Soup Season is starting off strong with this Whole30 Chicken Pot Pie Soup with almond flour Crust Crumbles. It’s creamy, filling, nourishing and basically the best thing to make on a Sunday to enjoy through the beginning of the week. I’ve even been known to cozy up with a bowl before 10 am because I love it so much.
Chicken Pot Pie Soup
Comfort foods are made to be enjoyed, but having dietary restrictions can make it difficult. That’s why I always get so much joy out of making gluten free and dairy free recipes that are not only fueling to my body, but comfort my soul because they taste dang good! This soup is no exception. It’s creamy without any added dairy and gluten free while still giving you that doughy, crispy crust we just can’t resist.
This recipe is completely Whole30 compliant, even the crust crumbles! However, if you’re on a round of W30, wait to top the soup with the crumbles until after the round is over to fully follow the rules (the Pancake Rule, specifically). Wondering why? Read more about foods you shouldn’t recreate in order to fully follow the rules by visiting the Whole30 website, here.
DIETARY NOTES
This Chicken Pot Pie Soup is made with real ingredients and fit seamlessly into the following dietary needs when using the products/brands (or ones that are similar) listed in the recipe:
- gluten free
- grain free
- soy free
- refined sugar free
- dairy free (sub any ghee with olive oil)
- paleo
- Whole30
Make it work for you!
Are you a vegetarian but want to make this recipe work for you? Easy! All you have to do is swap the chicken in the recipe for tofu or chickpeas (make sure you get in your protein or choose to omit it completely) and opt for veggie broth instead of chicken broth/bone broth! My sister is a vegetarian and has been eating “chickenless” pot pie for years and always subs in tofu to make sure she is eating balanced! Note that if you add tofu or chickpeas this recipe is no longer Whole30 compliant.
HUNGRY FOR MORE?
If you’re looking for more delicious, healthy and easy soup recipes, be sure to check out these staples in our kitchen!
- Baked Potato Soup (Whole30, paleo, refined sugar free, diary free, grain free, gluten free)
- Buffalo Chicken Soup (Whole30, paleo, refined sugar free, diary free, grain free, gluten free)
- Chicken Tortilla Soup (Whole30, paleo, refined sugar free, diary free, grain free, gluten free)
Add these paleo & Whole30 compliant lunch recipes to your list:
- Creamy Pesto Zucchini Noodles (whole30 & paleo compliant with coconut milk, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
- Spinach Artichoke Chicken (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Egg Roll in a Bowl (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free)
- Hidden Veggie Tomato Bisque (whole30, paleo, soy free, grain free, gluten free, refined sugar free, dairy free, vegetarian, vegan)
FOLLOW ALONG
Be sure to follow me on Instagram to see all of the behind the scenes of recipe creation as well as how to videos to watch them come to life! You can also head over to my Pinterest to save all of my recipes in one spot that you plan whip up in the future.
PS – If you make this Chicken Pot Pie Soup or any of my other recipes, I would be so grateful if you left a review so I can hear what you think! I also am happy to answer any questions you may have on here, but if you want a quicker response, be sure to shoot me a message on Instagram. Thank you so much and talk soon!
Ingredients
Method
- Cube and cook chicken in avocado oil/olive oil. While cooking, chop/prep your veggies.
- Once chicken is fully cooked, transfer it to a plate or bowl and set aside.
- Begin to cook the potatoes, onion, carrots and cauliflower in the bottom of a pot with ghee or avocado oil.
- After a few minutes, add in bone broth/chicken broth and cook until the potatoes are fork tender.
- Stir in the almond milk, coconut milk and seasonings to the soup.
- Remove three cups of broth and veggies from the pot and blend until completely smooth. This is great way to thicken soups without adding flours!
- Add the blended mixture, peas and the chicken back to the pot. Let sit on med-low while preparing the (optional) "crust" crumbles.
- Preheat your oven to 400°.
- Combine almond flour, garlic power, salt, melted ghee and an egg and stir until perfectly mixed.
- Line a cookie sheet with parchment paper and crumble apart the dough until little “crumbles” fill the sheet. Bake for 10-15 minutes until slightly golden.
- Serve soup warm with the crumbles on top and enjoy!
I make this all the time! It’s so good and I love the crumbles on top
The crumbles really just are something special right? So good! So glad to hear this is a staple for you, Christa. 🙂
So delicious! The best winter soup recipe, and the crumbles on top are a unique touch. Keep on cookin’ Kayla!
Thank you so much, Sara! The crust crumbles really just add my favorite finishing touch too. 🙂
This is so good! It’s so creamy and flavorful — the perfect winter soup.
Thanks so much, Kelsey! It’s my ideal winter meal too. 🙂 So cozy!
Sooo glad to hear you loved this one, Kelsey! 🙂
Can you substitute Almond Milk with something else since we have a tree nut allergy issue here to work around?
Hi Kevin, thanks for asking! Is coconut milk okay? I know it’s in the recipe as well. You can skip the almond milk and swap it for more coconut milk if so. If not, you can sub heavy cream if dairy is a part of your diet. I would overall just recommend a substitution that is of a thicker consistency!
If if could give this more stars I could! I’ve recently decided to get serious about limiting my gluten and dairy consumption due to my autoimmune disorder. I’m a huge fan of soups and all other cozy foods. This soup far surpassed my expectations and I’m so happy to add it into my cozy recipe rotation! I even shared it with a few friends and they were blown away when they found out it was lacking the ingredients that typically make these kinds of recipes extra yummy! Thanks for sharing Kayla!
This is so kind, Serenity! I am so grateful and happy you love this recipe and that toy shared it with friends as well! Thank you for making, sharing and reviewing! 🙂
I made this with about a cup of heavy cream since dairy is in my diet and it is so good!! I wanted a thicker consistency so I only did one cup of milk and it came out perfect. Definitely going to be a new staple of mine.
Oh I love that modification to make it work with your needs/preferences! Sounds delicious and I’m so glad you liked it. 🙂