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Low Carb Chicken Pot Pie Soup with Cheddar Biscuits

This low carb, thm s, pot pie soup with cheddar biscuits is absolutely fantastic!!!!

Yes, those exclamation points are necessary. If you have been around here for a minute, you know that I have picky people in my family that all have different tastes and picky levels. It can be a challenge when coming up with recipes that I can share on my blog. This recipe right here was a huge hit!! Everyone loved the soup and cheddar biscuits. If you haven’t had chicken pot pie in a while, try this on plan soup.

This comforting soup is perfect for soup season.

Soup season just started here in Texas (well, where I live it has gotten colder). If you are looking for something new to wow your family with, this is the soup. I thought my alfredo soup was the best soup I had made. This one definitely tops it. Usually with soups, I have at least one serving leftover for my lunch. Not this time, they ate all of the soup and the biscuits. I won’t lie, I was a little disappointed.

The biscuits aren’t necessary to make this recipe amazing BUT they do add to it.

These low carb cheddar biscuits are as close as I have had of a copycat of Red Lobster’s. If you like to eat bread or crackers with your soups, this is the perfect on plan option. I was really surprised that my teens devoured the biscuits like they did. Almond flour baked goods can be a little tricky and not always family friendly. These seemed to hit the spot with everyone. They are super easy to make as well.

The biscuit recipe is so easy compared to regular white flour biscuits.

There is no cutting in butter or anything like that. You just mix everything in a bowl and drop on a lined or greased baking sheet. Super easy. If you don’t want to make the biscuits, the soup it is still amazing by itself. If you are in soup season, add this to your menu this week.

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5 from 1 vote

Chicken Pot Pie Soup with Cheddar Biscuits


  • 1 1/2 Lb Chicken, cut into cubes and cooked or leftover chicken If you have leftover turkey from a holiday, use that instead
  • 3 Stalks Celery, strings removed and chopped
  • 2 T Butter
  • 1 M Onion, diced
  • 1 1/2 T Minced Garlic
  • 1/2 t Dried Rosemary
  • 1/2 t Thyme
  • 1 t Dried Parsley
  • 1/2 t Poultry Seasoning
  • 3 1/2 C Chicken Broth
  • 1 C Heavy Cream
  • 15 oz Cans of Carrots, Green Beans and Peas You can gut your carrots and green beans into smaller pieces. You can also leave out any of the canned veggies that you don't want in your soup.
  • 1 1/2 C Almond Flour
  • 1/4 C Coconut Flour
  • 2 M-L Eggs
  • 6 T Butter, melted
  • 2 t Baking Powder
  • 1/2 t Salt
  • 1/4 C Sour Cream
  • 3 T Heavy Cream
  • 1/2 C Shredded Cheddr Cheese

Biscuit Topper: 2 T Melted Butter, 1 t Dried Parsley, 1/2 t Garlic Powder, 2 Pinches of salt


    • In a soup pot, melt butter and get your veggies ready. I do use the celery leaves in a lot of my recipes.
    • When the butter is melted, add the onion and celery to the pot.
    • After a few minutes, add the garlic and seasonings. Cook a few few minutes after adding the garlic, then add the chicken broth.
    • Cook a few minutes. Add the veggies, chicken, and heavy cream. Allow the soup to simmer for a few minutes. Taste and adjust seasonings if needed.
    • For the biscuits, preheat the oven to 350 degrees. Prepare your pan. In a mixing bowl, mix your dry ingredients.
    • Beat your eggs, add eggs, melted butter, sour cream, and heavy cream to the dry mix.
    • Mix together. Add shredded cheese.
    • Drop by 1/4 cups onto the pan. Use wet fingers to form the biscuits into better shapes. Bake for 12-18 minutes, until done. When baked, mix together the topping and brush on top of the biscuits.
    • Serve hot with the soup.

    6 Responses to “Low Carb Chicken Pot Pie Soup with Cheddar Biscuits

    • Roxanne
      1 year ago

      Can you freeze this soup to enjoy later?

    • 5 stars
      This was amazing!

    • THANK YOU This is soo good I love chicken pot pie, but rarely eat it for obvious reasons Thank you, thank you thank you!

    • Shelley
      3 years ago

      I assume that all the ingredients after the veggies are for the biscuits. When do you add the sour cream and butter?

      • Jennifer Overstreet
        3 years ago

        Yes, you are correct. Starting with the almond flour, those are for the biscuits. And the recipe has been fixed. You add it with the eggs and heavy cream.

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