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    You are in: Home / Recipes / No Crust Pot Pie Soup Recipe
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    No Crust Pot Pie Soup

    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    5 mins

    25 mins

    Angie Carpenter's Note:

    My father does not like the crust on chicken pot pies, but always wants a pot pie.

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    Ingredients:

    Servings:

    Units: US | Metric

    • 2 lbs boneless skinless chicken breast halves
    • 2 (10 ounce) cans cream of chicken soup
    • 2 (10 ounce) cans cream of celery soup (any other creamed soup will do)
    • 2 (14 ounce) cans carrots
    • 2 (14 ounce) cans new potatoes (whole are ok just cut them to the size you want)
    • 2 (14 ounce) cans corn (do not drain)
    • 1 (14 ounce) can green beans
    • 1 (12 ounce) can refrigerated biscuits (large size work best)

    Directions:

    1. 1
      Preheat oven for biscuits.
    2. 2
      Boil chicken breast.
    3. 3
      Cut chicken into bite-size pieces.
    4. 4
      In large pot mix all the ingedeients(except biscuits).
    5. 5
      If it looks like it is too thick add milk to desired thickness.
    6. 6
      While soup is cooking over medium heat bake the biscuits.
    7. 7
      When biscuits are done serve soup in bowls or cups top with a split biscuit!
    8. 8
      Serve and Enjoy!

    Ratings & Reviews:

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    Nutritional Facts for No Crust Pot Pie Soup

    Serving Size: 1 (645 g)

    Servings Per Recipe: 6

    Amount Per Serving
    % Daily Value
    Calories 838.1
     
    Calories from Fat 198
    23%
    Total Fat 22.1 g
    34%
    Saturated Fat 5.5 g
    27%
    Cholesterol 105.7 mg
    35%
    Sodium 2243.8 mg
    93%
    Total Carbohydrate 114.5 g
    38%
    Dietary Fiber 14.1 g
    56%
    Sugars 18.7 g
    75%
    Protein 51.7 g
    103%

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