Chicken Pot Pie Soup
If you’ve been following my blog for a while, you might have gathered by now that I’m a huge soup fan. I live in Michigan, and we are literally surrounded by the Great Lakes, so this time of year is especially chilly. Sure, the leaves are glorious shades of yellow, red, orange and brown and the sunsets and sunrises are to die for, but those brisk mornings and pending Winter snow make Fall difficult to accept. Plus, Michigan Summers are gorgeous, so saying goodbye to that each year is tough!
That all said, I’m also a fan of Chicken Pot Pie, so I combined that love with my love of soup to make a Chicken Pot Pie Soup. It turned out great, and it was so incredibly easy to make. It’s the perfect meal for those cold Fall evenings.
INGREDIENTS:
- 1/2 yellow onion
- 2 potatoes, peeled and diced
- 1-16 oz bag of frozen vegetables (corn, green beans, carrots and peas)
- 1 tall, 1 small can of Cream of Chicken Soup
- 1 cup of Whole Milk
- 1/4 tsp poultry seasoning
- 1 tsp garlic powder
- 1/2 tsp paprika
- 1 tsp of thyme
- 1/2 tsp marjoram
- salt & pepper to taste
- 1 roll of biscuits
- 1 rotisserie chicken
DIRECTIONS:
- Combine milk and cream of chicken soup in crock-pot
- Add in vegetables
- Add in all spices
- Add in rotisserie chicken
- Cook in crock-pot for 4 hours on High
- Cook biscuits as directed
- Enjoy soup with biscuit on top
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See, it’s really that easy. And it’s so dang good. Hope you enjoy it as much as my family enjoyed it!
