Low Carb Chicken Pot Pie Soup Instant Pot Recipe

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Making this Low Carb Chicken Pot Pie Soup Instant Pot Recipe is one of my favorite ways to make a cold evening better. Chicken Pot Pie Soup is a delicious option that brings all the comfort food flavors home without wrecking the keto diet. This easy and delicious recipe has no flour and is gluten-free.

bowl of chicken pot pie soup with graphic

Low Carb Chicken Pot Pie Soup Instant Pot Recipe

I love Chicken Pot Pie. It is one of my favorite comfort foods. Evidently, others feel the same way because my Keto Chicken Pot Pie Recipe is one of my most popular recipes. With the weather cooling down, I thought I’d tweak my recipe just a bit and transform it into a low-carb soup recipe.

It turned out so delicious and comforting. I only used 1/2 a cup of mixed veggies to look and taste like Chicken Pot Pie. However, if you’d rather make it a little more keto-friendly, you could use other veggies that are more low carb, like zucchini, green beans, and broccoli.

I figured 1/2 cup of mixed veggies wouldn’t be a big deal to me, but each their own. It was exactly what I needed as I have been fighting off a cold and a perfect addition to a cold winter day. I have included cooking instructions for both the Crock-Pot and the Instant Pot below for your convenience.

You can find more keto chicken recipes in my recipe index for quick and easy meals.

HOW TO MAKE CHICKEN POT PIE SOUP KETO-FRIENDLY

Chicken Pot Pie Soup by itself is not keto-friendly, no matter how good it tastes. However, a few simple changes can be made to this recipe to make it keto-friendly. First, Chicken Pot Pie has flour, so you would leave that out to reduce the carbs. Instead, you’ll use Xanthan Gum to thicken the soup without adding carbs. No runny soups here! Next, you’ll skip the potatoes altogether. You can’t taste them in the soup anyway.

Ingredients:

  • Chicken breasts are shredded with two forks to blend with the soup. 
  • Butter – for sauteing veggies to give them flavor
  • Mixed Veggies are made up of carrots, peas, and corn like traditional Chicken Pot Pie Soup. Feel free to add whatever veggies you prefer instead. But, the veggies add minimal carbs per serving. 
  • Onion and minced garlic – add flavor.
  • Chicken broth– This is used to deglaze the Instant Pot after the veggies have been removed and part of the soup base
  • Cream Cheese– Used to make the soup creamy and thick. 
  • Poultry Seasoning, Rosemary, Thyme, Salt, and Pepper – Seasonings for flavor
  • Heavy whipping cream adds lots of creaminess and fat to your sauce.
  • Xanthan Gum is used to thicken the soup and bring it all together. 

Steps to Making Chicken Pot Pie Soup:

bowl of chicken pot pie soup with a keto biscuit on the side

Step 1: Turn Instant Pot to saute, then melt butter.

Step 2: Add onion and mixed veggies to the melted butter and saute until the onion is translucent.

Step 3: Remove veggies from Instant Pot and set them aside.

Step 4: Add 1/2 cup of chicken broth to Instant Pot and stir to deglaze the pot.

Step 5: Add chicken (thawed) and spices to Instant Pot. Secure lid in place.

Step 6: Push the poultry button, then set the timer to 15 minutes.

Tip: The Instant Pot will come to pressure, then count backward from 15.

Step 8: Allow a Natural Pressure Release for 6 minutes after the 15-minute cook cycle is complete, then do a quick pressure release. (I cover the valve with a kitchen towel to avoid the spray from the liquid.)

Step 9: Shred the chicken in the pot with two forks, then add veggies back into the Instant Pot.

Step 10: Add the remaining chicken broth, heavy whipping cream, and cream cheese.

Step 11: Turn Instant Pot to saute and bring the soup to a boil for 6 minutes.

Step 12: Turn Instant Pot to keep warm, then sprinkle Xanthan Gum on top. Stir and allow the mixture to thicken (it takes around 10 minutes).

Serving Keto Chicken Pot Pie Soup

I made a batch of Keto Biscuits to serve alongside it, which was a fabulous combination. You could make either the standard recipe or Cheddar Garlic Keto Biscuits. It doesn’t have to be served with a biscuit. This is such a delicious meal it doesn’t need anything extra.

What If I Don’t Have Chicken Broth?

You can sub vegetable broth, chicken stock, chicken bone broth, or chicken bouillon cubes to give the keto chicken pot pie the added flavor.

Other Veggies You Can Use Besides Mixed Veggies:

  • green beans
  • broccoli
  • zucchini
  • asparagus
  • onions

More Keto Soup Recipes:

More Keto Instant Pot Recipes:

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4.75 from 16 votes

Low Carb Chicken Pot Pie Soup

This easy and delicious Low Carb Chicken Pot Pie Soup Instant Pot is a hearty, delicious comfort food recipe that makes a simple weeknight meal.
Prep Time10 mins
Cook Time40 mins
Course: lunch, Main Course, main dish, Soup
Cuisine: American, casual
Keyword: KETO CHICKEN POT PIE
Servings: 6
Calories: 396kcal
Author: Kasey Trenum

Ingredients

  • 1 lb 1½ lb boneless skinless chicken breasts thawed
  • 2 tablespoons of butter
  • ½ cup mixed veggies could also substitute green beans or broccoli
  • ¼ small onion diced
  • ¼ tsp pink salt
  • ¼ tsp pepper
  • 2 garlic cloves minced
  • 1 3/4 cups heavy whipping cream
  • 3 cups chicken broth
  • 1 oz cream cheese
  • 1 tsp poultry seasoning
  • ¼ tsp rosemary
  • pinch thyme
  • 1/2 tsp Xanthan Gum

Instructions

For the Instant Pot:

  • Turn Instant Pot to saute, then melt butter.
  • Add onion and the mixed veggies to the melted butter, then saute until the onion is translucent.
  • Remove the veggies from Instant Pot and set them aside.
  • Add 1/2 cup chicken broth to Instant Pot and stir to deglaze the pot.
  • Add chicken (thawed) and spices to Instant Pot, then secure the lid.
  • Push the Poultry Button, then set the timer to 15 minutes.
  • The Instant Pot will come to pressure then begin to count backward from 15.
  • Allow a Natural Pressure Release for 6 minutes after the 15-minute cook cycle is complete, then do a quick pressure release. (I cover the valve with a kitchen towel to avoid the spray from the liquid.)
  • Shred chicken in the pot with two forks, then add veggies back to the Instant Pot.
  • Add the remaining chicken broth, heavy whipping cream, and cream cheese.
  • Turn Instant Pot to saute and bring soup to a boil for 6 minutes.
  • Turn Instant Pot to keep warm, then sprinkle Xanthan Gum on top. Stir and allow the mixture about 10 minutes to thicken.

For the Crock-Pot:

  • Cook 1 to 1½ lbs chicken and spices in the Crock-Pot in 1 cup chicken broth for 3 hours on high or 6 hours on low.
  • With two forks, shred the chicken and leave it in the Crock-Pot.
  • Sautee onion, mixed veggies, garlic cloves, salt, and pepper in 2 tablespoons butter in a skillet on the stove for approx 5 min or until onions are translucent, then add to the chicken in the Crock-Pot.
  • Add heavy whipping cream, the rest of the chicken broth, and cream cheese to Crock-Pot. Cover with lid, and cook on high for 45 minutes.
  • Remove lid, and turn Crock-Pot to warm. Then, sprinkle Xanthan Gum on top and allow soup to thicken for 15-20 minutes.

Nutrition

Calories: 396kcal | Carbohydrates: 6g | Protein: 19g | Fat: 33g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 704mg | Potassium: 481mg | Fiber: 1g | Sugar: 1g | Vitamin A: 2005IU | Vitamin C: 12mg | Calcium: 72mg | Iron: 1mg
Tried this recipe?Mention @kaseytrenumblogger or tag #kaseytrenumblogger!

Our Low Carb Chicken Pot Pie Soup is a perfect comfort food recipe that easily fits into your keto diet lifestyle! A yummy keto soup is perfect for fall!

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34 Comments

  1. I am adding this to my recipe book because it looks like just what I need to make it through these cold days. Do I have to add the xanthan gum?

    1. Great! You don’t have to add it as it won’t change the taste, but it will be much thinner.

    1. I got the nutritional info my importing the recipe into MyFitnessPal app, but I don’t know if I saved it or not. I don’t personally count macros so sometimes I forget to save the info. I didn’t realize that others could pull it up if I did. I’ll try to make sure I do that from now on.

    1. My mother-in-law bought it for me in Amish Country but you should be able to find some at the grocery store. I used to buy it at Walmart.

    2. We had our Thanksgiving early due to a scheduling conflict. While prepping my turkey I realized that I was out of Poultry Seasoning. I googled how to make your own (which I had all the ingredients for). I must say it was WAY better than store bought. I will be making my own from now on.

  2. I made this using chicken thighs. Cooked it in my crockpot. I also made the Keto biscuits. My husband and I loved them both. Thank you for two tasty and easy recipes.

  3. Currently making this right now! I haven’t been disappointed by any of your recipes, and my family hasn’t either. Thank you for all you do & for making life easier for me when it comes to dinner ideas!

  4. This soup is SO flavorful and hearty! I will admit that I’m not a rosemary fan so I substituded with oregano but otherwise it’s absolutely delicious and just what’s needed on a cold winter day!

  5. This sounds great but I highly dislike the consistency xanthum gum gives any recipe. Do you have any other suggestions on keto thickeners that don’t have a gummy consistency?

    1. WIth the high dairy content, I would not recommend freezing as the texture could change when thawed.

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