Creamy Chicken Pot Pie Soup with Vegetables

Ghee or cooking fat: Ghee adds a rich, buttery flavor while being low in lactose. For a strictly dairy-free version, use olive oil or a neutral plant oil.

Chicken breasts: Boneless, skinless chicken breasts work well. You can also use thighs for a slightly richer flavor.

Chicken broth: Choose a quality broth or homemade stock for the best flavor.

Cashews: Raw, unsalted cashews blend into a silky cream that thickens the soup without dairy. If you need a nut-free option, see the notes below.

Instant Pot

1. Press the “sauté” setting. Add the tablespoon of cooking fat, then the diced onion, celery, carrots, and minced garlic. Sauté 3–4 minutes until softened and fragrant.
2. Add the chicken pieces, diced potatoes, green beans, chicken broth, sherry (optional), and the herbs and spices. Stir, lock the lid, set the valve to sealing, and cook on high pressure for 12 minutes.
3. While the pot comes to pressure, drain any soaked cashews and blend them with 2/3 cup water until very smooth and creamy. When the soup finishes, manually release pressure, shred the chicken in the pot, stir in the cashew cream, and season with salt and pepper to taste. Garnish with fresh parsley and a splash of sherry if desired.

Slow Cooker

1. Place all ingredients except the cashew cream and water into the slow cooker. Cook on high for 3–4 hours or low for 7–8 hours.
2. Shred the chicken in the pot. Blend the cashews with water to make the cream and stir it into the soup right before serving. Heating briefly on high will help it thicken.

Stovetop

1. Heat your chosen cooking fat in a large pot or Dutch oven over medium heat. Sauté onions, celery, carrots, and garlic for 3–4 minutes until fragrant.
2. Add chicken, potatoes, green beans, broth, sherry (optional), and herbs. Bring to a boil, then simmer over medium heat for 15–20 minutes until potatoes are tender and chicken is fully cooked.
3. Make the cashew cream while the soup cooks, shred the chicken, stir in the cream, and adjust seasoning before serving.

Soaking cashews: Soaking cashews in hot water for a couple of hours before blending creates an extra-smooth cream, though a high-speed blender can sometimes make a creamy texture without soaking.

Storage: This soup stores well and makes excellent leftovers. Keep it in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave until warmed through.

Keto or low-carb option: Omit the potatoes and substitute radishes or cauliflower for a lower-carb version.

Using cooked chicken or turkey: Rotisserie chicken or leftover turkey works great. Omit raw chicken from the initial cooking step and add 3 cups of pre-cooked poultry at the end with the cashew cream to warm through.

Vegetable swaps: Peas are a classic swap for green beans. Corn adds sweetness but is not Whole30-compliant.

Gnocchi addition: Gluten-free or cauliflower gnocchi can be added at the end with the cashew cream for a “chicken and dumplings” feel—stir and heat until warmed through.

How can you make the soup nut-free?

If cashews aren’t an option, substitute 1 cup full-fat coconut cream (or the thick part from a chilled can of full-fat coconut milk) or use 3/4 cup half-and-half or heavy cream if dairy is tolerated.

Can you use regular dairy?

Yes. Replace the cashew cream with 3/4 cup heavy cream or half-and-half for a traditional dairy-based finish.

Can you freeze this soup?

Yes. Freeze in airtight, freezer-safe containers for up to 4 months. Thaw overnight in the refrigerator and reheat gently on the stove.

What pairs well with this soup?

Simple gluten-free biscuits, a crisp green salad, or crusty gluten-free bread are all excellent accompaniments.

The Best Slow Cooker Turkey Chili

Slow Cooker Chicken & Wild Rice Soup (Dairy-Free)

Dairy-Free Creamy Broccoli “Cheese” & Potato Soup

Paleo Chicken & Gnocchi Soup

Paleo Buffalo Chicken Chowder