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.
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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:
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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.
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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.
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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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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?
This recipe is AMAZING! The biscuits have a coconut taste, but surprisingly I love it! My husband does too, I’ve made it probably ten times now! More recipes like this please 😊
we are the best servuce society
I love Brenda Gantts White Lily Buttermilk Biscuits and I was looking for their recipe, and I found the following recipe
https://dqrecipes.com/brenda-gantts-white-lily-buttermilk-biscuits-recipe/
Can anyone please tell me if its the correct way to cook Brenda Gantts White Lily Buttermilk Biscuits.