Monday, March 14, 2011

Veggie Pot Pie

photo by sara tady ©
I made a vegetable soup a few weeks ago and froze about half.  This is sooo easy and will bring you back to your childhood.  All you have to do is heat up the soup, make a simple roux, and bake the flaky topping.  Virtually no prep and dinner will be on the table, or in my case, breakfast bar, in less than 30 minutes.  So simple and you'll feel like a pro!

leftover soup- already cooked
5 tbsp of flour
4 tbsp of butter
1 1/2 cans of chicken stock
1 sheet of puff pastry
1/2 cup of cream or milk

1) Preheat oven to 400.  
2) Unfold the puff pastry sheet. Trace the top of your serving dish with a knife, cutting through. (Save the excess!!!) Pop into the oven for 13 minutes or so.
3) In a non-stick skillet, make the roux using the above measurements.  
4) Mix in the leftover soup and the 1/2 cup of cream or milk.
5) Pour into serving dish and top with the flaky puff pastry. 

Bonus Dessert:
Cinnamon-Sugar Twists
photo by sara tady ©
Cut the leftover pastry dough into 1 inch strips.  Brush with some melted butter, sprinkle on cinnamon, sugar and twist.  Place on a greased baking sheet and bake for 7-10 minutes.  You can bake these at the same time as your pot-pie topping!

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