CHICKEN POT PIE SOUP - SKINNYTASTE
Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.
Provided by Gina
Total Time 45 minutes
Prep Time 10 minutes
Cook Time 35 minutes
Yield 6
Number Of Ingredients 13
Steps:
- Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.
- Pour remaining water and milk into a large pot and slowly bring to a boil.
- Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil.
- Partially cover and simmer on low until vegetables are soft, about 20 minutes.
- Remove lid, add potatoes and cook until soft, about 5 minutes.
- Add chicken, and slowly whisk in slurry, stirring well as you add.
- Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
Nutrition Facts : ServingSize 1 - 1/2 cups, Calories 268 kcal, CarbohydrateContent 32 g, ProteinContent 30 g, FatContent 3.5 g, SaturatedFatContent 0.5 g, CholesterolContent 64 mg, SodiumContent 983 mg, FiberContent 4 g, SugarContent 12 g
SLOW-COOKER UPSIDE-DOWN CHICKEN POT PIE - BETTYCROCKE…
No, you don't have to turn your slow cooker upside down to enjoy this savory pot pie. Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits. Bottoms up!
Provided by Betty Crocker Kitchens
Total Time 125 minutes
Prep Time 10 minutes
Yield 8
Number Of Ingredients 9
Steps:
- Place chicken in 3 1/2- to 4-quart slow cooker. Top with onion, bay leaf, pepper and gravy. Place celery on gravy.
- Cover and cook on Low heat setting 8 to 10 hours.
- About 30 minutes before serving, make and bake 8 biscuits using Bisquick mix and milk as directed on package.
- Meanwhile, gently stir frozen vegetables into chicken mixture. Increase heat setting to High. Cover and cook 15 minutes. Remove bay leaf.
- For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
Nutrition Facts : Calories 335 , CarbohydrateContent 29 g, CholesterolContent 45 mg, FatContent 1 1/2 , FiberContent 3 g, ProteinContent 21 g, SaturatedFatContent 4 g, ServingSize 1 Serving, SodiumContent 940 mg
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CHICKEN POT PIE SOUP - SKINNYTASTE
Chicken pot pie is ultimate comfort food and this creamy, chunky soup is loaded with chicken, potatoes, mushrooms, peas, carrots, corn, celery, onions and green beans in every bite.
From skinnytaste.com
Reviews 4.7
Total Time 45 minutes
Category Dinner, Lunch, Soup
Cuisine American
Calories 268 kcal per serving
From skinnytaste.com
Reviews 4.7
Total Time 45 minutes
Category Dinner, Lunch, Soup
Cuisine American
Calories 268 kcal per serving
- Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste and serve.
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SLOW-COOKER UPSIDE-DOWN CHICKEN POT PIE - BETTYCROCKE…
No, you don't have to turn your slow cooker upside down to enjoy this savory pot pie. Pop biscuits in the oven about 30 minutes before it's done, then serve the chicken mixture over the biscuits. Bottoms up!
From bettycrocker.com
Reviews 4
Total Time 125 minutes
Calories 335 per serving
From bettycrocker.com
Reviews 4
Total Time 125 minutes
Calories 335 per serving
- For each serving, split biscuit and place in soup bowl or tart pan. Spoon about 3/4 cup chicken mixture on top of biscuit. Note: This recipe was tested in slow cookers with heating elements in the side and bottom of the cooker, not in cookers that stand only on a heated base. For slow cookers with just a heated base, follow the manufacturer’s directions for layering ingredients and choosing a temperature.
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Nov 23, 2020 · But, a chicken pot pie casserole only needs to cook for about 20 minutes. That’s because all of the “insides” are already warmed up and all you need to really allow to cook is the biscuits on top! Pie crusts are much more temperamental and take longer to brown, that’s why I always choose to make chicken pot pie with biscuits!
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From allrecipes.com
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