Awesome Crock-Pot Chicken Pot Pie Soup

Denibates's Note:

Not sure where I first got this recipe, but I've tweaked it enough to call it my own. Most things I make are easy to put together or I just don't have time to make them. Also, I try to go as low-fat and low-cost as possible, so all the ingredients are primarily store brand.

• Total Time: 1 hrs 30 mins
• Prep Time: 30 mins
• Cook Time: 1 hrs

Ingredients:

Servings: 4

• 2 lbs frozen chicken tenders
• 2 (12 ounce) bags frozen mixed vegetables (thawed and drained)
• 1 (12 ounce) bag frozen chopped onions
• 2 cups frozen southern style hash brown potatoes
• 2 (10 3/4 ounce) cans fat-free cream of chicken soup
• 2 cups skim milk
• 1 cup chicken broth
• 1 (8 ounce) box fat free cream cheese (softened)
• 2 tablespoons chicken bouillon
• 1/2 teaspoon sage
• 1/2 teaspoon rosemary
• 1 teaspoon black pepper
• salt, to taste if desired
• 1 (15 ounce) box refrigerated pie crusts

Directions:

1. .Preheat oven according to directions on pie crust box.
2. Spray a large cookie sheet with non-stick cooking spray.
3. Tear pie crusts into small pieces arranged on cookie sheet (or cut neatly if you must) and bake until golden.
4. Allow to cool then seal in an air-tight bowl.
5. Fill a large pot with water and frozen chicken tenders.
6. Boil until done.
7. Drain, allow to cool, and cube.
8. While preparing chicken, combine soup, cream cheese, milk, and broth in your crock-pot on the high setting, blending well. (Add liquids slowly and gradually to control the thickness of the broth.).
9. Fold in all spices, veggies and cooked, cubed chicken to mixture in crock-pot. (At this point I check my seasonings and make necessary adjustments.).
10. Allow to simmer on high for an hour, or switch your crock-pot to its lowest setting and have it when you get home from work.
11. When serving, sprinkle pie crust pieces on top.
12. Also think of other flavor combinations -- you can do this with beef, turkey, pork or shrimp and it's still awesome. Add cheeses, other spices, other veggies, mushrooms, or even walnuts to vary.

Reviews

[ILikeSweets]

i have made this twice in the past week. I thought it turned out really tasty. I ended up making my chicken in the crock pot the night before and then i made the soup in a pot on the stove instead of in the crock pot and it worked great. I didn't have any rosemary so I left that out. For the cream of chicken, I used the kind with herbs. I used the puff pastry sheets and cut out big circles to put on top of the soup. I loved the ease of using all frozen veggies. I thought it might have that weird texture that frozen veggies sometimes have but it didn't. Everyone loved it. Thanks!

[CaramelPie]

My family and I loved this soup. I used canned chicken instead of cooking my own, and I did not use the pie crusts, which cut way down on the calories & fat! After I broke up the cream cheese into the liquids, I used a stick blender to incorporate it all. I did have to cook the soup on high for about 3 hours to get all the veggies tender. The taste and the creaminess without much fat was awesome. Also, this recipe feeds WAY more than 4-6 people, more like 10-12!