Chicken Pot Pie Soup (Stove Top Recipes)

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This Chicken Pot Pie Soup is the stove top version of one of my favorite soups. I love how quickly this soup can be made.

Prep Time10

Cook Time15

Total Time25

Course: Soup

Cuisine: American

Keyword: Chicken Pot Pie Soup

Servings: -6 servings

Calories: 426kcal

Author: Aunt Lou

Preheat your oven for your pie crust bites.
Put 2 lbs Chicken Tenders (cut into bite size cubes), 1.5 cups frozen diced hash browns, 10 oz pkg frozen mixed veggies, 1 teaspoon salt, 1/2 teaspoon pepper, 2 cups milk, 31.5 oz cream of chicken soup and 32 oz chicken broth in a large pot.
Mix until well combined and bring to a boil over high heat.
While your soup is coming to a boil, cut 1 pie crust into strips and place on a parchment lined paper. Once your oven preheats, bake your strips.
Stir and reduce heat to medium, stirring occasionally, cook for 5-10 minutes, until your chicken is done.
Serve with your baked pie crust strips.

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As with any of our recipes, carb counts, calorie counts and nutritional information varies greatly. As a result, your nutritional content depends on which products you choose to use when cooking this dish. The auto-calculation is just an automated estimate and should NOT be used for specific dietary needs.
All stove tops cook differently, so cooking times are always a basic guideline. Recipes should always be tested first in your own stove top and time adjusted as needed.