Crockpot Chicken Pot Pie Soup 

It happens every winter. There is an arctic freeze weekend where the temps hover around zero. This was that weekend. I finished a perfect winter hike Saturday morning in a gentle snow. I was greeted with white-outs and dropping temps as I drove home.

chicken_pot_pie_soupI looked for a comfort food recipe for a homebound Sunday. I came across this chicken pot pie soup recipe on The Gunny Sack.  It sounded like a winner. I checked my freezer and had the ingredients on hand. I had no intention of venturing outside the house on Sunday.

The soup is a winner. It does taste like chicken pot pie. I made some adjustments to the recipe. I used chicken broth for the chicken soup base and decreased the chicken bouillon which is salt laden. I used non-fat milk to reduce the fat. I had chicken thighs on hand and used them. Thighs also give deeper taste than chicken breasts.

Cream of Chicken Soup Base

  • 3 cups of non-fat chicken broth
  • 1 TBS chicken bouillon
  • 2 cups non-fat milk (split)
  • 3/4 cup flour
  • 1 tsp minced onion flakes
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 1/2 tsp garlic
  • 1 tsp parsley
  1. In a small bowl, whisk together flour and 1 cup of non-fat milk until smooth. Set aside.
  2. Bring chicken broth and remaining milk to a boil over medium high heat.
  3. Stir in chicken bouillon and reduce heat to medium.
  4. Slowly pour in the milk and flour mixture in a steady stream while stirring constantly.
  5. Add the seasonings and continue heating, stirring constantly, until thickened.
  6. Set aside while you prepare the remaining ingredients for the slow cooker.

Slow Cooker Soup Ingredients

  • Cream of chicken soup from the above recipe
  • 2 lbs. boneless, skinless chicken thighs
  • 16 oz. pkg of frozen mixed vegetables
  • 3 cups cubed potatoes
  1.  Cube the chicken thighs and place them in your crock pot.
  2. Top with the frozen mixed vegetables.
  3. Add the cubed potatoes.
  4. Pour the prepared cream of chicken soup over the ingredients.
  5. Mix all the ingredients.
  6. Cook on high for 5-6 hours or low for 8-9 hours until the potatoes are tender and the chicken thoroughly cooked.

Notes:

  • Check the soup as it cooks. If it appears too thick, add a little chicken broth. I had to add about an extra cup of broth. It will thin some as the vegetables cook.
  • If it is too thin, mix 2 tablespoons of cornstarch in 3 tablespoons of cold water. Stir into the soup. Allow the soup to thicken for about 10 minutes.
  • The original recipe had an option of using canned cream of chicken soup instead of making it from scratch. If you go that route, use 2 cans of soup and one can of broth.
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