March 21st, 2019

Chicken Pot Pie Soup | Keto | Low carb recipe

Name: Chicken Pot Pie Soup | Keto | Low carb recipe
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 4 serves
Ingredients: 15 g butter; 1 clove garlic (finely, minced); 20 g onion (finely diced); 30 g carrot (finely diced); 35 g celery (finely diced); 50 g mushrooms (halved and sliced); 250 g chicken breasts (diced); Salt and pepper (to taste); 1/2 teaspoon white pepper; 1/4 teaspoon ground cayenne; 1 1/2 cups chicken bone broth; 2 bay leaves; 20 g green beans (chopped); 3/4 cup thickened or heavy cream; 1/4 cup chopped fresh parsley leaves

Posted In Low Carb
7 Comments

Mad Creations Hub > Recipes > Lunch > Chicken Pot Pie Soup | Keto | Low carb recipe

Mad Creations Keto Chicken Pot Pie Soup in 2 hands with blue background

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Before jumping to the recipe please note that the below information contains HOT TIPS for this recipe. We try and answer all your questions to guarantee a perfect keto recipe every time.

This keto Chicken Pot Pie Soup is full of simple ingredients that deliver huge on flavour. An easy quick recipe that the whole family will enjoy.

I just love soup. What I love most is that you can easily make a meal out of very few ingredients or leftovers that need to be used up in the fridge.

My chicken pot pie soup is one of my very favourite keto soup recipes. Actually both Dave and I were kind of eating most of this soup as I was trying to photograph it. That is one way to know it is a winner!

Chicken Pot Pie Soup Ingredients

No fancy ingredients needed here. I have simply use what I have handy.

The flavours/seasonings – garlic, white pepper, black pepper, cayenne, and salt.
The herbs – I use a couple of fresh bay leaves and some fresh continental parsley for when it is ready to serve.
The vegetables – a standard mirepoix of onion, carrots and celery. Then I added some mushrooms for added flavour and fresh beans that go in last so they are still “kind of” crispy and lovely and green.
The fats and protein – butter, cream, bone broth and diced chicken breast. Nothing to exotic going on in my delicious keto take on a chicken pot pie soup.

Pot Pie Soup – Cooked 2 ways

For our Thermomix® recipe users I have included (and tested) this soup in the Thermomix. Personally I loved my pot pie soup vegetables still with a little bite in each spoonful. If you like your vegetables really soft then just increase the cooking times. This recipe could also easily be done as an Instant Pot recipe or any slow cooker or pressure cooker. This is actually one keto soup recipe that doesn’t take long to go from ingredients to cooked and served.

Dietary Variations

With a few simple changes you can make variations of this soup easily.

Dairy-free pot pie soup recipe – simple swap the butter for olive oil and the cream for coconut cream. Coconut cream and chicken is a match made in heaven. Even consider adding a little kaffir lime leaves when cooking and a little coriander oil to serve.
Vegetarian pot pie soup recipe – swap the broth for a vegetable broth and the chicken for some cauliflower, broccoli, diced pumpkin, or eggplant. Add more vegetables if preferred. I really like the idea of making this with diced pumpkin. Seriously delicious!
This soup would also work well with leftover rotisserie chicken or even firm fish, clams, prawns, or lobster for a pescetarian version.

However you choose to cook or enjoy your keto pot pie recipe I know you will love it. Healthy home style cooking at its best!

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Chicken Pot Pie soup in 3 bowls on blue background

Chicken Pot Pie Soup | Keto | Low carb recipe

It is starting to get to that time of year we all want to eat soup and this Chicken Pot Pie Soup is going to be on my menu. Easy and inexpensive to make, oh yeah and tasty too!

5 from 6 votes

Prep Time: 15 mins

Cook Time: 15 mins

Total Time: 30 mins

Course: Lunch and Dinner

Cuisine: American

Keyword: chicken pot pie soup

Recipe Category: Low Carb

Calories: 216kcal

Author: Megan

Servings: serves

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Ingredients

15 g butter
1 clove garlic finely, minced
20 g onion finely diced
30 g carrot finely diced
35 g celery finely diced
50 g mushrooms halved and sliced
250 g chicken breasts diced
Salt and pepper to taste
1/2 teaspoon white pepper
1/4 teaspoon ground cayenne
1 1/2 cups chicken bone broth
2 bay leaves
20 g green beans chopped
3/4 cup thickened or heavy cream
1/4 cup chopped fresh parsley leaves

Metric - US Customary

Instructions

CONVENTIONAL METHOD

Melt butter over medium heat. Sauté garlic, onion, carrot, celery, and mushrooms, stirring occasionally, until tender. Remove from heat and reserve.
Season chicken with salt, peppers and cayenne. Cook until golden, about 3-4 minutes. Remove from heat and reserve.
Add bone broth and bay leaves to heat and bring to a simmer. Add chicken and vegetables back to pan, along with beans and cream. Cook until reduced to your preference.
Stir through parsley to serve.

THERMOMIX METHOD

Melt butter over 2 minutes/90℃/stir.
Add garlic, onion, carrot, celery, and mushrooms. Cook 5 minutes/90℃/reverse/stir. Remove from bowl and reserve.
Season chicken with salt, peppers and cayenne. Cook 3 minutes/90℃/reverse/stir. Remove from bowl and reserve.
Add bone broth, bay leaves and vegetables to bowl and heat 4 minutes/100℃/stir.
Add all ingredients, except parsley into bowl and cook for further
6 minutes/80℃/reverse/stir/MC off.
Stir through parsley to serve.

Notes

Recipe is suitable to double or make in larger batches.
Soup can be stored in fridge for up to 4 days or frozen up to 1 month.
Can be made with chicken thigh fillets.
For a dairy free keto chicken pot pie soup substitute coconut cream.
For a vegetarian pot pie soup substitute cauliflower and broccoli instead of chicken.

Nutrition

Tried this recipe?Mention @meganellam or tag #madcreations!

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7 Comments

Anonymous says:
March 22, 2019 at 11:29 am

I just love chicken soup and this recipe is quick and easy and packed full of flavour. I made a double batch so I can freeze for easy grab lunches or a quick easy no fuss dinner. This is something my whole family loved so I will be making this on a regular basis especially with the cooler months just around the corner. Thanks Megan for another delicious soup
Reply
molly says:
May 4, 2019 at 8:44 pm

One word – YUM!
Reply
The Grain Thai says:
June 7, 2019 at 10:27 pm

Wow… its too delicious and finger licking good
Reply
Cheryl says:
July 3, 2019 at 9:27 pm
What is that bowl?
Reply
- Megan says:
  July 4, 2019 at 12:30 pm
  It is a bespoke pottery bowl from All Fired Up.
  Reply
Giju says:
July 7, 2019 at 11:02 pm

Thank you for post these! I was just thinking today how I’d love so soup since I’m not feeling all that well! Love your posts and recipes!
Reply
Kym S says:
August 18, 2019 at 7:09 am

This recipe is dance-happy delicious! Thanks Megan!
Reply