Servings: 4

Weight Watcher Smart Points: 34

Preparation Time: 30 Minutes

Cooking Time: 20 Minutes

Ready In: 50 Minutes

Ingredients

  • 6 tbsp. butter
  • 1 can corn
  • 1 can peas
  • 1 can carrots
  • 1 cup carrots
  • 2 cups chicken
  • 1 tbsp. chicken bouillon
  • 8 oz. chicken breast
  • 2 cups chicken broth
  • 1 can condensed cream of chicken
  • 2 cans condensed cream of potato
  • 1/2 cup flour
  • 1 garlic clove
  • 1 can green peas
  • 2 cups milk
  • 4 cups milk
  • 2 tsp. olive oil
  • 1 onion
  • 1/2 tsp. pepper
  • 2 cups potatoes
  • Puff pastry dough (I use Pillsbury Crescent Recipe Creations)
  • Puff pastry dough (optional if you are trying to keep it low fat)
  • 1 tbsp. thyme

Instructions

  1. Put potatoes in a pot with 1 cup of chicken broth and enough water to cover them
  2. At the same time, put your carrots in a pot with enough water to cover them
  3. Cover and cook both vegetables until fork tender, about 15-20 minutes.Meanwhile, heat up 1 teaspoon of oil in a large dutch oven or pot over medium heat
  4. Add half of the cubed chicken to the pan and cook until no longer pink, about 5-10 minutes (depending on how big you cut the pieces of chicken)
  5. Transfer the cooked chicken to a plate
  6. Heat the other teaspoon of oil and cook the remaining chicken
  7. Add it to the plate and set aside
  8. If there is any liquid/oil left in the pot, pour it out.Melt 3 tablespoons of butter in the pot
  9. Add the onions and saute over medium heat until soft and translucent, about 5 minutes.Add the remaining 3 tablespoons of butter
  10. Once it melts add the garlic, bouillon, thyme, pepper, flour and 1 cup chicken broth
  11. Stir until smooth.Gradually whisk in the milk
  12. Cook over medium heat until it boils
  13. Simmer, stirring constantly, for a few minutes until it thickens.Note: If the soup gets too thick for your liking, add in more chicken broth
  14. If its too thin for your liking, try adding about 1/4 cup more flour or cook it longer to let some liquid evaporate.Stir in the chicken and vegetables
  15. Turn the heat to medium-low and cook, covered, (or uncovered if you want to thicken it more) while you bake the puff pastry.Roll out your pastry dough about 1/4 inch thick and cut into 33 inch squares
  16. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top.Add salt and pepper to the soup, to taste
  17. Serve with puff pastry on top.In large pot, combine all ingredients and heat through, about 10 minutes.Roll out your pastry dough about 1/4 inch thick and cut into 33 inch squares
  18. Bake in 375 degree oven for 7-10 minutes, until puffy and slightly browned on top
  19. Serve on top of soup.

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