I’m sharing my Low Carb Pot Pie Soup with a surprising biscuit hack that keeps each serving at just 7 net carbs including the biscuit.

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I never thought a weeknight soup could feel like a splurge, but my Keto Pot Pie Soup somehow does. I keep things simple, folding in unsalted butter and plenty of cooked shredded chicken so each bowl tastes like a cheat without actually being one.

It kinda reads like that Chicken Pot Pie Soup Recipe you pin and forget, only this one shows up in every Low Carb Soup Recipes list because it actually delivers. I messed around with it till it hit the right note, and honestly I still go back for seconds, even when I swear I won’t.

Ingredients

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Cauliflower: low carb, lots of fiber and vitamin C, makes soup creamy yet light.
Cooked chicken: high protein, filling and savory, great for leftovers, not sweet.
Heavy cream: adds rich fat and silky texture, watch portions if you’re calorie counting.
Cream cheese: thickens, gives tangy smoothness, adds fat and a bit of protein.
Almond flour: low carb, nutty flavor, good for biscuits but can be crumbly sometimes.
Pears? Wait peas: a few frozen peas add color and subtle sweetness, optional though.
Xanthan gum: tiny amount thickens without extra carbs, use sparingly or skip.

Ingredient Quantities

2 tbsp unsalted butter

1 tbsp olive oil

1 small yellow onion, diced (about 1 cup)

2 stalks celery, diced

2 cloves garlic, minced

4 cups cauliflower florets, chopped small (about 1 medium head)

3 cups cooked shredded chicken (rotisserie or roasted)

4 cups low sodium chicken broth

1 cup heavy cream

4 oz cream cheese, softened

1 tsp dried thyme or 1 tbsp fresh chopped

1/2 tsp dried rosemary or 1 tsp fresh chopped

1/2 cup frozen peas (optional)

1/2 tsp xanthan gum (optional, for thickening)

Salt and black pepper to taste

2 tbsp chopped fresh parsley

2 cups blanched almond flour

2 tsp baking powder

1/2 tsp xanthan gum

1/2 tsp fine sea salt

2 large eggs

4 tbsp melted butter

2 tbsp sour cream or plain Greek yogurt

1/4 cup shredded cheddar cheese (optional)

How to Make this

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1. Prep everything: dice the onion and celery, mince the garlic, chop the cauliflower into small florets, shred the chicken and preheat oven to 375 F (for the biscuits).

2. Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large pot over medium heat. Add the onion and celery and cook about 5 minutes until soft, then add the garlic and cook 30 seconds more.

3. Add the cauliflower to the pot, stir and cook 3 to 4 minutes to take the raw edge off. Pour in 4 cups low sodium chicken broth, bring to a simmer, cover and cook about 10 minutes or until cauliflower is tender.

4. Lower heat, stir in 4 oz softened cream cheese and 1 cup heavy cream until smooth. Add 1 tsp dried thyme (or 1 tbsp fresh), 1/2 tsp dried rosemary (or 1 tsp fresh), salt and black pepper to taste.

5. Stir in 3 cups shredded cooked chicken, then simmer 3 to 5 minutes to heat through. If you want peas, add 1/2 cup frozen peas now so they just heat and stay bright. For thicker soup sprinkle up to 1/2 tsp xanthan gum while whisking quickly to avoid lumps, or skip it if you dont want thickener. Taste and finish with 2 tbsp chopped fresh parsley.

6. While the soup simmers, make the biscuits: in a bowl whisk 2 cups blanched almond flour, 2 tsp baking powder, 1/2 tsp xanthan gum and 1/2 tsp fine sea salt.

7. In another bowl beat 2 large eggs with 4 tbsp melted butter and 2 tbsp sour cream or plain Greek yogurt; stir in 1/4 cup shredded cheddar if using. Fold wet into dry until a sticky dough forms. if it seems too loose add a little more almond flour, too dry add a tsp of yogurt.

8. Drop spoonfuls of dough (or use a scoop) onto a parchment lined baking sheet — you should get about 8 biscuits. Bake 12 to 15 minutes at 375 F until theyre golden and set.

9. Adjust soup seasoning if needed, ladle into bowls and top with a biscuit or serve biscuits on the side. If you want the biscuit a little softer, split it and lay it on top of hot soup to soak up the juices.

Equipment Needed

1. Large heavy bottomed pot or Dutch oven (for the soup)
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Whisk
7. Two mixing bowls (one for dry biscuit ingredients, one for wet)
8. Baking sheet plus parchment paper
9. Cookie scoop or large spoon for dropping biscuits, and oven mitts

FAQ

Q: Can I make this dairy free? A: Yes, you can. Swap heavy cream and cream cheese for full fat canned coconut milk or a smooth cashew cream, use dairy free butter or extra olive oil, and replace sour cream with a plain dairy free yogurt. Flavor will be a bit different but still tasty, just taste and add salt as you go.

Q: How do I thicken the soup without xanthan gum? A: Puree about 1 to 2 cups of the cooked cauliflower right in the pot with an immersion blender, simmer a bit to reduce, or whisk in extra cream cheese until melted. Those methods keep it keto and avoid that gummy texture xanthan can give if you use too much. If you do use xanthan, add just 1/4 tsp at a time, stir well, let it thicken for a minute.

Q: Can I use frozen cauliflower instead of fresh? A: Totally. Thaw or use frozen straight in, but expect a bit more water, so drain if it's watery or reduce the broth by 1/2 cup. Frozen cooks faster so watch the texture, you don't want mush.

Q: My almond flour biscuits are crumbly, how do I fix that? A: Don't overmix the dough, cold eggs and melted butter help, and if it's still dry add 1 extra egg white or 1 tablespoon sour cream. Press the dough gently rather than kneading, and bake until just golden. A little shredded cheddar in the dough also helps bind them.

Q: How do I store and reheat leftovers? A: Refrigerate the soup up to 3 to 4 days, keep the biscuits separate if possible. Reheat soup gently over low heat, stir or whisk to recombine if it separates. For freezing, freeze soup without biscuits up to 3 months, thaw in fridge overnight and reheat slowly.

Q: Can I use raw chicken or just cooked shredded chicken? A: You can start with raw chicken, but you'll need to simmer longer until the chicken reaches 165 F and shreds easily. I prefer cooked rotisserie chicken because it's faster and the meat stays juicy, otherwise you risk overcooking the chicken while getting the veg tender.

Keto Chicken Pot Pie Soup Recipe Substitutions and Variations

Heavy cream: use full-fat canned coconut milk or coconut cream (1:1) — gives the same silky mouthfeel but will add a bit of coconut flavor. If you want it more neutral, try 1 cup unsweetened almond milk plus 2 oz cream cheese, whisked smooth.
Almond flour (for the biscuits): swap for finely ground pork rinds 1:1 for a super low carb, flaky result. If you only have coconut flour, use about 1/4 to 1/3 the amount and add an extra egg or two cause coconut flour soaks up liquid.
Xanthan gum: use guar gum at the same amount for thickening. Psyllium husk powder also works but use about half the xanthan amount and expect a slightly different, more breadlike texture.
Frozen peas (optional): replace with chopped green beans, extra cauliflower florets or diced zucchini to keep carbs lower and the texture veggie-forward. They all blend right into the pot pie vibe.

Pro Tips

1) Roast or brown the cauliflower first if you can. Toss florets with a bit of oil and roast until they get some color, or brown them in the pot before adding broth. It adds real depth and makes the soup taste less “just steamed cauliflower”.

2) Get the cream cheese truly soft and temper it. Cut into small cubes and whisk a ladle of hot broth into it first so it melts smooth, or use an immersion blender on just part of the pot. That avoids gritty lumps and gives a silkier finish.

3) Be cautious with xanthan gum. Add it sparingly to the soup while whisking so it doesn’t clump or go gluey. For the biscuits stick to the small amount called for, and if the dough feels crumbly add a teaspoon of yogurt or an extra egg white rather than doubling xanthan.

4) For best texture pulse part of the soup with an immersion blender and leave the rest chunky. You get creamy body but still nice pieces of chicken and cauliflower, which is way more interesting than a full puree.

5) Don’t bake biscuits on a hot pan and don’t store them in the soup. Bake on a cool parchment sheet, and keep biscuits separate when storing so they stay tender. If freezing the soup, leave out the heavy cream and add it when you reheat so it stays fresh.

Keto Chicken Pot Pie Soup Recipe

Recipe by Sammy Hunter

0.0 from 0 votes

I’m sharing my Low Carb Pot Pie Soup with a surprising biscuit hack that keeps each serving at just 7 net carbs including the biscuit.

Servings

servings

Calories

755

kcal

Equipment: 1. Large heavy bottomed pot or Dutch oven (for the soup)
2. Cutting board
3. Chef’s knife
4. Measuring cups and measuring spoons
5. Wooden spoon or silicone spatula
6. Whisk
7. Two mixing bowls (one for dry biscuit ingredients, one for wet)
8. Baking sheet plus parchment paper
9. Cookie scoop or large spoon for dropping biscuits, and oven mitts

Ingredients

2 tbsp unsalted butter
1 tbsp olive oil
1 small yellow onion, diced (about 1 cup)
2 stalks celery, diced
2 cloves garlic, minced
4 cups cauliflower florets, chopped small (about 1 medium head)
3 cups cooked shredded chicken (rotisserie or roasted)
4 cups low sodium chicken broth
1 cup heavy cream
4 oz cream cheese, softened
1 tsp dried thyme or 1 tbsp fresh chopped
1/2 tsp dried rosemary or 1 tsp fresh chopped
1/2 cup frozen peas (optional)
1/2 tsp xanthan gum (optional, for thickening)
Salt and black pepper to taste
2 tbsp chopped fresh parsley
2 cups blanched almond flour
2 tsp baking powder
1/2 tsp xanthan gum
1/2 tsp fine sea salt
2 large eggs
4 tbsp melted butter
2 tbsp sour cream or plain Greek yogurt
1/4 cup shredded cheddar cheese (optional)

Directions

Prep everything: dice the onion and celery, mince the garlic, chop the cauliflower into small florets, shred the chicken and preheat oven to 375 F (for the biscuits).
Heat 2 tbsp unsalted butter and 1 tbsp olive oil in a large pot over medium heat. Add the onion and celery and cook about 5 minutes until soft, then add the garlic and cook 30 seconds more.
Add the cauliflower to the pot, stir and cook 3 to 4 minutes to take the raw edge off. Pour in 4 cups low sodium chicken broth, bring to a simmer, cover and cook about 10 minutes or until cauliflower is tender.
Lower heat, stir in 4 oz softened cream cheese and 1 cup heavy cream until smooth. Add 1 tsp dried thyme (or 1 tbsp fresh), 1/2 tsp dried rosemary (or 1 tsp fresh), salt and black pepper to taste.
Stir in 3 cups shredded cooked chicken, then simmer 3 to 5 minutes to heat through. If you want peas, add 1/2 cup frozen peas now so they just heat and stay bright. For thicker soup sprinkle up to 1/2 tsp xanthan gum while whisking quickly to avoid lumps, or skip it if you dont want thickener. Taste and finish with 2 tbsp chopped fresh parsley.
While the soup simmers, make the biscuits: in a bowl whisk 2 cups blanched almond flour, 2 tsp baking powder, 1/2 tsp xanthan gum and 1/2 tsp fine sea salt.
In another bowl beat 2 large eggs with 4 tbsp melted butter and 2 tbsp sour cream or plain Greek yogurt; stir in 1/4 cup shredded cheddar if using. Fold wet into dry until a sticky dough forms. if it seems too loose add a little more almond flour, too dry add a tsp of yogurt.
Drop spoonfuls of dough (or use a scoop) onto a parchment lined baking sheet — you should get about 8 biscuits. Bake 12 to 15 minutes at 375 F until theyre golden and set.
Adjust soup seasoning if needed, ladle into bowls and top with a biscuit or serve biscuits on the side. If you want the biscuit a little softer, split it and lay it on top of hot soup to soak up the juices.

Notes

Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.