i’ve been craving my boyfriend’s sister’s (hello melanie!) leftover turkey pot pie. we had it last year and it was so good! she basically took leftover turkey dinner (turkey, vegetables, mashed potatoes, stuffing and gravy) and baked it in a double pie shell. maybe i’ve been living with my head in the ground for too long, and i’m the last person to have heard of anyone doing this, but oh my goodness. if my kitchen wasn’t so small i’d make turkey dinner just so i could assemble a bunch of her pot pies for the freezer.

apologies for those of you who don’t know that i’m the queen of tangents..

are you familiar with skinnytaste? the woman who runs it, gina (can i call her by her first name? she’s a demi god, i swear..), has found a way to make healthy food tasty ridiculously delicious. i’ve recently tried a couple of her recipes and can’t wait to try more.

first up was chicken pot pie soup.

that’s right.. chicken pot pie.

as soup.

can anything sound more comforting? and i figured it would fill my need for melanie’s turkey pot pie. let me tell you, it did not disappoint.

here’s the recipe, including the few small changes i made to the original:

1/4 c flour

1/2 c water

4 c 1% milk

1 large celery stalk, sliced

2 small carrots, sliced

1/2 medium onion, finely diced

5 button mushrooms, peeled and sliced

2 c chicken broth

fresh ground pepper

dried thyme, generous pinch

3/4 c frozen sweet peas

3/4 c frozen peaches and cream corn

2 potatoes, peeled and cubed small

16 oz cooked chicken breast, diced

salt

in a small bowl, whisk the water with the flour until well combined. set aside.

in a large pot over medium, add chicken broth and milk. slowly bring to a boil. add celery, onion, carrots, mushrooms, corn, peas, thyme, and fresh pepper. 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 (5 to 10 minutes). add chicken and and slowly whisk in flour and water mixture. cook for another 2 to 3 minutes, until soup thickens. adjust salt and pepper to taste.

next time i make this i’m going to mash the potatoes up before adding them to the soup, because i’m not a fan of potato cubes in liquid. also, when we had this the next day, i added a bit of extra chicken broth to thin it out.

if you try this, make sure you let me know how it turns out. and be sure to check out gina’s wonderful site!

bon appetit!

s,b&b

link:

skinnytaste, chicken pot pie soup