If there’s one thing I crave when the weather turns chilly here in Texas, it’s a big comforting bowl of creamy soup — and this Keto Chicken Pot Pie Soup Recipe hits the spot every single time. It’s cozy, rich, and full of flavor without all the carbs that come with a traditional pot pie. Trust me, once you try it, it’ll earn a regular spot in your weeknight dinner rotation.
This recipe keeps that classic “pot pie” comfort we love — tender chicken, hearty veggies, creamy broth — but in a low-carb, keto-friendly way that fits right into your healthy lifestyle.
Let’s dive in and make this soul-warming bowl of goodness!
Table of Contents
Why You’ll Love This Keto Chicken Pot Pie Soup Recipe
- Quick and Easy: Ready in under 30 minutes — perfect for those busy nights when the kids are hungry now.
- Low Carb Comfort: Creamy, hearty, and delicious without the guilt.
- Two Cooking Options: Make it on the stovetop or in your Instant Pot.
- Family-Approved: Even picky eaters won’t realize it’s keto.
When I first made this for my family, I remember my youngest saying, “Mom, this tastes like Thanksgiving!” — and that’s exactly the kind of kitchen win I live for.
What Does Keto Chicken Pot Pie Soup Taste Like?
Imagine everything you love about chicken pot pie — buttery, creamy sauce, savory chicken, and tender veggies — but in a spoonable, comforting soup form.
Each bite feels like a warm hug after a long day. The cream cheese and heavy cream make it luxuriously smooth, while the garlic, mushrooms, and shallots bring that earthy depth that keeps you going back for “just one more spoonful.”
Ingredients You’ll Need for Keto Chicken Pot Pie Soup Recipe
- 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 chicken, chopped
- Salt and pepper, to taste
- 4 cups chicken broth
- 3 ounces cream cheese, cubed
- 1 cup heavy cream
If you’re skipping the peas for a stricter keto count, try adding extra mushrooms or celery for that same hearty texture.
How to Make Keto Chicken Pot Pie Soup
Making this Keto Chicken Pot Pie Soup Recipe is as comforting as the dish itself. Follow this step-by-step process for a smooth, stress-free cooking experience. Whether you’re using your stovetop or Instant Pot, every step is designed to help you achieve that creamy, dreamy pot pie flavor — without the carbs.
Step 1: Gather and Prep Your Ingredients
Before diving into the cooking, take a few minutes to get everything ready. This small step-by-step habit makes cooking more enjoyable (and keeps you from frantically chopping celery while the butter burns).
- Dice your shallots, mushrooms, and celery. Aim for small, even pieces so everything cooks evenly.
- Cube the cream cheese while it’s still cold — it’ll melt more evenly later.
- Measure out your broth and heavy cream.
Tip: You can check out my Cheesy Broccoli Cheddar Soup for more tips on prepping creamy soup bases quickly and efficiently.
Step 2: Melt the Butter and Sauté the Veggies
Set your large saucepan (or Instant Pot on sauté mode) over medium heat. Melt the butter until it begins to bubble gently. This is your flavor foundation — the start of something magical.
Add the shallots, mushrooms, celery, and garlic, stirring occasionally. Let them cook for about 7 minutes, until the shallots turn translucent and the mushrooms release their natural juices.
You’ll notice the kitchen starting to smell absolutely divine — this is where the heart of your soup begins to form.
(If you love that savory aroma, you might also enjoy my Ground Beef and Savory Cabbage Soup for another deeply satisfying recipe.)
Step 3: Add the Chicken and Seasonings
Once your veggies are soft and aromatic, stir in the chopped cooked chicken and season generously with salt and pepper.
This step-by-step layering process builds depth — the chicken soaks in all that buttery goodness while adding protein and heartiness. If you’re using rotisserie chicken, it’ll blend beautifully and save you prep time.
Step 4: Pour in the Broth and Melt the Cream Cheese
Now, pour in the chicken broth and add the cream cheese cubes. Stir slowly and patiently as the cream cheese melts into the broth, creating that luxuriously silky texture that makes this soup so special.
Here’s a pro tip: Don’t rush this step. Let the cream cheese melt fully before adding the cream — this keeps the soup smooth and avoids any unwanted lumps.
(Want to learn how to perfect creamy textures every time? Check out my Cream of Broccoli Soup Recipe for more step-by-step creamy soup secrets.)
Step 5: Stir in the Heavy Cream and Simmer
Once the cream cheese has melted completely, pour in the heavy cream. Stir to combine, then lower the heat to a gentle simmer. Let the soup cook for about 10 minutes, stirring occasionally.
This final simmer allows all the flavors — the buttery broth, the tender chicken, and the savory veggies — to blend perfectly. The soup will thicken slightly as it cooks, turning into a rich, spoon-coating comfort meal.
If you like a heartier texture, let it simmer uncovered for a few extra minutes.
Step 6: Adjust and Serve
Taste your soup and adjust the seasoning — a touch more salt or pepper might be all it needs. Ladle it into warm bowls and garnish with a sprinkle of parsley or a dash of paprika if you’re feeling fancy.
Serve with a side of Cauliflower Mac and Cheese for a complete low-carb comfort meal, or pair it with a crisp salad for a lighter option.
Step 7: Instant Pot Method (Optional)
Prefer to make it in your Instant Pot? Here’s the step-by-step version for that too:
- Sauté Mode: Melt butter, then add shallots, mushrooms, celery, and garlic. Cook for about 7 minutes until fragrant.
- Deglaze: Pour in ½ cup chicken broth and scrape up any brown bits — this prevents the “burn” warning and adds depth.
- Add the Rest: Stir in the remaining broth, peas (optional), chicken, salt, and pepper.
- Pressure Cook: Secure the lid, set to high pressure for 4 minutes, and allow a natural release for 10 minutes before a quick release.
- Finish the Creamy Base: Turn back to sauté mode, add cream cheese, and stir until melted. Pour in heavy cream, heat gently, and serve.
(You can find another cozy Instant Pot option in my Instant Pot Chicken and Dumplings Recipe.)
Final Step: Enjoy the Comfort
And there you have it — your step-by-step journey to a comforting, keto-friendly bowl of Chicken Pot Pie Soup!
Creamy, flavorful, and nourishing, this dish is proof that healthy eating doesn’t mean giving up comfort food. Once you master this recipe, it’ll become a go-to favorite for family dinners, meal prep, or those cozy nights when you just want something warm and satisfying.
Tips and Tricks for Perfect Keto Chicken Pot Pie Soup
- Use Rotisserie Chicken: Saves time and adds rich flavor.
- Cream Cheese Hack: Cube it and let it soften before adding to avoid lumps.
- Skip the Peas (if Strict Keto): Sub with chopped spinach or diced zucchini.
- Thicker Soup: Let it simmer uncovered a few extra minutes.
- Freeze It: Portion and freeze in airtight containers for easy weekday meals.
One little secret — when I make this soup ahead of time, the flavors deepen overnight, making it even better the next day.
Storage Tips for Keto Chicken Pot Pie Soup
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze for up to 2 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stovetop over medium heat, stirring often. Add a splash of cream or broth if it thickens too much.
FAQs
Can I make this dairy-free?
Yes! Use coconut cream instead of heavy cream and skip the cream cheese — it’ll still be rich and velvety.
Can I add other vegetables?
Definitely! Broccoli florets or chopped spinach are delicious low-carb additions.
What if I don’t have an Instant Pot?
No problem — the stovetop method works beautifully and gives you full control over texture.
Conclusion
If you’re craving something warm, creamy, and satisfying — without blowing your carb count — this Keto Chicken Pot Pie Soup Recipe is about to become your new favorite comfort food.
It’s one of those dishes that makes everyone at the table happy (even the non-keto crowd). Serve it with a side salad or a slice of low-carb bread, and you’ve got yourself a cozy meal worth repeating.
If you loved this recipe, try my Creamy Chicken Noodle Soup Recipe or the ultra-comforting Instant Pot Chicken and Dumplings.
Happy cooking — and happy nourishing!
Follow us on Pinterest for weekly slow cooker inspiration, or join the conversation over on our Facebook page where fellow food lovers share their favorite comfort meal.
Keto Chicken Pot Pie Soup Recipe – The Ultimate Comfort in 30 Minutes
- Prep Time: 10 minutes
- Cook Time: 17 minutes
- Total Time: 27 minutes
- Yield: 8 servings
- Category: Soup
- Method: Stovetop
- Cuisine: American
Description
If you’re craving cozy comfort food without the carbs, this Low Carb Keto Chicken Pot Pie Soup is for you! Creamy, hearty, and packed with tender chicken and veggies, it’s a delicious and keto-friendly twist on a classic favorite.
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, to taste
- 4 cups chicken broth
- 3 ounces cream cheese, cubed
- 1 cup heavy cream
Instructions
1. Melt the butter in a large saucepan over medium heat.
2. Add the shallots, mushrooms, celery, and garlic. Cook for 7 minutes, stirring occasionally until vegetables soften.
3. Add the peas and cooked chicken. Season to taste with salt and pepper.
4. Pour in the chicken broth and add the cubed cream cheese. Stir and cook until the cream cheese is fully melted.
5. Stir in the heavy cream, reduce heat to low, and simmer for 10 minutes until warmed through and slightly thickened.
6. Serve hot and enjoy!
Notes
For strict keto, omit the peas and replace with extra mushrooms or celery.
This soup can also be made in an Instant Pot. Use the sauté setting for the vegetables, then pressure cook the soup for 4 minutes with a 10-minute natural release before finishing with cream cheese and heavy cream.
Baby peas add approximately 2.5g net carbs per serving; adjust based on your macros.
Store leftovers in the fridge for up to 3 days or freeze for later.
