Wednesday, October 19, 2011

Chicken Pot Pie

It's been a pretty productive week as far as cooking goes! First, my delicious fish tacos, and now chicken pot pie!

Doesn't sound very Weight Watchers friendly, I know, but I of course turned to Skinnytaste for a light recipe, and this turned into a hot, satisfying, comforting meal, perfect for a chilly day!

Chicken Pot Pie Soup
Gina's Weight Watcher Recipes
Servings: 9 • Serving Size: 1 cup Old Points: 3 pt Points+: 4 pts (without crust)
Calories: 169.2 • Fat: 1.2 g Protein: 18.5 g Carb: 21.2 g Fiber: 2.3 g

Servings: 6 • Serving Size: 1 bowl (1-1/2 cups) • Old Points: 5 pt • Points+: 6 pts (without crust)
Calories: 253.8 • Fat: 1.8 g • Protein: 27.7 g • Carb: 31.9 g • Fiber: 3.4 g

  • 1/4 cup flour (to make gluten-free use 2 tbsp cornstarch instead)
  • 2 cups water 
  • 4 cups fat free milk
  • 1 large celery stalk, chopped
  • 1/2 medium chopped onion
  • 8 oz sliced baby portabella mushrooms 
  • 2 chicken bouillons
  • fresh ground pepper
  • pinch of thyme
  • 10 oz frozen classic mixed vegetables (peas, carrots, green beans, corn)
  • 2 potatoes, peeled and cubed small
  • 16 oz cooked chicken breast, diced small
  • salt
  • 9-12 PillsburyReduced Fat Crescents (3pp each), depending on your bowl size/preference*
Create a slurry by combining 1/2 cup of the cold water with flour in a medium bowl and whisk until well blended. Set aside.

Pour remaining water and milk into a large pot and slowly bring to a boil. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables and return to a boil. Partially cover and simmer on low until vegetables are soft, about 20 minutes. Remove lid, add potatoes and cook until soft, about 5 minutes. Add chicken, and slowly whisk in slurry, stirring well as you add. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste.

*My optional addition:
As I had some extra points today, I decided to treat myself and add a delicious crust to make this as true to a real pot pie as possible. As I was serving the bowl size, I used two crescents (3pp each) per bowl. Preheat oven to 375. Unroll the crescents, stretch as much as possible without tearing, and drape them over your oven safe bowl of soup. Trim extra dough and cover and open spots. Bake for 11-13 minutes or until golden brown. Enjoy!

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