Dairy Free Crockpot Chicken Pot Pie Soup

Prep Time10 minutes
Cook Time4 hours 15 minutes
Total Time4 hours 25 minutes
Course: Main Course, Soup, Soups and Stews
Cuisine: American, Dairy Free
Cooking Method: Slow Cooker
Condition: Dairy Free
Servings: 6 servings


  • 1 lb chicken breast
  • 1 onion small, diced
  • 2 carrots large, peeled and chopped
  • 4 potatoes yukon gold, peeled and cubed
  • 3 cups cauliflower florets frozen
  • 1 tsp thyme dried
  • 2 5.4 oz cans coconut cream
  • 2.5 cups chicken broth
  • 1 cup green peas frozen


  • Combine all ingredients except peas in the slow cooker. Stir to combine.
  • Cook on high for 4 hours.
  • After 4 hours, remove chicken and shred. Set aside.
  • Remove about 2 cups of the soup and blend until smooth and creamy. I try to get as much cauliflower and potato as possible as this really helps the soup have a creamy texture.
  • Return the pureed soup and shredded chicken to the slow cooker. Add peas. Stir to combine and continue to cook for an additional 15 minutes on high.


Carbohydrates: 21g | Protein: 23g | Fat: 20g | Sodium: 152mg | Potassium: 986mg | Fiber: 5g

An award winning recipe developer, Dietitian Kaitlin’s mission is to empower others to reach their health goals by encouraging them to get back into the kitchen. Co-author of Nourished: 10 Ingredients to Happy, Healthy Eating and Cooking with Diabetes.