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Crock-Pot Chicken Pot Pie Soup Recipe
Your family is going to love the flavors in this comfort food recipe for chicken pot pie soup. All the flavors of a classic chicken pot pie but in soup form!
Prep Time
10
minutes
mins
Cook Time
6
hours
hrs
Total Time
6
hours
hrs
10
minutes
mins
Course:
Freezer Meals, Soups, Stews and Chili
Cuisine:
American
Keyword:
Crock-Pot Soup Recipes, Soup
Crock-Pot Size:
6 Quart Crock-Pot, 6.5 Quart Crock-Pot, 7 Quart Crock-Pot
Servings:
6
Servings
Calories:
377
kcal
Author:
Heidi Kennedy
Equipment
6 Quart Crock-Pot
or larger
Knife
Cutting Board
Measuring Spoons
Liquid Measuring Cup
Whisk
Ingredients
1
Pound
Cooked Chicken
diced or shredded
2
Cups
Diced Carrots
1
Cup
Frozen Peas
1
Medium
Yellow Onion
diced
¼
Cup
Unsalted Butter
⅛
Teaspoon
Kosher Salt
⅛
Teaspoon
Freshly Ground Black Pepper
¼
Teaspoon
Garlic Powder
1
Pinch
Dried Thyme
2
Whole
Chicken Bouillon Cubes
4
Cups
Milk
1
Cup
Chicken Broth
½
Cup
All-Purpose Flour
Instructions
Add all ingredient but the flour to a 6 quart or larger slow cooker.
Cook on low for 5 hours.
Add in flour slowly whisking as you add.
Add in more or less depending on how thick you want it.
Cook on low for 1 additional hour.
Serve.
Nutrition
Calories:
377
kcal
|
Carbohydrates:
25
g
|
Protein:
28
g
|
Fat:
18
g
|
Saturated Fat:
9
g
|
Polyunsaturated Fat:
2
g
|
Monounsaturated Fat:
5
g
|
Trans Fat:
1
g
|
Cholesterol:
97
mg
|
Sodium:
346
mg
|
Potassium:
662
mg
|
Fiber:
3
g
|
Sugar:
12
g
|
Vitamin A:
7846
IU
|
Vitamin C:
14
mg
|
Calcium:
240
mg
|
Iron:
2
mg