If you like Chicken Pot Pie, you will fall in love with this Low Carb Keto Chicken Pot Pie Soup. It is so ridiculously comforting - everything I want out of a meal in the confines of one easy to make bowl. If you haven't tried this yet, you are totally missing out.
Chicken Pot Pie has always been a favorite of mine. Since I was young, it was something that my mom would make whenever the weather would start to cool.
This Low Carb Chicken Pot Pie Soup is pure comfort food! It has all the same flavors and perfect when you need to get dinner on the table fast.
Can I Make Instant Pot Chicken Pot Pie Soup?
Yes - there are instructions in the recipe card for making this in your Instant Pot.
Tips & Tricks
- Homemade broth is best in soup - it just adds so much flavor! I make mine by saving chicken bones and vegetable scraps. Rinse them well, cover them with water, add seasonings and a splash of apple cider vinegar, and then cook them in my Instant Pot for 90 minutes.
- If you don't have homemade broth, I like to add a bouillon cube. Just make sure you read the label and pick one that is gluten-free and has ingredients that fit with your preferred eating style. (Some contain soy, and I've even seen some with added sugar.)
Variations
- Looking for a way to use that leftover holiday turkey? Make Keto Turkey Pot Pie Soup!
- If you want to go a less traditional method and lower the carbs, you can omit the peas and use any vegetable you like - broccoli and cauliflower are good options.
What Do You Serve With Keto Chicken Pot Pie Soup
I don't think it gets any better than this soup with my Keto Biscuits! It is pure comfort food that is my idea of perfection on a cool fall day.
Frequently Asked Questions
Yes. This soup holds nicely in the refrigerator for about three days.
Absolutely! This recipe freezes beautifully. In fact, these photos were taken when the soup had been in my freezer for about 2 ½ months. (Though - full disclosure - I did add some fresh veggies in styling for a visual pop.)
Absolutely! I still like to saute the vegetables first, but it isn't absolutely necessary. Add everything except the heavy cream and cook over low for 4 hours, stirring in the heavy cream in the last 30 minutes.
How to Make Low Carb Chicken Pot Pie Soup
First, start by melting the butter. Add the shallots, mushrooms, celery, and garlic to the pan. Cook until tender, about 7 minutes.
Add the peas (if using; omit for strict keto) and chicken to the pan. Season to taste with salt and pepper.
Add the chicken broth and cream cheese and cook until the cream cheese melts.
Turn the heat to low and add the heavy cream. Simmer for 10 minutes.
Low Carb Keto Chicken Pot Pie Soup
Ingredients
- 2 tablespoons butter
- 2 shallots minced
- 1 cup mushrooms chopped
- 2 celery stalks chopped
- 1 teaspoon minced garlic
- 1 cup frozen baby peas thawed (omit for strict keto)
- 16 ounces cooked chopped chicken
- Salt and pepper
- 4 cups chicken broth
- 3 ounces cream cheese cubed
- 1 cup heavy cream
Instructions
Stove Top
- Melt the butter in a large saucepan over medium heat. Add the shallots, mushrooms, celery, and garlic to the pan. Cook for 7 minutes, stirring occasionally.
- Add the peas and chicken to the pan and season to taste with salt and pepper.
- Add the chicken broth and cream cheese and cook until the cream cheese melts.
- Stir in the heavy cream and reduce the heat to low. Simmer for 10 minutes.
Instant Pot
- Turn your Instant Pot to Medium Saute. Melt the butter and then add the shallots, mushrooms, celery, and garlic. Cook for 7 minutes, stirring occasionally.
- Add ½ cup of the chicken broth and scrape up any brown bits at the bottom of the pan. Stir in the remaining broth.
- Add the peas and chicken and season to taste with salt and pepper.
- Place the lid on your Instant Pot and set the pressure to high for 4 minutes.
- Allow the pressure to release naturally for 10 minutes, and then do a quick release.
- Set the Instant Pot to saute and add the cream cheese. Cook until the cream cheese melts, stirring often.
- Stir in the heavy cream until just heated.
joan says
Love the peas in it, but might exclude next time to lower carbs. The serving sizes are smallish, considering there are 8 per this recipe...and very likely you will eat more than one serving for dinner. But...the flavor is amazing...and very satisfying.
Gayle says
Hi! I made this today in my Instant Pot, and it was a HIT! I'm doing Low Carb, not Keto, so was able to make the recipe as written. I did also chop up 8 baby carrots to add in. This turned out so good! Thanks for the recipe. 🙂
Judy says
I omitted the heavy cream bc I ran out and it was still delicious. Will add to the rotation and make again and again!!
Susie Ford says
Hello Wendy! My hubby says this recipe is a HIT!!! I did add a little basil, parsley, seasoning salt and thickened a tad with arrowroot. Soooo good. Served it with roasted beets and all the toppings as well. Yum. I have to have hot sauce, onions, cheese and jalapenos! That is just me. Love it. Thank you so much! Looking forward to the next recipe from your site!!!!
Jeanie says
Delicious soup! I followed the recipe exactly with two exceptions. I didn't have cooked chicken so I cut chicken breasts into small pieces and sautéed them with the step one ingredients. I used green onions because I didn't have shallots. I made a slurry of corn starch and water since I wanted it thicker although the broth has a wonderful flavor. When I reheated leftovers, I tossed in some frozen corn and cooked egg noodles. I like the addition of some carrots, as in the picture. This soup reheats well in the microwave.
Wendy Polisi says
I am so glad that you liked it!
Terri says
Jeanie, sounds like you didn't want a keto or low carb recipe. Why wouldn't you just use a regular pot pie recipe?
Lois says
This is absolutely delicious. I am so glad I found this recipe. I love that it is so easy to make. I will be using this over and over again.
Wendy Polisi says
I am so glad that you enjoyed it!
Pam says
Very tasty. The only thing I did differently is add a little rosemary for flavor. I also tried to thicken a bit with arrowroot, but didn't have much luck. It was still very delicious. Will make again.
Wendy Polisi says
So glad you enjoyed it and love the addition of rosemary.
Nancy M says
Delicious! Didn't have heavy cream so I used 8 oz pkg of cream cheese. I think it made it creamier & I hate to use only part of a pkg of cream cheese. I also added a can of mixed vegetables at the end because I like lots of veggies. Next time I will use a pkg of frozen mixed vegetables. I also tried topping with grated cheddar on the last bowl I ate--very good.
Lois Payment says
Awesome soup! My husband loved it!! I omitted the peas as suggested and threw in a bag of California Medley (cauliflower, carrots and broccoli. It was wonderful!
Anne-Marie Mazur says
Delicious comfort food. Mushrooms really made it. I doubled the recipe and put 1 cup of peas to reduce the carb count for myself. I'll be making this again.
Michael Eric Berube says
Found this one deep in my Evernote Recipe Stash and my Partner made it this evening. She used half a rotisserie chicken an mostly followed the recipe... other than she swapped the Mushrooms for Carrots (used Frozen Peas/Carrots the kids don't care for shrooms) and she used an Onion (which we had on hand) instead of Shallots (which we did not.)
Delicious!
Wendy Polisi says
So glad you enjoyed it and it is great to "meet" someone else that has an Evernote recipe stash. Mine is 10+ years old. 🙂