This Keto Chicken Pot Pie Soup is rich and creamy, with all of the flavors of a fresh baked low carb chicken pot pie. Tender chicken breast, sautéed with onions, garlic, carrots, celery, and peas, in a rich creamy broth.
Ingredients in Chicken Pot Pie Soup
- Chicken: For this chicken pot pie soup recipe, I used boneless skinless chicken breasts, but you could also use chicken thighs or even shredded rotisserie chicken. (Try this Jalapeño Popper Chicken Soup Recipe)
- Celery: This recipe calls for 2 ribs of celery. You could also add extra onion, use shallots, or even leeks.
- Carrots: Carrots are a staple in traditional pot pie recipes. If you are looking to lower the carb count of this keto pot pie soup recipe even further, you can omit them or add any of your other favorite low carb vegetables.
- Peas: ½ cup of peas is roughly 6 net carbs. While peas aren't normally thought of as a low carb food, 6 carbs spread across an entire recipe adds negligible carbs to each serving.
- Heavy Cream: The cream adds a rich silkiness, while also helping to thicken the soup. To make it even thicker and creamier, add an additional ½ cup heavy cream or 4 ounces softened cream cheese.
- Cheddar Cheese: I used sharp white cheddar cheese, but medium cheddar, Colby jack, or even mozzarella would also work.
- Chicken Stock: If you do not have chicken stock on hand, you could also make this using beef stock or vegetable stock.
What to serve with Keto Chicken Pot Pie Soup
For more of a true chicken pot pie feel, I like to serve this with a batch of keto biscuits or crackers. Here are some of my favorite recipes - Keto Cheddar Dill Biscuits, Cheddar Jalapeno Bacon Biscuits, White Cheddar Sausage Biscuits, Parmesan Chive, and Garlic Crackers, Rosemary and Thyme Crackers
Of course, if you wanted to go a more traditional route, while still keeping things low carb, I have a recipe for that too - Keto Chicken Pot Pie
How to make chicken pot pie soup in the slow cooker
Converting this Chicken Pot Pie Soup recipe to slow cooker couldn't be any easier. Simply add all of the ingredients to the slow cooker and cook on high for 5 hours or low for 8 hours. If you are home and have the time, I recommend waiting to add the cheese and heavy cream until the final hour.
Substitutions and Swaps
- Want to lower the carbs even further? Substitute the carrots and peas with lower carb vegetables like broccoli, cauliflower, mushrooms, cabbage, bell peppers, or onions.
- Need to make this dairy free? Omit the cheese and substitute the heavy cream with full fat coconut milk.
- Use turkey in place of chicken. You can also use ground chicken, ground turkey, or even ground beef. I get all of my grass-fed, grass finished beef, heritage pork, organic chicken and sustainable seafood here
More Keto Soup Recipes
- Bacon Cheeseburger Soup
- Creamy Jalapeno Popper Chicken Soup
- Easy Peasy Keto Wonton-less Soup
- Low Carb Zuppa Toscana Soup
- Paleo Cabbage Roll Soup
- Roasted Red Pepper, Tomato, and Smoked Gouda Bisque
- Slow Cooker Chicken Bacon Chowder
More Low Carb Recipes
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Chicken Pot Pie Soup - low carb, gluten free
- Total Time: 1 hour 15 minutes
- Yield: 8 cups 1x
- Diet: Gluten Free
Description
Warm and comforting, this Low Carb Chicken Pot Pie Soup has all the delicious flavors of a freshly baked pot pit, but is soup form and without all the extra carbs.
Ingredients
(Order the Groceries to Make this HERE)
- 2 tablespoons olive oil
- 2 ribs celery, diced
- 2 carrots, diced
- 1 ½ pound boneless, skinless chicken breasts or thighs, cut into bite-sized pieces
- 3 cloves garlic, minced
- 1 ½ teaspoons sea salt
- 1 teaspoon dried thyme or dried Italian seasoning
- 1 teaspoon onion powder
- ¾ teaspoon black pepper
- 4 cups chicken stock
- 1 cup heavy cream
- ½ cup shredded sharp cheddar cheese
- ½ cup frozen peas
Instructions
- Heat the olive oil in a large dutch oven or stock pot, over medium heat. Add the celery and carrots and sauté until they are crisp-tender.
- Add the chicken, garlic, salt, thyme, onion powder and black pepper. Continue cooking until the chicken is cooked through.
- Pour a little bit of the chicken stock into the pot to deglaze. Scrape up and mix in any bits that are stuck to the bottom of the pan. Add the remaining chicken stock, bring to a boil and then reduce to simmer. Simmer for 10 minutes.
- Stir in the heavy cream, cheddar cheese and peas, simmer for an addition 30 to 40 minutes, stirring frequently.
Notes
- net carbs per serving: 3.1g
- Storage: Store leftovers in the refrigerator for up to 5 days.
- Reheating: I recommend reheating this on the stove top and adding a little extra heavy cream to help bring it back to life.
- For a thicker, creamier soup, add more heavy cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 60 minutes
- Category: Soups and Stews
- Method: Simmer
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 317
- Fat: 21.8g
- Carbohydrates: 4.2g
- Fiber: 1.1g
- Protein: 24.6g
Keywords: keto soup recipes, chicken pot pie soup, gluten free soup, comfort food recipes, chicken recipes, soup recipes, keto chicken soup, low carb chicken soup, the best creamy chicken soup recipe, keto chicken pot pie
Michaela says
I made this for our church advent soup contest and it was a winner!! I made this in the crock pot and just let the chicken cook in the chicken broth and seasonings all day with two bay leaves. I doubled the recipe and I did add 8oz of cream cheese to thicken it up just a little bit. I’ve made this without the cream cheese and it’s still the best soup ever!
★★★★★
Vicki says
Just made this for dinner tonight and it’s delicious! Tastes just like a pot pie and curbed the craving I had without having to dig into the carbs.
★★★★★
Brenda says
This soup is amazing and so easy to make! I took a shortcut and used a mixed bag of frozen peas and carrots and a shake of red pepper flakes since my husband doesn't like black pepper. Warm bellies this winter and no more boring flavorless soup for lunches. I can't wait to try more of your recipes!!!!!!!!!!!!!!!!!
★★★★★
Danette S. says
Hi,
Could you please tell me how much more cream and cheese I would need to make it thicker. I added 1 cup more of cheese and 1 cup more of cream in addition to your recipe and it still isn't thick. It tastes really good, would just like it thicker, any help would be greatly appreciated.
Thank you for your help.
★★★★★
Kyndra Holley says
This soup is definitely meant to have a soup consistency and not a chowder or stew like consistency. Give that, I would say that you can add as much cheese or cream as you like until it is as thick as you want it. You can also simmer it for longer to help reduce it and thicken in. Adding a teaspoon of xanthan gum is another option. Lastly, you could follow the recipe for the filling of my chicken pot pie as it is definitely thicker - https://peaceloveandlowcarb.com/chicken-pot-pie-low-carb-gluten-free/
Carrie says
You could also try using less chicken stock for a thicker broth as well.
sheila says
I have not made this yet but bet you bottom dollar, I will...
this ole 78 yr old granny can hardly wait... when I make something
I share it with 2 neighbors.. one on each end of the street... good neighbors
I must add.. They will love this one..
thank you so much for all you do...
I have made several of your recipes and THEY ARE ALL GREAT
Sheila wright in GA
Twila says
This recipe is wonderful and easy!!! I love your substition ideas and alternative for crock pot. Really enjoying your recipes!!
Mojj no I a says
Soooooo good!!! So good!! Definitely in the rotation forever. Thank you, Kyndra. You always amaze me! 🙏
★★★★★
Lori says
Made this for the first time. I didn't change anything and my family love it!! Thank you for another great recipe!
★★★★★
debbie says
This soup was excellent and easy to make ... thanks for sharing! We definitely enjoy all your recipes 🙂 i used chopped up chicken thighs as that what i had on hand.
Rise says
Thank you for this recipe! I absolutely love it and have made it so many times!
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