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+ servings
bowl of crock pot chicken pot pie and roll
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Chicken Pot Pie Soup

creamy chicken pot pie soup with veggies and warm biscuit
Course dinner, lunch
Prep Time 10 minutes
Cook Time 4 hours
Total Time 4 hours 10 minutes
Servings 6
Calories 361kcal

Ingredients

  • 12 oz skinless chicken breasts
  • 1 can Campbell's Healthy Request Cream of Chicken Soup
  • 1 bag of frozen mixed vegetables
  • 1 medium onion chopped
  • 3 celery stalks chopped
  • 4 garlic cloves minced
  • 4 cups of skim milk
  • 2 red potatoes peeled, sliced, and cubed
  • 2 chicken bouillon cubes
  • 6 Grands Jr biscuits
  • 1/4 cup of parsley chopped
  • 1 teaspoon thyme
  • McCormick's Montreal Chicken Seasoning salt, and pepper to taste

Instructions

  • Season the chicken breasts with chicken seasoning, salt, and pepper to taste.
  • Combine the milk, soup, thyme, salt, and pepper in a bowl
  • Place all of the ingredients in the crock pot.
  • Cook on high for 4 hours or on low for 8 hours.
  • Remove the chicken from the crock pot and shred.
  • Return the shredded chicken to the crockpot.
  • Preheat the oven to 400° F.
  • Bake the biscuits according to the package directions.
  • To serve, place a serving of the soup into a bowl and top with a biscuit.

Nutrition

Calories: 361kcal