Chicken Pot Pie Soup

SUBMITTED BY: TRACYHIBB PHOTO BY: COOT226

"Easy, low in calories and good! Garnish with crumbled crackers."

SERVINGS & SCALING

Original recipe yield: 4 servings

USMETRIC

About scaling and conversions

INGREDIENTS

2 cups cubed cooked chicken breast meat
1 (16 ounce) package frozen mixed vegetables, thawed
1 (10.75 ounce) can condensed cream of potato soup
1 (10.75 ounce) can condensed cream of chicken soup
2 cups skim milk

READ REVIEWS (99)

DIRECTIONS

In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top.

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REVIEWS

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Reviewed on Dec. 9, 2002 by JOYCE

I made this today. I thought is was super! My children (ages 5, 7, 9, 10), Hubby and me love pot pie. So this is a must keeper! I doubled the recipe, because I knew it probably would go over well. I did add a little diced celery and a cubed potato tho. We also added black pepper. I think it was salty enough tasting w/o adding more. We also floated round buttery crackers on top to give it that pot pie crust. Thanks for posting this recipe Tracy. It is a keeper here! I intend to pass this on to all my family and friends too. :o)

9 users found this review helpful

Reviewed on Nov. 7, 2006 by Lisa

What a great soup. I added a can of veg all instead of frozen veggies. I also used bisquick dumplings.

5 users found this review helpful

Reviewed on Sep. 21, 2006 by Michelle

Delicious and so easy to make! I throw everything in the crock pot in the morning and stir a couple of times throughout the day. We serve it with home made biscuits, yummy! When we went on vacation with 4 teenagers, 2 toddlers and grandparents they all loved it and it was a nice alternative to eating out every night.

5 users found this review helpful

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