Man does not live by bread alone.
Heaven is leftover night when you can use up your favorite soup in a Chicken Pot Pie.
Heat your homemade soup full of veggies and potato – ours also had chicken but just veggies are fine, or turkey, or beef. Scoop out the veggies and meat so you can thicken the sauce.
Once the broth is very hot, ladle 8 ozs into another bowl and whisk in flour until there are no lumps and then pour it back into the soup pot and whisk it to blend. Let it cook a couple of minutes so you don’t get that floury taste, and repeat if you need thicker broth. {Another way to thicken soup is with leftover mashed potatoes or dry potato flakes. I’d like to try whipped cauliflower folded into some flour.}
This pot pie has a top crust, so re-combine everything and add a handful of peas and spoon the hot soup into 12 oz deep ramekins.
Place the puffed pastry dough on a lightly floured cutting board and roll it out a little bit. Cut circles 1″ larger (or more) than the diameter of the ramekins and place over the top and tuck over the sides. One box of puff pastry will easily cover 6 pot pies.
Bake in a 350 oven (or more) until the top puffs completely and it turns a light medium golden brown, about 30-35 minutes.
Nutritionally speaking, the soup doesn’t have much if it’s low in sodium / fat / carbs and sugars. The pastry top from 1 pot pie adds 280 g of sodium per serving, 0 cholesterol, 20 grams of fat, 3 g protein, and 16 g of carbs. But it’s a Pot Pie.
