I LOVE chicken pot pie but the pie crust adds so much unnecessary fat and calories. When I found this recipe from Skinnytaste I was in heaven! This is a great recipe on those cold, wet days that are upon us.

Ingredients

• 1/4 cup flour, to make gluten-free use 2 tbsp cornstarch instead
• 2 cups of water
• 4 cups of fat free milk
• 1 large celery stalk, chopped
• 1/2 medium chopped onion
• 8 oz sliced baby portobello 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

Directions

1. 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.
2. Pour remaining water and milk into a large pot and slowly bring to a boil.
3. Add celery, onion, mushrooms, chicken bullion, thyme, fresh pepper, frozen vegetables, and return to a boil.
4. Partially cover and simmer on low until vegetables are soft, about 20 minutes.
5. Remove lid, add potatoes and cook until soft, about 5 minutes.
6. Add chicken, and slowly whisk in the slurry, stirring well as you add.
7. Cook another 2-3 minutes, until soup thickens, adjust salt and pepper to taste, and serve.

You can make this with leftover turkey after Thanksgiving. Pair with the Persimmon & Kale salad.