I used to crave chicken pot pie on cold nights—the creamy filling, the cozy flavors, the “hug-in-a-bowl” thing. But the pastry crust? Yeah, that carb bomb was a hard pass.
This version gives you all the comfort, none of the crash. It’s rich, creamy, veggie-loaded, and made in the slow cooker, so you can live your life while dinner makes itself. Plus, with smart swaps (hi, cream cheese base!) and a trick for that silky texture, it legit tastes indulgent without blowing your keto macros.
What Solves the “Sad Keto” Problem
Let’s be real: most “low-carb soups” feel like someone just forgot the noodles. Not this one.
- The slow cooker pulls max flavor out of minimal effort.
- Cream cheese adds body and richness (without flour or starch).
- A blender trick makes it silky without separation.
- Peas and carrots? Yes, in moderation. You’ll get the flavor and color with just enough carbs to stay keto-aligned.
Ingredients That Kept It Keto
- 2 tbsp unsalted butter (optional) – Sautéing onion in this brings out caramel notes. Worth it.
- 1 cup diced onion (150g) – Adds a little sweetness and depth. Net carbs: ~3g per serving.
- 1 lb boneless, skinless chicken breasts (450g) – Lean protein base.
- 1 tsp poultry seasoning – Classic pot pie flavor.
- 1/2 tsp sea salt + 1/4 tsp black pepper – Basics, but make it taste like more than just “chicken soup.”
- 4 cups chicken broth (950ml, reduced sodium) – Watch for hidden sugars in store-bought broth.
- 1 bay leaf – Optional, but adds that savory “slow-cooked all day” vibe.
- 2 cups frozen peas and carrots (250g) – The controversial carb. Yes, it adds ~3g net carbs per serving, but totally worth it for flavor and texture. Scale down if you’re stricter.
- 8 oz cream cheese (225g) – The MVP. Makes it luscious.
- 1/2 tsp xanthan gum (optional) – Thickens it up without flour or cornstarch.
Low-Carb Substitutions That Hold Up
| Want to Swap | Try This | Heads-Up |
|---|---|---|
| Peas & Carrots | Diced green beans + cauliflower | Lower carb, but less of that “classic” flavor |
| Cream Cheese | Mascarpone or Boursin | Softer flavor, but just as rich |
| Chicken Breasts | Thighs | More fat, more flavor – just shred well |
What Went Sideways (And Why)
| What Went Wrong | Why It Happens | How to Fix It |
|---|---|---|
| Gritty soup | Cold cream cheese clumps | Always soften first + blend with hot broth |
| Watery soup | No xanthan or overcooked veggies | Use xanthan gum or reduce broth slightly |
| Flavorless chicken | Didn’t season before cooking | Always season the meat directly |
How to Make It (Step-by-Step)
- Sauté your onion (optional but worth it): Melt butter in a skillet, cook diced onion until golden (7-8 mins).
- Set up the slow cooker: Add chicken breasts, poultry seasoning, salt, and pepper.
- Add broth + bay leaf: Pour over the chicken, drop in the bay.
- Cook: Low 4–6 hrs or High 2–3 hrs, until chicken hits 165°F.
- Shred: Remove chicken + bay leaf. Shred chicken with two forks.
- Make it creamy: Soften cream cheese (microwave or double boiler). Blend it with 1–2 cups hot broth until smooth. Add xanthan gum now if using.
- Veg it up: Turn cooker to High, toss in frozen peas and carrots. Cook 5–10 mins.
- Finish strong: Stir in cream cheese mixture and shredded chicken. Taste and adjust salt.
👉 I divide this into 6 equal servings—makes tracking macros stupidly easy.
Keto Cooking Tricks That Help
- I blend the cream cheese with broth before adding it back—no curdling, no globs.
- If using xanthan gum, sprinkle it in while blending—not after.
- I shred chicken right in the slow cooker using a hand mixer. Game. Changer.
Keeping It Keto-Friendly All Week
- Fridge: Keeps 4 days in an airtight container.
- Freeze: Good for 3 months. Just stir well after thawing—cream cheese can separate.
- Reheat: Stove or microwave on low/medium, stir gently. Avoid boiling.
What I Googled Before Making This
Is this really keto with peas and carrots?
Yep—as long as you portion right. This recipe lands at ~10.9g total carbs / 8.6g net carbs per serving, depending on brands and swaps. Totally doable for most keto plans.
Can I skip xanthan gum?
Yes. The cream cheese alone thickens nicely—it’ll just be a bit looser, more “chowder” than “stew.”
Can I use rotisserie chicken?
Totally. Just reduce the cooking time, and add the chicken closer to the end so it doesn’t dry out.
Nutrition Facts
Serving Size: 1 of 6 servings
| Nutrient | Amount |
|---|---|
| Calories | 269 kcal |
| Total Fat | 19.3g |
| – Saturated Fat | 10.8g |
| Cholesterol | 86.8mg |
| Sodium | 429.5mg |
| Total Carbohydrates | 10.9g |
| – Dietary Fiber | 2.3g |
| – Sugars | 2.5g |
| Net Carbs | 8.6g |
| Protein | 21.8g |
Check out More Recipes:
Low Carb Keto Slow Cooker Chicken Pot Pie Soup
Description
Creamy, comforting keto chicken pot pie soup—low in carbs, high in flavor, and slow-cooked to cozy perfection with a rich, cheesy broth.
Ingredients
Instructions
- Sauté onion in butter until golden (7-8 mins).
- Add chicken, seasoning, onion, broth, and bay leaf to slow cooker.
- Cook on Low 4–6 hrs or High 2–3 hrs.
- Remove chicken + bay leaf. Shred chicken.
- Blend cream cheese with 1–2 cups hot broth until smooth.
- (Optional) Add xanthan gum while blending to thicken.
- Add veggies, cook on High 5–10 mins.
- Stir in cream cheese mixture and chicken. Season to taste.
