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You’re going to love this chicken pot pie soup recipe in the Crock Pot! It’s thick, creamy comfort food in a bowl, and has all of the traditional flavors of chicken pot pie, but it won’t weigh you down. Try this slow cooker pot pie soup next time you need an easy and cozy meal.
Recreating classic comfort foods in a healthier ways is sort of a game for me. Is it possible? Will it be just as satisfying? Is it good enough to “trick” my friends and family?
These are the questions that I consider when creating these classics with a healthy twist… like cauliflower baked ziti, keto shepherd’s pie, and lasagna stuffed peppers. I think I found a winner this time!
What Is Chicken Pot Pie Soup?
Slow cooker chicken pot pie soup is essentially a chicken pot pie without the crust, made in your Crock Pot! It takes all of the flavor of the pot pie filling and is served up as a soup.
Ingredients For Chicken Pot Pie Soup
This recipe for homemade chicken pot pie soup comes together with simple ingredients:
- Butter
- Onions – Any kind you like will do
- Chicken breasts – I prefer this pasture raised brand
- Poultry seasoning – I like to make homemade poultry seasoning, but you could also buy it here. Make sure it’s salt-free, as we are already adding salt separately in this pot pie soup recipe.
- Sea salt & black pepper
- Chicken broth – I used low sodium, but it’s up to you. Adjust salt based on yours.
- Bay leaf
- Frozen peas and carrots – yes, they can be keto in small amounts
- Plain cream cheese
- Xanthan gum – Optional, but recommended to thicken the soup
How To Make Chicken Pot Pie Soup In A Crock Pot
- Saute onions. This is an optional, but recommended step. Saute butter and onion in a medium skillet until soft and starting to brown. (This doesn’t take as long as caramelizing onions, though you certainly could if you’re a fan of those!)
- Slow cook the soup. Place chicken breasts in slow cooker and season with poultry seasoning, salt, and pepper. Top with sauteed onion, chicken broth, and bay leaf and cook on low heat in Crock Pot until chicken is cooked through. Remove bay leaf and chicken breasts.
- Shred chicken. Take the chicken out of the slow cooker, shred, and set aside.
- Make it creamy. Heat cream cheese in a medium bowl until soft and place into blender. Working quickly, ladle a cup of broth into blender and blend until smooth. Add more broth and blend again. It should be a smooth liquid. If it’s thick, add more broth and if it’s chunky, keep blending. Sprinkle xanthan gum into blender and blend again. It will start to thicken.
- Cook peas and carrots. Turn the slow cooker to high heat and add frozen peas and carrots. They’ll cook pretty quickly, about 15 minutes or so.
- Assemble. Whisk in cream cheese mixture to soup until smooth. Add shredded chicken and adjust salt if needed.
Chicken Pot Pie Soup Recipe FAQs
Is chicken pot pie soup healthy?
Yes, this thick and creamy soup is surprisingly light and healthy without tasting like it.
Is chicken pot pie soup keto?
Yes, this chicken pot pie is suitable for a low carb diet, as each serving (1 cup) has just 8.6 grams net carbs.
Many other pot pie soup recipes are thickened with flour and usually topped with a biscuit or pie crust, which would make them not keto-friendly.
How to thicken chicken pot pie soup?
Some recipes use a flour roux to thicken them, but I prefer a grain-free, low carb option. We are thickening it with a combination of cream cheese and xanthan gum instead.
Can I make creamy chicken soup dairy-free?
Yes, you can make this dairy-free if you swap the butter and cream cheese for your favorite dairy-free alternatives.
Slow Cooker Pot Pie Soup Storage Instructions
Can you make it ahead?
Yes, you can make this easy pot pie soup ahead. Soup is the ultimate meal prep dish and reheats well.
How to store leftovers:
If you have homemade chicken pot pie soup left over, store it in the refrigerator for 3-5 days.
Can chicken pot pie soup be frozen?
Yes, you can freeze the soup for 2-3 months. Cream-based soups do run some risk of separating when thawed, but you can usually just bring it back together when reheating.
Reheating instructions:
Reheat the soup in a saucepan on the stove over medium heat, until hot. To prevent separation, stir frequently and do not boil.
What To Serve With Chicken Pot Pie Soup
- Salads – Soup and salad is the perfect match! Top your fave greens with Italian dressing, creamy balsamic, or ranch.
- Healthy breads – Healthy bread recipes such as almond flour biscuits, 90-second bread, or keto white bread mix all pair well with the best chicken pot pie soup.
- Crackers – Cracker recipes like almond flour crackers, keto cheese crackers, or coconut flour crackers are an easy addition for healthy creamy soups like this one.
More Healthy Soup Recipes
If you like this creamy chicken pot pie soup recipe, you might also like some of these other healthy soup recipes:
- Broccoli Cheddar Soup – The BEST broccoli cheddar soup made with just 5 ingredients and made in 20 minutes.
- Stuffed Pepper Soup – A cozy one-pot meal that’s ready in 30 minutes. Packed with veggies and flavor.
- Whole30 Chili – This wholesome chili is made with simple ingredients and is a satisfying meal in a bowl.
- Roasted Poblano Chicken Soup – To keep it low carb, swap cauliflower for the potatoes and omit the corn.
- Italian Sausage Kale Soup – Flavorful sausage, a creamy broth, and plenty of kale. Ready in 30 minutes.
Tools To Make Easy Chicken Pot Pie Soup
Tap the links below to see the items used to make this recipe.
- Crock Pot – If you want homemade chicken pot pie soup in a Crock Pot, you need… well, a Crock Pot! 😉 I’ve owned a few and this one is my favorite, because it can be programmed at 30-minute intervals and automatically switches over to the Warm function once the cooking time runs out.
- Blender – The best blender. I use it for everything from keto green smoothies to blending soups like this one.
Slow Cooker Chicken Pot Pie Soup Recipe
Chicken Pot Pie Soup Recipe (Crock Pot)
Crock Pot chicken pot pie soup is all the comfort of a pot pie, but much easier! This slow cooker chicken pot pie soup recipe is super creamy AND healthy.
Recipe Video
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Ingredients
Tap underlined ingredients to see where to get them. Please turn Safari reader mode OFF to view ingredients.
Instructions
Tap on the times in the instructions below to start a kitchen timer while you cook.
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Optional but recommended step: Saute the onion for the best flavor. In a medium skillet over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.
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Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
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Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
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Cook for 4-6 hours on Low or 2-3 hours on High, until chicken is cooked through and reaches 165 degrees F (74 degrees C).
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Remove the bay leaf and discard.
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Remove the chicken to a bowl and shred with 2 forks.
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Place the cream cheese into a medium bowl. Heat the cream cheese in the microwave, or a double boiler on the stove, until soft and easy to stir.
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Place cream cheese into a blender. Ladle a cup of broth out of the slow cooker into the cream cheese, and immediately blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it’s super thick, add more broth and blend again. If it’s chunky, blend more.
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Sprinkle (don’t dump) xanthan gum into the blender, then blend again until smooth.
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Increase the slow cooker to High. Add the frozen peas and carrots. Cover and cook for 5-10 minutes, until peas and carrots are soft.
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Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).
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Recipe Notes
Serving size: 1 cup
Nutrition facts are provided as a courtesy. Have questions about calculations or why you got a different result? Please see our nutrition policy.
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49 Comments
Anne Floyd
1The best thing to put in your Zuppa is Turnips. Turnips take in the flavor of the soup. Yummy
Andrea
0I’ve been using this as a base recipe and have been playing with it the past couple months. I usually do it stove top with pre-cooked chicken. I use your poultry spice recipe, but use 2 tsp instead of 1tsp. Those flavors are just so good. I add a couple cloves of garlic, because garlic makes the world go round. I’ve changed up the frozen veg combo a few times and have used a range including carrots, peas, broccoli, cauliflower, and green beans. I tend to add Xanthan gum 1/8 tsp at a time– ladling out a bout a cup of broth, mixing it with 1/8 tsp of Xanthan, pouring it back in, seeing what consistency I get, and then doing it again until I get what I want. I started with zero cooking skills a couple years ago, and have had so much fun learning what I like and how to tweak to get exactly what I like. Cooking is art, and delicious.
Doris Doucette
0This is May favorite soup . I make it often. Could I use ground turkey or ground chicken if I do not have regular chicken?
Wholesome Yum D
0Hi Doris, Yes, you could either use ground turkey or chicken in this recipe.
Andrea Taft
0I did this on the stove top instead of slow cooking it, and it was still super packed with flavor. I added some garlic and green beans. Left out the Xantham gum and let it simmer longer to reduce. That poultry seasoning blend is delish.
MM2
0So incredibly delicious and comforting. I think I will be making this keto or not. Everyone would love it. The cream cheese as a white source was the perfect touch.
Abi
0This tastes identical to a true pot pie! I love it!
Doris Doucette
0I made this soup last week. It was so delicious. Nothing better than having chicken pot pie in my life again. This is definitely a keeper I’m my monthly soup recipes. Thank you maya.
Andrea Sekerak
0I made this soup for my family this afternoon and threw it in my crock pot within 15 min. It cooked for 4 hours on high and after shredding my chicken it was perfect. This soup tastes exactly like chicken pot pie. It is my new favorite chicken soup. It tastes super rich and very satisfying and not like a health soup at all. This site provides the best keto recipes. Everything I’ve tried has been incredible. The only way to do keto is use these recipes as your go to guide. Thank you for sharing your knowledge. I’m currently down 25 lbs, back to my high school weight of 138 and my husband has lost 39 lbs and is 198. We have never felt better. Great site!
Theresa
0I am lazy. I just put the cream cheese room temp into the broth in the slow cooker and whisked away, works fine and no blender to clean. Really yummy recipe, but no need to involve a blender.
Chelsea
0Absolutely delicious! Perfect crockpot soup that has been added to our dinner rotation. Husband and kiddos couldn’t get enough!
Dawn
0This soup was great! The only thing I did different from the recipe was to add diced up radishes for “potatoes”.
Jen
0Can this be done in the Instant Pot? If so, what would be adjusted?
Wholesome Yum D
0Hi Jen, I have not tried this in the Instant Pot but it should work.
Jen
0Can you make this in the pressure cooker? If so, what steps would be changed?
Wholesome Yum D
0Hi Jen, I have never made this in a pressure cooker. If you have a soup function that may work but I can’t guarantee results.
Maria Russomano
0Can this recipe be done in a instant pot?
Wholesome Yum D
0Hi Maria, That should work but I have never attempted it that way.
Becky Mc
0Delicious! Thank you for the outstanding soup recipe. I’m no longer missing the chicken pot pie!
Jess
0If I don’t have frozen carrots can I use raw ones?
Wholesome Yum D
0Hi Jess, Yes, that would work in this recipe.
Frankie Blair
0Can’t wait to try these soup recipes. They all look amazing and I can’t decide which ones to cook first
Kat
0This is really good! I’m not much of a pot pie person, but this recipe is very yummy!! Will definitely fix this again during the winter months!
Cathy Buxton
0I was craving chicken pot pie as I came home from a major surgery in the hospital. My friend made this for me, and it HIT THE SPOT!
Couldn’t be better – or easier! Thanks, Wholesome Yum! You did it again!
Katie
0Can I use another form of thickner?
Wholesome Yum D
0Hi Katie, If you are looking for another thickener I suggest Wholesome Yum Psyllium Husk Powder
Genia
0This was the most flavorful and amazing creamy chicken soup I have ever made. All my family loved it.
Sheri
0I love this recipe. All the flavors without all the carbs! I have tried close to 50 of your recipes and they always win. I screwed up a few and had to try again, but it was because I didn’t follow your directions properly. Thank you for making low carb possible. My husband is diabetic and was sceptic, but now he looks forward to each new recipe. You are providing a wonderful option for those who must be on restricted diets. Keep the good recipes coming!
Valarie A Swalve
0Is there a substitute for xanthum gum? Not a fan at all.
Wholesome Yum M
0Hi Valerie, You can use guar gum or glucomannan powder. Both are great low-carb thickeners.
Sue
0A great base for chicken pot pie! I suggest adding celery, mushrooms and dried sage. Also, a shredded rotisserie chicken makes this dish a 30 minute meal.
Susann Fiori
0Isn’t peas and carrots not the greatest for keto? Added celery and mushrooms. That was a good idea. Some kind of keto biscuits would be good ontop of soup.
Wholesome Yum M
0Hi Susann, In small amounts peas and carrots can work in a keto diet. So glad to hear you found a solution you were comfortable using! Here is a recipe for Almond Flour Biscuits to go with your soup!
Phyllis Dufrene
0I made this following the directions exactly and it was delicious and so easy to make. My family loved it. Maya’s recipes are great!!!
Cookie
0Thanks so much for your wonderful recipes. I live a keto lifestyle. Almost 3 years. Your recipes never disappoint me!!! My instapot has a slow cooker function. I never used. Will try today!
Janet
0This was delicious and filling. Super easy to make. I had a head of cauliflower I needed to use, so I made mine with 1.5 cups of riced cauliflower and .5 cup of frozen mixed vegetables. I did omit the xanthan gum. I will make this again. Just the right warm dish on a snowy day.
Melissa
0Hi
Can we substitute carrots and peas for another veg? Aren’t they high in carbs?
Thank you
Melissa
Wholesome Yum M
0Hi Melissa, Yes, feel free to sub in your household’s favorite veggies. Peas and carrots are higher in carbs but are used in moderation for this recipe to create the traditional pot pie flavors.
Wholesome Yum A
0I am not a fan of cream cheese, is there anything I can substitute for it?
Wholesome Yum M
0Hi Amanda, Feel free to substitute with heavy cream. Adjust the amount to taste.
Kim
0Can I use rotisserie chicken with this recipe?? How would I incorporate that into the dish.
Wholesome Yum D
0Hi Kim, Yes you could use a rotisserie chicken.
Lisa
0Is it possible to make this in an instant pot?
Wholesome Yum M
0Hi Lisa, I have not personally tried this, but it will likely work just as well.
Laura
0Does this freeze well?
Wholesome Yum M
0Hi Laura, Absolutely! Just be sure to freeze in individual portions so they can be reheated easily. Enjoy!
Paula Faedo
0Thank you for this recipe. The soup was creamy and deliciously satisfying. It is definitely comfort food. Even my non-low carb/keto husband loved it! This one is a keeper!
Nellie Tracy
0Fabulous recipe! My definition of comfort food for sure. Love it especially during the cold months. Delicious!
wilhelmina
0This is a really good bowl of soup! Creamy and delicious very filling. Adding this to the recipe file!