Very simple slow cooker chicken pot pie soup without the hassle of dealing with pastry. We find this is best served with oven-fresh biscuits.

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Recipe Summary

prep:
10 mins
cook:
4 hrs
total:
4 hrs 10 mins
Servings:
8
Yield:
8 servings
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Ingredients

8
Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Combine chicken, condensed soups, frozen vegetables, seasoned salt, white pepper, onion powder, and garlic powder in a large bowl; stir until it is mixed well. Add milk slowly, while stirring, until fully incorporated. Pour into the bottom of a slow cooker.

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  • Cover and cook on Low until chicken is no longer pink in the centers and flavors have melded, 4 to 6 hours.

Cook's Notes:

We try to be as dairy-free as possible so, we use So Delicious(R) coconut milk instead of dairy. Feel free to use either.

You can use cream of broccoli soup instead of cream of celery if preferred.

If you would like a thicker soup, you can make a slurry with 2 tablespoons cornstarch to 4 tablespoons water and add in slowly while stirring the last 1 hour and 45 minutes of cooking.

Nutrition Facts

216 calories; protein 18.1g; carbohydrates 19.6g; fat 7.5g; cholesterol 45mg; sodium 864.7mg. Full Nutrition
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