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Monday, January 3, 2011

Monday Munchies...Chicken Pot Pie Soup


 My family absolutely LOVES chicken pot pie, so much so, we could have it every week and they wouldn't complain. I however don't enjoy rolling out a pie crust that often. I found this recipe for Chicken Pot Pie Soup a while ago and thought perfect! All the homey, comforty flavor but no crust to make. And I can put it in the crock pot at noon and not think about it again until it's time to eat.
                                                        Chicken Pot Pie Soup
                                                                          make 4 servings, I double this
Photo by startnover
Ingredients:
  • 2 cups cubed cooked chicken breast meat
  • 1 (16 ounce) package frozen mixed vegetables, thawed
  • 1 (10.75 ounce) can condensed cream of potato soup
  • 1 (10.75 ounce) can condensed cream of chicken soup
  • 2 cups skim milk
*I use a "Normandy or California" blend for my veggies-carrots,broccoli, and cauliflower, because that's what we like. Carrots, peas, and potatoes would work too.  Every once in a while I'll throw in some frozen peas or canned corn (drained) just for fun. I also swap out the potato soup for cream of celery {I have a very picky no-potato fan} and a bit of chicken stock for some of the milk.

Directions

  1. In a medium sauce pan combine chicken, mixed vegetables, cream of potato soup, cream of chicken soup and milk. Heat through and serve with crumbled crackers on top or hot and flaky biscuits on the side.
Happy Eating...
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