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 Sugar Added

Daily value:

15%

Servings:

5
  • Fat 12g 18%
  • Carbs 23g 8%
  • Saturated 3g 16%
  • Fiber 4g 15%
  • Trans 0g
  • Sugars 5g
  • Monounsaturated 5g
  • Polyunsaturated 2g
  • Protein 25g 50%
  • Cholesterol 60mg 20%
  • Sodium 377mg 16%
  • Calcium 66mg 7%
  • Magnesium 45mg 11%
  • Potassium 826mg 24%
  • Iron 2mg 10%
  • Zinc 1mg 9%
  • Phosphorus 278mg 40%
  • Vitamin A 818µg 91%
  • Vitamin C 12mg 21%
  • Thiamin (B1) 0mg 10%
  • Riboflavin (B2) 0mg 13%
  • Niacin (B3) 13mg 65%
  • Vitamin B6 1mg 37%
  • Folic Acid (B9) 29µg 7%
  • Vitamin B12 1µg 9%
  • Vitamin D 0µg 0%
  • Vitamin E 1mg 4%
  • Vitamin K 13µg 17%
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