Nutrition Facts
Servings: 6 ServingCalories:390kcalTotal Fat:29gSaturated Fat: 14gTotal Carbohydrate:6gDietary Fiber: 2gSugars: 2gProtein:25g
Keto Chicken Pot Pie Soup
Chicken pot pie is one of those dishes that wraps you up like a warm blanket. It’s nostalgic, creamy, and packed with comforting flavors that take us straight back to family dinners and fall evenings. But as much as we love the classic version, it’s not exactly keto-friendly with that buttery crust and flour-thickened filling.
So we turned it into soup—and honestly, it might be even better this way.
This keto chicken pot pie soup has all the goodness of the original: tender chicken, savory herbs, and soft vegetables swimming in a rich, creamy broth. But instead of a carby crust, we keep it simple and soul-warming, spoonful after spoonful. It’s one of those meals that feels indulgent but is surprisingly clean, low-carb, and super satisfying.
We love making a big batch of this soup when the weather turns cold or when we’re looking for a one-pot dinner that keeps things easy and cozy. It’s perfect for meal prep, tastes even better the next day, and fills the house with that comforting, “something delicious is simmering” aroma we can’t get enough of.
Description
This keto chicken pot pie soup brings all the comfort of a classic pot pie in soup form. It’s creamy, herbaceous, loaded with tender chicken and low-carb veggies, and totally keto-friendly.
Ingredients
- 2 tbsp butter or ghee
- 1/2 cup chopped celery
- 1/2 cup chopped carrots (optional – adjust for stricter keto)
- 1/2 cup chopped onion
- 2 cloves garlic, minced
- 3 cups cooked, shredded chicken (rotisserie works great)
- 4 cups chicken broth
- 1 cup heavy cream
- 2 oz cream cheese
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 1/2 tsp dried thyme
- 1/4 tsp dried rosemary
- 1/4 tsp ground sage
- 1/2 tsp xanthan gum (optional, for thickening)
- 1 cup chopped cauliflower or green beans (your choice)
For the Soup:
Instructions
- Sauté aromatics: In a large pot or Dutch oven, melt butter over medium heat. Add celery, carrots (if using), onion, and garlic. Sauté for 5–6 minutes until softened and fragrant.
- Add broth & chicken: Stir in shredded chicken and chicken broth. Bring to a low simmer.
- Add creaminess: Lower the heat. Stir in heavy cream and cream cheese until melted and fully combined.
- Season it up: Add salt, pepper, thyme, rosemary, and sage. Stir well.
- Veggies & simmer: Add cauliflower or green beans. Simmer for 10–12 minutes until tender.
- Optional thickening: Sprinkle in xanthan gum, stirring continuously to avoid clumping. Let sit for 2–3 minutes to thicken.
- Taste & serve: Adjust seasoning if needed. Serve hot with fresh herbs or keto biscuits on the side.
Step-by-Step Instructions
Note
Substitutions & Variations
- No dairy? Use coconut cream and a dairy-free cream cheese alternative.
- Stricter keto? Omit carrots and use only cauliflower, green beans, or chopped mushrooms.
- Want it chunkier? Dice the veggies a little larger and don’t over-simmer.
- Add bacon: Crumble cooked bacon into the soup for an extra savory punch.
- Different protein? Swap in turkey or even ground chicken.