Recipe by TRACYHIBB
"Easy, low in calories and good! Garnish with crumbled crackers."
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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
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.
This is a nice soup in the "What? You want gourmet meals <i>every</i> night? Then go live in a Hotel" category. Satisfying food, very easy to make. One might want to use slightly less milk for a thicker soup, and the basic idea of this recipe translates well into other combinations. (For example, substitute broccoli and spinach for the vegetable medley; cream of mushroom or celery for the cream of chicken soup <u>only</u>, and prepackaged and precooked cubed ham for the chicken). This is a very good idea for soup, thanks for sending it in!
What a great soup. I added a can of veg all instead of frozen veggies. I also used bisquick dumplings.
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)
******* Excellent, excellent, excellent! And so easy! I cooked a mass amount for the soup kitchen at our church and they loved it! It is very filling. I also added cubed potato which made it chunkier. I upped the recipe by 10 but I didn't follow it exactly: I took the advice from others and didn't add nearly as much milk. I added it abou 1/2 cup at a time until it was the consistency that I wanted-not too thick, not too runny. :) I added some garlic and served with cornbread. Thank you for sharing this recipe.
We really liked this. It was super simple and yummy. I added only about a cup of milk, put it in a casserole dish and baked it for about 25 minutes at 400 degrees, then topped it with fresh baked flaky biscuits (I tried baking the biscuits directly on the dish the first time, didn't work, bake them separately) - makes the easiest chicken pot pie ever.
The soup was really good...kids loved it!! I did alter the recipe a bit...In a stock pot, I boiled 1 whole fryer, fresh carrots, celery, onion, 2 boul.cubes, and added garlic powder, salt and pepper and cooked til the chicken was done. I cooked the stock down to about 4 cups, added the cleaned chicken and the remaining ingredients(i used 2 cans each of the cream soups and 2 cans of mixed veges instead of frozen)It was very creamy, hardy, and just plain good! Will definitely use again!!
PERFECTO! Just what I was looking for! This is a great meal for a cold or rainy day. I followed the directions except for the following:
*I used low sodium cream of chicken soup
*I used 1% milk - that's all we had!
*I only used 1.5 cups of milk to make it thicker
I sauteed the cubed chicken in a large skillet, thawed the veggies in the microwave, and then added everything right to the skillet. It was SO easy and SO quick! I also served it over big buttermilk bisquits. It was heavenly!
* Percent Daily Values are based on a 2,000 calorie diet.
Chicken Pot Pie Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 103
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