Mini Chicken Pot Pies

Mini Chicken Pot Pies is one of my favorite fall recipes of all time! It’s so easy to throw together. All you need is a muffin tin, pam spray, cooked chicken, a bag of frozen mixed vegetables, and a can of cream of chicken soup! Your whole family would love this recipe and it’s a great option for a busy weeknight!

Print Recipe

Crock Pot Olive Garden Broccoli Cheddar Soup

Prep Time10 minutes mins

Cook Time4 hours hrs

Total Time4 hours hrs

Course: crock pot, Dinner, Soup

Cuisine: American

Keyword: broccoli cheddar, crock pot, crock pot recipe, crock pot soup, easy recipe, fall recipe, fall soup, soup, soup recipe

Servings: 8 8

Ingredients

Crock Pot Olive Garden Broccoli Cheddar Soup

• 6 cups Chopped Frozen or Fresh Broccoli
• 2 cups Shredded Carrots
• 1 cup diced white onion
• 1 tablespoon garlic powder
• 1 teaspoon black pepper
• 4 cups chicken broth
• 1/4 cup cornstarch
• 1/2 cup heavy cream
• 16 ounces velveeta cheese or 3 cups shredded cheddar cheese

Instructions

• Grab your crock pot!
• Add in 6 cups of chopped frozen or fresh broccoli, 2 cups of carrots, 1 cup of diced white onion, 1 tablespoon of garlic powder, 1 teaspoon of black pepper, and 3 cups of chicken broth. Give that all a good mix.
• In a separate bowl add in one cup of chicken broth and 1/4 cup of cornstarch and mix that until combined. Pour this mixture over your soup in the crockpot.
• Cover and cook set your crock pot on high for 4 hours or low for 6 hours.
• Once it's done, add in 1/2 cup of heavy cream and 16 ounces of velveeta cheese or 3 cups of shredded cheddar cheese in place of the velveeta cheese. Put your lid back on and let cook for another 20 minutes or until the cheese is fully melted.
• Serve and enjoy!

Video

Notes

If you loved this recipe, feel free to check out my Instagram @styleitwithtrix for more fast and easy recipes like this one!