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    Home » Soup Recipes » Low Carb Keto Chicken Pot Pie Soup (Stovetop or Instant Pot)

    Low Carb Keto Chicken Pot Pie Soup (Stovetop or Instant Pot)

    Published: Oct 29, 2020 by Wendy Polisi Modified: Nov 15, 2020 · 857 words. · About 5 minutes to read this article.

    • 613
    Jump to Recipe Print Recipe
    Three photos of a white bowl of soup with the text Low Carb Chicken Pot Pie Soup in the center.

    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.

    Overhead photo of a white bowl of keto chicken pot pie soup.

    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.)
    Photo of a keto quickstart guide with the description of the guide on the right.

    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

    Can This Recipe Be Made Ahead of Time?

    Yes. This soup holds nicely in the refrigerator for about three days.

    Can I Freeze This Recipe?

    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.)

    Can I Make This Recipe in the Slow Cooker?

    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.

    ¾ side photo of a white bowl with Keto Chicken Pot Pie Soup sitting on a white plate.
    Photo of a keto quickstart guide with the description of the guide on the right.
    If you like this recipe don't forget to leave a 5 star rating and let me know how it went in the below comments, I love hearing from you! You can also FOLLOW ME on FACEBOOK, INSTAGRAM, and PINTEREST to see all my delicious recipes.
    Square overhead photo of low carb keto chicken pot pie soup.
    Print Recipe
    5 from 5 votes

    Low Carb Keto Chicken Pot Pie Soup

    If you are looking for cool weather comfort food, it doesn't get any better than this Chicken Pot Pie Soup!
    Prep Time10 mins
    Cook Time17 mins
    Total Time27 mins
    Course: Soup
    Cuisine: American
    Keyword: comfort food
    Servings: 8
    Calories: 257.14kcal
    Author: Wendy Polisi
    As an Amazon Associate I earn from qualified sales.

    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.

    Notes

    Baby peas are technically not keto-friendly, but many find they can enjoy them in moderation without being kicked out of ketosis. If you would like, you can omit them and add an extra ½ cup of mushrooms and celery stalk. If you are low carb and not keto, I like to use a mixture of baby peas and carrots.  Nutritional information does include the peas and they add about 2.5 grams of carbohydrates per serving.

    Nutrition

    Calories: 257.14kcal | Carbohydrates: 5.98g | Protein: 15.35g | Fat: 19.33g | Saturated Fat: 11.08g | Cholesterol: 96.26mg | Sodium: 569.36mg | Potassium: 444.03mg | Fiber: 1.25g | Sugar: 2.16g | Vitamin A: 823.23IU | Vitamin C: 17.2mg | Calcium: 46.48mg | Iron: 0.89mg

    More Keto Soup Recipes

    • Keto Broccoli Cheese Soup
    • Keto Cheeseburger Soup
    • Egg Drop Soup
    • Cheesy Ham Soup
    • Keto Mushroom Soup

    « Instant Pot Rosemary Chicken
    Keto Roasted Chicken »
    • 613

    Reader Interactions

    Comments

    1. Gayle

      May 07, 2021 at 9:53 pm

      5 stars
      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. 🙂

      Reply
    2. Judy

      July 11, 2021 at 1:24 am

      5 stars
      I omitted the heavy cream bc I ran out and it was still delicious. Will add to the rotation and make again and again!!

      Reply
    3. Susie Ford

      October 09, 2021 at 9:49 pm

      5 stars
      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!!!!

      Reply
    4. Jeanie

      October 22, 2021 at 5:17 pm

      5 stars
      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.

      Reply
      • Wendy Polisi

        October 25, 2021 at 5:37 pm

        I am so glad that you liked it!

        Reply
    5. Lois

      October 23, 2021 at 6:14 pm

      5 stars
      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.

      Reply
      • Wendy Polisi

        October 25, 2021 at 5:36 pm

        I am so glad that you enjoyed it!

        Reply

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    Welcome

    I'm Wendy and I'm here to show you just how delicious a low carb, gluten free and keto diet can be! You are just as likely to find me obsessing over all things cheesy as you are getting excited by a full produce drawer. I'm a mom to three, obsessive planner and roller coasters are my happy place. Let's dig deeper →

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