I’ve got to hand this one over to my favorite facebook page, “whats for supper” (introduced to me by my sister-in-law CR), which was started by two sisters, Chava and Naomie (from what I gather anyway). As the name suggests, each day, they post what they are making for supper, and invite all their followers to do the same. Naomie sometimes suggests interested cooking tips, and the health benefits of various foods. They’ve created a family atmosphere, a place to shmooze about more than just food! Recently, they awarded the 1000th person to join their page a pearl necklace from ICE.COM. They even posted a picture of her wearing it!
Now back to the food. In one post, a little while back, they offered suggestions of what to do with leftover chicken soup. I always have leftover soup, and it kills me to throw it away! Only one of the recipes appealed to me, and that was chicken pot pie. The delicious, creamy comfort food that we all love (and you thought it couldn’t get any comfier than chicken soup) is surprisingly easy to make. Making chicken pot pie using leftover chicken soup seemed a bit “off” at first, but once I tried it, I couldn’t help but make it again the next week. And it just keeps getting better. If you don’t like the sound of it, you can go ahead and boil up some chicken and carrots from scratch.
A few notes:
If you have other vegetables in your soup, like celery, parsnips etc. feel free to add them. (Almost) anything goes!
Although the original recipe calls for parsley, I love the way the herbs thyme, sage, and rosemary compliment poultry. In my adaptation, I use rosemary in the pie and thyme on the crust. Feel free to experiment with different herbs, or go ahead and leave them out altogether. They have a very distinct flavor so I only use a small amount in the dish.
Chicken Pot Pie
leftover chicken from chicken soup, cut into 1 inch dice
(or 2-3 pieces of cooked chicken)
leftover carrots from chicken soup
(or 2 large cooked carrots, diced)
1 potato, boiled and cut into a small dice
1 cup frozen peas, thawed
3 tbsp flour
1 1/2-2 cups chicken stock (leftover from soup or canned)
1/4 tsp chopped fresh rosemary (optional)
1/2 tsp garlic powder
salt, to taste
pepper, to taste
thyme and garlic powder, for dusting
If you are using leftover chicken soup, start by pouring your soup through a strainer, reserving the stock. Separate the chicken, carrots, and other vegetables that you want to use for the pie. Saute an onion until golden. Add chicken, carrots and boiled potato. Season with salt, pepper, garlic powder and rosemary (or herb of choice), stirring until combined. Add 3 tbsp of flour and mix well. Add 1-2 cups chicken stock as needed to create a gravy. If the gravy is too thin, add more flour. If it’s too thick, add more stock. Finally, add peas. Pour into a greased oven safe dish (or individual dishes, as I did). Make sure to grease around the rim too, or the pastry will stick. For individual pies, use square puff pastry sheets. Stretch then a little by hand to cover the dish. For a single pie, roll out a large pastry sheet (pepperidge farm recommended) to make it smooth and big enough to wrap around the dish. Make sure to seal well. Brush with egg and sprinkle with thyme (or herbs of choice) and garlic powder. Make a few slits in the pastry to allow heat to escape when baking. Bake at 350, until golden (about 30 minutes).