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!
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.
If you have other vegetables in your soup, like celery, parsnips etc. feel free to add them. (Almost) anything goes!
Leftover Chicken Soup Pot Pie
1/4 cup olive oil
1 onion, diced small
2 cloves garlic, minced
1/4 cup flour
2 cups chicken stock (leftover from soup)
1/2 tsp dried thyme or rosemary
salt, to taste
pepper, to taste
leftover chicken from chicken soup, cut into 1 inch dice
(or 2-3 pieces of cooked chicken)
leftover carrots from chicken soup
(or 1 large cooked carrots, diced)
1 potato, boiled and cut into a small dice
1 cup frozen peas, thawed
1 sheet puff pastry or puff pastry squares for individual pies , thawed
1 egg, beaten
Method:
Preheat oven to 375 degrees.
Heat olive oil in a skillet and add onion, saute until translucent, add the garlic and saute until fragrant. Sprinkle the flour over the mixture and continue to saute until the flour starts to take on some color. Add chicken stock and bring to a simmer, whisking as it cooks to incorporate the flour. Season with herbs, salt and pepper. Add chicken, carrots, potato and peas and stir to incorporate. Pour into an pie dish (or individual dishes) and cover with puff pastry (stretch lightly if necessary). Seal well and place on a baking sheet. Brush the puff pastry with egg. Make a few slits in the pastry to allow steam to escape when baking. Bake until puffed and golden, about 30 minutes.
Mmmmm….. those look heaven!! Is that dinner tonight? I would love to hear feedback on how everyone enjoyed! Thanks for the mention :)
Last week actually, and it came out delicious!
I’m so glad I found your site and this post. I was looking for something to do with my leftover chicken soup and this is great, easy and tasty!
Glad you liked it Colleen!
Can i use chicken cutlets & can i make it in 1 big pie ??
I don’t see why not!
I really love this recipe! Since I found this, I am cooking extra chicken soup to be able to make this
I’m so happy!!!
this looks so good! k so seriously in the boat on throwing away leftover soup- I’ve lately been adding water and cooking mine into stock, then making Chicken Long Rice. but this is what ill try next!!
What’s chicken long rice? Sounds delicious!
This came out great! Thank you so much! We did the sauté in our cast iron skillet and then just ended up leaving it in the skillet – we cut the puff pastry into squares and place along the top! Quick fun revamped weeknight meal! Thanks again!
Love that!
Can you make multi chicken pot pie and cover and freeze them. If so how long can can you have them in freeze. Do you need to put a base puff pastry on the bottom and on the top. Should it be baked and then frozen. I am going to use Sm single pot pies. Thank you so much for the help.
This will be my first time trying to make it!
Hi Lynn, you don’t need a base of puff pastry, just on the top. I would freeze them unbaked, thaw and then bake.
Going to try making it all I really need to add is flour. I will use biscuits for my fluffy pastry. Will that be ok just to add the flour and use biscuits ?
Sure!
I link making this with frozen ready made pie shells… One on top and one on bottom. Brings back memories of frozen chicken pot pie of my childhood.
Oronoque is a good kosher brand
What an awesome idea and recipe! Thank you. It came out perfectly although I sautéed onions in butter but other than that I made it as written. Delish. And more importantly no waste. Especially at today’s grocery prices.
How do you keep the veggies from getting super mushy since they are already cooked?
I mean they’re kind of supposed to be soft…
Do you think I can use empanada dough for the top crust to make individual pies? Goya makes a kosher frozen dough that I can easily get.
I haven’t really worked with it so I couldn’t say.