Low Carb Chicken Pot Pie Soup

This creamy, cozy and delicious chicken pot pie soup has it all! A 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 night

Here is Colorado it is sooooooo cold. We usually have a few days of cold and then back to sunny skies and tolerable temperatures. Not this month. We have been frozen all month. So frozen I have had to cancel studio Yoga classes all month. Since I can’t teach tonight, I am making this hearty soup.

Chicken Pot Pie Soup

This soup can be made Whole 30 compliant or Paleo but since I am loving living with a tad bit of moderation and good flavors, I am going for the yummy biscuits! 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:


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 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

Chicken Pot Pie 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 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
  • I love to add one drop of thyme or rosemary essential oil


  1. 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.
  2. 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
  3. 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.
  4. 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.
  5. 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.
  6. To serve, garnish with soup with parsley and serve with a biscuit. Enjoy!

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