Making this Low Carb Chicken Pot Pie Soup is now one of my favorite ways to make a cold evening better. Chicken Pot Pie Soup is a delicious option that really brings all the comfort food flavors home without wrecking the keto diet.
Low Carb Chicken Pot Pie Soup
I love Chicken Pot Pie. It is one of my favorite comfort foods. Evidently, others feel the same way because my Keto Chicken Pot Pie Recipe is one of my most popular recipes. With the weather cooling down, I thought I’d tweak my recipe just a bit and transform it into this Chicken Pot Pie Soup.
It turned out so delicious and comforting. I only used 1/2 a cup of mixed veggies just so it would look and taste like Chicken Pot Pie, however, if you’d rather make it a little more keto friendly you could use other veggies that are more low carb like zucchini, green beans, and broccoli.
I figured 1/2 cup of mixed veggies wouldn’t be a big deal to me, but to each their own. It was exactly what I needed as I have been fighting off a cold, and a perfect addition to a cold winter day. I have included cooking instructions for both the Crock-Pot and the Instant Pot below for your convenience.
Serving Keto Chicken Pot Pie Soup
I made a batch of Keto Biscuits to serve alongside it, which was a fabulous combination. You could make either the standard recipe or Cheddar Garlic Keto Biscuits. It doesn’t have to be served with a biscuit. This is such a delicious meal it doesn’t need anything extra.
Low Carb Chicken Pot Pie Soup
Ingredients
- 1 lb - 1 1/2lb boneless skinless chicken breasts thawed
- 2 tablespoons of butter
- ½ cup mixed veggies could also substitute green beans or broccoli
- ¼ small onion diced
- ¼ tsp pink salt
- ¼ tsp pepper
- 2 garlic cloves minced
- 1 3/4 cups heavy whipping cream
- 3 cups chicken broth
- 1 oz cream cheese
- 1 tsp poultry seasoning
- ¼ tsp rosemary
- pinch thyme
- 1/2 tsp Xanthan Gum
Instructions
For the Instant Pot:
- Turn Instant Pot to saute, then melt butter.
- Add onion and mixed veggies to the melted butter and saute until the onion is translucent.
- Remove the veggies from Instant Pot and set aside.
- Add 1/2 cup chicken broth to Instant Pot and stir to deglaze the pot.
- Add chicken (thawed) and spices to Instant Pot then secure the lid.
- Push the Poultry Button, then set the timer to 15 minutes.
- The Instant Pot will come to pressure then begin to count backward from 15.
- Allow a Natural Pressure Release for 6 minutes after the 15 minute cook cycle is complete, then do a quick pressure release. (I cover the valve with a kitchen towel to avoid spray from the liquid.)
- Shred chicken in the pot with 2 forks, then add veggies back to the Instant Pot.
- Add the remaining chicken broth, heavy whipping cream, and cream cheese.
- Turn Instant Pot to saute and bring soup to a boil for 6 minutes.
- Turn Instant Pot to keep warm, then sprinkle Xanthan Gum on top. Stir and allow the mixture about 10 minutes to thicken.
- Serve with Keto Biscuits or Keto Garlic Cheddar Biscuits
For the Crock-Pot:
- Cook 1 to 1½ lbs chicken and spices in the Crock-Pot in 1 cup chicken broth for 3 hours on high or 6 hours on low.
- With two forks, shred the chicken and leave it in the Crock-Pot.
- Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in a skillet on the stove for approx 5 min or until onions are translucent then add to the chicken in the Crock-Pot.
- Add heavy whipping cream, the rest of the chicken broth, and cream cheese to Crock-Pot. Cover with lid, and cook on high for 45 minutes.
- Remove lid, and turn Crock-Pot to warm. Then, sprinkle Xanthan Gum on top and allow soup to thicken for 15-20 minutes.
- Serve with Keto Biscuits or Keto Garlic Cheddar Biscuits
Nutritional Information for Chicken Pot Pie Soup
Here are some of the best keto apps for macros. We use the MyFitnessPal App to calculate the nutritional information for this recipe and all of our keto recipes. I personally, don’t track macros, but it is handy for those who are new to the keto lifestyle.
432 calories, 35.1g fat, 20.5g protein, 4.8g carbs – 1.3g fiber = 3.5 net carbs per serving based on 6 servings
More Keto Recipes
If you aren’t already following my Easy Keto/Low Carb Recipe Page on Facebook where I post all my new recipes, you can join here and follow me on Pinterest here. You may also want to check out all of my Keto/Low Carb Recipes. Below are some of my favorite keto and low carb soup recipes that you’ll love.
- Instant Pot Broccoli and Cheese Soup
- Keto Jalapeno Popper Chicken Soup
- Keto Chicken Fajita Soup Recipe
- Keto Cheeseburger Soup Recipe
- Keto Unstuffed Cabbage Roll Soup
Jennifer says
What if your chicken is frozen? How would that change the recipe?
Kasey says
I haven’t made anything with frozen chicken yet so I can’t say for sure.
Erin says
I am adding this to my recipe book because it looks like just what I need to make it through these cold days. Do I have to add the xanthan gum?
Kasey says
Great! You don’t have to add it as it won’t change the taste, but it will be much thinner.
Misty says
Is this recipe on MyFitnessPal? I can’t find it to add for dinner tonight.
Kasey says
I got the nutritional info my importing the recipe into MyFitnessPal app, but I don’t know if I saved it or not. I don’t personally count macros so sometimes I forget to save the info. I didn’t realize that others could pull it up if I did. I’ll try to make sure I do that from now on.
Sabrina says
What poultry seasoning do you use? Looks delicious!!
Kasey says
My mother-in-law bought it for me in Amish Country but you should be able to find some at the grocery store. I used to buy it at Walmart.
Portia says
We had our Thanksgiving early due to a scheduling conflict. While prepping my turkey I realized that I was out of Poultry Seasoning. I googled how to make your own (which I had all the ingredients for). I must say it was WAY better than store bought. I will be making my own from now on.
Beca says
Can I substitute Glucomann powder for the Xantham Gum?
Kasey says
Sorry, Beca I am not familiar with Glucomannan powder.
Kelli says
Is that 1&3/4 cups of cream or just 3/4 cup? Sorry, of that is ignorant.
Kasey says
1 and 3/4 cups
Tracy says
I made this using chicken thighs. Cooked it in my crockpot. I also made the Keto biscuits. My husband and I loved them both. Thank you for two tasty and easy recipes.
Kasey says
Fantastic! So glad you loved both recipes.
Amanda says
Do you use fresh or frozen veggies?
Kasey says
I use frozen.
Katie says
Currently making this right now! I haven’t been disappointed by any of your recipes, and my family hasn’t either. Thank you for all you do & for making life easier for me when it comes to dinner ideas!
Kasey says
You are so very welcome! I hope you all enjoyed it.
Melissa says
This soup is SO flavorful and hearty! I will admit that I’m not a rosemary fan so I substituded with oregano but otherwise it’s absolutely delicious and just what’s needed on a cold winter day!
Bar says
I don’t have any Xanthan Gum. Can I make this without?
Kasey says
Yes, but the filling may be thinner.
Sara says
This sounds great but I highly dislike the consistency xanthum gum gives any recipe. Do you have any other suggestions on keto thickeners that don’t have a gummy consistency?
Lisa says
Love, love this soup. Thanks for posting. Will definitely make again. I did omit the thickened.
.Kasey says
You’re welcome! I’m really glad you loved my soup!
Karen says
Great for a cold day
.Kasey says
Absolutely!