Turkey or Chicken Pot Pie Soup
Try this Turkey or Chicken Pot Pie Soup recipe, or contribute your own.
- Preparing Time: 30 minutes
- Total Time: 45 minutes
- Served Person: 0
contains white meat
tree nut free
nut free
gluten free
red meat free
shellfish free
contains dairy
- 1 can cream of chicken soup
- 1 cup half and half
- 1 can condensed cream of celery soup
- 3 chicken breasts cooked and cut in small pieces (i seasoned pepper, and garlic before baking)
- or use 4 cups of leftover turkey or chicken.
- 1 medium diced onion
- 1 pound frozen mixed veggies (16 ounces)
- 1 teaspoon each salt pepper and garlic
- 1 & 1/2 tsp poultry seasoning
- 1 potato, diced small
- two - 32 ounces chicken broth
- Carbohydrate 76.8680000175934 g
- Cholesterol 230.040000151385 mg
- Fat 102.980000047052 g
- Fiber 0 g
- Protein 31.7984000121108 g
- Saturated Fat 46.3655200292869 g
- Serving Size 1 1 recipe (1666g)
- Sodium 5935.08000016775 mg
- Sugar 76.8680000175934 g
- Trans Fat 11.6109600024304 g
- Calories 1350 calories
Season chicken and bake until done.OR Chop the leftover turkey or chicken into bite size pieces.Peel and dice the potato in very small cubes.Mix the half and half, soups, salt, pepper, garlic, poultry seasoning, vegetables, and diced onion and mix well.Stir in the chicken and potato.Add everything to the crock-pot.Stir in two-32 ounces chicken brothCook on high 3 to 4 hours.
