This creamy, cozy and delicious chicken pot pie soup has it all! A paleo and dairy-free chicken pot pie filling with loads of veggies and savory herbs and the yummiest paleo + low carb biscuits! The whole family will love this healthy, hearty soup on cold winter nights.
Who DOESN’T crave chicken pot pie when the weather is freezing?
And yes – I do have a paleo chicken pot pie recipe that you must check out if you haven’t already, PLUS a chicken pot pie casserole and one-skillet chicken pot pie!
But, chicken pot pie soup can be just as crave-worthy as the real deal. Especially when it involves biscuits too! We have to have the “pie” part too, not just the filling!
Not that the filling isn’t incredible.
Creamy soup, savory chicken and loads of veggies makes it cozy, hearty and filling.
This version is super healthy, too – paleo and dairy-free with keto and Whole30 options.
What You Need to Make Paleo Chicken Pot Pie Soup
The soup part (without the biscuits) is completely paleo and Whole30 compliant. Here’s what you’ll need to make it:
- Large stock pot
- Ghee or coconut oil
- Boneless, skinless chicken breasts
- Celery
- Onion
- Mushrooms
- Garlic
- Fresh poultry herbs (rosemary, sage, thyme)
- Tapioca or arrowroot starch
- Coconut Milk
- Frozen peas and carrots (or broccoli + cauliflower for the keto and Whole30 versions)
- Sea salt and black pepper
The biscuits are crazy simple – just a few ingredients that you mix up all in one bowl! They’re low carb too, without any starch or sweeteners used.
Here’s what you need for the low carb biscuits:
- Blanched almond flour
- Coconut flour
- Baking Powder (see note to make it corn-free)
- Sea salt and black pepper
- Ghee or grass fed butter
- Coconut milk
- Eggs
Are Green Peas Paleo?
Green peas are technically a legume, and therefore not typically included in paleo recipes, at least for the most part.
I avoided eating peas while on paleo, only because they’re legumes, not realizing there’s more to the story than that!
According to multiple sources on the internet, green peas are fine to eat on a paleo diet, in moderation. They don’t contain nearly as many of the harmful phytates or lectins that most legumes contain.
Overall, green peas are pretty benign when it comes to all the reasons the paleo diet recommends avoiding legumes.
So, I decided to throw them in here to make this chicken pot pie soup more authentic!
You can always sub them out for broccoli and cauliflower florets if you choose to avoid. For more info on green peas on a paleo diet you can read here.
How Can I Make This Chicken Pot Pie Soup Keto Friendly?
Speaking of subbing ingredients, let’s talk about making this soup keto! It’s already relatively low carb even with the biscuits with 12 net carbs per serving.
Since this is still on the higher side for a keto diet, I recommend subbing in broccoli and cauliflower florets for the peas and carrots, since those 2 veggies add a few grams of carbs to each serving.
You can also reduce the amount of tapioca or arrowroot starch used to thicken the soup to just 1 Tbsp. This will further lower the net carb count and put you in the keto range.
Can I Make the Soup Whole30 Friendly?
You can definitely make this soup Whole30 friendly!
The main reason it’s not as written is because I added the biscuits, and baking/bread products of any kind are not considered compliant even if the ingredients are.
Check out what Melissa Urban (Whole30 creator) has to say about “sex with your pants on” to find out why.
I hope you’re ready for a seriously delicious, comfy cozy chicken pot pie soup that the whole family will love!
Grab your best stock pot and preheat the oven, it’s time to make the best soup – let’s go!
Chicken Pot Pie Soup with Low Carb Biscuits {Paleo, Keto Option}
Chicken Pot Pie Soup with Low Carb Biscuits {Paleo, Keto Option}
Ingredients
One-Bowl Low Carb Biscuits:
- 1 1/2 cup blanched almond flour
- 1/4 cup coconut flour
- 1 1/2 tsp baking powder **
- 1/2 tsp fine grain sea salt
- 1/4 tsp black pepper
- 6 Tbsp ghee or grass fed butter, melted
- 6 Tbsp coconut milk full fat
- 2 large eggs whisked
Soup:
- 1/4 cup ghee or coconut oil, or grass fed butter, divided
- 1 lb boneless skinless chicken breasts cut into 1/2” cubes
- Sea salt and pepper to taste
- 3 celery stalks chopped
- 1 medium onion chopped
- 1 cup mushrooms chopped
- 4 cloves garlic minced
- 1 tsp Fresh rosemary minced
- 1 tsp Fresh sage minced
- 1 tsp Fresh thyme minced
- 3 Tbsp tapioca flour or arrowroot starch
- 2 3/4 cups chicken bone broth
- 1 16 oz bag frozen peas and carrots*
- 1 cup coconut milk full fat, blended before added, if necessary
- Sea salt and black pepper to taste
- Fresh parsley for garnish
Instructions
Biscuits:
-
Preheat your oven to 350° and line a large baking sheet with parchment paper. In a large mixing bowl, stir together all the dry ingredients. Make a well in the center of the dry mixture and add in the butter, coconut milk and eggs. Stir until well combined and smooth. Chill the mixture in the refrigerator for 10-15 minutes.
-
Using an ice cream scoop, scoop 1/4 cups of batter on the prepared baking sheet at least 2” apart. I made 8 biscuits. Bake in the preheated oven for 15-18 minutes or until light golden brown. Serve right away with the soup.
Soup:
-
Meanwhile, heat a large stock pot over medium high heat and add 2 Tbsp ghee. Add the chicken cubes and sprinkle with sea sat and pepper. Cook, stirring occasionally for about 3 minutes until golden on the outside. Remove to a plate and set aside.
-
Lower the heat to medium and add the remaining 2 Tbsp of ghee. Add the celery, onions, and mushrooms and sprinkle with a bit of sea salt. Cook for one minute, then add the garlic and fresh herbs. Continue to cook another 2-3 minutes or until veggies are soft and fragrant.
-
Whisk the tapioca flour into the veggies, then add in the broth and stir. Bring to a boil, then lower the heat to a strong simmer and simmer about 5 minutes. Add in the peas and carrots, coconut milk, and chicken. Bring back to a boil, then simmer for 3-5 more minutes. Season the soup with salt and pepper to taste.
-
To serve, garnish with soup with parsley and serve with a biscuit. Enjoy!
Recipe Notes
*To keep the soup lower carb (keto friendly) sub in broccoli florets and cauliflower florets, or another low carb veggie for the peas and carrots. You can also add 1-2 Tbsp of tapioca starch instead of 3 Tbsp.
**To make corn free baking powder, mix 2 tsp cream of tartar with 1 tsp baking soda. Use just 1 1/2 tsp of this mixture for the biscuits.
***Nutrition is calculated based on 8 servings of soup plus 8 biscuits. Using the lower carb options will decrease the total carb count for the recipe to make it keto friendly.
****If you omit the biscuits and peas (or sub them as above), the soup is Whole30 compliant.
Nutrition
Shop Products and Ingredients:
Want More Paleo + Low Carb Meals? Try One of These!
One Skillet Spinach Artichoke Chicken
Bacon “Cheeseburger” Casserole
Stuffed Pepper Soup in the Instant Pot
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Thanks for the Keto option! This looks amazing!
This sounds so good! Trying this tonight!
This turned out so good – the biscuits were the perfect addition and so delicious! I’m not dairy free or gluten free, but didn’t miss either one. Thanks for the recipe! 🙂
I plan on making this for dinner tonight…looks so good!
I was just thinking about making chicken pot pie soup! Looks great! Do you taste the coconut milk? I don’t mind but my family would protest. Although I’m happy to make it for just me!
I used Thai Kitchen’s full fat coconut milk and didn’t taste it at all!
Is there a way to sub for coconut flour?
This was easy and delicious! Thank you for continually giving fabulous options!!!
Wow. This was insanely good. I used turkey instead of chicken. I’m Canadian so our Thanksgiving was last weekend, so I had a ton of leftover turkey to use. I made turkey bone broth in my instapot first to use for the broth. It. Was. Incredible. My husband, 4 and 6 year old girls loved it too. Those paleo dumplings were amazing on top as well. I used ghee even though I’d usually find a way to avoid dairy completely. I’m glad I did, the flavor and texture were perfect. Followed your recipe exactly other than the turkey in place of chicken. Oh- I used coconut cream because I had it. Also doubled the soup part. This will be a staple to use up turkey now in our house. You’re the best Michelle, no joke. Thank you!!! Xo
Loved this recipe. I omitted tapioca flour and coconut milk to make a chicken vegetable soup. I loved the herbs you added, that’s why I used this recipe. I will definitely be making again
Tastes good especially the biscuits. However now I know how Harry Potter felt in potions class 🙁 Felt a little complicated to pull together, but that’s probably just me.
So good, especially on a cold day!
Omg!! So good!! Thank you for another wonderful recipe.
Only made the biscuits. I was pleased by the limited ingredients and they stayed together pretty well. Unfortunately, they had way too strong of a coconut flavor for me (and I wouldnt consider myself particularly sensitive to the flavor). But, my 6 year old spread a bit of jelly over them and devoured two in seconds!
I love the flavor of this soup, I didn’t love the texture of the biscuits when I added it to the soup, but that’s just a personal preference, the flavors are great all around!
Just made this for dinner. We’re social distancing due to COVID 19 so I had to make due with some ingredient swaps. No coconut milk in the pantry, so I used unsweetened plain almond milk; no fresh herbs so a 1/2 T of poultry seasoning instead; chopped frozen green beans to replace the peas/broccoli. This was so so good! And the biscuit topping! Yum!
Did you really mean 2 3/4 cups of chicken broth? That’s not very much for 8 servings. It smells amazing but I’m concerned about it not being enough for our family of 6…
Do you cook the chicken before you put it in the stock on the first step?
I’ve now made this recipe 2-3 times, and it’s a real keeper!! Absolutely delicious! And today I received the email with the chicken pot pie, which I plan to serve after Thanksgiving. Thank you, Michele, for all your wonderful Paleo recipes. I’ve used so many of them and almost always loved them, although this is my first review.
Does this freeze well?
Loved this recipe! Both of them:) Any suggestions on how to make the biscuits without eggs? Maybe a flax egg? Eggs and I aren’t getting along right now:(
Coming from a non-paleo dairy-loving gluten-loving family, this was amazing! I was working with what I had in the fridge so used this more as a guide and not exact recipe. I had: LOTS of mushrooms, like 3x what the recipe asked for, 1.5lb chicken, onions, and tons of carrots. So, I just doubled the carrots. Also only had dried thyme so I sprinkled a lot of it.
Also a note on the biscuits— they hold well and don’t fall apart d/t the coconut flour, so you can make ahead, even put them on the parchment, and just leave there until just before dinner time. Wish I did that!
Fantastic recipe, I’m cooking it for the second time. Thanks so much!
This soup is delicious and so easy to make! We literally just threw in a bunch of frozen veggies and it came out great. The flavor of the herbs and ghee is amazing. And can we talk about those BISCUITS?! We will be making them for brunch every weekend for the foreseeable future! So easy and delicious, especially for a Paleo bread 😍
or mix 2 x 1/2 tsps of cream of tarter with 1/2 tsp of baking soda and it will give you the 1 1/2 tsp of baking powder…
Is it possible to use gluten free all purpose flour instead of almond flour?
Hi, sorry, just a bit confused, is the nutritional info for the whole pot of soup or just a cup or 1 bowl? And does it include the biscuits?
hey! What is your storage recommendation for this in the freezer? I’m pregnant and want to have as many tasty and nutritious meals postpartum but I’m unsure how long it will keep. Thanks!
I am overwhelmed your blog this was a delicious recipe this dish is a soup version of the traditional chicken pot pie with a low-carb biscuit topping.
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This is one of the best recipe I have ever had
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Very delicious! Especially the biscuits, they are very buttery and soft—yum! I doubled the chicken because I am on a high protein low carb diet and it worked out great, otherwise followed the recipe exactly. I would say this is more like 4-6 servings though, only complaint
I made this today and use Bob’s Red Mill Egg Placer and the biscuits turned out delicious. I did need to bake for about 25 minutes before they were done.
I see alot of recipes with coconut flour. Is there a substitute for those who cannot eat that.
Coconut anything seems to cause an allergic reaction.
What can I substitute the coconut flour in the biscuits for?
On the coconut milk I’m assuming I could use any dairy free option?