Chicken Pot Pie Soup Recipe Crock Pot Wholesome Yum

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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

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

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

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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