Crock Pot Chicken Pot Pie Soup

January 19, 2014

This is my version of chicken pot pie, it’s not the healtiest version, but much better calorie and fat wise compared to the frozen pot pies. Lots of fresh veggies, chicken, cream soups, and seasonings are added to the slow cooker in the morning, and the frozen peas are added at the end, so they will still have a crunch to them.

(1) 10 3/4 ounce can Cream of Chicken Soup
(1) 10 3/4 ounce can Cream of Celery Soup
(1) 10 3/4 ounce can Cream of Onion Soup
(1) 10 3/4 ounce can Chicken Broth (near cream soups)
1 Pound Boneless Skinless Chicken Breasts, cut into 1 inch cubes
1/2 cup white onions, diced
1 cup carrots, sliced
2 medium sized baking potatoes, peeled and cubed
1/2 teaspoon dried thyme
1/2 teaspoon dried oregano
couple dashes of black pepper
1 cup frozen peas (add at end)
For Serving
1 Can Biscuits, baked in oven per package directions

In a medium bowl mix together the soups, and chicken broth, whisk together until smooth, add to the slow cooker. Add chicken, onions, carrots, potatoes, thyme, oregano, and black pepper to the slow cooker,...
See the full directions on my site

Nutritions

Calories
421

Sodium
557mg
23% DV

Fat
26g
40% DV

Protein
22g
45% DV

Carbs
20g
6% DV

Fiber
4g
19% DV

Dinner Slow Cooker