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A close-up shot of a bowl filled with creamy, rich Keto Chicken Pot Pie Soup, featuring shredded chicken, bright orange carrot slices, green peas, and fresh thyme sprigs on top.

Creamy Keto Chicken Pot Pie Soup

This Creamy Keto Chicken Pot Pie Soup delivers all the cozy flavors of classic pot pie in a low-carb, keto-friendly bowl. Rich, comforting, and perfect for chilly evenings.
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Prep Time 15 minutes
Cook Time 35 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Course, Soup
Cuisine: American
Calories: 420
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 tablespoons butter
  • 1 tablespoon olive oil
  • 1 medium onion finely chopped
  • 3 cloves garlic minced
  • 1 lb boneless skinless chicken breasts or thighs diced
  • 3 cups chicken broth
  • 1 cup heavy cream
  • 1 cup cauliflower florets chopped
  • 1 cup celery sliced
  • 1 cup carrots thinly sliced
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon black pepper
  • salt to taste
  • 1/4 teaspoon xanthan gum optional, for thickening
  • fresh parsley for garnish

Equipment

  • Large Pot

Method
 

  1. Heat butter and olive oil in a large pot over medium heat until melted.
  2. Add chopped onion and sauté for 3–4 minutes until softened.
  3. Stir in garlic and cook for 30 seconds until fragrant.
  4. Add diced chicken and cook for 5–6 minutes until lightly browned.
  5. Pour in chicken broth and bring to a gentle simmer.
  6. Add cauliflower, celery, carrots, thyme, parsley, black pepper, and salt.
  7. Cover and simmer for 20–25 minutes until vegetables are tender and chicken is cooked through.
  8. Reduce heat to low and stir in heavy cream.
  9. Sprinkle xanthan gum gradually while stirring, if using, until desired thickness is reached.
  10. Simmer gently for 5 minutes without boiling.
  11. Garnish with fresh parsley and serve hot.

Notes

For stricter keto macros, reduce carrots and increase cauliflower. This soup reheats well and thickens slightly as it cools.