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Bowl of whole30 chicken soup with a spoon

Dairy Free Chicken Pot Pie Soup

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  • Author: Chelsea Joy
  • Prep Time: 15 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 4 servings 1x
  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: American
  • Diet: Gluten Free


Cozy and comforting, this dairy free chicken pot pie soup is loaded with fresh veggies and herbs. Use whatever non-dairy milk you'd like, or omit it entirely and add more broth!


  • 2 tablespoons ghee, butter, or extra virgin olive oil, divided
  • 1 medium yellow onion, chopped
  • 3 carrots, diced
  • 2 stalks celery, diced
  • 2 cloves garlic, minced
  • 1/4 cup cassava flour
  • 2 large potatoes, diced
  • 1 cup frozen green beans
  • 1 tablespoon fresh thyme (or 1 teaspoons dried thyme)
  • 1 tablespoon fresh sage (or 1 teaspoon dried sage) 
  • 1 1/2 tablespoons fresh rosemary (or 2 teaspoons dried rosemary)
  • 1 teaspoon salt
  • 1 teaspoon ground black pepper
  • 4 cups low sodium chicken broth
  • 2 cups unsweetened almond milk or coconut milk
  • 2-3 cups leftover chicken or turkey


  1. Heat 1 tablespoon ghee in a large, heavy-bottomed Dutch oven or soup pot. Add the onion, carrots, and celery, cooking for 6-10 minutes until vegetables have softened. Add the garlic, thyme, sage, rosemary salt, and black pepper, stirring to incorporate.
  2. Add the remaining tablespoon ghee. Once melted, add the cassava flour, stirring to coat the veggies until no dry flour remains. Slowly pour in the chicken broth and non-dairy milk, stirring constantly and scraping the bottom of the pan to release any browned bits. Add the potatoes and green beans.
  3. Bring the mixture to a boil, then reduce down to a simmer. Add the chicken and simmer the soup for at least 10 minutes, until the potatoes are fork tender. Store in an airtight container for up to a week.