Tired of giving up your favorite comfort foods on keto? That warm, hearty chicken pot pie you remember might seem like a distant memory on your low-carb journey. Hi, I’m Emma, the heart behind GusRecipes, and I understand that struggle all too well.
When I first started keto, I found myself constantly craving those cozy, familiar dishes that had always brought me joy. That’s exactly why I created this Keto Chicken Pot Pie Soup – it delivers all those nostalgic flavors without derailing your carb count!
As someone who’s spent years perfecting keto comfort food recipes, I’ve found that this soup isn’t just satisfying – it’s actually better than the original. With rich, velvety textures and savory chicken goodness, you’ll finish your bowl wondering why you ever missed the crust!
In this recipe guide, you’ll discover exactly how to select perfect ingredients, master the creamy base, and add those special touches that make this soup truly crave-worthy. I’ll even share my favorite variations and serving suggestions to keep this recipe in your regular rotation.
Why This Keto Chicken Pot Pie Soup Recipe Works
● Uses simple, affordable ingredients you likely already have
● Comes together in under 30 minutes for quick comfort food satisfaction
● Provides the perfect balance of protein and healthy fats for keto success
● Delivers authentic pot pie flavor without the carb-heavy crust
● Freezes beautifully for make-ahead meal planning
Choosing the Right Chicken for Your Keto Chicken Pot Pie Soup
Best Cuts for This Recipe
For this keto chicken pot pie soup, dark meat truly shines. Chicken thighs offer more fat (essential for keto!), better flavor, and remain tender even with longer cooking times. The extra fat content creates that satisfying mouthfeel that makes comfort food so… well, comforting!
Buying Tips
Look for bone-in, skin-on chicken thighs for maximum flavor development. The bones and skin can be removed after cooking but contribute incredible richness to your soup. If you prefer white meat, rotisserie chicken makes a convenient time-saving option that still delivers good flavor.
Substitutions
While chicken is traditional, turkey works beautifully in this keto chicken pot pie soup, especially leftover holiday turkey! For a more gourmet version, consider using pheasant or guinea fowl if available these game birds add complexity while remaining keto-friendly.
Ingredients & Prep for Keto Chicken Pot Pie Soup
Chicken Prep Essentials
For the juiciest result, season your chicken generously with salt and pepper before cooking. If using bone-in pieces, consider browning them first for deeper flavor before they simmer in the soup. For pre-cooked chicken, shred or cube into bite-sized pieces for the perfect texture in every spoonful.
Keto-Friendly Soup Base Ingredients
- Chicken broth (4 cups, preferably homemade or low-sodium)
- Heavy cream (1 cup for richness)
- Cream cheese (4 oz for thickening without flour)
- Butter (3 tablespoons, unsalted)
- Xanthan gum (½ teaspoon as a keto thickener)
- Poultry seasoning (1 tablespoon for classic pot pie flavor)
Low-Carb Vegetable Mix
- Celery (2 stalks, diced)
- Onion (½ cup, finely chopped)
- Cauliflower (1 cup, in small florets as a potato substitute)
- Fresh thyme (1 tablespoon, chopped)
- Garlic (3 cloves, minced)
Step-by-Step Cooking Instructions for Keto Chicken Pot Pie Soup
Pre-Cooking Prep for Keto Chicken Pot Pie Soup
- Prep all vegetables by chopping into uniform, small pieces to ensure even cooking.
- If using raw chicken, cut into 1-inch cubes or, for bone-in pieces, prepare for browning.
- Measure all dairy ingredients and allow them to come to room temperature for smoother incorporation.
- Have your keto thickener (xanthan gum) ready in a small dish to avoid clumping.
Cooking Method for Keto Chicken Pot Pie Soup
- In a large Dutch oven or heavy pot, melt butter over medium heat.
- Add onions, celery, and garlic, sautéing until translucent (about 3-4 minutes).
- If using raw chicken, add now and cook until no longer pink (about 5-7 minutes).
- Pour in chicken broth and bring to a gentle simmer.
- Add cauliflower florets and seasonings, cooking until vegetables are tender (about 10 minutes).
- Reduce heat to low and whisk in cream cheese until completely melted.
- Slowly stir in heavy cream.
- Sprinkle xanthan gum over the surface while whisking constantly to prevent lumps.
- If using pre-cooked chicken, add it now and warm through.
Doneness Check for Keto Chicken Pot Pie Soup
Your soup is ready when it coats the back of a spoon with a silky layer that doesn’t immediately run off. The cauliflower should be tender but not mushy, and chicken should read 165°F on a meat thermometer.
Resting Your Keto Chicken Pot Pie Soup
Allow the soup to rest for 5-10 minutes before serving. This resting period allows flavors to meld and the soup to thicken slightly as it cools to a comfortable eating temperature.
Pro Tips for Perfect Keto Chicken Pot Pie Soup
Avoiding Common Keto Soup Mistakes
- Don’t boil after adding cream or it may separate
- Add xanthan gum gradually it continues to thicken as it sits
- Season in layers rather than all at once for deeper flavor
- For a thicker soup without adding carbs, puree a portion of the cauliflower
Tool Recommendations for Keto Soup Success
- Heavy-bottomed Dutch oven for even heat distribution
- Silicone whisk that won’t scratch your cookware
- Immersion blender for creating different textures (optional)
- Quality storage containers for freezing leftovers
Storage & Reheating Your Keto Chicken Pot Pie Soup
This soup keeps beautifully in the refrigerator for up to 4 days. For longer storage, freeze in individual portions for up to 3 months. When reheating, do so gently over low heat, stirring occasionally, and add a splash of cream if needed to restore the original consistency.
Looking for more keto-friendly comfort food inspiration? Check out my Pinterest boards for hundreds of delicious low-carb recipes that don’t sacrifice flavor! Visit me on Pinterest and start saving your favorites today.
Flavor Variations for Keto Chicken Pot Pie Soup
Spicy Keto Chicken Pot Pie Soup
Kick up the heat by adding red pepper flakes or a few dashes of hot sauce. For a smoky variation, try adding a diced chipotle pepper in adobo sauce just a little goes a long way!
Herb-Forward Keto Chicken Pot Pie Soup
For an herb garden version, incorporate fresh rosemary, sage, and tarragon. These aromatic herbs create a more sophisticated flavor profile while still honoring the classic pot pie taste.
Global-Inspired Keto Chicken Pot Pie Soup
Give your soup international flair with these variations:
| Style | Key Ingredients | Flavor Notes |
|---|---|---|
| French | Herbes de Provence, white wine (optional) | Elegant, subtle herb profile |
| Indian | Garam masala, turmeric, coconut milk | Warm, exotic spice blend |
| Greek | Dill, lemon zest, feta cheese | Bright, tangy Mediterranean twist |
| Mexican | Cumin, oregano, lime juice | Bold, vibrant Southwest flavor |
Serving Suggestions for Keto Chicken Pot Pie Soup
Elevate your keto chicken pot pie soup experience with these perfectly paired sides:
● Top with crushed pork rinds for a crust-like crunch
● Serve alongside a crisp green salad with keto-friendly ranch dressing
● Add a side of keto biscuits made with almond flour for the ultimate comfort meal
● Sprinkle with extra shredded cheese and crispy bacon bits for indulgent garnish
● Pair with buttery keto garlic bread made from fathead dough
FAQs About Keto Chicken Pot Pie Soup
Can I make this soup in a slow cooker?
Absolutely! Add all ingredients except dairy (cream cheese and heavy cream) and cook on low for 4-6 hours. In the last 30 minutes, stir in the cream cheese until melted, followed by the heavy cream and xanthan gum.
How can I make this soup even thicker without adding carbs?
Try increasing the xanthan gum by ¼ teaspoon increments (be careful, it’s powerful!). Alternatively, add more cream cheese or blend a portion of the soup’s vegetables to create a naturally thicker texture.
Can I use frozen vegetables in this recipe?
Yes! Frozen vegetables work well, but be aware they may release more water. You might need slightly more xanthan gum to maintain the desired thickness. Also, add them directly to the soup without thawing for best texture.
Is this recipe safe for pregnant women?
Yes, as long as the chicken is thoroughly cooked to an internal temperature of 165°F and all dairy products used are pasteurized.
Conclusion
There’s something incredibly satisfying about transforming a carb-heavy comfort food classic into a keto-friendly masterpiece that actually tastes better than the original. This Keto Chicken Pot Pie Soup delivers all the creamy, savory goodness you’ve been missing, without the carb crash afterward.
I encourage you to make this recipe your own! Play with the herbs, try different vegetables (just check their carb counts), or experiment with the garnishes. The beauty of this soup lies in its versatility and how easily it adapts to your preferences.
If you enjoyed this recipe, I’d love to see your creations! Tag @GusRecipes on social media so I can celebrate your keto cooking success. And remember, comfort food doesn’t have to be off-limits on keto sometimes it just needs a creative makeover!
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How Keto Chicken Pot Pie Soup Beats Comfort Food Cravings Fast!
- Total Time: 35 mins
- Yield: 4 servings 1x
Description
A creamy, comforting, and low-carb take on classic chicken pot pie this Keto Chicken Pot Pie Soup delivers all the cozy flavors of the traditional dish without the crust or carbs.
Ingredients
1 lb cooked shredded chicken breast
2 tbsp butter
1 tbsp olive oil
1 small onion, diced
2 garlic cloves, minced
2 celery stalks, chopped
1 cup chopped carrots (or diced zucchini for fewer carbs)
1 cup cauliflower florets, chopped small
4 cups chicken broth
1 cup heavy cream
3 oz cream cheese, softened
1 tsp poultry seasoning
1/2 tsp thyme
Salt and black pepper, to taste
Optional toppings: chopped parsley, grated Parmesan, crumbled bacon
Instructions
1. In a large pot, melt butter and olive oil over medium heat.
2. Add onion, garlic, celery, and carrots (or zucchini) and sauté until softened.
3. Stir in cauliflower and cook for another 3–4 minutes.
4. Add chicken broth, poultry seasoning, thyme, salt, and pepper.
5. Bring to a boil, then reduce heat and simmer for 10–12 minutes until vegetables are tender.
6. Add shredded chicken and cream cheese; stir until melted and combined.
7. Pour in heavy cream and simmer for another 5 minutes until thick and creamy.
8. Adjust seasoning as needed and serve hot.
9. Garnish with parsley, Parmesan, or bacon if desired.
Notes
Use rotisserie chicken for convenience.
Swap cauliflower for chopped mushrooms or broccoli for variety.
For a thicker soup, add a bit more cream cheese or reduce the broth slightly.
This soup freezes beautifully — reheat gently over low heat to prevent curdling.
- Prep Time: 10 mins
- Cook Time: 25 mins
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 4g
- Sodium: 720mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 125mg
Keywords: keto chicken pot pie soup, low carb chicken soup, creamy chicken soup, keto comfort food, gluten free soup, healthy dinner