SLOW COOKER CHICKEN POT PIE SOUP
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
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 (CROCK POT)
Crock Pot chicken pot pie soup is all the comfort of a pot pie, but much easier! This slow cooker chicken pot pie soup recipe is super creamy AND healthy.
Provided by Maya Krampf
Categories Main Course Soup
Time 4h30m
Number Of Ingredients 11
Steps:
- Optional but recommended step: Saute the onion for the best flavor. In a medium skillet over medium heat, melt the butter. Add the diced onion and saute for 7-8 minutes, until soft and starting to brown.
- Meanwhile, place the chicken breasts into the slow cooker. Sprinkle with poultry seasoning, salt, and pepper.
- Add the sauteed onion (or raw onion if you skipped the saute step), chicken broth, and bay leaf to the slow cooker.
- Cook for 4-6 hours on Low or 2-3 hours on High, until chicken is cooked through and reaches 165 degrees F (74 degrees C).
- Remove the bay leaf and discard.
- Remove the chicken to a bowl and shred with 2 forks.
- Place the cream cheese into a medium bowl. Heat the cream cheese in the microwave, or a double boiler on the stove, until soft and easy to stir.
- Place cream cheese into a blender. Ladle a cup of broth out of the slow cooker into the cream cheese, and immediately blend until smooth. Add another cup of broth and blend again. The result should be a smooth liquid. If it's super thick, add more broth and blend again. If it's chunky, blend more.
- Sprinkle (don't dump) xanthan gum into the blender, then blend again until smooth.
- Increase the slow cooker to High. Add the frozen peas and carrots. Cover and cook for 5-10 minutes, until peas and carrots are soft.
- Add the cream cheese mixture into the soup and whisk vigorously until smooth. Add the shredded chicken. Adjust salt to taste as needed (I added an extra 1/2 teaspoon).
Nutrition Facts : Calories 269 kcal, Carbohydrate 10.9 g, Protein 21.8 g, Fat 19.3 g, SaturatedFat 2.5 g, Cholesterol 10.2 mg, Sodium 846.3 mg, Fiber 2.3 g, Sugar 2.5 g, ServingSize 1 serving
CHICKEN POTPIE SOUP
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 13
Steps:
- Preheat the oven to 425 degrees F. Unroll the pie dough onto a baking sheet and sprinkle with pepper and a pinch of poultry seasoning; cut into quarters. Bake until puffed and golden, about 10 minutes. Meanwhile, melt the butter in a large pot over medium-high heat. Add the chicken and 1/2 teaspoon salt and cook, undisturbed, 2 minutes, then cook, stirring, 1 more minute. Transfer to a bowl. Add the celery, onion, flour, 1/2 teaspoon salt and the remaining 1/2 teaspoon poultry seasoning to the pot and cook, stirring, 1 minute. Stir in 2 cups water, the broth, half-and-half and potatoes; cover and bring to a simmer. Reduce the heat to medium and simmer, partially covered, 10 minutes. Add the peas and carrots and simmer until the vegetables are tender, about 6 minutes. Return the chicken to the pot and simmer until cooked through, about 1 minute. Divide among bowls and top with the crust.
Nutrition Facts : Calories 707, Fat 29 grams, SaturatedFat 15 grams, Cholesterol 132 milligrams, Sodium 965 milligrams, Carbohydrate 69 grams, Fiber 5 grams, Protein 41 grams
CROCK POT CHICKEN POT PIE
Not Chicken Pot Pie (Slow Cooker) by TheMonthlyLineup.wordpress.comm, served over your choice of biscuits! If you use unfrozen chicken breasts it only takes 5-6 hours instead of 6-8 hours.
Provided by Chef Jessica 87
Categories Chicken
Time 6h20m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- In Crock Pot, combine chicken breasts, potatoes, frozen vegetables, bullion cube, cream of chicken soup and mix well. Add additional salt and pepper if desired.
- Cook on low for 6-8 hours until chicken is fully cooked. Use a sturdy spoon to break up the chicken after cooking.
- Prepare biscuits.
- Serve over biscuits.
- Top with shredded cheese.
Nutrition Facts : Calories 544.6, Fat 23.4, SaturatedFat 7.4, Cholesterol 64.9, Sodium 1542.2, Carbohydrate 56.9, Fiber 5.2, Sugar 2.8, Protein 27.4
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