Paleo Chicken Pot Pie Soup

The seasons are changing and the cold days of Winter are upon us. This Paleo version of a favorite comfort food is perfect for taking the chill off. Paired with a side of fresh fruit, this dish is both delicious and nutritious. Make extra for the next day as this one keeps well in the fridge.




  1. Melt coconut oil in a dutch oven or heavy bottomed pot over medium heat. Add the onions and garlic and sauté for 5 minutes, or until soft.
  2. Next, add the chicken broth to the pot and bring the broth to a boil.
  3. Cover with a lid and reduce heat to low.
  4. Cook for an additional 10 minutes.
  5. Put the coconut milk in a blender and puree. Set aside.
  6. Add carrots to the pan of broth and bring to a boil, cover with a lid and reduce heat to low.
  7. Cook for 9-10 minutes, or until carrots are tender when pierced with a fork.
  8. Add the celery, spices, and cooked chicken.
  9. Mix arrowroot powder and cold water into a slurry and slowly drizzle into soup while mixing.
  10. Raise the heat to medium low and cook for 5 minutes or until thickened and heated through.


Chicken Pot Pie Soup Ingredients


Chicken Pot Pie Soup

Keywords: Paleo, Chicken, Pie, Soup, Chicken Pot Pie, Warm, Winter, Fall