Chicken Pot Pie Soup
This recipe came so spur of the moment tonight. It’s Thursday night and the snow is falling on a cold January day, and as I’m looking outside, for some reason, soup immediately came to mind! LOL. I did not plan our dinners this week as well as I usually do, so I really didn’t have something in mind that I wanted to cook.
I go and open my freezer and see some frozen peas and frozen chicken. I went to Pinterest and typed in “chicken and pea recipes”. I found several different variations of crockpot soup recipes but I didn’t have enough time for that so I ended up just kind of throwing this meal together on the stove. It literally was so easy, I think it took me 20 minutes.
It was the perfect comfort food for a cold snowy night! 🙂
Chicken Pot Pie Soup
Ingredients
- 3 large chicken breasts cooked and diced
- 2 cans of mixed vegetables (drained)
- 1 can peas (drained)
- 1 can cream of mushroom
- 1 can cream of chicken
- salt, pepper, garlic salt to taste
- 1 cup water
- 1 cup milk
- 1 package crescent rolls
Instructions
- add everything to a large pot and bring to a low simmer
- simmer on low for about 15-20 minutes, covered
- once finished, serve immediately with a side of crescent rolls 🙂
Notes
- I quickly cooked the chicken on the stove, seasoned with salt and pepper. You could also use your crockpot to make shredded chicken.
Sounds delicious!!!!!