook low 6 to 8 hours or high 3 to 4 hours.

6. Shred the chicken: remove the chicken to a cutting board or bowl, shred with two forks or your hands if it cooled a bit, discard any big bits of fat, return shredded chicken to the pot.

7. Add coconut milk and thicken: stir in the full can of coconut milk now, bring the soup to a gentle simmer, then slowly whisk in the arrowroot or tapioca slurry a little at a time until the soup thickens to your liking, cook 1 to 2 minutes more (arrowroot thickens fast so dont boil it hard or it can thin out).

8. Taste and finish: remove the bay leaves, taste and adjust salt and pepper, stir in 2 tbsp chopped fresh parsley, ladle into bowls and serve warm.

Equipment Needed

1. Large heavy pot or Dutch oven, or use an Instant Pot or slow cooker
2. Chefs knife
3. Cutting board
4. Vegetable peeler
5. Measuring cups and spoons
6. Small bowl and whisk for the arrowroot slurry, dont forget to mix with cold water first
7. Wooden spoon or heatproof spatula
8. Two forks for shredding and tongs for handling hot chicken
9. Can opener and ladle for serving

FAQ

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

• Canned coconut milk → heavy cream (1:1) or canned evaporated milk. Heavy cream gives same richness, evaporated milk is a bit lighter but still creamy; if you only have regular milk, stir in 1 tbsp melted butter per cup to mimic the fat.
• Arrowroot or tapioca starch → cornstarch (use same amount, mix with cold water first) or all purpose flour (use about double the flour for the same thickening power, cook a few minutes to remove raw taste).
• Olive oil or ghee → unsalted butter or avocado oil. Butter adds a richer flavor, avocado oil is neutral and great for higher heat.
• Cauliflower florets → diced potatoes for that starchy bite, or a mix of frozen peas and corn if you want more classic pot pie veggies and quicker cooking.

Pro Tips

1) Brown the chicken first, even just a few minutes per side in the pot, then remove it and finish the soup. That quick sear gives a lot more flavor than just boiling, and you wont lose any extra time if you do it while you start the veggies.

2) Sweat the mirepoix longer or roast the cauliflower ahead of time for nuttier depth. Cook the onion, carrot and celery until they’re soft and a bit golden, it makes the broth taste richer. Roasting the cauliflower on a sheet pan with a little oil and salt adds a nice caramelized note if you want more texture.

3) Add the coconut milk at the end and be gentle with heat. Coconut can separate or thin out if you boil it hard, and arrowroot thickens fast, so whisk the slurry into a gentle simmer a little at a time. If it gets too thick, thin with a splash of hot broth, if too thin, mix a tiny bit more starch with cold water and add slowly.

4) Taste and tweak at the finish, not the start. Broths and canned coconut milk vary so wait until everything is together to adjust salt, pepper and acidity. A squeeze of lemon or lime or a teaspoon of fish sauce will brighten and deepen the soup more than just adding more salt.

5) Shred with purpose: let the chicken cool a few minutes so it shreds cleanly, or toss cooked breasts in a mixer for 20 seconds for effortless shredding. Save a few cauliflower florets whole for texture, and finish with fresh parsley and maybe a little coconut milk spooned on top for a pretty, creamy finish.