Slow Cooker Chicken Pot Pie Soup

Slow Cooker Chicken Pot Pie Soup
Jennifer Drummond

Ingredients

  • 1 Pound  boneless chicken breast
  •   One 10-ounce can fat-free cream of chicken soup
  • 4 Cups  low-sodium chicken broth
  •   One 16-ounce frozen bag peas, carrots, corn, and green beans
  • 1 Cup  peeled, diced potato
  • 1/2 Cup  diced onion
  • 1 Teaspoon  thyme
  • 1 Teaspoon  pepper
  • bay leaf
  • 2 Tablespoons  cornstarch
  • 2 Tablespoons  water

The Slow Cooker Chicken Pot Pie Soup is truly a comfort food soup. It's thick, creamy, and does taste like chicken pot pie without the crust!

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Directions

Place the chicken in a slow cooker, followed by the remaining ingredients except for the cornstarch and water. Stir to combine. Cook on high for 5 hours or on low for 7-9 hours.

Just before serving the soup, add the cornstarch and water to a small bowl, and mix until the cornstarch is dissolved. Add the cornstarch mixture to the soup and constantly whisk together until the soup has thickened, just a few minutes. 

Nutrition

Calories per serving:

293 calories

Dietary restrictions:

Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Alcohol Free, No Oil Added, No Sugar Added

Daily value:

15%

Servings:

5
  • Fat 58g 89%
  • Carbs 114g 38%
  • Saturated 16g 82%
  • Fiber 18g 73%
  • Trans 0g
  • Sugars 26g
  • Protein 126g 252%
  • Cholesterol 302mg 101%
  • Sodium 1,885mg 79%
  • Calcium 329mg 33%
  • Magnesium 227mg 57%
  • Potassium 4,132mg 118%
  • Iron 9mg 52%
  • Zinc 7mg 47%
  • Phosphorus 1,388mg 198%
  • Vitamin A 76,899IU 1,538%
  • Vitamin C 62mg 104%
  • Thiamin (B1) 1mg 51%
  • Riboflavin (B2) 1mg 64%
  • Niacin (B3) 65mg 326%
  • Vitamin B6 4mg 184%
  • Folic Acid (B9) 144µg 36%
  • Vitamin B12 3µg 44%
  • Vitamin D 2µg 0%
  • Vitamin E 4mg 21%
  • Vitamin K 67µg 83%
  • Fatty acids, total monounsaturated 24g
  • Fatty acids, total polyunsaturated 12g
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