Friday, January 9, 2015

Chicken Pot Pie Soup, Two Ways

I've made this soup a few times now and a couple of different ways. I definitely preferred the presentation of the soup when it was made on the stove top with frozen vegetables and cubed chicken over the crock pot with canned veggies and shredded chicken. Both taste the same, but the veggies have more crunch when you use frozen. Canned are definitely cheaper so use them if you're on a tighter budget. It's definitely easier to make this in the crock pot. I tossed in the chicken breasts, and dumped everything else on top. Then 30 minutes before serving I shredded the chicken in the crock pot and let it hang out on low heat. You'll see in the pictures below the stove top version is just prettier, but man I love my crock pot. Either way the recipe is super easy. Give it a try if you're in the mood for chicken pot pie without the fuss! I should also say my 11 month old daughter loves this soup, it's kid friendly and has lots of veggies for your little ones.

Chicken Pot Pie Soup
  • 2 cans condensed cream of potato soup
  • 1 can condensed cream of chicken soup
  • 2 cups of milk (1 if you're using a crock pot)
  • 2-3 chicken breasts
  • 1 can whole corn kernels
  • 1 can carrots
  • 1 can green peas
  • --OR--
  • one 12 ounce bag frozen corn
  • one frozen bag mixed of peas and carrots
  • lots of black pepper
  • pinch of cayenne pepper
Stove top preparation:

Place a large pot over medium heat and add the cubed chicken breasts. Cook over medium heat until chicken is cooked through, then add in the rest of the ingredients and stir until combined. Raise heat to high until everything begins to bubble then reduce to medium-low or low heat until heated through, about 15-20 minutes. Serve with crescent rolls or puff pastry and enjoy!

Crock pot preparation:

Grease crock pot or use crock pot liner, then add the chicken and top with remaining ingredients. Cook on high for 2-3 hours or on low for 6 hours. I cooked mine on high for 2.5 hours, shredded the chicken in the crock pot, and then cooked on low for an additional 30 minutes. This is such a simple way to enjoy a hot bowl of soup when you can't be home to make it. Serve with crescent rolls or puff pastry and enjoy!

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