This Keto Chicken Pot Pie Soup Recipe is the ultimate comfort food! It can be made in the Instant Pot or on the stove and is super-rich, creamy, and comes together in 30 minutes.
We love chicken pot pie, but sometimes I want comfort without all the work of making a crust. That's where this delicious Low-Carb Keto Chicken Pot Pie Soup comes in.
❤️ Why You'll Love This Keto Chicken Pie Soup Recipe: 1) Is ready in only 30 minutes 2) Uses common ingredients 3) Is family-friendly 4) Is thick and creamy 6) and is gluten-free with only 6 net carbs per serving!
It's really easy to make, ultra-creamy, comforting, and ready in about 30 minutes. Plus, it's gluten-free and can also be made whole30, paleo, and dairy-free with a few simple swaps.
Or if you're looking for more soup recipes, I think you'll love this Keto Meatball Soup, Keto Tortilla Soup, and Keto Bacon Cheeseburger Soup recipe!
Or this Low-Carb Chicken Taco Soup from Four Score Living looks amazing too!
Frequently asked questions
Yes, with just a few simple swaps! Omit the cream cheese. Then, replace the heavy cream with full-fat canned coconut milk and use non-dairy butter or ghee. Also, I recommend blending the coconut milk with 1 ½ cups of steamed cauliflower before adding it to the soup to add thickness and creaminess since you won't be adding the cream cheese. I recommend Thai Kitchen, Native Forest, or Sprouts brands because others may lend an aftertaste.
Carrots do have more carbs than other veggies, however, there is only 1 in this recipe and it adds a lot of flavors while only adding less than 1 net carb per serving.
Ingredients
This keto chicken pot pie soup only requires a few simple ingredients:
- Butter - For taste and used to saute the veggies.
- Garlic, Onion & Celery -Aromatics, for flavor.
- Carrots - Not typically considered keto, but once distributed throughout the entire recipe, they only add minimal carbs.
- Peas - Traditional ingredient, but a bit higher carb so they are optional.
- Bay Leaves - Adds another layer of flavor.
- Chicken Broth - Adds flavor and thins out the low-carb soup.
- Boneless, Skinless Chicken Breasts - Boneless, skinless chicken thighs can be substituted.
- Heavy Cream - Makes it extra rich and creamy.
- Cream Cheese - Thickener and adds tons of flavor!
- Ground Thyme, Sea Salt, Ground Pepper, and Fresh Rosemary - classic pot pie seasonings.
Easy instructions
Step #1: Chop the onion, celery, and carrot.
Step #2: Saute the veggies.
Melt butter in the pot of an Instant Pot or in a large pot or dutch oven and saute the veggies until tender.
Step #3: Add garlic, chicken broth, bay leaves, frozen peas (if using), and boneless skinless chicken breasts. Cook until the chicken is cooked through.
For the instant pot method, cook on high pressure for 18 minutes. When finished cooking, allow to naturally release pressure for 5 minutes, then turn the knob to manually release the rest of the pressure.
For stovetop cooking, bring the mixture to a boil and boil, slightly covered, for 20 - 25 minutes, or until chicken is cooked through.
Step #4: Shred the chicken.
After chicken breasts have cooked through, remove them with a slotted spoon and place them in a large, shallow bowl or a cutting board, and shred them with 2 forks.
Step #5: Add the chicken back to the soup. Add cream cheese, heavy cream, and seasonings.
Place the chicken back into the soup and add heavy cream, cream cheese, thyme, salt, and pepper. Simmer until the cream cheese is melted, stirring occasionally.
The heavy cream (which is the same as heavy whipping cream!) and cream cheese make this low-carb soup ultra-creamy and delicious. Plus, the cream cheese will thicken it up nicely 👍
Taste the soup and add additional seasonings if needed.
How to serve
Garnish with fresh rosemary. Then, serve with Keto Drop Biscuits or Keto Dinner Rolls for the ultimate comfort food and enjoy!
Storage instructions
Leftovers can be stored in the refrigerator for 3 to 4 days.
When ready to eat, reheat on the stove or microwave until hot.
Top tips & substitutions
- While carrots aren't usually considered keto, 1 carrot adds a lot of flavors while only adding less than 1 net carb per serving.
- Feel free to change up the veggies! For example, add mushrooms or green beans and omit the carrot.
- For dairy-free, paleo, and whole30: Omit the cream cheese. Then, replace the heavy cream with full-fat canned coconut milk and use non-dairy butter or ghee. Also, I recommend blending the coconut milk with 1 ½ cups of steamed cauliflower before adding it to the soup to add thickness and creaminess since you won't be adding the cream cheese.
If you’ve tried this Healthy Keto Chicken Pot Pie Soup Recipe or any other recipe on the blog please let me know in the comments below!
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📖 Recipe
Low-Carb Keto Chicken Pot Pie Soup (Instant Pot Or Stovetop)
Ingredients
- 4 tablespoon Butter - or oil of choice
- 1 small Onion - finely chopped
- 3 stalks Celery - chopped
- 1 large Carrot - 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 cup Heavy Cream
- 4 oz Cream Cheese
- 1 teaspoon Ground Thyme
- Sea Salt - to taste, I use around 1 to 1 ½ tsp.
- Ground Pepper - to taste, I use around ¼ tsp.
- Fresh Rosemary - for garnish, optional
Instructions
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. Garnish with fresh rosemary if desired and serve hot.
Add Your Own Notes
Video
Notes
- See how easy this recipe is to make on my YouTube channel! Watch the full video here: Chicken Pot Pie YouTube Video *Note- The video uses dairy-free and paleo options.
- Serve with Keto Drop Biscuits for an extra comforting dinner!
- Nutrition info does not include the peas.
- While carrots aren't usually considered keto, 1 carrot adds a lot of flavors while only adding less than 1 net carb per serving.
Nutrition
NET CARBS = Total Carbs - Fiber - Allulose - Xylitol
Nutritional information is approximate and may vary. Sugar alcohols, xylitol, and allulose are included in the total carbs and fiber.
Looking for more information on the keto diet? Check out my
Lisa says
Can you freeze this soup?
Cassidy Stauffer says
Hi Lisa!
I've never tried freezing this recipe so I can't say for sure, but sometimes soups that have heavy cream can separate and become grainy after freezing. If I test it with this recipe, though, I will come back and give an update!
XO,
Cassidy
Lisa says
Thank you so much for the feed back! Family loves this recipe along with the biscuits!
Amanda M says
This is our new favorite soup recipe! Going in the rotation at LEAST once or twice a month. We made it with your Keto Drop Biscuits.... delicious!
Cassidy Stauffer says
Oh my goodness, thank you!! I'm so happy you like it!!!!
XO,
Cassidy
Perrin says
This is so delicious it tastes like it should be bad for you. But it’s also HEALTHY! New favorite soup! Thank you so much for sharing!!!
Cassidy Stauffer says
Thank you, I'm SO excited you liked it!! This makes my day 🙂
XO,
Cassidy
Tracy J says
My daughters favourite soup! I used 2% milk instead of coconut milk and doubled the recipe so we have leftovers.
Donna says
The ingredients call for coconut milk, but the instructions use coconut cream. Can you clarify? Thanks!
Cassidy says
Oh no, I'm sorry! Thanks for pointing out my mistake! The instructions are suppose to say "canned coconut milk" and I fixed it on the recipe card. Sorry for the confusion and thanks again for bringing this to my attention 🙂
-Cassidy
Jen Eccleston says
Cassidy - your recipes always make my mouth water! I'm writing out my grocery list and making this over the weekend! Thank you again for another winner. AND I'm so happy it's keto!
HUGS -
Jen
Cassidy says
Thanks so much Jen, I hope you like it! Hugs right back at you 🙂
-Cassidy