SKINNYTASTE CHICKEN POT PIE RECIPES

Steps:

• 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 and serve.

Steps:

• Place the potatoes in a medium saucepan, cover with water, 1 tablespoon of salt as you would pasta water, and bring to a boil for about 16 to 18 minutes, or until tender.
• Drain, and return to saucepan, add 1/4 teaspoon salt, sour cream and mash with a potato masher, keep covered.
• Preheat oven to 375F with a rack in the center.
• Heat a large skillet and add oil over medium heat. Add the shallots, parsley, thyme and sage and cook until almost soft about 2 to 3 minutes.
• Add the celery and cook until the vegetables are soft, about 4 to 5 minutes.
• Add the frozen mixed vegetables, turkey, 2 cups turkey broth, 1/4 teaspoon salt and black pepper and bring to a boil. Stir and simmer over medium-low heat 8 to 10 minutes, stirring until the flavors meld.
• Meanwhile combine 2/3 cup turkey broth with the corn starch and mix well to dissolve. Add to the turkey and cook over medium-low heat, stirring until thickened, about 3 to 4 minutes.
• Remove from heat and transfer to an oven safe, deep 9 x 9-inch baking dish or deep round pie dish. Or make them in 4 individual broiler-safe 8 ounce ramekins.
• Place the mashed sweet potatoes over the turkey filling.
• Bake on a sheet pan 20 minutes, until heated through then finish under a broiler 2-3 minutes for extra color.