Name: Healthy Chicken Pot Pie Soup (Whole30 + Paleo)
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tablespoons Avocado oil; 1 Yellow onion (large, diced); 6-8 cloves Garlic (minced); 3 Carrots (chopped); 3 Celery stalks (chopped); 3 cups Chicken bone broth (or low sodium chicken stock); 4 1/2 cups Yukon Gold potatoes (peeled and chopped); 1 pound Chicken breasts (boneless and skinless); 2 teaspoons Sea salt (unrefined); 1 teaspoon Dried thyme; 1/2 teaspoon Black pepper; 1/2 teaspoon Garlic powder; 1 Bay leaf (dried); 1 cup Coconut cream (or full-fat coconut milk); 1 cup Petite green peas; 1 cup Green beans (trimmed and cut)

Steam curls up from the valve and your stomach starts talking back. That smell of herbs and chicken soaking the whole kitchen in that kinda cozy, you just know somethin' good’s cookin’. It’s like the soup itself is whispering, hey, come sit down for a minute, you deserve this.

Cozy bowl of healthy chicken pot pie soup steaming — A warm bowl of healthy chicken pot pie soup, ready to enjoy.

You sense the heat coming off the pot, and you realize this meal’s gonna be your new go-to for those nights you wanna feel hugged by your food. It’s all packed with the flavors that remind you of those big Sunday dinners but done in a way that’s light and kinda fresh.

As the pressure cooker does its thing, you remember the sealing ring’s snug in place—important, or it won’t get that perfect pressure you gotta have for this soup. You can’t help but smile knowing that in just a short time you’ll be digging into that tender pull of chicken and creamy potatoes.

The Real Reasons You Will Love This Method

Speedy cooking without losing flavor or nutrients
One pot does it all so less mess in the kitchen
You get tender veggies that keep just the right bite
Chicken comes out perfectly juicy every single time
Easy to tweak for what you got on hand or your mood
Natural release is forgiving and keeps everything cozy
Perfect for Whole30 and Paleo folks craving hearty soup

Everything You Need Lined Up

First off, you gotta have 2 tablespoons of avocado oil ready to go. It gives a nice base without overpowering the flavors. Next, grab 1 large yellow onion, diced fine to melt right into the broth.

Then comes the garlic—6 to 8 cloves minced, it packs that aromatic punch you want. Carrots and celery are next, chopped into about half-inch pieces, three of each, adding that classic pot pie vibe.

For all that good liquid gold, you’ll want 3 cups of low sodium chicken bone broth or stock. Potatoes gotta be Yukon Gold—4 ½ cups peeled and chopped—because they turn creamy but stay firm.

Chicken breasts are key here, 1 pound boneless and skinless, usually two big ones. Season with 2 teaspoons of unrefined sea salt, dried thyme, black pepper, and a touch of garlic powder. Dont forget 1 dried bay leaf for that subtle background flavor.

To finish it off, 1 cup coconut cream or full-fat coconut milk brings that smooth texture. And for a pop of green, 1 cup of petite green peas and 1 cup of green beans, trimmed and cut. Theyre Whole30-friendly, just note peas and green beans arent Paleo.

Ingredients for chicken pot pie soup laid out — Fresh ingredients needed for the chicken pot pie soup recipe.

The Exact Process From Start to Finish

Step one, heat your 2 tablespoons of avocado oil in your pressure cooker pot over medium heat. Let that warm up till it’s kinda shimmering.

Next, toss in the diced onion and sauté just till it goes translucent, around 3-4 minutes. You want it soft but not browned.

Then stir in minced garlic, just 30 seconds to get that aroma rising and making your kitchen smell like heaven.

Add chopped carrots and celery, cook for 5 minutes, stirring sometimes so they soften but keep a little crunch.

Pour in your 3 cups chicken bone broth, and add the chopped potatoes. Now, tuck in the chicken breasts whole and sprinkle on your salt and dried thyme.

Give everything a quick stir, pop on the lid with the sealing ring in place, tighten up that valve. Bring it to high pressure and cook for 15 minutes.

Use natural release for about 10 minutes, then finish with a quick release to let out the rest of the steam safely. Open the lid and carefully pull the chicken out for shredding.

Shred your chicken with two forks—tender pull style—and stir it back into the soup with coconut cream, peas, and green beans. Simmer on slow release for 5 more minutes and adjust seasoning to your taste. Serve up hot!

Time Savers That Actually Work

Use pre-minced garlic to speed up prep if you are in a rush. It works real good without losing that punch.
Grab pre-chopped veggies from your markets fresh section when you dont feel like slicing.
Cook extra chicken ahead of time and keep it shredded so you just drop it in.
Have frozen peas and green beans ready so you throw them in last minute without much fuss.
Use your pressure cookers slow release setting to keep soup warm while you finish other things.

Your First Taste After the Wait

The first spoonful is a cozy punch of rich flavors that hug your insides. You feel the tender chicken melt into those creamy potatoes.

Carrots and celery still a bit crisp add freshness, while the coconut cream ties everything together with that buttery smooth finish you didnt expect but now totally crave.

Those little green peas and beans bring a surprise snap of texture and color that makes every bite feel just right. You can almost taste the love in every spoonful, the kinda food that sticks with ya.

Finished chicken pot pie soup served in a bowl garnished with herbs — Delicious serving of chicken pot pie soup, garnished and ready to eat.

Smart Storage That Actually Works

To store your soup, use an airtight container and pop it in the fridge. It stays good for about 4 days and reheats real nicely on the stove or microwave.

You can also freeze it in portion sizes in freezer-safe bags or containers. Makes for a perfect quick meal later with no fuss at all.

If you wanna reheat slow and gentle, use your slow release setting on the pressure cooker or warm it on low in a pot until just heated through. Helps keep that tender pull chicken texture intact without drying out.

What People Always Ask Me

Can I use leftover turkey instead of chicken? Heck yeah, just swap it 1 to 1 and youre golden. Turkeys great here too. Check out our turkey recipe collection for more ideas.
What if I want it thicker? You can mash some of the potatoes in the soup after cooking to thicken. For other thick soups, see our guide to thick soups.
Is it okay to use frozen veggies? Yep, frozen peas and green beans work just fine and save time. Compare with our fresh vs frozen vegetable tips.
Do I gotta brown the chicken first? Nope, the pressure cooker gets it tender all by itself without any extra steps. Read more in pressure cooker tips.
Can I make this vegan? This recipes kinda chicken and broth based so you might wanna hunt another but you could try mushroom broth and tofu as swaps. Our vegan soup recipes might inspire you.
How important is the sealing ring? Super important. Without a good seal you wont build pressure right and soup wont cook properly. Learn about pressure cooker maintenance here.