Keto Chicken Pot Pie Soup with Cheesy Almond Flour Biscuits

This creamy low-carb soup provides all the comfort of a traditional pot pie without the heavy crust. It is paired with savory cheddar almond flour biscuits for a satisfying, high-protein meal.

List of ingredients

• 1 cup Almond flour – super-fine blanched for best texture.
• 1 Egg – binds the biscuit dough.
• 3 tbsp Butter (unsalted, melted) – adds richness to biscuits.
• 1/2 cup Cheddar Cheese (shredded) – adds flavor and softness to the dough.
• 1/2 tsp Garlic powder – seasons the biscuits.
• 2 tbsp Butter (unsalted) – for sautéing the soup vegetables.
• 1/2 medium onion (chopped) – aromatic base for the soup.
• 1 celery stalk (chopped) – aromatic base for the soup.
• 1/4 cup carrots (chopped) – adds sweetness and color.
• 1 cup green beans (broken into pieces) – provides texture and nutrition.
• 3 tbsp parsley (fresh, chopped) – adds a bright finish.
• 3 cups chicken (shredded) – the primary protein.
• 3 cups chicken broth – the liquid base.
• 1 cup heavy whipping cream – creates the thick, creamy consistency.
• 1 tsp poultry seasoning – adds classic pot pie flavor.
• 2 tsp garlic (minced) – enhances the savory profile.

step-by-step instructions

1. Prepare the oven: Preheat your oven to 350 degrees Fahrenheit.
2. Mix biscuit dough: Combine all biscuit ingredients in a mixing bowl and beat on high speed until well blended.
3. Bake the biscuits: Form the dough into 6 even balls, flatten slightly, and place them on a well-greased baking dish. Bake for 10-12 minutes until cooked through.
4. Sauté butter: Melt 2 tablespoons of butter in a large pot over medium heat.
5. Cook aromatics: Add the chopped onion, celery, and carrots to the pot and cook until the vegetables have softened.
6. Add garlic: Stir in the minced garlic and sauté for an additional 30 seconds until fragrant.
7. Combine soup base: Pour in the shredded chicken, chicken broth, heavy whipping cream, poultry seasoning, and remaining ingredients.
8. Simmer: Let the soup simmer for 20-25 minutes until the green beans are tender.
9. Serve: Ladle the soup into bowls and serve with a side of the warm almond flour biscuits.

Optimizing Texture and Flavor

Using Rotisserie Chicken for Speed

To save time on preparation, use a pre-cooked rotisserie chicken. Simply remove the skin to keep the fat content in check and shred the meat using two forks. This allows you to skip the chicken cooking process and move straight to the soup assembly.

Preventing the Cream from Curdling

Heavy cream can separate if it is boiled too vigorously. Keep the soup at a gentle simmer rather than a rolling boil once the cream is added. If you are reheating the soup, do so over low heat and stir frequently to maintain a smooth emulsion.

Choosing the Right Almond Flour

Always use super-fine blanched almond flour instead of almond meal. Almond meal contains the skins of the almonds, which results in a gritty and grainy texture in the biscuits. Blanched flour ensures a softer, more traditional crumb that complements the creamy soup.

Customizing the Poultry Seasoning

If you do not have a pre-made poultry seasoning blend, you can easily create your own. Combine equal parts of dried sage, thyme, and rosemary to achieve the classic pot pie taste. For added depth, you can include a pinch of marjoram or oregano.

Dietary Adjustments and Substitutions

Reducing Carbohydrates Further

If you need to lower the net carb count, omit the carrots from the recipe. Carrots are higher in natural sugars than the other vegetables used in this soup. Replacing them with diced turnips or cauliflower florets keeps the bulk while reducing carbs.

Alternative Protein Options

While chicken is traditional, you can use cubed beef or turkey for a different flavor profile. For those seeking a meatless version, substitute the chicken with a combination of chopped mushrooms and extra cauliflower. Use vegetable broth instead of chicken broth to keep the dish meat-free.

Dairy-Free Cream Alternatives

For a dairy-free version, replace the heavy whipping cream with full-fat coconut cream. Coconut cream provides a similar thickness and richness without the dairy. Alternatively, blend soaked cashews with water until smooth to create a nutty, creamy substitute.

Vegetable Swaps for Extra Nutrition

You can swap green beans for sliced zucchini or spinach for different vitamins. If using zucchini, add it during the last 10 minutes of simmering to prevent it from becoming too mushy. Spinach should be stirred in at the very end until just wilted.

Perfecting the Low-Carb Biscuits

Achieving the Right Dough Consistency

Almond flour dough can be sensitive to the size of the egg or the humidity in the room. If the dough is too sticky to form balls, place it in the refrigerator for 30 minutes to firm up. If the dough is too dry and crumbles, add a teaspoon of melted butter.

Preventing Biscuits from Burning

Almond flour browns much faster than wheat flour due to its high oil content. Line your baking dish with parchment paper to prevent the bottoms from scorching. Rotate the pan halfway through the baking process to ensure an even golden color across all biscuits.

Adding Extra Flavor to the Dough

Enhance the savory profile of the biscuits by adding a pinch of smoked paprika or cracked black pepper to the flour. A small amount of onion powder can also add a deeper aromatic quality. Ensure these spices are mixed into the dry ingredients before adding the egg and butter.

Storing Leftover Biscuits

Keep leftover biscuits in an airtight container at room temperature for up to two days or freeze them for longer storage. To restore their original texture, avoid the microwave, as it can make almond flour rubbery. Instead, warm them in a toaster oven at 300 degrees for a few minutes.

Serving and Presentation Ideas

Serving Style Options

While these biscuits are great on the side, you can also crumble them directly over the top of the soup for a rustic look. For a more traditional presentation, place a whole biscuit on top of each bowl and broil for one minute to melt the cheese. This creates a savory crust similar to a baked pot pie.

Pairing with Fresh Sides

A crisp garden salad with a light lemon-olive oil vinaigrette helps balance the richness of the cream. Steamed asparagus or sautéed spinach are also excellent pairings that add fresh color to the plate. These sides provide a refreshing contrast to the hearty nature of the soup.

Garnishing for Visual Appeal

Finish each bowl with a sprinkle of fresh chopped parsley or finely sliced chives. A small drizzle of extra virgin olive oil or a dash of paprika adds a professional touch to the presentation. These additions enhance the visual contrast against the creamy white base of the soup.

Storage and Reheating Guide

Refrigerator Storage Duration

Store the finished soup in an airtight glass container in the refrigerator. It will remain fresh and safe to eat for 4 to 5 days. Stir the soup well before reheating, as the chicken broth and heavy cream may naturally separate during storage.

Freezing Instructions for the Soup

To freeze this soup, it is best to omit the heavy cream from the initial cook. Freeze the chicken and vegetable base in freezer-safe bags or containers. Once thawed, reheat the base on the stove and stir in the fresh cream just before serving for the best texture.

Best Methods for Reheating

The stovetop is the preferred method for reheating to avoid overheating the dairy. Use medium-low heat and stir frequently until the soup reaches the desired temperature. If using a microwave, heat in short intervals and stir between each session to ensure even heating.

Refreshing the Biscuits

To bring back the crispness of refrigerated biscuits, warm them in a toaster oven or a low-temperature oven. This restores the buttery flavor and the slightly crisp exterior. Avoid heating them for too long, as almond flour can dry out quickly if overbaked.

Cooking Troubleshooting

Dealing with Thin Soup

If the soup is thinner than desired, simmer it uncovered for an additional 10 to 15 minutes to allow the liquid to reduce. You can also stir in a small amount of extra shredded cheddar cheese to naturally thicken the base. Avoid using cornstarch or flour to keep the recipe keto-compliant.

Preventing Overcooked Vegetables

To ensure vegetables maintain their bite, add the green beans during the final 15 minutes of simmering. Carrots and celery should be softened but not mushy before the broth is added. This staggered approach preserves the visual appeal and texture of the ingredients.

Fixing Too-Salty Broth

If the chicken broth is too salty, stir in a small amount of unsalted water or an extra splash of heavy cream. A squeeze of fresh lemon juice can also help balance the sodium levels by adding acidity. Always taste the soup before adding any additional salt at the end.

Frequently Asked Questions

Can I use frozen vegetables?

Yes, frozen mixed vegetables are a convenient shortcut for this recipe. Thaw them slightly or sauté them in butter before adding the broth to prevent the soup from becoming watery. Ensure the frozen mix does not contain added starches or sugars.

What is the best chicken to use?

Poached chicken breast provides a lean, tender texture that blends well with the cream. Chicken thighs offer a richer flavor and stay more moist during the simmering process. Shredding the meat manually ensures an even distribution of chicken in every spoonful.

Can I make this in a slow cooker?

You can adapt this for a slow cooker by adding all soup ingredients except the cream. Cook on low for 6-8 hours or high for 3-4 hours. Stir in the heavy whipping cream during the last 30 minutes of cooking to prevent it from curdling.

Why are my biscuits grainy?

Graininess usually occurs when almond meal is used instead of super-fine blanched almond flour. Almond meal contains the brown skins of the nuts, which creates a coarser texture. Using blanched flour results in a much smoother, softer biscuit.

Keto Chicken Pot Pie Soup with Cheesy Almond Flour Biscuits

---

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

• Author: alyssabennett
• Total Time: 50 minutes
• Yield: 6 servings 1x
• Diet: Keto

Print Recipe

Pin Recipe

Description

This keto chicken pot pie soup recipe is thick and creamy and tastes wonderful with the almond flour biscuits on the side.

---

Ingredients

Scale 1x2x3x

• 1 cup almond flour
• 1 egg
• 3 tbsp unsalted butter, melted
• 1/2 cup shredded cheddar cheese
• 1/2 tsp garlic powder
• 2 tbsp unsalted butter
• 1/2 medium onion, chopped
• 1 celery stalk, chopped
• 1/4 cup carrots, chopped
• 1 cup green beans, broken into pieces
• 3 tbsp fresh chopped parsley
• 3 cups shredded chicken
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 1 tsp poultry seasoning
• 2 tsp minced garlic

Cook Mode Prevent your screen from going dark

---

Instructions

1. Step: Preheat oven to 350 degrees.
2. Step: Add all of the ingredients for the biscuits to a mixing bowl, and beat on high to combine well.
3. Step: Form the biscuits into 6 even balls of dough, flatten slightly with your hands, and place onto a well-greased baking dish. Bake for 10-12 minutes until cooked through.
4. Step: Place 2 tablespoons of butter into a large pot on the stove.
5. Step: Add the onions, celery, and carrots to the pot with the butter, and cook over medium heat until softened.
6. Step: Place the garlic into the pot, and saute another 30 seconds.
7. Step: Add the remaining ingredients for the soup into the pot, and stir to combine well.
8. Step: Simmer the soup for 20-25 minutes until the green beans are tender.
9. Step: Serve with a side of a biscuit.

Notes

To save time, a pre-made rotisserie chicken (without skin) can be used.

• Prep Time: 20 minutes
• Cook Time: 30 minutes
• Category: Dinner
• Method: Stovetop and Oven
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 550 kcal
• Sugar: 5 g
• Sodium: 880 mg
• Fat: 42 g
• Saturated Fat: 22 g
• Unsaturated Fat: 18 g
• Trans Fat: 0 g
• Carbohydrates: 14 g
• Fiber: 7 g
• Protein: 31 g
• Cholesterol: 145 mg