Warm and creamy chicken pot pie soup is easy to make in the slow cooker!
I wasn’t planning on making soup for dinner tonight. In fact, I wasn’t planning on posting today. I was going to do a traditional just make toss a bunch of stuff in a pan and see what comes out sort of dinner. But then, it got cold. I mean REALLY COLD! Cold to the core cold.
So, I needed something more. Something warm and comforting and warm. It just so happened that recipe on the top of the pile was this soup and I knew it would be perfect for dinner. Plus it just took a few minutes to make the cream of chicken and a couple of more to throw everything together. There is just something about a warm creamy soup that makes it all feel a little better.
Cori made this for everyone last week and it was a hit! Matt, who doesn’t usually care much for soup, was still talking about it on the drive home. Cori baked off a pie crust and crumbled it to go on top. Genius!
See, easy peasy! And delicious! The soup will thicken a bit as it cools, but Cori’s recipe suggests you could add some potato flakes or cornstarch if you’d like it a bit thicker. My cream of chicken soup was pretty thick to start with, so I didn’t find it was necessary.
Cori’s Slow Cooker Chicken Pot Pie Soup
ingredients:
- 2 lbs boneless skinless chicken breasts
- 1 16oz package of mixed frozen vegetables
- 3 cups cubed potatoes
- 1 recipe Homemade Cream of Chicken Soup or 3 small cans
instructions
- Cut the chicken into bite sized cubes and put in slow cooker
- Add vegetables and potatoes and mix it all together
- Pour soup over top
- Cook on low for 6-8 hours
mommar6
Thursday 8th of January 2015
I look forward to trying this. Although I've made the soup before, Iove the pie crust idea!