Pot pies are one of my favorite meals on a cold Autumn or winter night. Â But they require a lot of work if you are going to make the pie crust from scratch and lets face it, it’s only worth eating if it’s homemade. Â That’s why this soup is perfect for a busy Autumn school day. Â Throw everything in the crockpot and head out the door running kids to and fro. Â Come home and your house smells heavenly! Â This is such a simple recipe too!
Only 5 ingredients and your done.
It’s called Chicken Pot Pie soup because it tastes just like the inside of a chicken pot pie. Â Serve with these easy yummy Cheese Biscuits, and you have a makeshift pot pie.
All you need:
Bubbling in the crockpot
I served mine with some freshly chopped parsley
Add a cheese biscuit and I’m in heaven!
5-Ingredient Crockpot Chicken Pot Pie Soup
Prep: 10 minutes. Cook time: Low 6-8 Hours- High 3-4 Hours plus 30 minutes for noodles
Makes: 6-8 main-dish servings (10 cups)
- 2- 10 1/2 oz. cans Cream of Chicken soup
- 5 cups water
- 3 chicken breasts
- 1 9 or 10 oz. bag frozen mixed veggies
- salt and pepper to taste
- 1 1/2 cups wide egg noodles
1. Place soup and water in crockpot. Â Whisk until smooth. Â Add the frozen veggies and chicken breasts. *Do not add noodles until step 3.
2. Cover and cook on low setting for 6-8 hours or on high for 3-4 hours.
3. About 30 minutes before serving: Â If using low setting, turn up to high and stir in uncooked noodles. Â Cover and cook for about 20-30 minutes or until noodles are tender. Â Remove chicken and chop, return to soup. Â Garnish with fresh parsley.
260 Calories, 12 g fat, 21 carbs, 3 g fiber, 19 g protien
Enjoy!
**If you like this recipe and want to share it, please just link to the recipe, DO NOT copy and paste the whole recipe. Â Thanks!
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