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Homemade Low Carb Chicken Pot Pie Soup is just so cozy and comforting. Like the heartiest, most flavorful pie filling but in a soup! Easy to make, packed with goodness and super satisfying, perfect as those winter months roll in.
This easy Chicken Pot Pie Soup recipe is the ultimate comfort food and low in carbs. Packed with succulent chicken, bejeweled with a rainbow of veggies, and seasoned with warming nutmeg, this creamy soup is made for the colder months when you want a hearty and delicious soup. Plus it’s low in carbs. Guilt-free comfort food? Yes, please!
Looking for other delicious soups? Why not also try my Healthy Asparagus Soup Recipe and my Homemade Tomato Rice Soup!
why you’ll love this healthy chicken pot pie soup
- Low carb. This hearty soup is soup-er satisfying while keeping the carbs way down!
- Pot Pie in a soup. Two delicious dishes in one! Packed with chicken, veggies, and seasoning, it’s a luscious, delicious pot pie filling turned into a soul-warming soup, so good!
- An easy soup. Made with a handful of kitchen staples, this filling soup is a breeze to whip up!
ingredients you’ll need
This is just a list of ingredients you will need. Please scroll down for full measurements and directions on how to make this healthy chicken pot pie soup.
- Olive Oil
- Cooked Chicken Breast
- Veggies – onion, peas, corn, carrots
- Salt & Pepper
- Garlic
- Gluten Free Flour
- Milk
- Grated Nutmeg
- Curley Parsley
How to make this easy homemade chicken pot pie soup
- First, Sauté the veggies- In a Dutch oven/large pot with oil, saute your diced onion and carrots, then add garlic.
- Add the milk mixture – In a small bowl, whisk together the stock and flour. The pour into the large pot with the milk. Whisk until combined.
- Then, add your other ingredients – Stir in the peas, corn, and add the cooked chicken.
- Season – add in salt, pepper, and nutmeg to taste.
- Simmer – Reduce the heat to low and simmer for 15 mins.
- Garnish, serve, and enjoy!
recipe notes and tips
- To keep this recipe simple and quick, use rotisserie or leftover chicken.
- Shredded turkey would work – perfect for using up Thanksgiving leftovers!
- Sweat your veggies. Make sure your onion and carrots are cooked long enough, so you release their flavor.
- Chop your ingredients into spoon sizes. Also, make sure your chicken, carrots, etc, are cut into even, bite-sized pieces, for easy eating!
- Opt for a low sodium chicken stock, so you can control your salt levels.
- Make sure to simmer your soup, but don’t over boil it. If you over boil your soup, the veggies will get mushy and the meat will toughen.
- Don’t add cold milk. If your milk it too cold it can curdle.
- Garnish with some curly parsley.
- If you want more herbs, you can throw in some thyme, rosemary, or bay leaves.
- This soup should keep well in the refrigerator in an airtight container for 3 days.
faq’s
can I add other vegetables to this low carb chicken pot pie soup?
You certainly can, this soup is a great way to use up other veggies. Here’s some ideas:
- Green Beans
- Asparagus
- Zucchini
- Mushrooms
- Spinach
- Kale
- Sweet potatoes (be wary that you will have to cook those longer or par boil the first).
is this soup creamy?
I haven’t used cream in this Low Carb Chicken Pot Pie Soup, I’ve used milk. But you still get a really hefty, satisfying, and creamy slurp. The soup is lovely and thick while still giving you that creaminess you crave!
What to serve with chicken pot pie
- Warm biscuit
- Roasted veggies
- mashed sweet potatoes or try this mashed Cauliflower recipe
- Baguette
can i freeze this chicken pot pie soup?
This soup won’t freeze that well, because it has dairy in it. Soups that contain milk or cream don’t hold up that well in the freeze, they take on a grainy texture and separate when defrosted and rewarmed.
Also, you can always halve the recipe if you don’t think you’ll use all of it.
other delicious chicken recipes
- Easy Chicken Broccoli Rice Casserole
- Creamy Mushroom Chicken Recipe
- Instant Pot Chicken Curry
- Buffalo Chicken Mac and Cheese
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Low Carb Chicken Pot Pie Soup
Ingredients
- 2 tbsp. olive oil, divided
- 1 lb. cooked chicken breast, I use rotisserie or leftover chicken
- 1 onion
- 3-4 cloves of garlic, minced
- 1/4 cup gluten-free flour
- 2 cups chicken stock, cold
- 2 cups milk of choice
- 3 carrots
- 1 cup frozen peas
- 1 cup of frozen corn
- 1/4 tsp. grated nutmeg
- Kosher salt and ground pepper, to taste
- 2 Tbsp curly parsley, chopped to garnish
Instructions
- Start by cutting the veggies, dice the onion, and carrots. Cut the chicken into bite-size pieces.
- Heat a Dutch oven or a large pot over medium-high heat. Heat 1 tablespoon of oil until shimmering.
- Add onion, carrots, and sauté until slightly golden brown. Add garlic and cook until fragrant. In a small bowl whisk cold stock with flour, until the flour is fully dissolved.
- Pour the flour-stock mixture and milk into the pot and continue to whisk until well combined. Stir in peas and corn.
- Season with grated nutmeg, salt, and pepper. Stir in cooked chicken.
- Reduce the heat to low and let simmer, stirring occasionally until veggies are cooked through and soup is thickened about 15 minutes.
- Taste and adjust the salt and pepper, if needed.
- Transfer the soup into serving bowls and garnish with chopped parsley.
Video
Notes
- To keep this recipe simple and quick, use rotisserie or leftover chicken.
- Shredded turkey would work – perfect for using up Thanksgiving leftovers!
- Sweat your veggies. Make sure your onion and carrots are cooked long enough, so you release their flavor.
- Chop your ingredients into spoon sizes. Make sure your chicken, carrots, etc, are cut into even, bite-sized pieces, for easy eating!
- Opt for a low sodium chicken stock, so you can control your salt levels.
- Make sure to simmer your soup, but don’t over boil it. If you over boil your soup, the veggies will get mushy and the meat will toughen.
- Don’t add cold milk. If your milk is too cold it can curdle.
- Garnish with some curly parsley.
- If you want more herbs, you can throw in some thyme, rosemary, or bay leaves.
- This soup should keep well in the refrigerator in an airtight container for 3 days.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
I just made this and we all loved it! I used half and half with coconut flour to thicken it up. Toasted Keto bread cut up on top. For the kids I used quick refrigerators biscuits on theirs in the oven. Adding it to the weeknight rotation for sure. Thanks for posting this recipe! I was in a recipe rut.
Perfect! Glad you liked it
Looks delicious! How much would one serving be? Just to double check the calories listed is for one serving?
It’s per serving and it’s one bowl
How is this low carb, when there are 29 carbs, and only 4 grams of fiber? It looks delicious though.
That’s exactly what I was thinking. I think some people just don’t know what low-carb really is. I mean for this many carbs I could eat a pasta dish
Can you use an instant pot to make this soup?
Yes absolutely
How would you make this in the instant pot
Hi Maddie, I haven’t tried this in my IP to be sure.
Will almond milk work the same for those of us lactose intolerant?
Hi. Yes, it will, but it won’t be as creamy. Try mixing it with some coconut milk
Why gluten free flour? Can you just use regular flour?
Yes. Any flour will be fine