One of my friends from back at my very first corporate jobs, Maggie, is still a friend via IG and she is so fun to follow (check it out and give her a follow here – she is an amazing mama, cook, baker, and she and her husband are the DIY masters for their home!). She shared a Chicken Pot Pie Soup recipe awhile back and since then, it has become a top 5 recipe for my crew! Anytime I can get my kids to eat veggies- I am thrilled and this is one of those recipes. I changed it up a bit from hers to make it work for us- but I know y’all will love it too! I have made it in the crockpot and on the stove. Here is the recipe:
Chicken breasts- depends how much you want in it- I use 4-5 frozen breasts.
2 Cans of cream of chicken
Can of cream of celery
Chicken broth (3 cans)
Bag of frozen veggies (the carrots, peas, green beans and corn)
Half a cup of flour
Salt and pepper, chicken bouillon to taste
In a crockpot, add the chicken breasts and season (i usually do pepper and season salt). Add all three cans of soup and then three cans (just use the soup cans) of broth. Cook in the crockpot – better to go low and slow, but you can turn it up and get it cooked in 4 hours. Once the chicken is cooked – shred it. Put it back in the soups, add bag of frozen veggies, and flour. Here is where you need to taste it and see if you need salt and pepper. I usually add the chicken bouillon then. Let is cook in the crockpot until the veggies are ready to eat. Cook your biscuits during that time. You serve by putting biscuits in your bowl and then spooning the soup over them – HOLY YUM! I always tear up my biscuits in bite sized pieces :). SO DAMN GOOD! Below is a picture of Maggie’s as we eat ours so fast that we forget to take a pic HA!