Awesome Crock Pot Chicken Pot Pie Soup Recipes

SLOW COOKER CHICKEN POT PIE SOUP

Slow Cooker Chicken Pot Pie Soup image

Very simple slow cooker chicken pot pie soup without the hassle of dealing with pastry. We find this is best served with oven-fresh biscuits.

Provided by jessikill

Categories Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes

Time 4h10m

Yield 8

Number Of Ingredients 9

Ingredients

4 medium skinless, boneless chicken breasts, cubed
1 (10.75 ounce) can condensed cream of chicken soup
1 (10.75 ounce) can condensed cream of celery soup
3 cups frozen mixed vegetables
2 teaspoons seasoned salt
1 teaspoon ground white pepper
1 teaspoon onion powder
1 teaspoon garlic powder
3 ½ cups milk

Steps:

Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.
Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.

Nutrition Facts : Calories 215.8 calories, Carbohydrate 19.6 g, Cholesterol 45 mg, Fat 7.5 g, Fiber 2.8 g, Protein 18.1 g, SaturatedFat 2.8 g, Sodium 864.7 mg, Sugar 5.9 g

AWESOME CROCK-POT CHICKEN POT PIE SOUP

Awesome Crock-Pot Chicken Pot Pie Soup image

Not sure where I first got this recipe, but I've tweaked it enough to call it my own. Most things I make are easy to put together or I just don't have time to make them. Also, I try to go as low-fat and low-cost as possible, so all the ingredients are primarily store brand.

Provided by Denibates

Categories Savory Pies

Time 1h30m

Yield 4-6 serving(s)

Number Of Ingredients 14

Ingredients

2 lbs frozen chicken tenders
2 (12 ounce) bags frozen mixed vegetables (thawed and drained)
1 (12 ounce) bag frozen chopped onions
2 cups frozen southern style hash brown potatoes
2 (10 3/4 ounce) cans fat-free cream of chicken soup
2 cups skim milk
1 cup chicken broth
1 (8 ounce) box fat free cream cheese (softened)
2 tablespoons chicken bouillon
1/2 teaspoon sage
1/2 teaspoon rosemary
1 teaspoon black pepper
salt, to taste if desired
1 (15 ounce) box refrigerated pie crusts

Steps:

.Preheat oven according to directions on pie crust box.
Spray a large cookie sheet with non-stick cooking spray.
Tear pie crusts into small pieces arranged on cookie sheet (or cut neatly if you must) and bake until golden.
Allow to cool then seal in an air-tight bowl.
Fill a large pot with water and frozen chicken tenders.
Boil until done.
Drain, allow to cool, and cube.
While preparing chicken, combine soup, cream cheese, milk, and broth in your crock-pot on the high setting, blending well. (Add liquids slowly and gradually to control the thickness of the broth.).
Fold in all spices, veggies and cooked, cubed chicken to mixture in crock-pot. (At this point I check my seasonings and make necessary adjustments.).
Allow to simmer on high for an hour, or switch your crock-pot to its lowest setting and have it when you get home from work.
When serving, sprinkle pie crust pieces on top.
Also think of other flavor combinations -- you can do this with beef, turkey, pork or shrimp and it's still awesome. Add cheeses, other spices, other veggies, mushrooms, or even walnuts to vary.

CHICKEN POT PIE SOUP RECIPE BY TASTY

Chicken Pot Pie Soup Recipe by Tasty image

Here's what you need: onion, celery, carrots, garlic, butter, flour, chicken stock, half & half, pepper, dried thyme, ground nutmeg, frozen corn, frozen peas, whole rotisserie chicken

Provided by Pierce Abernathy

Categories Lunch

Yield 6 servings

Number Of Ingredients 14

Ingredients

1 onion, diced
4 stalks celery, diced
6 carrots, diced
1 clove garlic
3 tablespoons butter
¼ cup flour
2 cups chicken stock
2 cups half & half
1 teaspoon pepper
1 teaspoon dried thyme
1 pinch ground nutmeg
1 cup frozen corn
1 cup frozen peas
1 whole rotisserie chicken

Steps:

Heat oil in large pot on medium high heat.
Bring in onion, celery, carrots, and garlic and cook until onions are translucent, about 5 minutes.
Stir in butter and melt.
Add in flour and stir until flour butter mixture coats vegetables and browns lightly.
Add the chicken stock and half and half and stir to combine.
Season with pepper, thyme, and nutmeg and allow to come to a boil.
Reduce the heat to medium-low and add in corn, peas, and chicken and fully incorporate.
Season with salt.
Optional - garnish with cookie sized pieces of pie crust.
Enjoy!

Nutrition Facts : Calories 638 calories, Carbohydrate 41 grams, Fat 44 grams, Fiber 4 grams, Protein 18 grams, Sugar 12 grams

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