This low-carb creamy chicken pot pie soup brings all the comforting flavors of classic chicken pot pie into an easy-to-make soup form. Perfect for busy weeknights, this recipe is not only delicious but also caters to various dietary needs, including keto, dairy-free, paleo, and Whole30. It can be made in a slow cooker, Instant Pot, or on the stovetop, offering flexibility and convenience.
Why You'll Love This Recipe
Chicken pot pie is a beloved comfort food, but the traditional recipe can be time-consuming. This keto chicken pot pie soup offers a quicker and healthier alternative without sacrificing flavor. It's creamy, rich, and packed with tender chicken and vegetables, making it a satisfying meal for any time of year.
Key Ingredients and Substitutions
Chicken
- Chicken Breast: The recipe primarily uses boneless, skinless chicken breasts, but chicken thighs or pre-cooked rotisserie chicken can be substituted.
- Turkey: For a keto turkey pot pie soup, replace the chicken with turkey and use turkey stock instead of chicken broth.
- Ground Meat: Ground chicken, ground turkey, or even ground beef can be used as alternatives.
Vegetables
- Carrots: While carrots have more carbs than other veggies, a small amount adds significant flavor while only contributing a minimal amount of net carbs per serving.
- Celery: Celery is a staple in this soup, adding a fresh, crisp flavor.
- Peas: Frozen peas add a touch of sweetness and classic pot pie flavor. For strict keto or paleo diets, substitute with broccoli or cauliflower florets.
- Mushrooms: Baby Bella mushrooms provide a mild flavor that blends well with the other ingredients. White mushrooms can be used as a substitute.
- Cauliflower: Essential for creating a creamy, dairy-free base. Frozen cauliflower florets can also be used.
- Turnips/Radishes: These can be used as good substitutes for potatoes.
Dairy and Alternatives
- Heavy Cream: Adds richness and helps thicken the soup. For a dairy-free version, use full-fat canned coconut milk.
- Cream Cheese: Contributes to the creamy texture. Omit for dairy-free, paleo, and Whole30 diets.
- Coconut Milk: Full-fat canned coconut milk can replace heavy cream for a dairy-free option. Blending it with steamed cauliflower can enhance thickness and creaminess.
- Non-Dairy Butter/Ghee: Use these as alternatives to butter for dairy-free, paleo, and Whole30 diets.
Seasonings and Broth
- Chicken Broth: Provides the base liquid for the soup. Turkey stock can be used for turkey pot pie soup.
- Garlic, Onion Powder, Parsley, Thyme, Poultry Seasoning: These seasonings create a classic pot pie flavor.
- Bay Leaves: Add depth and complexity to the broth.
- Better than Bouillon Chicken Base: Enhances the chicken flavor. Chicken broth or chicken stock can be used as substitutes.
- Nutritional Yeast: Adds a cheesy flavor to the creamy sauce, suitable for vegan cooking. Grated Parmesan or Romano cheese can be used as an alternative.
- Spices: Fresh garlic, dried sage, and thyme provide a roasted chicken flavor. Dried onion flakes can replace fresh yellow onion to save carbs and time.
Thickening Agent
- Xanthan Gum: Used to thicken the soup without adding carbs. Completely optional.
- Tapioca/Arrowroot Starch: Can be used to thicken the soup, but use sparingly to keep it low-carb.
Cooking Methods
Slow Cooker Instructions
- Place the chicken breasts in the bottom of your slow cooker.
- Top the chicken with the chopped vegetables, and the peas and carrots.
- Add the chicken broth and all of the seasonings to the crockpot.
- Cook on low for 6-8 hours, or on high for 4 hours.
- When the cooking time is complete, add the cream cheese and heavy cream.
- Stir the soup, breaking up the chicken into pieces as you do so. The chicken should easily fall apart at this point.
- Once the chicken is broken up and the cream cheese has melted, stir in the xanthan gum to thicken the broth if desired.
Instant Pot Instructions
- Chop the onion, celery, and carrots. Set aside.
- Lightly season the chicken breasts with salt and pepper. Set aside.
- Turn the Instant Pot on Saute mode. Melt the butter in the pot, then add the carrots, celery, and onions and saute for 3 to 5 minutes, or until veggies are tender.
- Add garlic and saute 30 seconds, or until fragrant, then press "cancel" on the Instant Pot.
- Add the chicken broth, peas (if using), bay leaves, and chicken breasts.
- Secure lid with valve set on "sealing" and cook on high pressure for 18 minutes.
- After Instant Pot is done cooking, allow to release pressure naturally for 5 minutes, then turn the knob to manually release the rest of the pressure.
- Remove chicken with a slotted spoon and transfer to a bowl or cutting board. Shred with two forks then return to Instant Pot.
- Add the thyme, salt, pepper, heavy cream, and cream cheese.
- Press "simmer" on the Instant Pot and simmer until the cream cheese is melted, stirring occasionally.
- Taste and adjust seasonings as needed. Garnish with fresh rosemary if desired and serve hot.
Stove Top Instructions
- Chop the onion, celery, and carrots. Set aside.
- Lightly season the chicken breasts with salt and pepper. Set aside.
- Melt the butter in a large pot or dutch oven over medium-high heat. Once melted, add the onion, celery, and carrots. Saute until veggies are tender, 3 to 5 minutes.
- Add garlic and saute 30 seconds, or until fragrant. Then, add the chicken broth, peas (if using), bay leaves, and chicken breasts.
- Bring soup to a boil. Place a lid on the pot, leaving it slightly vented. Reduce heat if needed and lightly boil for 20-25 minutes, or until chicken is cooked through.
- Remove chicken with a slotted spoon and transfer to a bowl or cutting board. Shred with two forks then return to pot.
- Add the thyme, salt, pepper, heavy cream, and cream cheese.
- Simmer until the cream cheese is melted, stirring occasionally.
- Taste and adjust seasonings as needed.
Creamy Cauliflower Sauce Instructions (Dairy-Free Option)
- In a large soup pan, add fresh chopped cauliflower and enough water to almost cover florets.
- Heat to medium heat and cover and cook until cauliflower is fork tender. Then drain the water but keep it as you will use it later.
- Add the cooked cauliflower to a high-speed blender or food processor.
- To that add the olive oil, yeast, sage, thyme, garlic, dehydrated onions, a pinch of salt & pepper and ¼ cup of cooking liquid.
- Puree until smooth.
Making the Soup with Cauliflower Sauce
- Add frozen vegetables to a soup pan and saute 1-2 minutes until warmed through.
- Add the cooked chopped chicken (bite-sized pieces) and stir. Then mix the bouillon with 1 cup of hot water and stir in.
- Add pureed cauliflower mixture to the cooked chicken and veggies. Mix well to combine.
- Cook until flavors meld, about 5 minutes. If it's too thick add more water or chicken broth until you get the consistency you like.
- Ladle into bowls and enjoy!
Step-by-Step Instructions: Keto Chicken Pot Pie Soup (Instant Pot Method)
Ingredients:
- 4 tablespoon Butter or oil of choice
- 1 small Onion, finely chopped
- 3 stalks Celery, chopped
- 1 large Carrot, peeled and chopped
- 3 cloves Garlic, minced
- 2 whole Bay Leaves
- 2 cups Chicken Broth
- ¼ cup Frozen Peas, optional (omit for strict keto)
- 1 ½ lbs. Boneless, skinless chicken breasts
- 1 teaspoon Dried Thyme
- ½ teaspoon Salt
- ¼ teaspoon Pepper
- 1 cup Heavy Cream
- 4 oz Cream Cheese
Instructions:
- Chop the onion, celery, and carrots. Set aside.
- Lightly season the chicken breasts with salt and pepper. Set aside.
- Turn the Instant Pot on Saute mode. Melt the butter in the pot, then add the carrots, celery, and onions and saute for 3 to 5 minutes, or until veggies are tender.
- Add garlic and saute 30 seconds, or until fragrant, then press "cancel" on the Instant Pot.
- Add the chicken broth, peas (if using), bay leaves, and chicken breasts.
- Secure lid with valve set on "sealing" and cook on high pressure for 18 minutes.
- After Instant Pot is done cooking, allow to release pressure naturally for 5 minutes, then turn the knob to manually release the rest of the pressure.
- Remove chicken with a slotted spoon and transfer to a bowl or cutting board. Shred with two forks then return to Instant Pot.
- Add the thyme, salt, pepper, heavy cream, and cream cheese.
- Press "simmer" on the Instant Pot and simmer until the cream cheese is melted, stirring occasionally.
- Taste and adjust seasonings as needed. Garnish with fresh rosemary if desired and serve hot.
Tips and Tricks
- Freezing: This soup can be frozen for up to 6 months. Store in a freezer-safe container, leaving room for expansion. When ready to cook, empty the contents of the bag into the slow cooker, add broth, and cook on low for about 8 hours.
- Using Pre-Cooked Chicken: If using pre-cooked chicken, reduce the cooking time by about half.
- Customizing Vegetables: Feel free to change up the veggies! Add your favorite low-carb vegetables to customize the flavor.
- Thickness Control: Control the thickness of the soup by adjusting the amount of liquid when making the cauliflower sauce.
- Serving Suggestions: Serve with keto biscuits or crackers to replicate the flaky crust of a traditional pot pie.
Dietary Modifications
- Keto: Follow the recipe as is, or substitute peas and carrots with lower-carb vegetables like broccoli or cauliflower.
- Dairy-Free: Omit the cream cheese and replace the heavy cream with full-fat canned coconut milk. Use non-dairy butter or ghee.
- Paleo/Whole30: Omit the cream cheese and replace the heavy cream with full-fat canned coconut milk. Use non-dairy butter or ghee. Ensure all vegetables used are paleo-friendly.
Nutritional Information
For 1 serving of this keto chicken pot pie:
- Calories: 142
- Fat: 6.2g
- Carbs: 7.4g
- Fiber: 2.2g
- Protein: 14.3g
- Net Carbs: 5.2g
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