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keto chicken pot pie
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5 from 5 votes

Keto Chicken Pot Pie Soup

Keto Chicken Pot Pie Soup is the classic flavor you love, now with a keto friendly twist! This comforting soup is rich with flavor, savory vegetables and topped with almond flour and cheddar biscuits.. makes this a hearty, creamy warm hug in a bowl!
7 Net Carbs for ⅙th of the recipe
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: dinner, Main Course
Cuisine: American
Keyword: gluten free, keto dinner recipe, keto soup recipe, low carb soup recipes, recipe for keto chicken pot pie
Servings: 6
Calories: 575kcal

Ingredients

For the soup:

For the biscuits:

Instructions

For the soup:

  • Heat the oil in a large heavy bottomed pot over medium heat.
  • Add in the carrots, celery and onion to the oil and saute until soft.
  • This will take about 8 to 10 minutes.
  • You can cover the pot with a lid to get the carrots to soften faster.
  • Add in the garlic and saute for one minute more.
  • Add in the chicken and season with a little salt and pepper.
  • Saute the chicken until cooked through.
  • This will take about 5 minutes.
  • Sprinkle the xanthan gum over the top of the chicken and stir in.
  • Now add in the chicken broth and the heavy cream.
  • Bring to a boil to let thicken.
  • Remove from the heat and let sit for 10 minutes to continue to thicken.

For the biscuits:

  • Preheat the oven to 400F.
  • Line a baking sheet with parchment paper or a silicone baking mat.
  • Combine the almond flour, baking powder, salt and garlic powder in a large mixing bowl.
  • Stir in the cheese, eggs, and melted butter.
  • Scoop the dough into 6 even sized biscuits and place them on the lined baking sheet 1 inch apart.
  • Flatten the tops a little with your fingers.
  • Bake in the preheated oven for 10 minutes.
  • Serve with the keto chicken pot pie soup.

Notes

Nutrition

Calories: 575kcal | Carbohydrates: 10g | Protein: 30g | Fat: 47g | Saturated Fat: 20g | Fiber: 3g | Sugar: 3g