Servings: 6
Total Time: 35 minutes
Difficulty: Easy
Calories per Serving: ~245
Macros (per serving):
Protein: 29g • Carbs: 7g (Net 5g) • Fat: 11g • Fiber: 2g
Intro
There’s something so comforting about a bowl of Chicken Pot Pie Soup — creamy, cozy, and full of soothing nostalgic flavor. This lighter version keeps everything you love about the classic dish but transforms it into a low-carb, high-protein bowl you can enjoy any night of the week.
This keto Chicken Pot Pie Soup replaces the heavy crust and flour base with clean, nutrient-rich ingredients while still delivering that creamy, hearty texture you’re craving. It fits beautifully into any low-carb lifestyle and works perfectly for Weight Watchers, meal prep, or a macro-friendly dinner.
If you’ve been looking for a cozy, wholesome, and easy dinner that still feels indulgent, this recipe is your new go-to.
Look at the Recipe
- Creamy, velvety broth packed with tender chicken and colorful vegetables.
- Classic pot pie flavor without the heaviness or extra carbs.
- Low-carb, high-protein ingredients that keep you full and energized.
Ingredients Needed
For the Soup:
- 1 tbsp olive oil
- 1 medium onion, diced
- 2 garlic cloves, minced
- 2 cups cauliflower florets, finely chopped (potato substitute)
- 2 medium carrots, peeled and diced
- 2 celery stalks, diced
- 3 cups cooked chicken breast, shredded
- 4 cups low-sodium chicken broth
- 1 cup unsweetened almond milk
- 1 cup plain low-fat Greek yogurt or low-fat cream cheese (WW friendly)
- 1 tbsp butter
- 1 ½ tsp poultry seasoning
- 1 tsp dried thyme
- ½ tsp black pepper
- ¾ tsp salt (adjust to taste)
Optional Low-Carb Thickener:
- ½ tsp xanthan gum (only if you want a thicker, stew-like soup)
How to Make Our Chicken Pot Pie Soup
- Sauté the aromatics. Heat olive oil in a large pot over medium heat. Add onion, celery, and carrots. Cook until softened. Add garlic and sauté until fragrant.
- Add cauliflower and seasonings. Stir in cauliflower, poultry seasoning, thyme, salt, and pepper. Cook for 3–4 minutes.
- Pour in the broth. Add chicken broth and bring to a gentle boil. Reduce heat and simmer until vegetables are very tender.
- Stir in the chicken and creaminess. Add shredded chicken, butter, and almond milk. Simmer 5 minutes.
- Add the yogurt/cream cheese. Stir in Greek yogurt or cream cheese until fully melted and smooth. This creates the rich pot-pie-style base without flour or heavy cream.
- Thicken if desired. Sprinkle in xanthan gum and stir immediately to avoid clumping. Let simmer 2–3 minutes until thickened.
- Taste and adjust. Add more salt/pepper if needed and serve warm.
Storage & Serving Suggestions
Storing:
Refrigerate for up to 4 days in an airtight container.
Reheating:
Reheat gently on the stove over low heat. Add a splash of broth if it thickens too much.
Freezing:
This soup freezes well without the yogurt. If meal prepping to freeze, add Greek yogurt after reheating.
Serve With:
- Low-carb almond flour biscuits
- A side salad
- Steamed green beans
Tips & FAQs
Can I use rotisserie chicken?
Yes — it’s perfect for quick weeknight cooking and adds a deeper flavor.
How do I make this even higher protein?
Replace half the almond milk with extra Greek yogurt or add ½ cup cottage cheese (blended smooth).
What if I don’t want to use xanthan gum?
Just simmer longer. The cauliflower naturally thickens the broth.
Can I make this dairy-free?
Use dairy-free cream cheese and unsweetened coconut milk.
Can I add peas?
Traditional peas are higher carb. For keto, use diced green beans instead.
