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.
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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.
Ingredients and substitutions:
- Chicken breast can be swapped with chicken thighs or turkey breast.
- 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.
- 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.
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.
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 Pot Pie Soup | Crock Pot
- 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 tsp Garlic Powder
- 1½ tsp Onion Powder
- 2 tsp Parsley dried
- ½ tsp Thyme ground
- ½ tsp Pepper or to taste
- 1 tsp Poultry Seasoning
- 2 tsp Salt or to taste
- ½ cup Heavy Whipping Cream
- 4 oz Cream Cheese
- ½-1 tsp Xanthan Gum optional
- 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 1/2 of a tsp and allow it to sit for a few minutes before adding any additional.