Keto Chicken Pot Pie Soup (Instant Pot)
Keto Chicken Pot Pie Soup is a hearty, comforting and creamy soup recipe for dinner, perfect for cold winter nights. Its got the same flavors as in a classic Chicken Pot Pie but is made in the form of a soup. Chicken Pot Pie Soup is a low carb and healthy soup recipe for dinner.
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Servings: 4 servings
Calories: 346kcal
INGREDIENTS
- 1 tablespoon Olive Oil
- 1 stick Butter
- 1 lbs Chicken Breasts boneless
- 1 small Yellow Onion finely chopped
- ½ cup Celery finely chopped
- 2 cloves Garlic minced
- 2 tablespoon Flour
- 4 oz Cream Cheese cut into small cubes
- 1 small Bay Leaf dried
- 1 tablespoon Poultry Seasoning
- 1 cup Frozen Peas
- ½ cup Frozen carrots
- 1 small Yukon Gold Potato cut into small cubes
- 3 cups Chicken Broth low sodium
- ¼ teaspoon Cayenne Pepper
- Salt & freshly cracked black Pepper as per taste
- 1 sprig fresh thyme can use 1/2 teaspoon of dried thyme
- 1 spring fresh rosemary can use 1/2 teaspoon of dried rosemary
- fresh Parsley finely chopped, for garnish
INSTRUCTIONS
- Put the Instant pot to saute mode. Add the olive oil and butter. As the oil shimmers and the butter melts, add the chopped onions, garlic, celery, peas, potatoes and carrots. Season with salt and freshly cracked black pepper. Cook for 3 min.
- Add the flour, toss to combine and cook for 2 more minutes.
- De glaze the pot with the Chicken Broth. Scrape off any bits which might have got stuck to the pan. Add the cubed cream cheese, bay leaf, rosemary, thyme, poultry seasoning and cayenne pepper. Toss to combine. Break the cream cheese cubes using a spatula and stir to combine
- Add the Chicken Breasts and toss to combine. Put the instant pot to pressure cook mode. Cover with the lid and pot the vent in sealing position. Pressure cook for 5 min and quick release the pressure by moving the vent to venting position. (use a kitchen towel to move the vent and be careful to keep your hand and face away from the steam while it is releasing)Remove the bay leaf and dried herbs using tongs
- Remove the Chicken breasts from the pot and transfer to a plate. Use two forks to shred the chicken. Transfer the shredded chicken back to the pot. Toss to combine
- Serve in serving bowls. Top with freshly chopped parsley for a quick garnish
Video
Notes
Serve this Chicken Pot pie Soup as is. If you're craving biscuits serve with these Buttermilk Biscuits or a crusty loaf of bread on the side.
- You can use rotisserie Chicken. This helps in making the soup much faster
- You can use a bag of frozen peas and carrots as it saves a lot of time
- For a creamier soup use two can of cream of mushroom soup
- If you're adding potatoes, cut them into small cubes so that they cook easily (potatoes take a little longer to cook, so adding them in small chunks will cook them fast and evenly along with rest of the veggies)
- If you want to thicken the soup then take some of the broth in a bowl, mix with a bit of flour and pour in the cooking soup. This will instantly thicken the soup
- If you want a thin soup, add more broth
Storage
Refrigerate: Transfer to an airtight container and store it in the refrigerator for 3-4 days. Reheat in the oven until heated through. Freeze: Transfer to a freezer friendly zip lock bag. Freeze for up to three months. Refrigerate overnight until thawed and reheat in the oven until heated through before serving.Crockpot Chicken Pot Pie Soup
You can obviously make this Chicken Pot Pie Soup in the slow cooker. Simply saute the veggies with spices and flour and dump in the Crockpot along with broth, cream cheese, herbs and seasonings. Add the Chicken breasts as well and cover cook on low for 8 hours. After cooking, remove the chicken breasts, transfer them to a plate and shred using two forks Now, simply transfer the shredded chicken to the Crockpot. Stir to combine. Cook for 30 more minutes on high and serve. Making Chicken Pot Pie Soup in Crockpot is so easy. It will easily be one of your favorite crockpot soup recipes ever! Super hearty, comforting and a perfect dump and forget dinner for weeknight!Chicken Pot Pie in a Dutch Pot
You can use this same recipe for Chicken Pot pie Soup to make it in a dutch pot or soup pot. Only thing is you would want to cover and cook on medium high heat for about 20 min. Once the Chicken gets cooked, remove from the pot, shred using two forks and mix into the soup. Simmer for about 5-10 min and serve.Nutrition
Nutrition Facts
Keto Chicken Pot Pie Soup (Instant Pot)
Amount Per Serving
Calories 346
Calories from Fat 153
% Daily Value*
Fat 17g26%
Saturated Fat 7g44%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 6g
Cholesterol 105mg35%
Sodium 900mg39%
Potassium 797mg23%
Carbohydrates 19g6%
Fiber 3g13%
Sugar 3g3%
Protein 29g58%
Vitamin A 1731IU35%
Vitamin C 15mg18%
Calcium 76mg8%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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