TUSCAN CHICKEN SHEPHERD'S PIE by: Donna Elick of TheSlowRoastedItalian.com
INGREDIENTS
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INGREDIENTS:
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2 lbs russet potatoes
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1 Tbsp + 2 tsp kosher salt, divided
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1 Tbsp extra virgin olive oil
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1 lb lean ground chicken
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½ medium onion, grated
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3 cloves garlic, pressed
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1 tsp fresh-cracked black pepper, divided
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1 (14.5-oz) can white beans, rinsed and drained
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2 cups frozen corn (or vegetable of your choice)
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4 Tbsp unsalted butter, divided
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2 Tbsp flour
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1 cup chicken broth
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1 tsp poultry seasoning
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2 Tbsp sour cream
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2 Tbsp cream cheese
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¼ cup milk
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8-oz shredded Italian blend cheese
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2 Tbsp chopped flat leaf Italian parsley
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