One things always ends up leading to another on my end. I love when a recipe comes together out of trying to do something else. It’s like a beautiful disaster! So, I set out to make a chicken soup but one thing led to another and it ended up tasting like a Chicken Pot Pie ….minus the pie! This Chicken Pot Pie Soup was born and I’m pretty happy about it!
I rarely use my Instant Pot and each time I do, I wonder why I wait so long to break it out. It intimidated me at first but really, once you get the hang of it, it’s super easy, convenient and quick! I’m not gonna lie – the crockpot is really my preferred method since it’s something you can dump in and not worry about all day. Perhaps I’ll try and give this Chicken Pot Pie Soup in the crockpot one day. It would definitely be great to come home to after a long day at work.
Instant Pot Fans
For all of you who use your Instant Pot on a regular basis, please let me know what you love about it. I’d love to hear what your favorite recipe is too! I’ve made a few things but as mentioned, I don’t use it nearly as much as I’d like. One recipe that I love to make in it is my Apple Pumpkin Butter. I used to buy apple pumpkin butter at my local farmers market all the time and then one day, they were gone! It was so good and it didn’t have any unnecessary ingredients. I decided to try and make my own and the Instant Pot was definitely the way to go!
While I love the way this Chicken Pot Pie Soup turned out, you can’t beat a real Chicken Pot Pie! I do have a delicious recipe if you’re wanting that crust with the ‘soup’. I haven’t made it in quite a while but every time I do, we all every single little bite! It seriously reminds me of my childhood when mom would let us eat the frozen pot pies on TV trays in the living room. Now tell me, how good does this Paleo Chicken Pot Pie w/Veggies look?
Back to Regular Scheduled Programming
Alright my friends. I sure got off an a lot of tangents today. At least they are all food related, right? Getting back to the Chicken Pot Pie Soup – it’s dairy free and yet so creamy, you’d never know it. It’s a great soup to whip up on your prep day and have it on hand for the week. We munched on it a few days straight and I actually had to freeze some because we didn’t get through it quickly enough since we’re ’empty nesters’ at the moment.
I hope you all give it a try and please tag me in your recipes if you post them! I love to see them. And remember to drop a note here on what you love most about your Instant Pot. I definitely need a little inspiration to break out that pot more!
Happy eating my friends!
Chicken Pot Pie Soup – Instant Pot|Paleo|Dairy-Free
Ingredients
- 2 1/2 cups cooked chicken
- 2 large carrots, peeled & diced
- 4 celery stalks, diced
- 2 cups peels & diced parsnips
- 1 small onion, diced
- 5 cloves garlic, minced
- 1 tbsp Amore Seasoning (or Italian
- seasoning)
- 1 cups cashews
- 1 cup coconut cream
- 2 cups chicken broth
- 2 tbsp avocado or coconut oil
- 1 tsp salt
Instructions
- Place 1 cup cashews into filtered water to cover for an hour. While this is soaking, dice your veggies*
- To make it easy – buy yourself a roasted chicken! Then you’ll have some for this recipe and a few other pieces to munch on. Otherwise, cook up your favorite chicken portion any way you please and dice up 2 1/2 cups worth.
- *Dice the carrots, celery and parsnips – all roughly 1/2 inch cubed. Dice onions.
- Turn your Instant Pot on, to sauté mode.
- Add the oil of choice to pot and sauté your carrots, celery and onions for 2-3 minutes.
- Turn instant pot off and turn back on to Manual.
- Add the parsnips, broth & minced garlic to pot of veggies. Set the Instant Pot for 10 minutes.
- Drain the cashews and add them to a blender, along with the coconut cream. Blend on high until smooth and creamy.
- When time is up on Instant Pot, slow release. Pour in the cashew/cream, add the diced chicken, sprinkle in the seasonings and stir to warm through.
- Eat as is or with your favorite crackers!