2 Reviews

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!

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ILikeSweets August 19, 2012

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!

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CaramelPie February 18, 2012
Awesome Crock-Pot Chicken Pot Pie Soup