Description
A warm, soul-soothing version of classic chicken pot pie, packed with protein, vibrant veggies, and a creamy coconut base.
Ingredients
Scale
- 2 cups cooked shredded chicken
- 1 cup carrots, diced
- 1 cup celery, diced
- 1 cup onion, diced
- 4 cups chicken broth
- 1 cup coconut milk
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon thyme
- Salt and pepper to taste
- 1 cup peas (optional)
- Chopped fresh parsley for garnish
Instructions
- In a pot, combine the cooked chicken, diced carrots, celery, onion, chicken broth, and coconut milk.
- Add garlic powder, onion powder, thyme, salt, and pepper. Stir well to combine.
- If using peas, stir them in now.
- Cooking Times: For Instant Pot, seal and cook on high for 10 minutes. For Crockpot, cook on low for 6-8 hours. For stovetop, simmer on low for about 30 minutes.
- Ladle soup into bowls and garnish with fresh parsley. Enjoy!
Notes
For creamier texture, blend a portion. Avoid overcooking to prevent mushy vegetables.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop/Crockpot/Instant Pot
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 300
- Sugar: 5g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 10g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 20g
- Cholesterol: 70mg