Go Back
+ servings
Print Recipe
4.7 from 10 votes

Low Carb Chicken Pot Pie Soup

Servings: 6
Author: Kasey Trenum


  • 1 lb - 1 1/2lb 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


For the Instant Pot:

  • Turn Instant Pot to saute, then melt butter.
  • Add onion and mixed veggies to the melted butter and saute until the onion is translucent.
  • Remove the veggies from Instant Pot and set 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 spray from the liquid.)
  • Shred chicken in the pot with 2 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.