Best 2 Awesome Crock Pot Chicken Pot Pie Soup Recipes

Indulge in the comforting warmth of a hearty and flavorful Crock-Pot Chicken Pot Pie Soup, a culinary masterpiece that seamlessly blends the classic flavors of chicken pot pie with the convenience of a slow cooker. This delectable soup boasts tender chunks of chicken, an array of crisp vegetables, and a creamy, savory broth that's brimming with the essence of homemade goodness. As the slow cooker works its magic, your kitchen will be filled with an enticing aroma that will have everyone eagerly anticipating the first spoonful of this delightful creation. Whether you're looking for a comforting meal on a chilly evening or a quick and easy weeknight dinner, this Crock-Pot Chicken Pot Pie Soup is sure to hit the spot. With just a few simple steps and readily available ingredients, you can whip up this culinary delight and savor the taste of a classic dish made effortlessly.

Here are our top 2 tried and tested recipes!

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.

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

Tips:

For a creamier soup, use heavy cream instead of milk. It's better to use half-and-half as a compromise.
To make the soup heartier, add cooked rice, noodles, or barley. Ensure it's cooked al dente since it will continue cooking in the soup.
For a spicier soup, add a pinch of cayenne pepper or red pepper flakes. If you want a smoky flavor, use paprika or chipotle powder.
To make a vegetarian version, omit the chicken and replace it with extra vegetables, such as diced carrots, celery, or potatoes.
For a gluten-free version, use gluten-free flour or cornstarch to thicken the soup.
To save time, use a rotisserie chicken instead of cooking your own. It's less expensive and easy to find.

Conclusion:

This crock-pot chicken pot pie soup is an easy and flavorful meal that's perfect for a busy weeknight. It's also a great way to use up leftover chicken. Feel free to customize the soup to your liking by adding different vegetables, spices, or herbs. Enjoy!