Description
Experience the nostalgic, comforting warmth of a classic chicken pot pie in a nourishing, ladle-friendly soup. This nutrient-dense dish swaps traditional flour and dairy for a velvety base made from blended potatoes and almond milk. Packed with tender chicken, garden-fresh carrots, celery, and green beans, it is a hearty, anti-inflammatory meal that perfectly aligns with Whole30 goals. It is a wholesome, one-pot dinner solution designed to sustain your energy while delighting your senses with authentic, savory pot pie flavors.
Ingredients
4 small baby gold potatoes, chopped
2 cups chicken bone broth
1 cup plain unsweetened almond milk
1 tbsp ghee
1 medium yellow onion, diced
4 cloves garlic, minced
2 tsp sea salt
1 tsp black pepper
4 medium celery stalks, chopped
2 medium carrots, diced
1 cup fresh French green beans, chopped
1.5 lbs boneless skinless chicken breast, cooked and shredded
1 cup broccoli florets
Instructions
In a pot, boil the baby gold potatoes in 1 cup of the chicken broth until fork-tender.
Transfer the cooked potatoes and liquid to a blender with the almond milk and blend until completely smooth to create the thickener.
In a large soup pot, heat the ghee over medium heat and sauté the onion and garlic until translucent.
Add the carrots and celery to the pot and cook for 5 minutes until slightly softened.
Pour in the remaining cup of chicken broth, the blended potato mixture, and the remaining ingredients including the shredded chicken and green beans.
Simmer the soup for 10-12 minutes until the vegetables are tender and the soup has thickened.
Stir in the broccoli florets in the last 3 minutes of cooking to maintain a bright color and slight crunch.
Season with additional sea salt and black pepper to taste before serving.
Notes
Ensure your almond milk is plain and unsweetened to maintain Whole30 compliance. You can use shredded rotisserie-style chicken for convenience. Store leftovers in an airtight container in the refrigerator for up to 4 days.