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Nothing says cooler weather like a warm bowl of soup. In our house we have a few soup staples that regularly rotate through the menu. While we have a number of favorites, there is one that is usually right at the top of the list: Chicken Pot Pie soup. 

This recipe, by 40 Aprons and linked below, takes a classic dish, chicken pot pie, and adds a modern twist. This recipe is also great for my dairy intolerant friends as it uses coconut milk and cashews to create the creamy consistency we love about a chicken pot pie. 

If you give it a try, we’d love for you to share a picture on socials. Tag @os-institute and use #osilovesfood. 



Instant Pot Healthy Chicken Pot Pie Soup (Paleo, Whole30) – 40 Apron


  • If you don’t have an instant pot there are instructions for stove top or crockpot in the notes section. 
  • I would not freeze this one after you’ve put in the coconut milk/cashew mixture. 
  • You can swap the potatoes for cauliflower gnocchi (from trader joes); just add the gnocchi after releasing the pressure and warm through for a few minutes before serving. 

Tweaks that I make to the recipe are:

    • 3 large chicken breasts instead of 2 (prioritize the protein!)
    • Use olive oil instead of ghee (I don’t keep ghee in the house)
    • Reduce cashews from 1 to 3/4 cup
    • Optional: add ¼ – ½ teaspoon of red pepper flakes for a little bit of spice. 

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