I made this Keto Chicken Pot Pie Soup for serious comfort food cravings, and it delivers all the creamy, hearty goodness with just 7 net carbs per serving. One spoonful and you’ll see why the biscuit on top is nonnegotiable.
I’m obsessed with this Keto Chicken Pot Pie Soup because it gives me all the pot pie satisfaction without the carb crash. I get tender chicken, a thick creamy broth, and those little veggie bites that make every spoonful feel loaded, not skimpy.
But the real pull is how rich it tastes with heavy cream and cream cheese doing their thing. No sad diet soup energy here.
Just big chicken pot pie flavor in a bowl. And when I’m craving comfort food but still want to stay low carb, this is the dinner I keep coming back to.
Addictive stuff.
Ingredients
- Butter and olive oil make the base rich without feeling greasy.
- Onion and celery bring that cozy pot pie smell fast.
- Mushrooms add a meaty bite, even before the chicken shows up.
- Garlic makes everything taste like you tried harder than you did.
- Shredded chicken keeps it hearty, filling, and totally dinner-worthy.
- Chicken broth gives the soup its savory, comfy backbone.
- Heavy cream and cream cheese make it thick, silky, and keto-friendly.
- Riced cauliflower sneaks in veggie bulk without the carb crash.
- Green beans add color, crunch, and fewer carbs than peas.
- Thyme and parsley give it that classic pot pie vibe.
- Xanthan gum helps it thicken up like real comfort food.
- Almond flour biscuits are tender, buttery, and perfect for dunking.
- Eggs, sour cream, and melted butter keep the biscuits soft.
- Basically, salt and pepper make the whole thing wake up.
- Plus, it’s cozy enough for non-keto people to love too.
Ingredient Quantities
- 2 tablespoons butter
- 1 tablespoon olive oil
- 1 small yellow onion, finely chopped (about 1 cup)
- 2 celery stalks, diced (about 1 cup)
- 8 ounces mushrooms, sliced
- 2 garlic cloves, minced
- 4 cups cooked shredded chicken (rotisserie or poached)
- 4 cups low sodium chicken broth
- 1 cup heavy cream
- 4 ounces cream cheese, softened
- 2 cups riced cauliflower (fresh or frozen)
- 1 cup frozen cut green beans or peas alternative (for lower carbs use green beans)
- 1 teaspoon dried thyme
- 1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
- 1 teaspoon xanthan gum or 1 tablespoon arrowroot substitute for thickening optional
- Salt and freshly ground black pepper to taste
- For the keto biscuits
- 2 cups almond flour
- 1 tablespoon baking powder
- 1/2 teaspoon xanthan gum or 1/4 teaspoon psyllium husk powder optional
- 1/2 teaspoon salt
- 2 large eggs
- 4 tablespoons melted butter
- 1/4 cup sour cream or full fat Greek yogurt
How to Make this
1. Preheat oven to 400°F for the biscuits. Line a baking sheet with parchment paper.
2. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large Dutch oven or pot over medium heat. Add 1 small finely chopped yellow onion, 2 diced celery stalks, and 8 ounces sliced mushrooms. Cook until softened, about 6 to 8 minutes.
3. Add 2 minced garlic cloves and cook 30 seconds until fragrant.
4. Stir in 4 cups cooked shredded chicken, 4 cups low sodium chicken broth, 1 cup heavy cream, and 4 ounces softened cream cheese; whisk to combine and bring to a gentle simmer.
5. Add 2 cups riced cauliflower, 1 cup frozen cut green beans (or peas if using), 1 teaspoon dried thyme, and 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley. Simmer 10 to 12 minutes until cauliflower is tender.
6. If using a thickener, sprinkle 1 teaspoon xanthan gum evenly while whisking to avoid clumps or dissolve 1 tablespoon arrowroot substitute in a little cold water and stir in; simmer a few minutes until slightly thickened. Season with salt and freshly ground black pepper to taste.
7. While soup simmers, make the biscuits: whisk together 2 cups almond flour, 1 tablespoon baking powder, 1/2 teaspoon xanthan gum or 1/4 teaspoon psyllium husk powder if using, and 1/2 teaspoon salt in a bowl.
8. In a separate bowl whisk 2 large eggs, 4 tablespoons melted butter, and 1/4 cup sour cream or full fat Greek yogurt. Stir wet ingredients into dry until a thick dough forms.
9. Spoon or scoop biscuit dough into 8 roughly equal mounds on the prepared baking sheet and bake 12 to 15 minutes until golden and set.
10. Ladle soup into bowls, garnish with extra parsley if desired, and serve with warm keto biscuits on the side or broken into the soup.
Equipment Needed
1. Large Dutch oven or heavy pot
2. Baking sheet
3. Parchment paper
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Mixing bowls (one for biscuit wet, one for dry)
7. Whisk and wooden spoon or silicone spatula
8. Baking scoop or large spoon for forming biscuits
9. Ladle and oven mitts
FAQ
Keto Chicken Pot Pie Soup Recipe Substitutions and Variations
- Heavy cream: substitute with full fat coconut milk (use slightly less, about 3/4 cup for 1 cup heavy cream) for a dairy free option; expect a mild coconut flavor and slightly thinner texture.
- Cream cheese: substitute with mascarpone or full fat ricotta (1:1) for similar creaminess; if using ricotta, blend briefly for smoother texture.
- Riced cauliflower: substitute with finely shredded cabbage or turnip (equal volume) for a low carb, firmer bite; cook a few minutes longer if using raw turnip.
- Almond flour (for biscuits): substitute with sunflower seed flour or a 3:2 mix of coconut flour plus extra egg (start with 3/4 cup coconut flour and add one more egg) to keep texture and moisture balanced; note sunflower flour may brown faster.
Pro Tips
– Brown the mushrooms and onions well before adding the liquid. Let them sit undisturbed until the edges caramelize and a fond forms on the pot bottom. That deeper flavor makes the whole soup taste more savory and rounded.
– If using xanthan gum, sprinkle it very slowly over the surface while whisking continuously to avoid clumps. Start with half the amount, let it hydrate, and add more only if needed. For arrowroot, mix it into cold water first to prevent gelled streaks.
– To keep the cauliflower from getting mushy, add it toward the end of simmering and cook just until tender. If you prefer a creamier texture, pulse 1 to 2 cups of the soup briefly in a blender or use an immersion blender, then stir back in.
– For taller, lighter keto biscuits, don’t overmix the dough. Mix until just combined, scoop the dough into mounds, and bake straight away. Brushing the tops with a little melted butter as soon as they come out adds flavor and a nice sheen.
– Make it ahead and reheat gently. The flavors improve after a few hours or overnight in the fridge. Reheat over low heat, stirring frequently, and add a splash of broth or cream if it thickens too much. If biscuits soften in the soup, keep extras on the side to preserve their texture.
Keto Chicken Pot Pie Soup Recipe
I made this Keto Chicken Pot Pie Soup for serious comfort food cravings, and it delivers all the creamy, hearty goodness with just 7 net carbs per serving. One spoonful and you’ll see why the biscuit on top is nonnegotiable.
6
servings
767
kcal
Equipment: 1. Large Dutch oven or heavy pot
2. Baking sheet
3. Parchment paper
4. Chef knife and cutting board
5. Measuring cups and spoons
6. Mixing bowls (one for biscuit wet, one for dry)
7. Whisk and wooden spoon or silicone spatula
8. Baking scoop or large spoon for forming biscuits
9. Ladle and oven mitts
Ingredients
2 tablespoons butter
1 tablespoon olive oil
1 small yellow onion, finely chopped (about 1 cup)
2 celery stalks, diced (about 1 cup)
8 ounces mushrooms, sliced
2 garlic cloves, minced
4 cups cooked shredded chicken (rotisserie or poached)
4 cups low sodium chicken broth
1 cup heavy cream
4 ounces cream cheese, softened
2 cups riced cauliflower (fresh or frozen)
1 cup frozen cut green beans or peas alternative (for lower carbs use green beans)
1 teaspoon dried thyme
1 tablespoon fresh parsley, chopped or 1 teaspoon dried parsley
1 teaspoon xanthan gum or 1 tablespoon arrowroot substitute for thickening optional
Salt and freshly ground black pepper to taste
For the keto biscuits
2 cups almond flour
1 tablespoon baking powder
1/2 teaspoon xanthan gum or 1/4 teaspoon psyllium husk powder optional
1/2 teaspoon salt
2 large eggs
4 tablespoons melted butter
1/4 cup sour cream or full fat Greek yogurt
Directions
- Preheat oven to 400°F for the biscuits. Line a baking sheet with parchment paper.
- Heat 2 tablespoons butter and 1 tablespoon olive oil in a large Dutch oven or pot over medium heat. Add 1 small finely chopped yellow onion, 2 diced celery stalks, and 8 ounces sliced mushrooms. Cook until softened, about 6 to 8 minutes.
- Add 2 minced garlic cloves and cook 30 seconds until fragrant.
- Stir in 4 cups cooked shredded chicken, 4 cups low sodium chicken broth, 1 cup heavy cream, and 4 ounces softened cream cheese; whisk to combine and bring to a gentle simmer.
- Add 2 cups riced cauliflower, 1 cup frozen cut green beans (or peas if using), 1 teaspoon dried thyme, and 1 tablespoon chopped fresh parsley or 1 teaspoon dried parsley. Simmer 10 to 12 minutes until cauliflower is tender.
- If using a thickener, sprinkle 1 teaspoon xanthan gum evenly while whisking to avoid clumps or dissolve 1 tablespoon arrowroot substitute in a little cold water and stir in; simmer a few minutes until slightly thickened. Season with salt and freshly ground black pepper to taste.
- While soup simmers, make the biscuits: whisk together 2 cups almond flour, 1 tablespoon baking powder, 1/2 teaspoon xanthan gum or 1/4 teaspoon psyllium husk powder if using, and 1/2 teaspoon salt in a bowl.
- In a separate bowl whisk 2 large eggs, 4 tablespoons melted butter, and 1/4 cup sour cream or full fat Greek yogurt. Stir wet ingredients into dry until a thick dough forms.
- Spoon or scoop biscuit dough into 8 roughly equal mounds on the prepared baking sheet and bake 12 to 15 minutes until golden and set.
- Ladle soup into bowls, garnish with extra parsley if desired, and serve with warm keto biscuits on the side or broken into the soup.
Notes
- Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.
Nutrition Facts
- Serving Size: 548g
- Total number of serves: 6
- Calories: 767kcal
- Fat: 66g
- Saturated Fat: 26.4g
- Trans Fat: 0.3g
- Polyunsaturated: 8g
- Monounsaturated: 31g
- Cholesterol: 241mg
- Sodium: 342mg
- Potassium: 875mg
- Carbohydrates: 16.7g
- Fiber: 6.1g
- Sugar: 3.7g
- Protein: 45.4g
- Vitamin A: 1200IU
- Vitamin C: 10mg
- Calcium: 277mg
- Iron: 2.5mg
