Chicken Pot Pie Soup
One of my absolutely favorite things about fall and winter is making all of the warm and delicious crock pot soups! This Chicken Pot Pie Soup is a low carb recipe that the entire family will LOVE!
Growing up in the south, Chicken Pot Pie was a staple meal in our household. It was one of our favorite meals as kids and has become a nostalgic meal for me as an adult. Making Chicken Pot Pie the way my mom and grandmother made it can be a bit time consuming, so this easy crock pot recipe is right up my alley! You get the mouth watering flavors of the chicken, vegetables, and seasonings but simply toss everything in the Crock Pot and let it do all the work (heck yes)!
Chicken Pot Pie Soup Ingredients:
- Chicken breast
- Frozen mixed vegetables
- Cream of chicken soup
- Milk
- Salt & Pepper
- Garlic Powder
- Cajun
- Onion
This recipe is filled with flavor but not packed with calories or carbs, which I love. You could also add in a bit of heavy cream or cream cheese if you want a creamier soup option. My family enjoys this recipe with a side of Pillsbury biscuits.
Chicken Pot Pie Soup
Ingredients
- 1.5 lb chicken breast
- 1 can cream of chicken soup
- 1 cup milk
- ½ onion chopped
- 16 oz frozen mixed vegetables
- salt, pepper, cajun seasoning, garlic powder
- 1 can Pillsbury biscuits optional
Instructions
- Add cream of chicken soup and milk to the bottom of a large crock pot. Stir together.
- Add in chicken breast, seasonings, onion, & frozen vegetables
- Cover and cook on low for 5-6 hours or high 3-4 hours
- Shred the chicken
- Cook uncovered for an additional 15 minutes
- Serve as is or with a side of biscuits!