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    Home » Recipes

    Published: Oct 17, 2019 ·Updated: Oct 8, 2019 by Sabra · 5 Comments

    Low Carb Creamy Chicken Pot Pie Soup | Crock Pot

    Jump to Recipe Rate this Recipe

    This low carb creamy chicken pot pie soup is everyone's favorite comfort food in soup form! So easy to make using your slow cooker and it can even be frozen to save even more time! Serve it with homemade keto butter crackers or your favorite keto biscuits.

    A bowl of creamy chicken pot pie soup with crackers and a slow cooker in the background

    This Mom's Menu is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to amazon.com. This post may be sponsored or contain affiliate links but all opinions are my own. I may earn money from purchases made through the links shared here (at no additional cost to you)

    Chicken pot pie is one of my favorite comfort foods. The only problem is that it does require a bit of hands-on time, which isn't exactly conducive to weeknight suppers.

    That's where this easy slow cooker chicken pot pie soup comes in! The ingredients are very similar to my original Keto Chicken Pot Pie recipe, so you know that it tastes delicious.

    You can serve the soup as is, or whip up a batch of keto butter crackers to replicate the flaky crust of a traditional pot pie.

    a crock pot full of the ingredients for a low carb creamy chicken soup

    Ingredients and substitutions:

    • Chicken breast can be swapped with chicken thighs or turkey breast.
    • Turnips
    • Baby Bella Mushrooms have a mild flavor that picky eaters will likely not even notice. You can swap these with white mushrooms or leave them out entirely.
    • Celery
    • Frozen peas and carrots
    • Chicken broth
    • Garlic powder, onion powder, parsley, thyme, and poultry seasoning.
    • Heavy cream
    • Cream cheese
    • Xanthan gum thickens the broth and is completely optional.

    Cooking Method and Tips:

    • This recipe couldn't be easier - just add the ingredients except cream cheese, heavy cream, and xanthan gum to the slow cooker and let it do the rest!
    • When the cooking time is complete, stir in the cream and cream cheese and shred the chicken.
    • If you are using pre-cooked chicken, you can reduce the cooking time by about half.
    • If you don't want to use the slow cooker, you can make this recipe on the stovetop using a dutch oven. Just simmer on low until the chicken is cooked through and the turnips are soft.
    • I haven't tested this recipe in the instant pot yet.
    low carb Creamy chicken soup in a crock pot

    Freezing Instructions:

    One of the best things about this recipe is that most of the prep work can be done in advance and frozen for an easy crockpot "dump" meal - meaning you literally just dump it into the crockpot!

    Simply put all of the ingredients except the broth, cream, cream cheese, and xanthan gum, into a freezer-safe container. and then freeze it for up to 6 months.

    When you are ready to cook, just empty the contents of the bag to the slow cooker, add the broth and cook for about 8 hours on low. Then, follow the rest of the instructions for adding the cream, cream cheese, and xanthan gum.

    Note - when freezing, I like to use bullion instead of prepared chicken broth so that I only need to add water when cooking.

    Keto chicken soup being prepared for the freezer

    Be sure to check out these other great recipes from This Mom's Menu:

    • Chicken Broccoli Alfredo Soup | Crock Pot
    • Creamy Chicken Taco Soup | Instant Pot
    • Chicken Mulligatawny Soup | Instant Pot
    • Thai Peanut Curry Squash Soup | Instant Pot
    low carb creamy chicken soup in a bowl with a cracker on the side

    Low Carb Creamy Chicken Pot Pie Soup | Crock Pot

    Sabra - This Mom's Menu
    This low carb creamy chicken pot pie soup is everyone's favorite comfort food in soup form! So easy to make using your slow cooker and it can even be frozen to save even more time! Serve it with homemade keto butter crackers or your favorite keto biscuits.
    4.84 from 6 reviewers
    Prevent your screen from going dark
    Servings 8 Servings
    Prep Time 15 mins
    Cook Time 6 hrs

    Equipment

    • Crock-Pot

    Ingredients
      

    • 1 ½ lb Boneless Skinless Chicken Breast
    • 1 ½ cups Turnips peeled and diced into ½" pieces (about ½ lb)
    • 1 cup Baby Bella Mushrooms chopped
    • 1 Rib of Celery chopped
    • ⅔ cup Frozen Peas and Carrots
    • 4 cups Chicken Broth
    • 1½ teaspoon Garlic Powder
    • 1½ teaspoon Onion Powder
    • 2 tsp Parsley dried
    • ½ tsp Thyme ground
    • ½ teaspoon Pepper or to taste
    • 1 teaspoon Poultry Seasoning
    • 2 teaspoon Salt or to taste
    • ½ cup Heavy Whipping Cream
    • 4 oz Cream Cheese
    • ½-1 teaspoon Xanthan Gum optional

    Instructions
     

    • Place the chicken breasts in the bottom of your slow cooker.
    • Top the chicken with the chopped vegetables, and the peas and carrots.
    • Add the chicken broth and all of the seasonings to the crockpot.
    • Cook on low for 6-8 hours, or on high for 4 hours.
    • When the cooking time is complete, add the cream cheese and heavy cream.
    • Stir the soup, breaking up the chicken into pieces as you do so. The chicken should easily fall apart at this point.
    • One the chicken is broken up and the cream cheese has melted, stir in the xanthan gum to thicken the broth if desired. Start with ½ of a teaspoon and allow it to sit for a few minutes before adding any additional.

    Notes

    The exact serving size will vary, but is generally around 1 ½ cups.

    Be sure to read the entire post for tips, tricks, and help troubleshooting.

    The nutrition information listed here is only an estimate and is simply provided as a courtesy. It nor any other information within this post should constitute medical or nutritional advice. Be sure to read all packaging and ingredient labels for potential allergens. Optional ingredients are not included unless otherwise specified.

    Nutrition

    Serving: 1ServingCalories: 210kcalCarbohydrates: 6gProtein: 21gFat: 11gSaturated Fat: 6gCholesterol: 85mgSodium: 1196mgPotassium: 562mgFiber: 1gSugar: 2gVitamin A: 1471IUVitamin C: 16mgCalcium: 53mgIron: 1mg
    Tried this recipe?Mention @thismomsmenu or tag #thismomsmenu
    Keto chicken pot pie soup pinterest image
    « Easy Sheet Pan Fajitas
    Easy Slow Cooker Turkey Breast »

    Reader Interactions

    Comments

    1. Mitchell Martin says

      January 01, 2020 at 9:18 pm

      My wife made this recipe tonight and it was AWESOME!! It is a definite keeper. We added a little more salt but that is how we prefer it.

      Reply
    2. Tammy says

      January 07, 2020 at 9:29 pm

      Can leftovers be frozen after it’s been cooke?

      Reply
    3. AHH Vapors says

      January 15, 2022 at 10:10 am

      Has anyone ever been to iVape Vapor Store in 948 Main St?

      Reply
    4. Nicole says

      December 20, 2022 at 6:00 pm

      I'm not much of a soup fan but this was so good! It's only my husband and I so we have a lot leftover so it's been my lunch pretty much every day 🙂

      Reply

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    Hi! I am Sabra and I'm the face behind This Mom's Menu. I live just outside of Louisville Kentucky with my husband and four kids. Here at This Mom's Menu, you can expect to find family-friendly, healthy recipes plus articles about what is helping me get through my daily to-do list with a little sanity to spare! My favorite things right now are fresh flowers, eggs, and re-runs of The Office ...

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