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Chicken Pot Pie Chowder


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  • 1 16-ounce box Chicken Broth
  • 1/2 cup diced onion
  • 1 1/2 cups (8 ounces) diced cooked chicken breast
  • 1 cup frozen whole kernel corn, thawed
  • 1/2 cup frozen peas, thawed
  • 1 cup frozen carrots, thawed and diced
  • 1 (10 3/4-ounce) can Healthy Request Cream of Chicken Soup
  • 2/3 cup Carnation Nonfat Dry Milk Powder
  • 3/4 cup (3 ounces) shredded Kraft reduced-fat Cheddar cheese
  • 1 teaspoon dried Italian seasoning


Servings 8


Step 1

In a large saucepan, combine chicken broth and onion. Bring mixture to a boil. Stir in chicken, corn, peas, and carrots. In a small bowl, combine celery soup, dry milk powder, Cheddar cheese, and parsley flakes. Add soup mixture to chicken mix¬ture. Mix well to combine. Lower heat and simmer for 10 minutes, stirring occasionally.

. Each serving equals:
303 Calories, 7 gm Fat, 32 gm Protein, 28 gm Carbohydrate, 858 mg Sodium, 370 mg Calcium, 3 gm Fiber

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