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Slow Cooker Chicken Pot Pie Soup - Dump and Go Dinner

6 Servings Recipe By

Ingredients

  • 4 cups Chicken Broth/Stock
  • 3 cups dice Chicken, Boneless Breasts
  • 2 1/4 cups slice Mushrooms
  • 1/3 cups cook and dice Bacon
  • 3 cups Hashed Brown Potatoes, Diced, Frozen
  • 1/2 teaspoons Salt
  • 1 teaspoon Black Pepper
  • 2 cups Peas, Frozen

Serving Day Ingredients

  • 8 ounces Cream Cheese
  • 2 tablespoons Cornstarch
  • 1/4 cups Water
  • 6 individual cook Refrigerated Biscuit

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = about 2 cups soup & 1 biscuit
  • 503 Calories
  • 23g Total Fat
  • 10g Sat Fat
  • 0g Trans Fat
  • 117mg Cholesterol
  • 1352mg Sodium
  • 42g Total Carb
  • 4g Fiber
  • 8g Total Sugars (Includes 0g Added Sugars)
  • 33g Protein
  • 13 WW Freestyle

Make It Now Cooking Directions

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

Visit 365 Days of Slow Cooking for same day cooking instructions.

Freeze For Later Cooking Directions

These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).

Why would I want to freeze this?

  1. Divide the chicken broth, chicken, mushrooms, bacon, hash browns, salt and pepper among the indicated number of gallon freezer bags.
  2. Divide the peas among the indicated number of quart freezer bags.
  3. Label all bags. Freeze together.

Make From Frozen Serving Day Directions

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Empty the soup base into the slow cooker.
  3. Cook on low for 4-6 hours.
  4. Stir in the peas and turn the slow cooker to high.
  5. Combine the cornstarch and water to make a slurry.
  6. Stir the slurry into the soup. Keep lid off and stir occasionally.
  7. Cube the cream cheese and add it to the slow cooker. Stir until melted.
  8. Let soup cook on high for about 10-15 minutes or until the soup is thickened.
  9. Ladle soup into bowls and top with a biscuit.

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