This chicken pot pie soup hits all the right notes and is the perfect cozy meal for a fall evening. This recipe calls for store-bought rotisserie chicken for maximum ease and time effectiveness. It’s packed with tender, nutritious vegetables and is perfect for the entire family.
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Love soup? Try these out:
- Bacon Cheeseburger Soup
- Stuffed Pepper Soup
- Easy Lamb Chili
- Classic Beef Chili
- Roasted Red Pepper Soup
Peace, family!
We’re absolutely loving this chicken pot pie soup. It’s not often that my 6 year-old requests seconds on any meal that isn’t pizza, but this had him coming back for thirds. It’s so hearty, warming, and delicious. It’s packed with everything you love about a pot pie – chicken, carrots, herbs, peas, onion, and celery. I even add mushrooms for extra heartiness. This soup is easy to make and comes together in just about an hour.
Low Carb Chicken Pot Pie Soup
This soup is low-carb, containing about 16 net grams of carbs per serving. It is not keto-friendly, but most of the carbs come from whole foods/vegetables. This soup is also gluten-free and dairy-free.
What Tools Do I Need?
Not many! All you’ll need is:
- Sharp Knife – for chopping veggies and chicken.
- Cutting Board – for prep.
- Large Pot or Dutch Oven – you’ve got this!
- Stove – goes without saying, but I said it.
- Large Spoon – nothing fancy!
What Ingredients Do I Need?
To make this chicken pot pie soup you will need:
- Butter – I use salted butter for this recipe
- Yellow Onion – diced
- Celery – diced
- Carrots – diced
- Baby Bella Mushrooms – chopped
- Garlic – minced
- Peas – I opt for frozen peas
- Rotisserie Chicken – store-bought rotisserie chicken. You can also cook your own chicken. I roughly chop the chicken prior to adding to the soup. You may opt to dice the chicken into chunks for a more traditional pot pie feel.
- Chicken Broth – low sodium or unsalted
- Seasonings – salt, pepper, and cumin
- Plant Cream – I use Country Crock Plant Cream in the place of traditional heavy cream for a dairy-free soup. You can use heavy cream if you prefer.
- Thyme – fresh
- Cornstarch – this ingredient is optional; I use cornstarch as a thickening agent for the soup by making a quick slurry.
- Parsley – chopped, for topping
How to Make Chicken Pot Pie Soup
- Begin by melting the butter in a large pot or dutch oven over medium heat.
- Next, add the onion, celery, carrots, and mushrooms and sauté for about 5 minutes. Make sure to stir frequently to avoid burning.
- Add the garlic and stir for an additional minute or two. I add this last to ensure that it does not overcook.
- Now you’re ready to stir in the peas and rotisserie chicken. I don’t like to add the peas at the beginning, as they tend to get a little too mushy for my taste.
- Stir in the seasonings and broth and allow everything to come to a gentle boil.
- Stir in the plant cream and thyme. Reduce the heat to low and allow to simmer, covered with a lid, for just over 30 minutes.
- Taste the soup and add additional salt, if needed.
SLURRY
If you desire more thickness in your soup, you may opt to make slurry. Slurry is just a combination of starch and cold water, typically used to thicken sauces, stews, soups, gravy, etc. I mix equal parts (1 tablespoon) corn starch and cold water and add it to the soup as it simmers. The more you add, the thicker the soup will be.
Toppings and Sides
- I like to top my soup with freshly chopped parsley.
- If you’re not following a low carb lifestyle, this dish pairs perfectly with freshly baked biscuits.
- Serve alongside your favorite fall salad for a healthy lunch combo.
Try it out and let me know what you think! When you make it, be sure to snap a pic and tag me on Instagram or Facebook!
Peace,
Adri
Can’t make this right now? Pin it to your favorite Pinterest board for later! Connect with me via Pinterest while you’re there!
Chicken Pot Pie Soup | Low-Carb, Dairy-Free
This chicken pot pie soup hits all the right notes and is the perfect cozy meal for a fall evening. This recipe calls for store-bought rotisserie chicken for maximum ease and time effectiveness. It's packed with tender, nutritious vegetables and is perfect for the entire family.
Ingredients
- 1 tablespoon Butter (salted)
- 1 cup Diced Yellow Onion
- 3/4 cup Diced Celery
- 4 cups Diced Carrots
- 2 cups Chopped Baby Bella Mushrooms
- 3 Garlic Cloves, minced
- 2 cups Peas (frozen)
- 3 cups Rotisserie Chicken, roughly chopped
- 3/4 teaspoons Kosher Salt (plus more, to taste)
- 1.5 teaspoons Black Pepper
- 1/4 teaspoon Cumin
- 4 cups Low Sodium Chicken Broth
- 1.5 cups Country Crock Plant Cream or Traditional Heavy Cream
- 1 tablespoon Thyme (fresh)
- 1 tablespoon Cornstarch (optional)
- 1 tablespoon Cold Water
Instructions
- Melt the butter in a large pot or Dutch oven over medium heat.
- Add the onion, celery, carrots, and mushrooms. Sauté for 5 minutes, stirring frequently.
- Add the garlic and continue cooking for 1 minute.
- Add the peas and chopped rotisserie chicken to the pot. Stir well and season with salt, black pepper, and cumin.
- Cover with chicken broth, stir, and allow the contents of the pot to come to a gentle boil.
- Stir in the plant cream (or heavy cream) and thyme, reduce the heat to low, and allow to simmer, covered, for 35 minutes.
- To thicken soup, make a cornstarch slurry. In a small dish combine the cornstarch and cold water. Stir until a smooth paste forms. Stir the paste into the soup as it simmers.
- Taste for salt, and add as desired.
Nutrition Information:
Yield:
8Serving Size:
1Amount Per Serving: Calories: 456Total Fat: 29gSaturated Fat: 14gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 158mgSodium: 565mgCarbohydrates: 22gFiber: 6gSugar: 9gProtein: 30g
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