Slow Cooker Chicken Pot Pie Soup
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
A slow-cooker chicken pot pie soup with all the comfort of the classic dish in spoonable form. Creamy with chicken, vegetables, and bacon, topped with a biscuit for authenticity.
We index the facts; the cooking instructions live with the creator.
Nutrition & ingredients
Ingredients
serves 6- 2 Tbsp butter
- 1 cup diced onion
- 1 Tbsp minced garlic
- 1 ½ lbs chicken breasts, cut into cubes (OR 3 cups diced cooked chicken or turkey)
- ½ tsp kosher salt
- ½ tsp black pepper
- 4 cups chicken broth
- 8 oz sliced mushrooms (optional)
- 3 cups cubed potatoes (peeled or unpeeled)
- 3 oz cooked and crumbled bacon (I used the pre-cooked bacon bits available by the salad dressings and croutons)
- 1 (12 ounce) bag frozen mixed veggies
- 1 (8 oz) package cream cheese, softened
- 3 Tbsp cornstarch
- 3 Tbsp water
- Biscuits to serve on the side, optional
At a glance
PER SERVING · TIME 10M
BARS = SHARE OF RECIPE CALORIES · RINGS = FDA DV
Complete estimate · 100% of estimated mass resolved
All countable ingredients resolved. Figures are per serving.
- Prep
- 10m
- Sodium
- 1324mg
- Total sugar
- 5g
Added sugar is not shown when one or more ingredients lack reliable added-sugar evidence.
Nutrition estimated from ingredients, per serving.
Vitamins & minerals
- Potassium
- 955mg
- Calcium
- 88mg
- Iron
- 2mg
Estimated from ingredients; USDA coverage varies by food.
- PREP
- 10M
- SODIUM
- 1324MG
- ESTIMATE
- COMPLETE
Nutrition estimated from ingredients, per serving. 100% of estimated mass resolved.