• Hayley Lucero

Pot Pie Soup

Key words: dairy free, gluten free, comfort food, kid friendly, Paleo, Whole30

Pot pie was another one of those comfort foods growing up for me! We would have it on a really cold day, serve it on your plate with all the steamy goodness straight out of the oven. It was heaven. However, it can be loaded with lots of ingredients that don't make me feel great (dairy, processed pie crust, butter, etc)... which is part of the reason we loved it so much!!

In my food freedom, I have had to adjust and make the foods I love, with ingredients that make me feel better. Gluten free, dairy free, and mostly sugar free. Which is the whole reason I bring you my blog... to share those recipes that I have experimented with for years! It has taken me the better part of 5 years to find all the right substitutes, all the right ingredients to make my favorite childhood dishes still taste great. This being one of them! I hope you enjoy the recipes I bring to you and that it makes your food freedom that much easier.

Now for this Pot Pie Soup recipe: It brings back all those childhood memories, but in soup form, which in some ways is more comforting, especially on this frigid day here in Colorado. But I have some tips for you to make this as easy as possible for you and your family on a busy weeknight!


  • Use frozen veggies! Whatever veggies you can find frozen, use them! It will save you time. I love fresh veggies, but we all know that we sometimes just don't have time for chopping.

  • If you aren't on a Whole30, try out these biscuits on top! https://www.tasteslovely.com/keto-biscuits-dairy-free/ - they are delicious!

  • Add Joi is a plant-based product that you can create nut milk with. I love using them to create creamy sauces as well, like this soup. You can try them out here

  • If you don't feel like buying Add Joi, that is ok!! Just combine 1/2 cup cashews and 1/2 coconut milk in a blender to create a creamy sauce. You can add as much or as little of this sauce into your soup as you would like.

  • This soup freezes really well for you to make in advance or double the recipe and save for another day!


4 quarts chicken broth

1 pound chicken breast- shredded

4 carrots- diced

3 celery stocks- diced

2 cups mushrooms- diced

1 yellow onion- diced

1/2 package frozen peas

3 medium size russet potatoes- diced into 1/2 inch cubes

1 Tbsp avocado oil

1 Tbsp minced garlic- minced

1 Tbsp ground sage

1 Tbsp dried rosemary

1 tsp ground thyme

1 tsp dried parsley

2 bay leaves

1 Tbsp arrowroot powder

2 Tbsp Add Joi- Cashew

Salt and pepper to taste


  1. In a large pot, add avocado oil, onion, celery, mushrooms, carrots and sauté for about 10 minutes or until the onions are translucent. Then add garlic and sauté for another 1-2 minutes.

  2. Then add chicken broth, potatoes, peas, chicken, sage, rosemary, thyme, bay leaves, salt and pepper to the same pot as the veggies. Cover and bring to a boil.

  3. In the meantime, in a small sauce pan, over medium heat combine Add Joi- Cashew with about 1/2 cup water. Whisk until smooth then add your arrowroot powder. Again whisk until smooth. Once this mixture is smooth, add to the pot with the rest of your ingredients and let it simmer on medium heat until the potatoes are fork tender. This will take about 20 minutes.

  4. Serve and enjoy!

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