I have a confession to make: I never liked chicken pot pie. I had an aversion to both pie crusts and peas, which traditional chicken pot pie has in abundance. But I love the idea of chicken pot pie: A hearty blend of poultry, vegetables, and gravy served up in a convenient little package. It sounds like the perfect comfort food, right? So, enter this autoimmune protocol-friendly Chicken Pot Pie Soup! This is a recipe from my e-book 28 Days of One-Pot AIP, which features simple, one-pot AIP recipes for easy prep and easy cleanup. This recipe uses asparagus in lieu of peas and swaps the crust for a bowl for a dish that’s just as comforting and even more convenient. It isn’t as thick and creamy as traditional chicken pot pie because I didn’t feel like adding thickeners, but if you prefer a creamier texture, by all means add a few tablespoons of arrowroot starch before bringing the pot to a boil and stir constantly until it dissolves. If you eat peas, you can use them instead of the asparagus (about two cups), but broccoli also works well!
Don’t Feel Like Cooking?
That’s okay! Everyone needs a break sometimes, especially during busy times like the holidays or when you’re sick or stressed out. When I find myself unwilling or unable to prepare healthy meals myself, I turn to Paleo on the Go. Yes, they have autoimmune protocol-friendly options! With tons of nutritious, delicious, pre-packaged meals, Paleo on the Go‘s ready-to-go, frozen courses are perfect for those days you just don’t want to be in the kitchen. They even offer an appreciable selection of AIP-friendly treats, including toaster pastries!
- Heat the fat in a large stockpot over medium heat, then add the onion and cook 5-7 minutes, until soft.
- Add the chicken and cook until seared on all sides, about 5 minutes, stirring occasionally.
- Add the remaining vegetables and cook another 5 minutes.
- Add the broth, coconut milk, and seasonings and bring to a boil, then reduce the heat to medium-low and simmer about 20 minutes.