Low-Carb Chicken Pot Pie Soup (Ready in Under 30 Minutes)
He took one bite of this and said, "it tastes like chicken pot pie." He wasn't wrong — so now that's what we call it. It's got everything you love about pot pie: tender chicken, peas and carrots, and a creamy, comforting broth. It just skips the crust and the potatoes, which is exactly what keeps it low-carb.
Equipment
- One Pot
Ingredients
- 1/3 Pulled rotisserie chicken meat (from a whole bird) (or between 1/2 to 2/3 lb of pulled chicken meat)
- 1/2 Yellow onion, diced
- 2 cloves Garlic, minced
- 1 tbsp Butter
- 20 oz Chicken stock or broth
- 6 oz Frozen peas and carrots
- 4 oz Half-and-half
- Salt, to taste
- 2 oz Grated Colby Jack cheese
Instructions
- Sautee 1/2 diced yellow onion in 1 tbsp of butter with a pinch of salt.
- Add 20 oz of homemade or premade stock or broth and bring to a low boil.
- Add 6 oz frozen peas and carrots and simmer on medium heat until tender.
- Add shredded rotisserie chicken meat and heat until heated through.
- Remove from heat and add 4 oz half-and-half and stir to combine.
- Serve in individual bowls, top with 1 oz of Colby Jack cheese (or your favorite grated cheese) if desired.
Video
Notes
This casserole is part of my free 3-day low-carb meal plan — three full days of meals for two adults, under $30, with the full shopping list and four more recipes. Want low-carb recipes like this in your inbox? Subscribe here.