Chicken Pot Pie Soup Easy Low Carb Soup Recipe

What Makes This Chicken Pot Pie Soup So Good

Fast. Made in under 30 minutes.Easy. A simple pour and cook recipe.Low Carb. Only 8 net carbs per serving.Delicious. All of the classic flavors of a traditional chicken pot pie without all of the carbs.

So there are those days where you just don’t really feel like cooking. And believe me, those days happen more often than we’d like to admit. Those are the days you need something quick and easy to make, but nobody wants to eat something store-bought when you can enjoy a homemade meal instead. This Chicken Pot Pie Soup recipe is the perfect dish for nights like those. This dish gives you all the creamy, savory, and scrumptiousness of chicken pot pie in beautiful soup form. You get all the benefits of the comfort food staple without all the extra effort and time. And honestly, if there’s an easier route to get the same end result with less effort, I’m going to take it, especially when it comes to cooking. But to make this even easier, I made this using leftover rotisserie chicken! I always buy rotisserie chicken but I can’t always think of recipes using that rotisserie chicken. This pot pie soup will be a great way to use up that chicken. You might also like the Low carb Chicken Cordon Bleu casserole I have that uses leftover rotisserie chicken. This simple Chicken and Kale soup is another great use of leftover rotisserie chicken. You might also like this Caldo de Pollo. Not only is this a fantastic substitute for chicken pot pie, but this soup also freezes very well. It’s the perfect dish to make for meal prepping for the week and it tastes every bit as good the next day!

Ingredients You’ll Need

ButterMinced GarlicOnionCeleryRotisserie ChickenGreen beansCarrotsGreen PeasChicken BrothKosher SaltPepperDried ThymeHeavy CreamXanthan gum

How To Make Keto Chicken Pot Pie Soup

Watch The Video For Step By Step Instructions

How To Make Instant Pot Chicken Pot Pie Soup

If you want to cook this in the Instant Pot, feel free to use either fresh or frozen vegetables. If you’re using fresh veggies, and cooked chicken, cook for 1 minute under pressure. For raw chicken, cut into bite-size pieces, use frozen vegetables, and cook for 4 minutes.

Tips And Tricks

The recipe freezes very well, just make sure to freeze it in serving size portions to save yourself from having to wait too long to enjoy it the next time you get the craving.If you’re really craving the pie version, use the leftovers with just a smidgeon of broth, cover with fathead dough, and bake. Two for one recipe! #ruthlessefficiency at work!You can do this with uncooked chicken as well, it will just take a little longer to cook.

How Long Does It Last?

Chicken Pot Pie Soup is delicious right when it’s made, but it might actually be better as leftovers. When stored in an air-tight container in the refrigerator, it stays good up to 5 days.

More Great Soup Recipes

This Split Pea and Ham Soup is a warm and hearty soup that makes a great simple dinner option!This recipe for a Pressure Cooker Butternut Apple Soup with Bacon is likely to be one of the simplest recipes you’ve ever made. Unless you cook from my recipes all the time, in which case, it’s at least as simple as the other Twosleevers recipes.Trying to eat low carb, but really craving a creamy Lobster Bisque? Try my Low Carb Lobster Bisque for a delicious replacement, that’s on par with your diet plan!

This Chicken Pot Pie Soup recipe is sure to become one of your go-to quick dinner options, especially in the Fall and Winter months. Make sure to share this recipe with your friends on Pinterest and Facebook so they can enjoy it as well!