CHICKEN POT PIE CREAM OF CHICKEN SOUP RECIPES

CHICKEN POT PIE SOUP RECIPE | ALLRECIPES

Chicken Pot Pie Soup Recipe | Allrecipes image

Easy, low in calories and good! Garnish with crumbled crackers.

Provided by TRACYHIBB

Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes

Yield 4 servings

Number Of Ingredients 5

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

Steps:

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.

Nutrition Facts : Calories 366.6 calories, CarbohydrateContent 35.9 g, CholesterolContent 64.1 mg, FatContent 11.5 g, FiberContent 5.7 g, ProteinContent 30.1 g, SaturatedFatContent 3.5 g, SodiumContent 1133 mg, SugarContent 7.1 g

CHICKEN POT PIE IX RECIPE | ALLRECIPES

Chicken Pot Pie IX Recipe | Allrecipes image

A delicious chicken pie made from scratch with carrots, peas and celery.

Provided by Robbie Rice

Categories Main Dishes Savory Pie Recipes Pot Pie Recipes Chicken Pot Pie Recipes

Total Time 1 hours 10 minutes

Prep Time 20 minutes

Cook Time 50 minutes

Yield 1 9-inch pie

Number Of Ingredients 13

Ingredients

1 pound skinless, boneless chicken breast halves - cubed
1 cup sliced carrots
1 cup frozen green peas
½ cup sliced celery
? cup butter
? cup chopped onion
? cup all-purpose flour
½ teaspoon salt
¼ teaspoon black pepper
¼ teaspoon celery seed
1?¾ cups chicken broth
? cup milk
2 (9 inch) unbaked pie crusts

Steps:

Preheat oven to 425 degrees F (220 degrees C.)
In a saucepan, combine chicken, carrots, peas, and celery. Add water to cover and boil for 15 minutes. Remove from heat, drain and set aside.
In the saucepan over medium heat, cook onions in butter until soft and translucent. Stir in flour, salt, pepper, and celery seed. Slowly stir in chicken broth and milk. Simmer over medium-low heat until thick. Remove from heat and set aside.
Place the chicken mixture in bottom pie crust. Pour hot liquid mixture over. Cover with top crust, seal edges, and cut away excess dough. Make several small slits in the top to allow steam to escape.
Bake in the preheated oven for 30 to 35 minutes, or until pastry is golden brown and filling is bubbly. Cool for 10 minutes before serving.

Nutrition Facts : Calories 412 calories, CarbohydrateContent 30.4 g, CholesterolContent 54.9 mg, FatContent 23.9 g, FiberContent 3.3 g, ProteinContent 18.4 g, SaturatedFatContent 9.1 g, SodiumContent 517 mg, SugarContent 3.2 g

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