Keto Chicken Pot Pie Soup Recipe

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

Ingredients

Low-Carb Biscuits

• 1 cup Almond flour
• 1 Egg
• 3 tbsp Butter unsalted, melted
• 1/2 cup Cheddar Cheese shredded
• 1/2 tsp Garlic powder

Chicken Soup

• 2 tbsp Butter unsalted
• 1/2 medium onion chopped
• 1 celery stalk chopped
• 1/4 cup carrots chopped
• 1 cup green beans broken into pieces
• 3 tbsp parsley fresh, chopped
• 3 cups chicken shredded
• 3 cups chicken broth
• 1 cup heavy whipping cream
• 1 tsp poultry seasoning
• 2 tsp garlic minced

Instructions

1. Preheat oven to 350 degrees.
2. Add all of the ingredients for the biscuits to a mixing bowl, and beat on high to combine well.
3. 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. Place 2 tablespoons of butter into a large pot on the stove.
5. Add the onions, celery, and carrots to the pot with the butter, and cook over medium heat until softened.
6. Place the garlic into the pot, and saute another 30 seconds.
7. Add the remaining ingredients for the soup into the pot, and stir to combine well.
8. Simmer the soup for 20-25 minutes until the green beans are tender.
9. Serve with a side of a biscuit.