GAPS Chicken Pot Pie Soup

The other week I was trying out some GAPS friendly chicken pot pie recipes and had an incredibly thought. I was struggling to get a whole pot pie in the oven because I could never get enough filling into the dish-it always ended up in my mouth before I could get it in! That's when I thought to myself... "This would make a great soup!!" So I set out to create a soup worthy of being called a GAPS Chicken Pot Pie SOUP!

And so this soup was born. And it tastes EXACTLY like chicken pot pie filling! Celery root and coconut milk gives this soup its thick and creamy texture, but without any flours or starches that could could feed opportunistic bacteria.  Make sure to use homemade chicken broth, as store-bought broth contains few nutrients and is packed with unhealthy chemicals and additives.

Feel free to substitute fresh herbs for the dried ones I had on hand. Double the amount of fresh herbs you use though, as dried herbs tend to be stronger!

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Chicken Pot Pie Soup
Author: Amy MoffatPrep time: 10 minCook time: 30 minServings: 4


½ Tablespoons butter
1 large yellow onion, finely chopped
1/2 lb celery root roughly chopped
1/2 lb celery root peeled and cut into 1/2 inch squares (about 2 cups chopped)
4 cups chicken broth
⅓ cup full fat coconut milk
3 medium carrots, peeled and chopped (about 1 cup chopped)
2 teaspoons sea salt
¼ teaspoon black pepper
1 pound cooked chicken, cubed (or turkey)
⅔ cup frozen peas
1 teaspoon finely chopped fresh thyme
½ teaspoon finely chopped fresh rosemary


In a large saucepan, heat butter over medium heat and add onions, sauteeing until tender, about 8 minutes
Add the 1/2 lb roughly chopped celery root and the chicken broth
Bring to a boil, reduce heat, and simmer for about 10 minutes, or until celery root is tender
With a slotted spoon, remove as much celery root as you can and add it to a blender with the coconut milk
Blend on high until smooth and set aside
Add the rest of the celery root, the carrots, salt, pepper, and herbs to the saucepan and simmer for about 12 more minutes, until vegetables are tender
Stir in the peas, chicken, and pureed celery root and heat through

3 Responses to “GAPS Chicken Pot Pie Soup

  • Brenda M
    3 years ago

    I tried this recipe tonight, and it was delicious. It was just what I needed. I started coming down with a cold last night, and I was craving something warm and soothing. This was perfect – so creamy and tasty. I love it. Also, I had never cooked with celery root before, and I wasn’t quite sure what to expect. I was happy to discover that it has a nice texture and taste. It makes a great substitute for potatoes in a soup like this. Thanks for the recipe!

  • This soup is crazy delicious! I was nervous about the celery root because I’ve never had it before but this soup is so good I’m planning on making another batch as soon as I have a chance to get to the store for more celery root. Thank you for posting such a great recipe!

    • amoffat
      2 years ago

      So glad you loved it Stacie! I’d never even HEARD of celery root before I started eating a whole foods diet. Turns out it’s pretty good! haha

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