Sometimes you just need some comfort, and this big bowl of deliciousness comes in at 9 Smartpoints.
I couldn’t eat dinner after I ate it, I was still incredibly full, so it is 9 Smartpoints well spent. It is easy to modify if you’d like it to be less. I begrudgingly counted the points for the mixed veggies, and if you subbed just beans and carots it would take 1 smartpoint off a bowl.
You could also leave out the potatoes, but who does that? Also I added the “dumplings” (one per serving) and those are 3 Smartpoints. I honestly don’t think it needs them, and probably won’t add them again.
Yep, you heard that right I don’t think it needs the bread product, but if you are big on that sort of thing it is easily added.
I’m in maintenance so I get more points than most, so what I’m saying is you can make this your own!
I was inspired by this recipe to use cauliflower as the base.
Let me tell you I was probably more skeptical than you are right now, but it was GOOD.
My usual chicken pot pie takes hours and hours to make but I wanted to do this simple. You could probably modify this for the stove top too, but you’ll have to babysit and it’ll take a lot longer.
A serving is one “dumpling” + 1 1/2 Cups of soup. You’ll get about 6 and a half servings with this recipe.
2 Pounds Chicken Breasts, cut into strips
3 Cups Chicken Stock, divided
9 Ounces Potatoes, chopped into 1/2″ Cubes
1 Bag Mixed Vegetables (16 ounces)
1 head of Cauliflower, cut into 4 pieces
3 Garlic cloves, diced
1 Cup yellow onion
2 Teaspoons Grapeseed Oil (or your favorite high smoke point oil)
1 1/2 Teaspoon Black Pepper (freshly ground if you can)
1 Teaspoon Thyme
1 1/2 Teaspoon Salt
6 servings Pillsbury Reduced Fat Crescents (8 come in a can and I did them all, there was room)
Method of Preparation:
Turn your Instant Pot to Saute mode and add oil. Once it reads hot add your onions, cooking for about 2 minutes while stirring frequently. Add garlic and cook 2 more minutes. stirring as you go to make sure nothing sticks.
Turn your Instant Pot off and add 2 Cups of Chicken Stock and mix well, getting anything that might be stuck on the bottom incorporated with the liquid. Layer your chicken strips in the liquid, and season with Thyme,and Pepper. Add the potatoes on top, and add the salt.
Using a steamer basket place your cauliflower on top. Secure the lid and set to manual for 9 minutes. Once done do a natural release for 10 minutes, and then let the pressure out.
Remove your steamer basket with the cauliflower and set to the side. Using a slotted spoon remove the chicken and potatoes. Check several chicken strips to be sure they have reached a safe temperature.
Return cauliflower to the pot and use an immersion blender to blend until smooth. You can also do this with a food processor.
Turn pot back to saute mode, and adjust the heat to the low setting. Add frozen mixed vegetables and stir well and last cup of chicken stock. Add the potatoes back to the pot and shred your chicken.
Give it a taste and add more salt and pepper depending on your personal preference.
Take your crescent rolls and roll each individual piece into a ball. Add back to pot once it is back to a boil. Use a heat proof lid or set your Instant Pot lid back on, venting slightly.
Cook for 25 minutes. or until rolls are cooked through.
Aside from writing this blog, I have a new novel out. Going Home is a book about second chances, set in a holiday obsessed town. If you like Hallmark movies, you’ll love this book!
Need a kick in the pants with your hug? Join my Weight Watchers Tough Love Group on Facebook.
To keep up with me:
Follow my blog with the link in the left hand side bar (or bottom of the page if on cell).
Follow the My 30 Point Life Blog Updates on Pinterest
Follow and like me on my Facebook Page.
Join my Instant Pot Healthy Recipes group on Facebook.
One thought on “Instant Pot Chicken Pot Pie Soup”
Pingback: A 36 Point Day – Right Back at It | My 30 Point Life